Baklazhannaia Ikra

Directions

1. Bake eggplant at 375 F. about 30 min, turning once, or possibly till tender. Peel and chop.
2. Sprinkle minced eggplant with salt to taste and let stand 1-2 hrs in a colander to drain. Heat 2 Tbsp. extra virgin olive oil in large skillet. Add in eggplant, onion and tomato and cook over low heat till eggplant is tender. Add in remaining 1 Tbsp. oil, lemon juice and salt and pepper to taste. Continue to cook over low heat, few min to blend flavors. Refrigerate1 hour before serving on dark pumpernickel bread slices.
3. Makes 3 1/2 c.