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Eggplant caviar is a popular Russian cold appetizer that is often eaten on bread. It tastes juicy, spicy and tender. The Baklazhannaya Ikra is made from vegetables and is purely plant-based, even if the name suggests otherwise. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
Refine to taste
Taste the eggplant caviar according to your preferences, just like the salad “Donskoy” or the stewed cabbage. Adjust the amount of sugar, salt and pepper.
Instead of or in addition to parsley, other herbs such as basil, coriander and dill are suitable for refining, similar to the coleslaw with sour cream. You can also add garlic. For more spiciness, add chopped pepperoni or chili peppers.
How to serve and store eggplant caviar
The eggplant caviar tastes best after it has been left to rest overnight in the fridge. Enjoy it on a piece of white bread or a slice of baton. It is therefore perfect as a cold appetizer, alongside the zucchini with sour cream and garlic and the Royal salad.
Optionally, you can also serve the vegetable caviar warm. It then tastes delicious with a side dish, such as pasta or potatoes.
Store the eggplant caviar in a sealed container, such as a glass jar, in the fridge. It will keep for up to about a week.
Preserving for the winter
You can transfer the eggplant caviar hot into sterilized preserving glass jars immediately after cooking and seal them tightly. Then, just like the pickled vegetable salad without vinegar, it will keep for months so that you can also eat it in winter. Store the pickled vegetable caviar in a cool, dark place.
Variety of recipes
There are many different recipes for the Russian eggplant caviar, just like for the vinaigrette salad. They differ in the method of preparation as well as in the appearance, consistency and taste of the dish.
For example, in some recipes, the eggplants are baked in the oven or fried in a pan beforehand. They are then cooked with the rest of the vegetables. The eggplants can be used with or without the skin.
The cooking time depends on the desired consistency of the vegetable caviar. Depending on taste, whole pieces of vegetable can be left or completely overcooked. It can contain more liquid or be cooked down thicker.
This vegetable caviar is
- juicy,
- spicy,
- tender,
- heavenly delicious,
- aromatic,
- vegan,
- with eggplants,
- perfect on bread,
- a vegetable classic in Russian cuisine, alongside the carrot salad with garlic and the beet salad.
How to make eggplant caviar: tips and tricks
- You can also use the eggplants with the skin on.
- In addition to parsley, other herbs such as coriander, dill and basil are also suitable for seasoning.
- You can adjust the amount of sugar, salt and pepper to taste.
- You can also add crushed garlic, chopped pepperoni or chili peppers.
- Cook the vegetable caviar to your desired consistency.
- You can also serve the eggplant caviar warm, for example with a side dish.
- The vegetable caviar can be kept in the fridge for about 1 week. You can store it in preserved sterilized glass jars in a cool, dark place for several months. Read more about this in the article above.
Did you make the eggplant caviar using this recipe? I look forward to your results, your star rating and your comments below on how it turned out and how it tasted.
Try out these other Russian cuisine recipes:
- Russian pirog with white cabbage
- Vegan Shuba salad – Fur coat salad recipe
- Fresh kompot – popular Russian fruit drink
Eggplant caviar
Ingredients
- 1 kg eggplants
- 1 red bell pepper large
- 1 onion large
- 300 g tomatoes
- 1 bunch parsley
- 50 ml vegetable oil
- 1/2 tsp sugar or to taste
- 2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 1 pinch of cayenne pepper or to taste
Instructions
- Peel eggplants and cut them into small cubes.
- Remove the seeds from bell pepper and cut it into small cubes.
- Peel onion and cut it into thin half rings.
- Cut tomatoes into chunks, put them in a blender, puree them and then pass them through a fine sieve.
- Finely chop parsley.
- Pour vegetable oil into a large saucepan with a thick base and heat it up.
- Add the onion half rings to the vegetable oil and fry until translucent.
- Add the diced bell pepper and fry over a high heat for 3 minutes, stirring.
- Add the eggplant cubes and continue to fry, stirring, for another 3 - 4 minutes.
- Pour in the pureed tomatoes, stir, bring to the boil and simmer with the lid on over a low heat for about 20 minutes, stirring occasionally.
- Remove the lid, switch the heat to medium and cook for approx. 30 minutes, stirring occasionally, until most of the liquid has evaporated and the vegetables are partially cooked.
- Add the chopped parsley, sugar, salt, black pepper and cayenne pepper and cook for a further 5 minutes.
- Transfer the eggplant caviar to sealable glass jars, leave to cool and place in the fridge to infuse for about 8 hours or overnight.
Notes
- Die Auberginen kannst du auch mit Schale verwenden.
- Neben der Petersilie eignen sich andere Kräuter, wie Koriander, Dill, Basilikum, zum Verfeinern.
- Die Menge an Zucker, Salz und Pfeffer kannst du nach Geschmack anpassen.
- Du kannst noch gepressten Knoblauch, zerkleinerte Peperoni oder Chilischoten dazugeben.
- Gare den Gemüse-Kaviar bis zur von dir gewünschten Konsistenz.
- Du kannst den Auberginen-Kaviar auch warm, zum Beispiel mit einer Beilage, servieren.
- Der Gemüse-Kaviar ist im Kühlschrank etwa 1 Woche haltbar. In sterilisierte Gläser eingemacht kannst du ihn an einem kühlen und dunklen Ort über mehrere Monate lagern. Lies darüber mehr hier oben im Beitrag.
- See the detailed tips and tricks for making the eggplant caviar at the top of the article.
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