Russian Eggplant Caviar

Discover the authentic Russian Eggplant Caviar recipe! This savory vegan spread is made with roasted eggplants, fresh vegetables, and aromatic herbs—perfect as a dip, side dish, or spread. Easy to make and full of flavor!

Eggplant caviar, also known as “Ikra” or “Baklazhannaya Ikra”, is a classic Russian spread made from roasted eggplants and a medley of vegetables. It’s naturally vegan and incredibly flavorful.

Backstory

Growing up, this eggplant caviar was a staple in our home—a dish my mom made often, and one I loved helping her prepare. I have fond memories of us roasting eggplants together, the kitchen filling with their smoky aroma. Once they were perfectly charred, I’d help peel off the delicate skin, mash the eggplants, and mix it with the medley of sautéed vegetables she had prepared. Finally, we’d spread the silky caviar on slices of fresh bread, savoring every bite. It’s a recipe that not only nourishes the body but warms the soul, taking me back to those cherished moments in the kitchen.

How to Make the Russian Eggplant Caviar

Here’s how you can make it:

Ingredients

• 2 large eggplants
• 1 medium onion, finely chopped
• 1 large carrot, grated
• 1 red bell pepper, finely diced
• 2 medium tomatoes, finely chopped (or 1 cup canned tomatoes)
• 2-3 cloves garlic, minced
• 3-4 tablespoons vegetable oil
• 1 tablespoon tomato paste (optional, for deeper flavor)
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and black pepper, to taste
• Fresh parsley, finely chopped (optional, for garnish)

Instructions

1. Prepare the Eggplants:
   • Preheat your oven to 400°F (200°C).
   • Prick the eggplants with a fork, place them on a baking sheet, and roast for 40-50 minutes, turning occasionally, until soft and slightly collapsed.
   • Let the eggplants cool, then peel off the skin and finely chop or mash the flesh.
2. Cook the Vegetables:
   • Heat the vegetable oil in a large skillet over medium heat.
   • Add the onion and sauté until soft and translucent, about 5 minutes.
   • Stir in the grated carrot and diced bell pepper. Cook for another 5-7 minutes until softened.
3. Add Tomatoes and Tomato Paste:
   • Add the chopped tomatoes (or canned tomatoes) and tomato paste to the skillet. Stir well and cook for 5-7 minutes until the mixture thickens slightly.
4. Combine with Eggplant:
   • Add the roasted eggplant to the skillet and stir to combine. Reduce the heat to low.
   • Mix in the minced garlic, salt, pepper, and sugar (if using). Simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
5. Adjust Seasoning and Serve:
   • Taste and adjust the seasoning as needed.
   • Serve warm or chilled, garnished with fresh parsley if desired.

Serving Suggestions:

• Spread on crusty bread or crackers.
• Use as a dip for fresh veggies.
• Serve as a side dish with potatoes, rice, or pasta.

Enhance Flavor:

• For a more authentic touch, serve with rye bread.
• Add a drizzle of olive oil or a sprinkle of fresh parsley before serving.

Serving Ideas:

• For a more authentic touch, serve with rye bread.
• Add a drizzle of olive oil or a sprinkle of fresh parsley before serving.

Customizations:

• You can mix in finely chopped fresh herbs like dill or cilantro for an herby twist.
• For a spicier kick, add a pinch of red chili flakes or finely chopped chili.

Russian Eggplant Caviar

Discover the authentic Russian Eggplant Caviar recipe! This savory vegan spread is made with roasted eggplants, fresh vegetables, and aromatic herbs—perfect as a dip, side dish, or spread. Easy to make and full of flavor!

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ServingsServings 4 servings

Equipment

• potato masher

Ingredients  

• 2 large eggplants
• 1 medium onion finely chopped
• 1 large carrot grated
• 1 red bell pepper finely diced
• 2 medium tomatoes finely chopped (or 1 cup canned tomatoes)
• 2-3 cloves garlic minced
• 3-4 tbsp vegetable oil
• 1 tbsp tomato paste (optional, for deeper flavor)
• 1 tsp sugar (optional, to balance acidity)
• salt and black pepper to taste
• fresh parsley finely chopped (optional, for garnish)

Instructions 

• Prepare the Eggplants:

  Preheat your oven to 400°F (200°C).

  Prick the eggplants with a fork, place them on a baking sheet, and roast for 40-50 minutes, turning occasionally, until soft and slightly collapsed.

  Let the eggplants cool, then peel off the skin and finely chop or mash the flesh.
• Cook the Vegetables:

  Heat the vegetable oil in a large skillet over medium heat.

  Add the onion and sauté until soft and translucent, about 5 minutes.

  Stir in the grated carrot and diced bell pepper. Cook for another 5-7 minutes until softened.
• Add Tomatoes and Tomato Paste:

  Add the chopped tomatoes (or canned tomatoes) and tomato paste to the skillet. Stir well and cook for 5-7 minutes until the mixture thickens slightly.
• Combine with Eggplant:

  Add the roasted eggplant to the skillet and stir to combine. Reduce the heat to low.

  Mix in the minced garlic, salt, pepper, and sugar (if using). Simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
• Adjust Seasoning and Serve:

  Taste and adjust the seasoning as needed.

  Serve warm or chilled, garnished with fresh parsley if desired.

Conclusion

Eggplant caviar is more than just a recipe—it’s a taste of tradition and a reminder of simpler times spent in the kitchen with family. This humble yet flavorful dish, with its smoky eggplant and vibrant vegetable medley, is perfect for any occasion, whether as a snack, appetizer, or side.

I hope this recipe brings as much warmth and joy to your table as it has to mine over the years. Pair it with your favorite bread or crackers, and savor each bite of this wholesome, nostalgic spread. Enjoy!

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