Russian Eggplant Caviar is a classic Russian spread made from eggplant (aubergines), carrot, peppers and tomatoes! Perfect on a piece of rye bread as an appetizer - (Баклажанная икра)
Course Appetizer, Condiment
Cuisine Russian
Keyword eggplant caviar
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Resting time 30 minutesminutes
Total Time 45 minutesminutes
Servings 6people
Author PetersFoodAdventures
Ingredients
1large eggplant or 2 small
1medium onionchopped
1carrotgrated
1small red pepperdiced in small pieces
2clovesgarlicminced
3tomatoesskinless, peeled and diced
vegetable oil
salt and pepper to taste
Instructions
Dice the eggplant into small pieces. Add a generous teaspoon of salt to the diced and mix until the salt is mixed through. Allow to sit for about 30 mins. Squeeze out the excess bitter juices, drain and set aside.
To remove the skin from tomatoes, place in boiling water for about 60 seconds, remove into ice water then peel skin. If peeling tomatoes is too hard, you can substitute with a can of diced tomatoes
In a frying pan, add 2 tablespoons of oil and saute the onions and grated carrot until the onions are soft and the carrot is cooked. Add the diced red peppers and cook for another 5 minutes.
Add the diced tomatoes and cook for about 7 minutes. (longer if using diced tomatoes to allow liquids to reduce)
Mix the minced garlic and chopped eggplant to vegetable mixture. Cover and simmer for about 10 minutes, allow to cool. Taste and add salt and pepper.