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.