This Eggplant Caviar (Baklazhannaja Ikra in Russian) is a very popular dish in Russia and Ukraine (where I grew up). My family loved eggplants and when they were in season (normally it was August), my mom was making Eggplant Caviar almost every day!
Normally, Eggplant Caviar was served as an appetizer and it is very delicious when spread on a slice of fresh rye bread. The recipe is simple, but every family had its own twist to it and every eggplant caviar had a different taste.
The Eggplant Caviar recipe, which I am going to share with you here, is my mom’s recipe that she was using for many years. This Eggplant Caviar is one of my favorite Ukrainian dishes and I hope you will enjoy it too!
– 2 small or 1 large eggplant (I had one large eggplant about 16 Oz)
– 2 garlic cloves, peeled and crushed
– 1 medium tomato, finely diced
– 1 small onion (or about ¼ cup finely diced onions)
– 2 Tablespoons olive oil
– Salt and pepper to taste
Makes 1 – 1-1/2 cup
- Preheat the oven to 350F. Pierce the eggplant several times with a fork and bake for 45-55 min, or until the eggplant is very soft and wrinkled.
- Place in a colander over a bowl to drain off any bitter juices and leave to cool down.
3. Carefully peel the skin from the eggplant, chop the flesh and place in a food processor with the garlic. Pulse the food processor a few times, until the mixture is almost smooth. Try not to overprocess.
- Transfer mixture from food processor to a bowl. Add finely diced tomatoes, onion, olive oil, salt, and pepper. Mix well.
- Taste, and add additional salt, pepper as desired. Serve this Eggplant Caviar with pita or rye bread.
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