Directions:
- Pierce an eggplant with a fork in several places, put on a baking sheet and bake, about an hour to an hour and a half (for your desired tenderness), turning while baking, until soft in a 325 degree oven.
- Refrigerate until cool.
- Cut the eggplant, lengthwise, in half and scoop out the pulp.
- Chop the pulp until very fine.
- Mix onion, tomatoes, eggplant pulp, garlic, oil, and vinegar together and season with salt and pepper.
- Cover and refrigerate for several hours.
- Baklazhanovaya Ikra is served with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 35.8 Kcal (150 kJ) | ||
| Calories from fat | 20.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 3% | |
|---|---|---|---|
| Sodium | 1.78mg | 0% | |
| Potassium | 127.33mg | 3% | |
| Total Carbs | 3.69g | 1% | |
| Sugars | 2.21g | 9% | |
| Dietary Fiber | 1.44g | 6% | |
| Protein | 0.61g | 1% | |
| Vitamin C | 3mg | 5% | |
| Calcium | 7.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 56.9 Kcal (238 kJ) | ||
| Calories from fat | 32.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.61g | 3% | |
|---|---|---|---|
| Sodium | 2.83mg | 0% | |
| Potassium | 202.38mg | 3% | |
| Total Carbs | 5.87g | 1% | |
| Sugars | 3.51g | 9% | |
| Dietary Fiber | 2.29g | 6% | |
| Protein | 0.96g | 1% | |
| Vitamin C | 4.8mg | 5% | |
| Calcium | 12.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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