Russian Eggplant Caviar (Baklazhannaya Ikra)

This traditional Russian eggplant caviar delivers rich flavor and high fiber with roasted vegetables and heart-healthy olive oil, served with wholesome rye bread.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 2 medium eggplants · 100 kcal in the whole recipe
• 1 small red bell pepper · 25 kcal in the whole recipe
• 1 small onion, finely diced · 28 kcal in the whole recipe
• 1 small carrot, grated · 20 kcal in the whole recipe
• 1 small tomato, diced · 18 kcal in the whole recipe
• 2 cloves garlic, minced · 9 kcal in the whole recipe
• 1/2 tbsp olive oil · 62 kcal in the whole recipe
• 1 tsp apple cider vinegar · 1 kcal in the whole recipe
• Pinch of salt and black pepper
• 3 slices rye bread · 249 kcal in the whole recipe

Method

1. Prick the eggplant and red pepper with a fork and roast in a 200°C (400°F) oven for about 35-40 minutes until soft, then peel and finely chop.

   

2. Heat olive oil in a skillet, add chopped onion, grated carrot, diced tomato, and garlic, then sauté over medium heat until vegetables soften.

   

3. Add the roasted eggplant and red pepper to the skillet; stir in vinegar, salt, and black pepper, then mash over low heat for 10-15 minutes until thick.

   

4. Bring the prepared eggplant caviar to room temperature and serve alongside sliced rye bread.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.