Best 3 Baklazhanovaya Ikra Eggplant Aubergine Caviar Recipes
**Baklazhanovaya Ikra (Eggplant Caviar): A Taste of Russian Cuisine**
Baklazhanovaya ikra, also known as eggplant caviar, is a delectable Russian dish that captures the essence of this versatile vegetable. This savory spread or dip is a delightful combination of roasted eggplants, sautéed onions, carrots, tomatoes, and a touch of garlic, all blended together to create a smoky, rich, and flavorful delicacy. Whether you're looking for a hearty appetizer, a flavorful addition to your sandwiches, or a unique side dish, baklazhanovaya ikra is sure to tantalize your taste buds. This versatile dish can be enjoyed on its own, spread on bread or crackers, or paired with grilled meats or vegetables. With its vibrant color and irresistible taste, baklazhanovaya ikra is a true culinary gem that showcases the best of Russian cuisine.
**Variations and Accompaniments:**
This article provides three distinct recipes for baklazhanovaya ikra, each offering its own unique twist on this classic dish. The first recipe is a traditional version that uses roasted eggplants, onions, carrots, tomatoes, garlic, and spices. The second recipe adds a touch of smokiness with the addition of grilled eggplants, creating a delightful smoky flavor. Finally, the third recipe incorporates sun-dried tomatoes, pine nuts, and fresh herbs, resulting in a vibrant and aromatic rendition of this beloved dish. Additionally, the article explores various ways to serve baklazhanovaya ikra, from spreading it on bread or crackers to pairing it with grilled meats or vegetables. Whether you're a seasoned cook or just starting your culinary journey, this article provides all the information you need to create this delicious Russian delicacy in your own kitchen.
BAKLAZHANNAIA IKRA (POOR MAN'S CAVIAR)
Provided by William Grimes
Categories dips and spreads, appetizer
Time 2h45m
Yield 3 cups
Number Of Ingredients 11
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
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
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.
EGGPLANT (AUBERGINE) SALAD/CAVIAR
This is a very easy and healthy addition to any meal. Makes a great side dish or as a dip. Also known as Baklazhanovaya Ikra in Russian. You will need a larger non-stick skillet (at least 12 inches wide and 3 inches tall). Also two hand-fulls of cherry tomatoes can be substituted for the two medium tomatoes.
Provided by blazer380
Categories Peppers
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Tips:
- Choose ripe, firm eggplants for the best flavor and texture.
- To save time, roast the eggplants in the oven instead of grilling them.
- If you don't have a food processor, you can mash the roasted eggplants with a fork or potato masher.
- For a smokier flavor, roast the eggplants over a charcoal grill.
- Add other vegetables to the caviar, such as zucchini, carrots, or bell peppers.
- Season the caviar to taste with salt, pepper, garlic, and other spices.
- Serve the caviar as a dip, spread, or side dish.
Conclusion:
Baklazhanovaya ikra is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up leftover roasted eggplants, and it is also a healthy and affordable meal. Whether you are looking for a dip, spread, or side dish, baklazhanovaya ikra is sure to please.
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