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.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Mince the garlic cloves and add them to the bowl along with the sautéed onion and carrot mixture.

Step 9

Stir in the remaining olive oil, salt, black pepper, fresh parsley, and lemon juice. Mix well to combine.

Step 10

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.

Step 11

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

Serving size	(1678.8g)

Amount per serving	% Daily Value*
Calories	820.4

Total Fat 45.6g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 2440.8mg	0%
Total Carbohydrate 100.0g	0%
Dietary Fiber 40.6g	0%
Total Sugars 56.7g
Protein 16.2g	0%

Vitamin D 0IU	0%
Calcium 191.7mg	0%
Iron 5.0mg	0%
Potassium 3648.1mg	0%

*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.

Source of Calories

Fat: 46.9%

Protein: 7.4%

Carbs: 45.7%