1 large eggplant, (1 1/2 to 1 3/4 lb)
1 medium onion, finely chopped
1 medium tomato, meaty, peeled and finely
2 large cloves garlic, minced
1 tbsp olive oil
2 tbsp red wine vinegar
1 salt and freshly ground black peppe, r
1 fresh parsley, chopped for garnish
Directions
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.
Servings: 8 servings
Baklazhannaya Ikra (Eggplant Caviar Odessa St Recipe brought to you by Recipe Ideas
Categories: Eggplant; Fish; Seafood; Vegetable
The History of Recipes
Recipes as an idea can be found back into ancient history, in fact as far back into history as early Egypt, and quite possibly further than that. Interesting though that maybe, generally, these old cookbooks were just very simple hieroglyphic or cunieform instructions for meal preparation.
Moving our culinary historical trip onwards, we have some books which appeared in the fourteenth century - a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, they are nothing to do with the spicy food that is served today, but rather descriptions of the types of meals cooked for the rich and powerful of the period. When we get to the 20th century, cooking publications were greatly in demand mostly as a result of better eduction, more leisure time and having more disposable income. |
We hope you enjoy this Baklazhannaya Ikra (Eggplant Caviar Odessa St recipe.
