Eggplant Ikra

Name: Eggplant Ikra Recipe
Yield: 4
Ingredients: 1 eggplant; 1 medium onion chopped; 1 medium tomato chopped; 2 cloves garlic minced; 1 tablespoon olive oil; 2 tablespoons red wine vinegar; fresh ground pepper; parsley for garnish

Number of Servings: 4

Ingredients

1 eggplant1 medium onion, chopped1 medium tomato, chopped2 cloves garlic, minced1 tablespoon olive oil2 tablespoons red wine vinegarfresh ground pepperparsley, for garnish

Directions

Preheat oven to 375°F.

Pierce the eggplant in several places with a knife and bake on a baking sheet until soft, approximately 50 minutes, turning midway through. Remove from the oven and cool.

Cut the eggplant lengthwise in half. Scoop out the pulp and finely chop. In a large bowl combine the pulp with the onion, tomato, garlic, oil and vinegar. Mix thoroughly and season with salt and pepper. Cover and refrigerate for several hours. Place in a serving dish and garnish with parsley.

Number of Servings: 4

Recipe submitted by SparkPeople user CHINDASAN.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 81.9
Total Fat: 3.8 g
Cholesterol: 0.0 mg
Sodium: 7.7 mg
Total Carbs: 12.1 g
Dietary Fiber: 3.9 g
Protein: 1.9 g

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