Baklazhannaya Ikra (Russian Eggplant Caviar)
Local name: Баклажанная икра
In short: Russian eggplant caviar: roasted eggplant, peppers, tomatoes and onion chopped into a soft, garlicky spread for rye bread. Vegan. It takes about 1 h 25 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h
- Resting
- 2 h
- Total
- 1 h 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 165 kcal
Baklazhannaya ikra, or eggplant caviar, is a soft spread of roasted eggplant, sweet peppers, tomatoes and onion. Russians eat it on rye bread as part of the zakuski spread or as a side dish. The name refers to its grainy, speckled look, and it contains no fish. The vegetables are roasted, then chopped by hand instead of puréed, which keeps a rustic texture. It tastes better after a night in the fridge, and it is a good way to use late-summer produce.
Instructions
- Heat the oven to 220°C (425°F). Prick the eggplants and peppers with a fork and set them on a lined tray. Roast the peppers for 25 minutes and the eggplants for 40 minutes, turning once, until the skins blacken and the flesh is soft.
- Put the hot peppers in a covered bowl for 10 minutes to steam, then peel, seed and chop them finely. Let the eggplants cool until you can handle them, then slit them open, scoop the flesh into a colander and drain for 10 minutes.
- Chop the eggplant flesh with a knife into a coarse, speckled mash. Avoid a blender, which makes it too smooth.
- Heat 2 tablespoons of the oil in a wide pan. Cook the onions and carrot over medium heat for 10 minutes until soft and golden.
- Score a cross in the base of each tomato, cover with boiling water for 1 minute, then peel and dice. Add them to the pan and cook for 8 minutes until thick.
- Stir in the eggplant, peppers, garlic, salt, pepper, sugar and the remaining oil. Simmer, stirring often, for 15 minutes until very thick and glossy.
- Stir in the lemon juice and herbs. Cool, then chill for a couple of hours before serving with rye bread.
Tips
- For a smoky flavor, char the eggplants over a gas flame or on a grill until the skins blacken, then finish them in the oven. Peel off all the burnt skin.
- Drain the roasted eggplant well before chopping, because excess liquid makes the spread watery and a little bitter.
Questions and answers
Does eggplant caviar contain fish eggs?
No. The name refers to the grainy, speckled texture of the chopped eggplant. It is made entirely from vegetables and is vegan.
How long does eggplant caviar keep?
In a clean covered jar in the fridge it keeps for up to 5 days. It also freezes well for up to 3 months.
How do you serve Russian eggplant caviar?
Cold or at room temperature on rye bread or crackers, with fresh tomato slices and herbs. It also works as a side dish with grilled meat or fish.
How long does it take to make Baklazhannaya Ikra (Russian Eggplant Caviar)?
About 1 h 25 min in total: 25 min of preparation and 1 h of cooking.
How many calories are in Baklazhannaya Ikra (Russian Eggplant Caviar)?
About 165 kcal per serving, with 3 g of protein, 18 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 165 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 18 g |
| Fat | 9 g |
| Fiber | 7 g |
| Sugar | 10 g |
| Sodium | 400 mg |
Estimated values, calculated from the ingredients.
