Russian Eggplant Caviar
Russian Eggplant Caviar, known as Baklazhanovaya Ikra, is a delectably smooth and rich dip made from roasted eggplant and fresh vegetables. This delightful dish embodies the rustic flavors of Eastern European cuisine and carries a hint of nostalgia. It's perfect for special occasions or a cozy gathering, served cool on crunchy rye or pumpernickel toast points. The blend of roasted eggplant, juicy tomatoes, and aromatic garlic creates a vibrant accompaniment for your favorite snacks or a sophisticated addition to any charcuterie board.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Eggplant
1 large (Pierced and roasted)
Onion
1 (Chopped)
Tomatoes
2 (Peeled and chopped)
Garlic
2 garlic cloves (Minced)
Vinegar
2 tablespoons (None)
Vegetable oil
2 tablespoons (None)
Salt
to taste (None)
Pepper
to taste (None)
Instructions
1
Preheat your oven to 325°F (165°C).
2
Pierce the eggplant multiple times with a fork to allow steam to escape during roasting. Place the eggplant on a baking sheet.
3
Bake the eggplant for 1 to 1.5 hours, turning occasionally, until it is soft and tender to the touch.
4
Remove the eggplant from the oven and let it cool in the refrigerator until completely chilled.
5
Once cool, slice the eggplant in half lengthwise and scoop out the flesh with a spoon. Chop the pulp into a fine mince.
6
In a mixing bowl, combine the finely chopped eggplant pulp, chopped onion, peeled and chopped tomatoes, minced garlic, vegetable oil, and vinegar. Season the mixture with salt and pepper to taste.
7
Mix thoroughly until well combined.
8
Cover the bowl and refrigerate for at least several hours, allowing the flavors to meld.
9
Before serving, give the caviar a good stir and garnish with fresh chopped parsley.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Russian Eggplant Caviar?
Russian Eggplant Caviar, known as Baklazhanovaya Ikra, is a smooth and rich dip made from roasted eggplant and fresh vegetables.
What is the traditional name for this dish?
In Russia, this dish is traditionally known as Baklazhanovaya Ikra.
How do I prepare the eggplant for roasting?
You should pierce the eggplant multiple times with a fork to allow steam to escape during the roasting process.
What temperature should the oven be set to?
Preheat your oven to 325 degrees Fahrenheit or 165 degrees Celsius.
How long does the eggplant take to bake?
The eggplant should be baked for 1 to 1.5 hours, turning occasionally, until it is soft and tender.
Do I need to chill the eggplant after baking?
Yes, remove the eggplant from the oven and let it cool in the refrigerator until it is completely chilled.
How do I extract the eggplant pulp?
Once cool, slice the eggplant in half lengthwise and scoop out the flesh with a spoon.
What is the best way to chop the eggplant pulp?
The eggplant pulp should be chopped into a very fine mince.
What fresh vegetables are added to the dip?
The recipe includes chopped onion and peeled, chopped tomatoes.
Do the tomatoes need to be peeled?
Yes, the tomatoes should be peeled before being chopped and added to the mixture.
How much garlic is required?
The recipe calls for two minced garlic cloves.
What type of oil is used in Russian Eggplant Caviar?
You should use two tablespoons of vegetable oil.
How much vinegar is used in the recipe?
The recipe uses two tablespoons of vinegar.
How is the caviar seasoned?
The mixture is seasoned with salt and pepper to taste.
Does the dip need to sit before serving?
Yes, it should be refrigerated for at least several hours to allow the flavors to meld together.
What is the recommended garnish?
Before serving, garnish the caviar with fresh chopped parsley.
How should Russian Eggplant Caviar be served?
It is best served cool on crunchy rye or pumpernickel toast points.
Is this recipe suitable for vegans?
Yes, this recipe is naturally vegan as it uses only vegetables, oil, and vinegar.
Is this dish vegetarian?
Yes, this is a vegetarian dish.
How many ingredients are in this recipe?
There are 8 main ingredients: eggplant, onion, tomatoes, garlic, vinegar, vegetable oil, salt, and pepper.
Can I use this as a party food?
Absolutely, it is categorized as a party food and makes an excellent appetizer or spread.
What kind of texture does the caviar have?
It has a delectably smooth and rich texture from the blend of roasted eggplant and minced vegetables.
Can this be added to a charcuterie board?
Yes, it is a sophisticated addition to any charcuterie board.
What is the origin of this cuisine?
This dish belongs to Eastern European and specifically Russian cuisine.
Can I substitute the vegetable oil?
While vegetable oil is standard, you could use olive oil for a different flavor profile.
How do I know the eggplant is done baking?
The eggplant is done when it is soft and tender to the touch.
Do I mix the ingredients while the eggplant is hot?
No, the eggplant should be completely chilled before being mixed with the other ingredients.
Can I use a food processor for the pulp?
You can, but a manual fine mince is traditional for maintaining the correct rustic texture.
How long can I store the finished caviar?
It can be stored in the refrigerator for several days in a covered container.
Why is it called caviar if there is no fish?
In many Eastern European cultures, finely chopped vegetable spreads are colloquially referred to as 'caviar' due to their texture and gourmet appeal.