Eggplant Spread (Baklazhanovaya Ikra)
- 1 ea large eggplant
- 1 ea onion
- 2 ea tomatoes
- 2 ea garlic cloves
- 2 tb vinegar
- 2 tb vegetable oil
- salt
- pepper
- fresh parsley
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Pierce an eggplant with a fork in several places, put on a baking sheet and bake, about an hour, turning while baking, until soft. Cool down.
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Cut the eggplant, lengthwise, in two halves. Scoop out the pulp and chop until very fine.
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Chop onion very finely, peel tomatoes and chop, mince garlic cloves.
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Mix onion, tomatoes and pulp, garlic, oil, vinegar.
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Stir thoroughly and season on your taste.
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Cover and refrigerate for several hours.
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Baklazhanovaya Ikra is served with chopped parsley.