Baklazhanna Ikra (Ukrainian Roasted Eggplant Spread)
Local name: Баклажанна ікра
In short: A rustic spread of roasted eggplant, peppers, tomatoes and onion cooked down with garlic and sunflower oil, served on bread. It takes about 1 h 45 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 15 min
- Total
- 1 h 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 155 kcal
Baklazhanna ikra, called eggplant caviar, is a cooked vegetable spread found on Ukrainian tables from late summer onward. Eggplants and peppers are roasted until the skins char, then chopped by hand and simmered with onion and tomato into a thick, smoky spread. It is eaten cold or at room temperature on rye bread, with boiled potatoes or alongside meat. It keeps for a week in the fridge and is easy to make in a big batch.
Instructions
- Heat the oven to 220°C (425°F). Prick the eggplants with a fork and set them on a lined tray with the peppers. Roast for 40 minutes, turning once, until the skins are blistered and the flesh has collapsed.
- Put the roasted eggplants and peppers in a covered bowl for 15 minutes to steam. Peel off the skins, remove the pepper seeds and drain the eggplant flesh in a colander for 10 minutes.
- Cut a small cross in the base of each tomato, dip in boiling water for 30 seconds, then peel and chop them. Chop the eggplant and peppers by hand into a coarse texture.
- Heat 2 tbsp of the oil in a wide pan and cook the onion over medium heat for 8 minutes until golden. Add the tomatoes and cook for 10 minutes until thick.
- Add the chopped eggplant and peppers with the remaining oil. Cook for 10 minutes, stirring, until the mixture is thick and glossy.
- Stir in the garlic, lemon juice, salt, pepper and sugar, if using. Cool completely, then fold in the herbs. Serve at room temperature or cold.
Tips
- Roast the vegetables until the skins blacken and the flesh collapses. The charring gives the spread its smoky flavor.
- Chop by hand rather than blending. The texture should be chunky, not a smooth purée.
Questions and answers
How long does eggplant ikra keep?
In a covered jar in the fridge it keeps for 7 days. It also freezes for up to 3 months.
Can I make eggplant ikra without an oven?
Yes. Char the eggplants and peppers directly over a gas flame or on a barbecue, turning often, for 15 to 20 minutes.
What do you serve with eggplant ikra?
Dark bread, boiled potatoes or grilled meat. It is also good in sandwiches.
How long does it take to make Baklazhanna Ikra (Ukrainian Roasted Eggplant Spread)?
About 1 h 45 min in total: 30 min of preparation and 1 h 15 min of cooking.
How many calories are in Baklazhanna Ikra (Ukrainian Roasted Eggplant Spread)?
About 155 kcal per serving, with 3 g of protein, 16 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 155 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 16 g |
| Fat | 9 g |
| Fiber | 7 g |
| Sugar | 9 g |
| Sodium | 450 mg |
Estimated values, calculated from the ingredients.
