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+ servings
white plate with roasted eggplant

Russian Eggplant Caviar

Natalia-Flavorful Home
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.
5 from 2 votes
Prep Time 5 mins
Total Time 30 mins
Course Breakfast, Snack
Cuisine Russian


  • cast iron skillet
  • chopping board


  • 3 tbsp olive oil
  • 1 Vidalia onion peeled and diced
  • 2 eggplant medium-sized, peeled and cut into 1/4 inch cubes
  • 3 Roma tomatoes large, diced
  • 5 cloves garlic finely diced
  • 1 1/2 tsp sea salt
  • 2 tbsp balsamic vinegar


  • 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.


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. 


Calories: 99kcalCarbohydrates: 12gProtein: 2gFat: 6gSaturated Fat: 1gSodium: 444mgPotassium: 379mgFiber: 4gSugar: 7gVitamin A: 221IUVitamin C: 8mgCalcium: 26mgIron: 1mg
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