Eggplant Caviar Spread Ikra Recipes

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RUSSIAN EGGPLANT CAVIAR ("IKRA")



Russian Eggplant Caviar (

Eggplant caviar is the Soviet summer staple you didn't know you needed. Think of it as Eastern European salsa or bruschetta.

Provided by Alexandra Shytsman

Categories     Side Dish

Time 1h40m

Number Of Ingredients 11

2 medium eggplants (1 1/2 pounds)
2 red bell peppers
About 2 tablespoons extra virgin olive oil
2 medium vine tomatoes
2 tablespoons finely diced white or red onion
2 tablespoons minced parsley and/or cilantro
2 tablespoons apple cider, white, or red wine vinegar
2 tablespoons Ukrainian unrefined sunflower oil (you can sub with EVOO)
1 medium garlic clove, crushed or grated
About 1/2 teaspoon fine sea salt
Freshly ground black pepper, to taste

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).

Nutrition Facts : ServingSize 1/2 cup, Calories 95 calories, Fiber 5.6 g, Protein 1.9 g

BAKLAZHANNAIA IKRA (POOR MAN'S CAVIAR)



Baklazhannaia Ikra (Poor Man's Caviar) image

Provided by William Grimes

Categories     dips and spreads, appetizer

Time 2h45m

Yield 3 cups

Number Of Ingredients 11

1 large eggplant (about 2 pounds)
1 cup finely chopped onions
6 tablespoons olive oil
1/2 cup finely chopped green pepper
1 teaspoon finely chopped garlic
2 large tomatoes, peeled, seeded and finely chopped
1/2 teaspoon sugar
2 teaspoons salt
Black pepper
2 to 3 tablespoons lemon juice
Dark rye or pumpernickel or sesame-seed crackers, for serving.

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.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 610 milligrams, Sugar 8 grams

BAKLAZHANOVAYA IKRA - EGGPLANT (AUBERGINE) CAVIAR



Baklazhanovaya Ikra - Eggplant (Aubergine) Caviar image

This was given to me by one of my Russian Language teachers. It is best served cool on rye or pumpernickel toast points. Passive time is chilling time.

Provided by Krsi Sue

Categories     Vegetable

Time 3h15m

Yield 12 serving(s)

Number Of Ingredients 8

1 large eggplant
1 onion, chopped
2 tomatoes, peeled and chopped
2 garlic cloves, minced
2 tablespoons vinegar
2 tablespoons vegetable oil
salt
pepper

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.

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  • Preheat oven to 450F° with the rack in the middle. Line a rimmed baking sheet with foil for easier cleanup.
  • Bake the vegetables: Place 2 eggplants and 3 bell peppers on the prepared baking sheet and bake for about 40 minutes or until soft. Rotate the vegetables several times to bake through on all sides. Next, remove the vegetables to a large bowl, cover with plastic wrap and allow to sit for about 30 minutes. This will sweat the veggies and allow for the skin to come off easier.Peel the skin off the eggplant and the peppers, discard the stems and seeds and juice. Chop the eggplant and the bell pepper finely with a knife.
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  • Place a large non-stick pan over medium/ high heat and add 3-4 Tbsp oil. Add eggplant and saute, stirring occasionally until softened and moist (15-20 min), adding more oil if needed to keep it from sticking to the bottom.
  • At the same time, in a separate large skillet, add 2 Tbsp oil, diced bell pepper, grated carrots and finely diced onion. Saute until golden and softened (10-15 minutes). Combine with eggplant mixture
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