Welcome to the world of rich and savory spreads with our recipe for Baklazhannaya Ikra, or Eggplant Caviar! This dish is a staple in many Eastern European kitchens, beloved for its deep flavor and creamy texture. While there are countless variations, this version with mayonnaise and tomato paste is particularly luscious and satisfying. It transforms simple, humble vegetables into a gourmet spread that's perfect for slathering on crusty bread, serving alongside main courses, or simply enjoying with a spoon. It's a fantastic way to celebrate the harvest of summer vegetables, but so delicious you'll want to make it all year long.
Eggplant Caviar with Mayonnaise and Tomato Paste
Ingredients for Eggplant Caviar with Mayonnaise and Tomato Paste
- 500 g eggplants
- 100 g onion
- 150 g carrots
- 50 g red bell pepper
- 2 cloves garlic
- 1 parsley root
- 50 g tomato paste
- 50 g mayonnaise
- 20 g vegetable oil
- salt and pepper to taste
- pinch of chili
How to Make Eggplant Caviar with Mayonnaise and Tomato Paste
Add onion, parsley root, and garlic to the skillet with oil.
Add the grated carrots to the skillet with the onions.
Dice firm, purple eggplants without dents, spots, or damage into small cubes.
Finely chop the onion. Thinly slice the garlic cloves. Finely chop or grate a small parsley root. Pour odorless (refined) vegetable oil into a heavy-bottomed skillet. Add the onion, parsley root, and garlic to the skillet with oil. Sauté the vegetables over low heat for 5 minutes.
Scrape or wash the carrots with a brush, then grate them on a coarse grater. Add the grated carrots to the skillet with the onions. Carrots in baklazhannaya ikra (a savory vegetable spread, often called ‘caviar’) are responsible for color, sweetness, and thickness. Don’t be shy with the carrots; if you add more than the recipe calls for, the ikra will only be tastier.
Dice firm, purple eggplants, free of dents, spots, or damage, into small cubes. Cut the red bell pepper, remove the stem, and rinse under running water. Finely chop the pepper. Add to the other ingredients.
Add thick tomato paste.
Add the thick tomato paste. Stir, cover the skillet with a lid, and simmer over low heat for 20 minutes.
Then, remove the lid and simmer for another 15 minutes.
Add thick, full-fat mayonnaise.
Transfer the vegetables to a blender.
Then, remove the lid and simmer for another 15 minutes. Stir occasionally to prevent the vegetables from sticking and to help the moisture evaporate. The less water in the skillet, the thicker the eggplant caviar will be.
Add salt and sugar to taste. Season with black and red pepper. Add a pinch of hot chili (optional). Add thick, full-fat mayonnaise. This recipe uses homemade mayonnaise with lemon juice and olive oil. Stir the vegetables with the seasonings and heat for a couple of minutes.
Transfer the vegetables to a blender. Blend to your desired consistency. If you like the caviar with small vegetable chunks, a minute is enough. If you prefer a creamy texture, blend for longer. At this stage, taste the ikra, add more salt or sugar to your liking, and mix well again.
Transfer to a dry glass jar or container and refrigerate.
From the simplest ingredients, you get an excellent eggplant caviar. Transfer it to a dry glass jar or container and store it in the refrigerator. It will keep for several days, if you don’t eat it all at once.
And there you have it—a jar full of delicious, homemade Eggplant Caviar! This creamy spread is not just a recipe but a taste of comfort and tradition. Enjoy it chilled on a slice of fresh rye bread or as a flavorful side dish with grilled meats or potatoes. It's a wonderful make-ahead appetizer for gatherings with friends and family. Don't hesitate to adjust the seasonings to your liking; a little more garlic or a pinch of smoked paprika can add a lovely personal touch. We hope you enjoy this taste of Eastern European home cooking!
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