RUSSIAN EGGPLANT CAVIAR ("IKRA")
Eggplant caviar is the Soviet summer staple you didn't know you needed. Think of it as Eastern European salsa or bruschetta.
Provided by Alexandra Shytsman
Categories Side Dish
Time 1h40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375ºF.
- Using a fork, poke holes in the eggplants at approximately 2-inch intervals* (see note below). Drizzle the eggplants and peppers with a few drops of olive oil and rub to coat evenly.
- Place on a baking sheet and roast until blistered, blackened, and totally collapsed, 45 to 60 minutes, turning the veg every 20 minutes or so. (The peppers may be done first, so pull them out and continue roasting the eggplants.)
- Transfer the vegetables to a bowl and cover tightly with plastic wrap. Set aside at room temp - or chill in the fridge - until they're cool enough to handle. (Covering the bowl with plastic traps the steam, making the veg easier to peel later.)
- Meanwhile, cut an X into the bottoms of the tomatoes, cutting about a quarter of the way through. Place in a bowl and cover with boiling water. Let stand for a few minutes. Then drain and run tomatoes under cold water. Peel off the skins and discard. Finely dice and place in a large bowl.
- When cool enough to handle, peel the skins off the roasted vegetables and discard, along with the tops. Split open the peppers and discard the ribs and seeds. Firmly squeeze the eggplant flesh with your hands and discard the excess liquid.
- Place the eggplants and peppers in a food processor and puree until smooth (alternatively, chop them very finely). Transfer the puree to the bowl with the tomatoes and add the onion, parsley, garlic, vinegar, sunflower oil, salt, and pepper. Stir to combine. Taste and adjust the seasonings, if needed.
- Set aside for at least 15 minutes before serving. (Leftovers may be refrigerated for up to 5 days).
Nutrition Facts : ServingSize 1/2 cup, Calories 95 calories, Fiber 5.6 g, Protein 1.9 g
EGGPLANT SPREAD (BAKLAZHANNAIA IKRA)
The combination of these ingredients will tempt your palate. Recipe comes from recipegoldmine. Cook time includes CHILL time.
Provided by Ck2plz
Categories Vegetable
Time P1DT10h30m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Prick eggplant 3 or 4 times with fork. Wrap green pepper in aluminum foil. Place eggplant and green pepper in shallow baking dish. Bake at 400 degrees F until eggplant is very soft, about 35 minutes; cool. Remove skin from eggplant and seeds from green pepper; chop eggplant and green pepper.
- Cook and stir onion and garlic in oil in 10-inch skillet over medium heat until onion is tender. Stir in eggplant, green pepper and remaining ingredients except bread. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 5 minutes.
- Place mixture in blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 1 minute. Cover and refrigerate until very cold, at least 4 hours.
- Serve with bread.
Nutrition Facts : Calories 199.1, Fat 7.6, SaturatedFat 1.1, Sodium 848.6, Carbohydrate 33.3, Fiber 10.8, Sugar 18.8, Protein 4.9
BAKLAZHANNAIA IKRA (POOR MAN'S CAVIAR)
Provided by William Grimes
Categories dips and spreads, appetizer
Time 2h45m
Yield 3 cups
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees. Bake the eggplant on a baking sheet in the center of the oven, turning it over once or twice, until it is soft and its skin is charred and blistered, about 1 hour.
- Meanwhile, in a skillet, cook the onions in 4 tablespoons oil over medium heat until they are soft but not brown, 6 to 8 minutes. Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes longer. With a rubber spatula, scrape the contents of the skillet into a mixing bowl.
- Remove the skin from the baked eggplant with a small, sharp knife, then chop the eggplant pulp finely, almost to a pure. Add it to the mixing bowl and stir in the tomatoes, sugar, salt and a few grindings of black pepper. Mix together thoroughly. Heat the remaining 2 tablespoons oil in the skillet over moderate heat and pour in the eggplant mixture. Bring to a boil, stirring constantly, then turn the heat to low, cover the skillet, and simmer for 1 hour.
- Uncover and cook 30 minutes, stirring from time to time, until all the moisture in the pan has evaporated and the mixture is thick enough to hold its shape in a spoon. Stir in 2 tablespoons lemon juice and taste for seasoning, adding salt, pepper and lemon juice to taste. Transfer the “caviar" to a mixing bowl and chill, covered with plastic wrap, until ready to serve. Serve on squares of bread or on sesame-seed crackers.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 610 milligrams, Sugar 8 grams
More about "eggplant spread baklazhannaia ikra recipes"
EGGPLANT CAVIAR SPREAD (IKRA) RECIPE - SIMPLY HOME …
From simplyhomecooked.com
5/5 (1)Total Time 1 hr 10 minsCategory CondimentsCalories 97 per serving
- Place the eggplants and red bell peppers onto a baking sheet lined with foil. Puncture the eggplant with a fork a few times to avoid it from popping and making a huge mess in your oven.
- Once the eggplant and bell peppers have cooled down a little, remove the skin from both the vegetables. Then remove the seeds form the bell peppers.
RUSSIAN EGGPLANT CAVIAR RECIPE (BAKLAZHANNAYA IKRA)
From melaniecooks.com
Cuisine RussianCategory AppetizerServings 8Total Time 30 mins
EGGPLANT SPREAD (BAKLAZHANNAIA IKRA) - PRACTICE WITH …
From practicewithdanielle.com
Estimated Reading Time 3 mins
BAKLAZHANNAYA IKRA (EGGPLANT CAVIAR ODESSA STYLE) RECIPE
From recipeland.com
BAKLAZHANNAYA IKRA: A RUSSIAN EGGPLANT DISH - SCRIBBLE A DREAM
From scribbleadream.com
EGGPLANT SPREAD RECIPE (BAKLAZHANNAIA IKRA) | PUNCHFORK
From punchfork.com
EGGPLANT SPREAD (BAKLAZHANNAIA IKRA) | PUNCHFORK
From punchfork.com
EGGPLANT SPREAD (BAKLAZHANNAIA IKRA)
From torontofoodsafetytraining.ca
BAKLAZHANNAIA IKRA RECIPE | CDKITCHEN.COM
From cdkitchen.com
BAKLAZHANNAIA IKRA, THE "POOR MAN'S CAVIAR" - THE DAILY MEAL
From thedailymeal.com
ROASTED EGGPLANT AND PEPPER SPREAD | AJVAR
From craftycookingbyanna.com
RECIPE: SWEET & SMOKY EGGPLANT SPREAD | THE KITCHN
From thekitchn.com
EGGPLANT IKRA SPREAD - MOMSDISH
From momsdish.com
EGGPLANT SPREAD (BAKLAZHANNAIA IKRA) RECIPE
From recipenode.com
RUSSIAN EGGPLANT CAVIAR (БАКЛАЖАННАЯ …
From grabandgorecipes.com
SWEET & SMOKY EGGPLANT SPREAD (BAKLAZHANNAIA IKRA) RECIPE
From recipegraze.com
EGGPLANT CAVIAR (BAKLAZHANNAYA IKRA) | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
EGGPLANT SPREAD RECIPE (BAKLAZHANNAIA IKRA) - NATASHASKITCHEN.COM
From gptsoo.dynu.net
SWEET & SMOKY EGGPLANT SPREAD (BAKLAZHANNAIA IKRA)
From copymethat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love