Russian Eggplant Caviar

chefs-mate chefs-mate 0 Comments
Servings: 8 Difficulty: Intermediate
Jump To Recipe Print Recipe
A smoky, savory eggplant relish with a rich, spreadable texture reminiscent of traditional caviar.
Russian Eggplant Caviar recipe image

This Russian Eggplant Caviar is a deeply flavorful, savory condiment that transforms humble eggplant into a luxurious spread. Unlike the fish-based delicacy, this vegan alternative relies on slow-cooked eggplant, aromatic onions, and ripe tomatoes to create a robust, umami-rich paste. The addition of lemon juice brightens the earthy tones, while olive oil adds a silky mouthfeel. Perfectly chilled, it makes an impressive appetizer served with warm pita, crusty bread, or crisp vegetable sticks. It’s an excellent side dish for grilled meats or a vibrant addition to a mezze platter. This recipe captures the essence of rustic home cooking, offering a comforting, hearty flavor profile that pairs beautifully with simple, fresh ingredients.

Russian Eggplant Caviar recipe image
Print Recipe

Russian Eggplant Caviar

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 140.9

Description

This Russian Eggplant Caviar is a deeply flavorful, savory condiment that transforms humble eggplant into a luxurious spread. Unlike the fish-based delicacy, this vegan alternative relies on slow-cooked eggplant, aromatic onions, and ripe tomatoes to create a robust, umami-rich paste. The addition of lemon juice brightens the earthy tones, while olive oil adds a silky mouthfeel. Perfectly chilled, it makes an impressive appetizer served with warm pita, crusty bread, or crisp vegetable sticks. It&# 226;ÂÂs an excellent side dish for grilled meats or a vibrant addition to a mezze platter. This recipe captures the essence of rustic home cooking, offering a comforting, hearty flavor profile that pairs beautifully with simple, fresh ingredients.

Ingredients

Directions

  1. Preheat oven to 375ðF (190ðC). Place the whole eggplant on a baking sheet and roast for 30-40 minutes, or until the skin is charred and the flesh is very tender.
  2. Allow the eggplant to cool until manageable, then peel off the skin and chop the flesh into small pieces.
  3. Place the chopped eggplant in a bowl, sprinkle with salt, and let stand for 1-2 hours to draw out excess moisture. Drain any accumulated liquid.
  4. Finely mince the onions and tomato.
  5. Heat 2 tablespoons of olive oil in a large skillet over medium-low heat.
  6. Add the minced onions and cook until softened and translucent, about 5-7 minutes.
  7. Add the drained eggplant and diced tomato to the skillet. Cook slowly, stirring occasionally, until the mixture is very soft and the tomato has broken down, about 15-20 minutes.
  8. Stir in the remaining 1 tablespoon of olive oil, lemon juice, and black pepper. Continue to cook for 5 more minutes to blend the flavors.
  9. Remove from heat and let the mixture cool to room temperature.
  10. Transfer to a serving bowl and refrigerate for at least 2 hours before serving to allow flavors to meld.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 140.9kcal
% Daily Value *
Total Fat 15.1g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 2.0g1%
Dietary Fiber 1.0g4%
Sugars 1.2g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, caviar, russian, spread, dip, appetizer, vegan, onion, tomato, lemon, olive oil, smoky, relief, mezze, side dish, roasted, garlic, herbs, party food, vegetable dip
Recipe Card powered by WP Delicious