Russian Eggplant Caviar (БАКЛАЖАННАЯ ИКРА/BAKLAZHANNAYA IKRA)

Eggplant Caviar

 

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Ikra is known as eggplant “caviar” in Russia, one of my favorite appetizers lathered on fresh-baked bread. It is a traditional blend of eggplant, fresh tomatoes, bell pepper, carrots, onions and spices slow-cooked together to savory perfection.

Direction:

Peel off strips of the eggplant’s skin so that only about half of the skin is left on. Cut them into 2 inch strips about 1/2 inch thick. Toss the eggplants with one tablespoon of salt and set aside. 

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Meanwhile, prepare rest of the vegetables and set aside.

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Prepare the salsa: (you may want to do in batches). Combine tomatoes, 6 red bell peppers, garlic, parsley and jalapeno pepper, in food processor or blender. Pulse until you get all the vegetables pureed and combined.  Add sugar and vinegar, season with 1 – 1 1/2 tablespoon of salt or to taste and mix well.

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By this time eggplants will release some liquid. Drain the eggplants and pat dry with paper towels. Pour about 1 inch oil into deep frying pan; heat on high heat. (to test if the oil is ready, drop little eggplant piece into the oil, and if it starts bubbling, the oil is ready for frying). Carefully place about 1/4 of the eggplants into the hot frying pan.  (you will fry all the eggplants in batches).

Take out the eggplants and place them on a plate covered with pepper towel. Continue until you finish frying all the eggplants. After you finish frying, set  aside.

Pour about 3/4 cup oil into a large pot of dutch oven. When the oil is hot add onions and on medium heat sauté until golden color about 3-4 minutes. Add chopped bell peppers and shredded carrots and sauté for another 5-6 minutes. Add earlier prepared salsa; mix well and bring it to a boil. Lower the heat to low and simmer for about 7-9 minutes. Add fried eggplants and bring it boil again. Simmer for 4-5 minutes. Taste and adjust salt if needed.
I canned most of it or you can refrigerate for up to 3-4 weeks in sealed jars.
Note: for the best taste results serve after 4-5 days. Tastes divine!!!
 
Enjoy!!! 

Russian Eggplant Caviar / BAKLAZHANNAYA IKRA)

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Russian Eggplant Caviar / BAKLAZHANNAYA IKRA)

Ikra is known as eggplant "caviar" in Russia, one of my favorite appetizers lathered on fresh-baked bread. It is a traditional blend of eggplant, fresh tomatoes, bell pepper, carrots, onions and spices slow-cooked together to savory perfection.

Ingredients

  • 6 medium sized eggplants
  • 10-12 cloves of garlic, pressed or crushed
  • 8 large tomatoes - cut in quarters
  • 10 bell peppers – 6 seeded and quartered lengthwise and 4 finely chopped
  • 7 large carrots- peeled and shredded
  • 3 medium yellow onions, finely chopped
  • 1-2 jalapeno pepper - seeded
  • About 1- 1 1/2 Tbsp. Salt
  • 1/3 cup sugar
  • 1/4 cup white vinegar
  • 1 bunch parsley, chopped
  • Vegetable oil for frying

Instructions

  1. Peel off strips of the eggplant's skin so that only about half of the skin is left on. Cut them into 2 inch strips about 1/2 inch thick. Toss the eggplants with one tablespoon of salt and set aside.
  2. Meanwhile, prepare rest of the vegetables and set aside.
  3. Prepare the salsa: (you may want to do in batches). Combine tomatoes, 6 red bell peppers, garlic, parsley and jalapeno pepper, in food processor or blender. Pulse until you get all the vegetables pureed and combined. Add sugar and vinegar, season with 1 – 1 1/2 tablespoon of salt or to taste and mix well.
  4. By this time eggplants will release some liquid. Drain the eggplants and pat dry with paper towels. Pour about 1 inch oil into deep frying pan; heat on high heat. (to test if the oil is ready, drop little eggplant piece into the oil, and if it starts bubbling, the oil is ready for frying). Carefully place about 1/4 of the eggplants into the hot frying pan. (you will fry all the eggplants in batches). Take out the eggplants and place them on a plate covered with pepper towel. Continue until you finish frying all the eggplants. After you finish frying, set aside.
  5. Pour about 3/4 cup oil into a large pot of dutch oven. When the oil is hot add onions and on medium heat sauté until golden color about 3-4 minutes. Add chopped bell peppers and shredded carrots and sauté for another 5-6 minutes. Add earlier prepared salsa; mix well and bring it to a boil. Lower the heat to low and simmer for about 7-9 minutes. Add fried eggplants and bring it boil again. Simmer for 10 minutes. Taste and adjust salt if needed.
  6. I canned most of it or you can refrigerate for up to 3-4 weeks in sealed jars.
  7. Enjoy!!!

Notes

for the best taste results open a jar and serve after 4-5 days. Tastes divine!!!

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8 comments

  1. Lena K says:

    Inessa this looks just like my mama used to make. I am so making this. Thank you so much for your wonderful recipes.

  2. tamara says:

    This looks like the dish my grandmother used to make – my favorite!! I am hoping that this will work with Chinese eggplant. I would like to can as well – waterbath canner? and for how long. Thanks

    • Inessa says:

      Hi Tamara, I am not sure if Chinese eggplant, I never tried. Let me know if you try.
      for the canning I sterilized jars in boiling water. Just cover them in a big pot with boiling-water. Make sure they covered in water and boil for 5-7 minutes. Remove and drain hot sterilized jars one at a time and fill jars with food, add lids, and tighten screw bands.

  3. Natasha says:

    Thank you sooo much for this long awaited recipe:) we love it!! Making our second batch right now:) -Blessing

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