Best 5 Aubergine Caviar Recipes
Aubergine caviar is a classic Russian dish that has been enjoyed for centuries. Made with roasted aubergines, tomatoes, onions, and garlic, it is a flavorful and versatile spread that can be enjoyed as an appetizer, a condiment, or even a main course. With its smoky flavor and rich texture, aubergine caviar is a perfect addition to any meal.
Check out the recipes below so you can choose the best recipe for yourself!
ELEGANT EGGPLANT (AUBERGINE) CAVIAR
Adapted from the New Basics Cookbook by Julee Rosso & Sheila Lukins(authors of The Silver Palate Cookbook), this is great served on the end of crisp Belgian endive leaves, atop soft scrambled eggs for brunch, or spread on grilled peasant bread toast.
Provided by Sharon123
Categories Vegetable
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- Prick the eggplant in several places with a fork. Place it on a microwave safe dish and cook on high, uncovered, until soft and collapsed, 10 minutes(or cook in 350* oven for about 30-45 minutes until soft). Set aside to cool.
- Arrange the walnut pieces on a baking sheet, and cook at 350* F. about 5-7 minutes until lightly toasted and fragrant(just stick in the oven with the eggplant). Chop fine.
- Scrape the eggplant flesh into a wooden or glass bowl and coarsely chop.
- Stir in the walnuts, onion, parsley, chile pepper, garlic, salt, and pepper. Then slowly beat in the oil and lemon juice. Adjust the seasoning to taste.
- Cover loosely and let stand at room temperature for several hours before serving. Makes 1 1/2 cups.
Nutrition Facts : Calories 526.9, Fat 44.3, SaturatedFat 5, Sodium 791.3, Carbohydrate 32.1, Fiber 16, Sugar 11.7, Protein 10.6
EGGPLANT (AUBERGINE) SALAD/CAVIAR
This is a very easy and healthy addition to any meal. Makes a great side dish or as a dip. Also known as Baklazhanovaya Ikra in Russian. You will need a larger non-stick skillet (at least 12 inches wide and 3 inches tall). Also two hand-fulls of cherry tomatoes can be substituted for the two medium tomatoes.
Provided by blazer380
Categories Peppers
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Chop and caramelize the onions on a skillet (with a little bit of olive oil) over medium heat until they are golden but not burnt.
- While the onions are cooking, without peeling the eggplant, cut it into about 1/2 inch cubes. And place in a large bowl.
- Chop the bell pepper and add to bowl.
- Cut the tomatoes and add to bowl.
- Take the cooked onions, finely chop them, and add to bowl.
- Add the red pepper flakes, salt, and finely chopped garlic to the bowl.
- Mix all the ingredients in the bowl and transfer to a 12 inch non-stick skillet.
- Pour the contents of the tomato can on top of what's in the skillet and mix it a little bit.
- Cover with a lid and cook on low/medium heat. Keep mixing the contents every 10-15 minutes to cook things evenly and prevent burning. If you notice sticking to pan, reduce heat.
- The dish is ready when most of the liquid has evaporated and all the ingredients are soft and fully cooked. Approximately 45 minutes.
- Place in fridge to cool the salad since it's best served chilled.
BAKLAZHANOVAYA IKRA - EGGPLANT (AUBERGINE) CAVIAR
This was given to me by one of my Russian Language teachers. It is best served cool on rye or pumpernickel toast points. Passive time is chilling time.
Provided by Krsi Sue
Categories Vegetable
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Pierce an eggplant with a fork in several places, put on a baking sheet and bake, about an hour to an hour and a half (for your desired tenderness), turning while baking, until soft in a 325 degree oven.
- Refrigerate until cool.
- Cut the eggplant, lengthwise, in half and scoop out the pulp.
- Chop the pulp until very fine.
- Mix onion, tomatoes, eggplant pulp, garlic, oil, and vinegar together and season with salt and pepper.
- Cover and refrigerate for several hours.
- Baklazhanovaya Ikra is served with chopped parsley.
AUBERGINE CAVIAR
Provided by Michael Symon : Food Network
Categories appetizer
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees. Oil the eggplant, peppers and tomatoes. Place them on a baking sheet and place them in the oven. Roast until soft, about 20 minutes. Peel eggplant, peppers and tomatoes. Saute minced onions and garlic. Put mixture in food processor and add garlic-onion mixture, vinegar, orange juice, coriander, olive oil, yogurt and salt and pepper. Fold in chopped parsley.
AUBERGINE CAVIAR
Provided by Food Network
Categories appetizer
Time 35m
Yield about 1 to 1/2 cups/375 ml
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Halve the eggplant lengthwise, lightly brush the bottoms with olive oil so it won't stick to the pan. Lay, cut-side down on a baking sheet, and bake until completely soft, about 25 minutes.
- When the eggplant is done, scoop the flesh out into a bowl and beat smooth with a fork. Add the garlic and cumin, to taste. Then stir through the confetti of red pepper and the fresh mint leaves. Stir in the remaining olive oil. Serve the mixture spooned onto crackers or thin croutes.
Tips:
- Choose ripe, firm eggplants for the best flavor and texture.
- Roasting the eggplants brings out their natural sweetness and smokiness.
- Use a food processor to quickly and easily chop the eggplants and other ingredients.
- Taste the eggplants before adding salt, as they can vary in saltiness.
- Serve the eggplants at room temperature or chilled, depending on your preference.
Conclusion:
Eggplant Caviar is a versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is a healthy and delicious way to incorporate more vegetables into your diet. With its smoky flavor and creamy texture, Eggplant Caviar is sure to be a hit at your next gathering.
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