Baklazhannaya Ikra
(Aubergine Caviar Odessa Style) Recipe

Origin: Ukraine      Period: Traditional

Ingredients:

1 large aubergine (eggplant), [about 1.3kg]
1 medium onion, finely chopped
1 medium meaty tomato, blanched, peeled, and finely chopped
2 large garlic cloves, minced
1 tbsp olive oil
2 tbsp red wine vinegar
salt and freshly-ground black pepper
fresh parsley, chopped, to garnish

Baklazhannaya Ikra
(Aubergine Caviar Odessa Style) Preparation:

Method:

Pierce the aubergine several times with a knife then place on a lightly-greased baking tray and bake in an oven pre-heated to 180°C for about 50 minutes, or until soft (turn half-way thorugh). Remove from the oven then set aside to cool.

Once you can handle the aubergine safely, cut in half lengthways then scoop out the pulp and chop it as finely as you can. Transfer to a large bowl then combine with the onion, tomato, garic, oil and vinegar. Mash lightly with a fork and blend thoroughly then season to taste with salt and black pepper, transfer to the refrigerator and chill for at least 2 hours.

When ready to serve, transfer to a chilled dish then garnish with the parsley and serve with toasted flatbread triangles.

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