Baklazhanovaya Ikra Eggplant Aubergine Caviar
Discover the rich, smoky flavors of Baklazhanovaya Ikra, also known as Eggplant Aubergine Caviar—a classic Russian-inspired appetizer that's as nutritious as it is delicious. This vibrant dish combines roasted eggplants, bell peppers, and tomatoes with sautéed onions, carrots, and garlic for a perfectly balanced medley of sweet, savory, and smoky notes. Enhanced with olive oil, fresh parsley, and a zesty splash of lemon juice, this versatile spread boasts a rustic texture that's perfect for slathering on crusty bread or serving as a dip with crackers. With a simple roasting and mixing technique, this vegan-friendly recipe is as satisfying to prepare as it is to eat, making it an ideal option for appetizers, light meals, or party platters.
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Recipe Information
Ingredients
- 2 large eggplants (aubergines)
- 1 medium onion
- 1 medium carrot
- 1 large red bell pepper
- 3 large garlic cloves
- 2 medium tomatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pierce the eggplants with a fork in a few spots to prevent them from bursting. Place the eggplants, red bell pepper, and tomatoes on the prepared baking sheet.
Roast the vegetables in the oven for 30-35 minutes, turning them halfway through, until the eggplants are soft and the bell pepper and tomatoes have blistered skin.
While the vegetables are roasting, finely dice the onion and grate the carrot. Heat 1 tablespoon of olive oil in a skillet over medium heat and sauté the onion until translucent, about 5 minutes.
Add the grated carrot to the skillet and continue to cook for another 5 minutes until softened. Set the onion and carrot mixture aside to cool.
Remove the roasted vegetables from the oven and let them cool until they can be handled. Peel the eggplants, bell pepper, and tomatoes, discarding the skins.
Finely chop the peeled vegetables, or pulse them a few times in a food processor for a slightly chunky texture. Transfer them to a mixing bowl.
Mince the garlic cloves and add them to the bowl along with the sautéed onion and carrot mixture.
Stir in the remaining olive oil, salt, black pepper, fresh parsley, and lemon juice. Mix well to combine.
Taste and adjust seasoning as needed. For a smoother consistency, you can blend the mixture further, but traditional Baklazhanovaya Ikra often has a rustic texture.
Transfer the eggplant caviar to a serving dish, garnish with additional parsley if desired, and serve at room temperature. It pairs beautifully with crusty bread or crackers.
Nutrition Facts
Calories |
205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 509 mg | 22% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 14.9 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 945 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
