Russian Eggplant Caviar Recipe – Russian Special
Russian Eggplant Caviar, known as Baklazhannaya Ikra, is a beloved spread in Russian cuisine. This dish features roasted eggplants blended with sautéed onions, garlic, and tomato paste, creating a smoky, savory flavor profile. It’s versatile enough to be served warm or cold, making it an excellent addition to any meal.
- Prep Time20 min
- Cook Time30 min
- Perform Time25 min
- Total Time1 hr 15 min
Russian Eggplant Caviar Ingredients :
- 1/2 cup olive oil
- 2 lbs eggplant
- 10 oz onion (about two large onions)
- 2-3 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon ground pepper
- 2 cloves garlic
How To Make Russian Eggplant Caviar
Preheat the oven to 425°F (220°C).
Wash the eggplants, pat them dry, and use a fork to poke the skin sides all over. Brush them with oil and place on a baking tray lined with parchment paper.
Bake for 30 minutes, or until the eggplants are completely cooked through and very soft. Turn them a few times during baking.
After removing from the oven, wrap the eggplants in foil and place on a plate or cooling rack to cool down. Once they are cool enough to handle without burning your fingers, remove the skin, which should come off easily.
Slice the eggplants into small cubes.
While the eggplants are roasting and cooling, prepare the remaining ingredients. In a medium pan, heat olive oil over medium heat and sauté the onion until translucent, about 5 minutes. Stir in the tomato paste or sauce and reduce the heat. Cook for an additional 5 minutes.
Add the sliced eggplants to the pan, season with salt, pepper, and sugar, and add minced garlic. Stir well until all the ingredients are coated in the sauce. Cook over low heat for 7-9 minutes, stirring constantly.
Remove from heat and sprinkle with fresh chopped herbs.
This dish is best served warm but can also be enjoyed cold as a spread with crackers, pita chips, crostini, or for a gluten-free option, celery or cucumber sticks.
Recipe Notes:
Roasting Eggplants: Preheat the oven to 425°F (220°C). Wash and dry the eggplants, then poke them with a fork. Brush with olive oil and bake on a lined tray for about 30 minutes, turning occasionally, until soft.
Preparing the Vegetables: While the eggplants roast, sauté chopped onions in olive oil over medium heat until translucent. Add minced garlic and cook for another minute.
Combining Ingredients: Once the eggplants are cool enough to handle, peel off the skin and chop the flesh. Add the eggplant, tomato paste, salt, sugar, and ground pepper to the sautéed onions and garlic. Cook over low heat for 7-9 minutes, stirring occasionally.
Serving Suggestions: Serve the caviar warm or cold as a spread on bread, crackers, or pita. It also pairs well as a side dish or appetizer.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as it may affect the texture.
