Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Baklazhannaya ikra (eggplant caviar odessa st   Yield: 8 Servings   1 lg Eggplant;(1 1/2 To 1 3/4 Lb)      1 md Onion; Finely Chopped 1 md Tomato; Meaty Peeled And -Finely Chopped      2 lg Cloves Garlic; Minced 1 tb Olive Oil      2 tb Red Wine Vinegar  Salt And Freshly Ground -Black Pepper Fresh Parsley; Chopped For -Garnish Preheat the oven to 375 Degrees F. Pierce the eggplant in several places with a knife and bake on a baking sheet until soft about 50 minutes turing midway through the baking time. Remove from the oven and cool. Cut the eggplant lengthwise in half. Scoop out the pulp and chop until very fine. In a large bowl combine the pulp with the onion tomato garlic oil and vinegar. Blend thoroughly and season with the slat and pepper. Cover and refrigerate for several hours. Place in a serving dish and garnish with the parsley. Serve with pita triangles or cocktail rye bread.