Baklazhanovaya Ikra Eggplant Aubergine Caviar Recipes

BAKLAZHANOVAYA IKRA - EGGPLANT (AUBERGINE) CAVIAR

Steps:

• Pierce an eggplant with a fork in several places, put on a baking sheet and bake, about an hour to an hour and a half (for your desired tenderness), turning while baking, until soft in a 325 degree oven.
• Refrigerate until cool.
• Cut the eggplant, lengthwise, in half and scoop out the pulp.
• Chop the pulp until very fine.
• Mix onion, tomatoes, eggplant pulp, garlic, oil, and vinegar together and season with salt and pepper.
• Cover and refrigerate for several hours.
• Baklazhanovaya Ikra is served with chopped parsley.

RUSSIAN EGGPLANT CAVIAR ("IKRA")

Steps:

• Preheat the oven to 375ºF.
• Using a fork, poke holes in the eggplants at approximately 2-inch intervals* (see note below). Drizzle the eggplants and peppers with a few drops of olive oil and rub to coat evenly.
• Place on a baking sheet and roast until blistered, blackened, and totally collapsed, 45 to 60 minutes, turning the veg every 20 minutes or so. (The peppers may be done first, so pull them out and continue roasting the eggplants.)
• Transfer the vegetables to a bowl and cover tightly with plastic wrap. Set aside at room temp - or chill in the fridge - until they're cool enough to handle. (Covering the bowl with plastic traps the steam, making the veg easier to peel later.)
• Meanwhile, cut an X into the bottoms of the tomatoes, cutting about a quarter of the way through. Place in a bowl and cover with boiling water. Let stand for a few minutes. Then drain and run tomatoes under cold water. Peel off the skins and discard. Finely dice and place in a large bowl.
• When cool enough to handle, peel the skins off the roasted vegetables and discard, along with the tops. Split open the peppers and discard the ribs and seeds. Firmly squeeze the eggplant flesh with your hands and discard the excess liquid.
• Place the eggplants and peppers in a food processor and puree until smooth (alternatively, chop them very finely). Transfer the puree to the bowl with the tomatoes and add the onion, parsley, garlic, vinegar, sunflower oil, salt, and pepper. Stir to combine. Taste and adjust the seasonings, if needed.
• Set aside for at least 15 minutes before serving. (Leftovers may be refrigerated for up to 5 days).

RUSSIAN EGGPLANT CAVIAR

Steps:

• Bake eggplant, allow to cool, skin, & mince finely.
• Saute onion & pepper in 1 tb of oil until onion is browned.
• Add adding remaining oil.
• Add tomato paste, stir well & simmer for 5-mins.
• Add vinegar, sugar, salt & pepper & ceggplant.
• Stir well & cook slowly for 30-mins on a low-heat.
• If necessary you may add more oil to prevent mixture from sticking & thus burning.
• Remove from heat, cool to room temp, then refrigerate.
• Serve cold on thinly sliced black bread with butter & freshly chopped onion if desired.

ROASTED EGGPLANT (AUBERGINE) CAVIAR

Steps:

• Stab eggplant and roast in medium-hot oven along with garlic heads (brush garlic with olive oil) turn occasionally, until eggplant collapses and garlic is soft.
• (You can use parchment paper or silpat pad to line a pan.) Can also be done in a covered grill.
• Chop onion and red pepper.
• After eggplant cools, scoop out flesh, discarding rind, and squeeze roasted garlic cloves into eggplant.
• Either chop or puree eggplant/garlic in a processor or coarsely hand chop the mixture.
• Add the chopped onion and red peppers but don't process further-the caviar should have crunch from these raw ingredients.
• Add olive oil, Kosher salt, black pepper (and optional herbs &/or spices) and mix well.
• Serve with regular or toasted pita, crackers or crudites.

EGGPLANT (AUBERGINE) SALAD/CAVIAR

Steps:

• Chop and caramelize the onions on a skillet (with a little bit of olive oil) over medium heat until they are golden but not burnt.
• While the onions are cooking, without peeling the eggplant, cut it into about 1/2 inch cubes. And place in a large bowl.
• Chop the bell pepper and add to bowl.
• Cut the tomatoes and add to bowl.
• Take the cooked onions, finely chop them, and add to bowl.
• Add the red pepper flakes, salt, and finely chopped garlic to the bowl.
• Mix all the ingredients in the bowl and transfer to a 12 inch non-stick skillet.
• Pour the contents of the tomato can on top of what's in the skillet and mix it a little bit.
• Cover with a lid and cook on low/medium heat. Keep mixing the contents every 10-15 minutes to cook things evenly and prevent burning. If you notice sticking to pan, reduce heat.
• The dish is ready when most of the liquid has evaporated and all the ingredients are soft and fully cooked. Approximately 45 minutes.
• Place in fridge to cool the salad since it's best served chilled.

BAKLAZHANNAIA IKRA (POOR MAN'S CAVIAR)

Steps:

• Heat the oven to 425 degrees. Bake the eggplant on a baking sheet in the center of the oven, turning it over once or twice, until it is soft and its skin is charred and blistered, about 1 hour.
• Meanwhile, in a skillet, cook the onions in 4 tablespoons oil over medium heat until they are soft but not brown, 6 to 8 minutes. Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes longer. With a rubber spatula, scrape the contents of the skillet into a mixing bowl.
• Remove the skin from the baked eggplant with a small, sharp knife, then chop the eggplant pulp finely, almost to a pure. Add it to the mixing bowl and stir in the tomatoes, sugar, salt and a few grindings of black pepper. Mix together thoroughly. Heat the remaining 2 tablespoons oil in the skillet over moderate heat and pour in the eggplant mixture. Bring to a boil, stirring constantly, then turn the heat to low, cover the skillet, and simmer for 1 hour.
• Uncover and cook 30 minutes, stirring from time to time, until all the moisture in the pan has evaporated and the mixture is thick enough to hold its shape in a spoon. Stir in 2 tablespoons lemon juice and taste for seasoning, adding salt, pepper and lemon juice to taste. Transfer the “caviar" to a mixing bowl and chill, covered with plastic wrap, until ready to serve. Serve on squares of bread or on sesame-seed crackers.

ELEGANT EGGPLANT (AUBERGINE) CAVIAR

Steps:

• Prick the eggplant in several places with a fork. Place it on a microwave safe dish and cook on high, uncovered, until soft and collapsed, 10 minutes(or cook in 350* oven for about 30-45 minutes until soft). Set aside to cool.
• Arrange the walnut pieces on a baking sheet, and cook at 350* F. about 5-7 minutes until lightly toasted and fragrant(just stick in the oven with the eggplant). Chop fine.
• Scrape the eggplant flesh into a wooden or glass bowl and coarsely chop.
• Stir in the walnuts, onion, parsley, chile pepper, garlic, salt, and pepper. Then slowly beat in the oil and lemon juice. Adjust the seasoning to taste.
• Cover loosely and let stand at room temperature for several hours before serving. Makes 1 1/2 cups.

CHATZILIM - ISRAELI EGGPLANT (AUBERGINE) CAVIAR

Steps:

• Place eggplant above an open flame and let it actually burn on all sides until soft.
• Cool and peel.
• Mash pulp with a fork until it is like a paste.
• Add onion, salt, pepper and lemon juice.
• Stir in mayonnaise or olive oil or 1 tablespoon of each.
• Mix well.
• Serve on a lettuce leaf as an appetizer.
• Garnish with slices of tomato and cucumber.