ReceptnaptárAubergine “caviar” (baklazhannaya ikra)
Aubergine “caviar” (baklazhannaya ikra) is one of the most popular cold vegetable spreads of Soviet and Russian cooking. The name refers to caviar because the chopped aubergine is grainy. It is spread on bread or served as a side.
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Method
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- Prick the aubergines and roast at 200 °C for 35-40 minutes until completely collapsed.
- Cool, peel and chop the flesh finely with a knife.
- Fry the onions and peppers in oil for 8 minutes.
- Add the diced tomatoes and cook for 10 minutes until thick.
- Stir in the aubergine and crushed garlic and cook for 5 minutes.
- Season with vinegar, salt and pepper; serve cold with dill and bread.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Roasting gives the aubergine a smoky flavour; over an open flame is even better.
- Drain the aubergine juice, or it stays bitter.
- Chilled for a day it tastes even better.
Frequently asked questions
How long does it keep?
5 days in the fridge; can be preserved in jars.
Why “caviar”?
The grains of the chopped aubergine resemble caviar.
Similar recipes
- Şakşuka (fried aubergine and courgette in tomato sauce) · Middle East & Caucasus
- Aubergines à la provençale (Provençal baked aubergines) · French
- Patlıcan salatası (smoky roasted aubergine salad) · Middle East & Caucasus
- Braised Eggplant with Garlic (Berenjenas mareadas) · Spanish & Portuguese
- Baingan bharta (smoky mashed aubergine) · Indian
- Imam bayildi (aubergines stuffed with onion and tomato) · Greek
More russian ideas
- Borscht (Russian beetroot-cabbage soup)
- Pirozhki (Russian baked filled buns)
- Olivier salad (Russian potato salad with mayonnaise)
- Solyanka (sour smoked meat soup)
- Okroshka (cold kefir soup)
- Vinaigrette salad (Russian beetroot salad)
- Seledka pod shuboy (herring under a fur coat)
- Shchi (Russian cabbage soup)
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