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Russian Eggplant 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&# 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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 140.9
Dietary: Gluten-free, Vegetarian
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
  • 1 md Eggplant
  • 3 tablespoon Olive oil
  • 3 md Onions
  • 1 large Tomato
  • 2 ts Lemon juice
  • 1 tsp Salt
  • 0.5 tsp Black pepper
Directions
  1. 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. 2
    Allow the eggplant to cool until manageable, then peel off the skin and chop the flesh into small pieces.
  3. 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. 4
    Finely mince the onions and tomato.
  5. 5
    Heat 2 tablespoons of olive oil in a large skillet over medium-low heat.
  6. 6
    Add the minced onions and cook until softened and translucent, about 5-7 minutes.
  7. 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. 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. 9
    Remove from heat and let the mixture cool to room temperature.
  10. 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
Read it online: https://www.chefs-mate.com/recipe/russian-eggplant-caviar/