eggplant caviar

A delicious eggplant spread that is perfect warm or cold!

Russian Eggplant Caviar with Cracked Coriander Seeds

olive oil

onion

red pepper (sliced)

garlic (minced)

coriander seeds (cracked)

eggplants (cubed)

tomato juice

tbsp ketchup

cilantro (chopped)

In a large cast iron pot heat olive oil, then add onions and red pepper and cook over low heat for 15 minutes until translucent but not coloured. Then add garlic and cracked coriander seeds (use mortar and pestle to crack coriander seeds), stir until the mixture is fragrant for approximately 1 minute.

Add eggplant, tomato juice and ketchup, stir, cover with a lid and cook on low for 1 1/2 hours until there is very little liquid left and the eggplant is a spreadable consistency. Check on your eggplant caviar every 20 minutes or so and stir to avoid it burning to the bottom.

When the mixture has reduced considerably salt it to taste, then add chopped fresh cilantro. (If your eggplant still has a spongy texture at the end of cooking time, cook it for 20-30 minutes longer.)

Serve with bread or crackers.

Terrific smoky eggplant caviar spread/dip! Perfect to spread over crackers for an easy, healthy, delicious appetizer.

Eggplant Caviar Recipe (Russian Style)

eggplant

tomato paste

salt

tsp sugar

tsp pepper ground

garlic

Roast the eggplants: Preheat oven to 425°F (220°C).

Wash the eggplant, pat dry, and poke the skin sides of the eggplants with the tines of a fork all over. Brush with oil and place on a baking tray lined with parchment paper.

Bake for 30 minutes, or until completely cooked through and very soft.

Make sure to turn the eggplant for few times while baking.

After removing from the oven, wrap the eggplants in foil and place on a plate or cooling rack to cool down. Once cooled down that you don’t burn your fingers, start removing the skin. It should come off quite easily.

Slice the eggplants into small cubes.

Prepare the rest of the ingredients. In a medium pan, add olive oil and saute onion until translucent for about 5 minutes. Stir in the tomato paste/sauce and reduce the heat. Cook for 5 minutes more.

Add the sliced eggplants to the pan, season with salt, pepper, sugar, and add minced garlic. Stir everything well until all the ingredients covered in the sauce and let cook on low heat for about 7-9 minutes, constantly stirring.

Remove from heat and sprinkle with fresh chopped herbs.

Best served warm but can be enjoyed as a cold spread with crackers, pita chips, crostini toasts, or for gluten-free option celery or cucumber sticks.

Aubergine caviar may sound sophisticated, however, it is very simple to make. It is made with baked eggplants with plenty of garlic, thyme and olive oil.

&#x1f4cb;Aubergine caviar - Eggplant Caviar

eggplants

garlic cloves

thyme

salt & pepper

Wash the aubergines and cut them in half.

Lay them on a baking tray over a sheet of aluminum foil.

Make diagonals diamond shape cuts and inset in the cuts the slices of garlic cloves.

Sprinkle with thyme, salt pepper and olive oil.

Cover with another sheet of aluminium foil and let it cook in a hot oven at 350F - 180C for 1 hour.

Remove from the oven, and let it cool down completely.

Remove only the skin of the eggplants, and put the pulp along with the garlic into a blender.

Using the blender mix it until it has a pure texture

Serve it sprinkled with some virgin olive oil and parsley on top to give it a bit of colour.

Laura, very interesting! I love eggplant caviar but have slightly different  recipe. Usually, caviar is fish eggs meaning:) I thought it is only in Russia , where I am from, this unusual name for this kind of dishes. In Russian cuisine we have also squash caviar  ( deep, spread), eggplants caviar, mushroom caviar, beets coviar...  I like your blog and need visit more often!

Lovely recipe Laura, I love this aubergine caviar, never made it though, I really should remember about it for my next gathering, seems that everybody loves it! :)

https://content.jwplatform.com/videos/nA5ydq6R.mp4

Aubergine caviar, or eggplant caviar, may sound sophisticated, however, it is very simple to make. It is made with baked eggplants with plenty of garlic, thyme and olive oil. A Summer vegan delight!

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