This Russian eggplant caviar is made with eggplants, tomatoes, and onions. This recipe is made in one pan and served cold or warm. It’s perfect at any time of the day for a quick filling bite.
The eggplant ikra or spread is a staple in Eastern European countries. The recipe is often cooked with a few tweaks depending on the origin. This recipe comes from Russia and is pretty much original to how it was done in my household when growing up.
Recipe Features
This healthy spread made using only vegetables.
It’s the perfect make-ahead recipe since the flavor will be even better the next day.
Serve hot or cold as an appetizer or side dish. Best enjoyed on a slice of delicious sourdough bread.
Key Ingredients
Ingredient Notes
Eggplants.
Tomato.
Onions.
Garlic.
Olive oil.
Balsamic Vinegar.
How to Make It
1. Gather the ingredients. Peel and dice eggplants, chop tomatoes, dice onion small.
2. Preheat the skillet on medium-high heat. Once preheated, add two tablespoons of olive oil, add diced vegetables, and fry on high for a couple of minutes while continually stirring. Then, reduce the heat and simmer for 10 more minutes till the mixture is soft and golden. Once caviar is soft, add finely chopped garlic, balsamic vinegar, and salt. Stir to combine, simmer for 5 more minutes.
Recipe Tips
Choose small or medium-sized eggplants; these are less bitter. The best eggplants should be heavy, firm, and shiny.
Use a large cast-iron pan; this will help with stirring and not to have an overcrowded pan. The eggplant caviar will reduce in volume once it’s cooked.
Taste at the end and adjust salt and balsamic vinegar based on your taste buds.
Serving Tips
I prefer serving this dish with a chunky texture; if you would like your eggplant caviar to have a more smooth and spreadable texture, add the eggplant caviar to the food processor and pulse until desired consistency.
FREQUENTLY ASKED QUESTIONS
Is it necessary to peel the eggplant before cooking?
No, unless there are imperfections you want to remove. Washing the eggplant in this recipe is enough to prep before starting cubing it.
This tasty Russian eggplant caviar is made with eggplants, tomatoes, and onions. This recipe is made in one pan and served cold or warm with toast or lettuce wrap.
2eggplantmedium-sized, peeled and cut into 1/4 inch cubes
3Roma tomatoeslarge, diced
5clovesgarlicfinely diced
1 1/2tspsea salt
2tbspbalsamic vinegar
Instructions
Gather the ingredients. Peel and dice eggplants, chop tomatoes, dice onion small.
Preheat the skillet on medium-high heat. Once preheated, add two tablespoons of olive oil, add diced vegetables, and fry on high for a couple of minutes while continually stirring. Then, reduce the heat and simmer for 10 more minutes till the mixture is soft and golden. Once caviar is soft, add finely chopped garlic, balsamic vinegar, and salt. Stir to combine, simmer for 5 more minutes.
Notes
Tips for best flavor. Add a tablespoon of balsamic vinegar first and start with a teaspoon of salt. Adjust the flavor based on your taste buds. Serving suggestions. Serve as a side dish or on top of your favorite bread, sourdough bread would work great here. For a low-carb serving option, use wrapped in the lettuce. Storing Suggestions. Store in the air-tight container in the fridge.
