Eggplant Caviar (Rublnnyi Baklazhan)
Recipe: #13345
July 25, 2014
Categories: Eggplant, Appetizers, Onions, Eastern European, Christmas, New Years, Vegetarian, Fresh Tomatoes, more
"From Russia. It's not really caviar, of course. Adapted from Pan American's Complete Round-the-World Cookbook. Prep time is time to bake and cool the eggplant. Cook time is chopping and chilling time."
Ingredients
Nutritional
- Serving Size: 1 (97.9 g)
- Calories 112.9
- Total Fat - 9.3 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 605.4 mg
- Total Carbohydrate - 7 g
- Dietary Fiber - 1.3 g
- Sugars - 3.7 g
- Protein - 1 g
- Calcium - 13.2 mg
- Iron - 0.4 mg
- Vitamin C - 8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat oven to 325° F.
Step 2
Place eggplant on baking sheet, or loosely wrap in foil.
Step 3
Bake 1 hour.
Step 4
Cool 30 minutes.
Step 5
Peel and set aside.
Step 6
Finely chop onion.
Step 7
Add tomatoes and eggplant and finely chop.
Step 8
Pour vinegar over bread. Make sure bread is well-soaked.
Step 9
Add to eggplant.
Step 10
Add remaining ingredients.
Step 11
Continue chopping until well-blended.
Step 12
Chill for at least 1 hour.
Step 13
Serve with thinly sliced pumpernickel.
Tips
- Foil