Best 10 Baklazhannaia Ikra Poor Mans Caviar Recipes

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Baklazhannaia ikra, also known as poor man's caviar, is a delicious and versatile dish that can be enjoyed as a spread, dip, or sauce. Made with roasted eggplant, onions, carrots, and tomatoes, this dish is packed with flavor and nutrients. It is a popular appetizer or side dish in many parts of the world, especially in Eastern Europe and the Middle East. With its smoky, savory flavor and rich texture, baklazhannaia ikra is sure to be a hit at your next gathering. With a few simple ingredients and a little bit of time, you can create this delicious dish that is both affordable and satisfying.

Here are our top 10 tried and tested recipes!

POOR MAN'S CAVIAR: EGGPLANT SPREAD



Poor Man's Caviar: Eggplant Spread image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 27m

Yield 10 servings

Number Of Ingredients 7

1 medium, firm eggplant
1 clove garlic, cracked away from the skin
2 pinches ground allspice
Coarse salt and black pepper
1 handful flat-leaf parsley tops
A drizzle extra-virgin olive oil
1 whole grain baguette or other long crusty bread, sliced at bread counter

Steps:

  • Preheat oven to highest setting, at least 500 degrees F.
  • Cut 2 or 3 slits into whole eggplant. Place eggplant directly on the oven rack in the middle of the oven and roast the eggplant until it is tender, about 20 minutes. Keep the slits facing up so that the eggplant does not loose liquids as it roasts.
  • The roasted eggplant will look like a flat tire when you remove it from the oven. Using a sharp utility knife, carefully peel skin away from eggplant flesh. Add cooked eggplant flesh and juice to food processor and combine with garlic, allspice, salt, and pepper and parsley. Pulse grind the eggplant into a paste, add a drizzle of olive oil. Transfer to a serving dish. The seeds of the eggplant will make the spread resemble caviar eggs, and so the name: poor man's caviar.
  • To serve, surround a bowlful of spread with crusty bread rounds.
  • Tidbit: Mixed olives and selections of Italian sheep's milk cheeses are suggested accompaniments to this menu to round out your buffet. They require no recipe or preparation and add something to the offering overall. Place them on the buffet near the eggplant caviar and bread.

POOR MAN'S CAVIAR



Poor Man's Caviar image

A colorful, light, and delicious concoction to serve with tortilla chips or pita bread. Avocados, tomatoes, green onions, black beans, and Mexicorn are combined with red wine vinegar, canola oil, and hot pepper sauce. Always a crowd pleaser! Serve with tortilla chips or pita bread.

Provided by FAIRBORN

Categories     Side Dish     Vegetables     Tomatoes

Time 15m

Yield 8

Number Of Ingredients 8

2 large avocados - peeled, pitted, and chopped
3 plum tomatoes, chopped
1 bunch green onions, chopped
1 (14.5 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexicorn, drained
¼ cup red wine vinegar
¼ cup canola oil
hot pepper sauce to taste

Steps:

  • Stir together avocados, tomatoes, green onions, black beans, and Mexicorn. Stir in red wine vinegar, canola oil, and hot pepper sauce. Cover, and chill 1 hour.

Nutrition Facts : Calories 266.5 calories, Carbohydrate 25.1 g, Fat 17.9 g, Fiber 10.1 g, Protein 6.1 g, SaturatedFat 2.1 g, Sodium 345.2 mg, Sugar 1.7 g

BAKLAZHANNAIA IKRA, THE "POOR MAN'S CAVIAR"



Baklazhannaia Ikra, the

It may be hard to pronounce, but Baklazhannaia Ikra is a classic dish in Russia. It's a sweet and smoky eggplant spread that's best when smeared on bread. This recipe, from author of "Garden Super Hero Tales" Mihaela Lica Butler, is a slightly-less fattening version of the original Russian classic recipe, and takes less time to prepare as well!

Provided by Joanna Fantozzi

Yield 6

Number Of Ingredients 10

1 large eggplant
1 large bell pepper
3 medium sized tomatoes
3 -4 shallots, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
2 tablespoon cretavita olive oil (or any other good quality olive oil )
2 parsley stems, chopped finely
1 teaspoon freshly squeezed lemon juice
100 ml (less than 3.50 oz) dry white wine
salt and pepper to taste

Steps:

  • Preheat the oven at 220°C (425°F).
  • Wash the veggies (eggplant, bell pepper and tomatoes), and place directly on the oven rack to "grill" for about 1 hour. Place an iron baking tray, lined with parchment paper under the rack, to collect the juices (it avoids messing up your oven). Check the veggies every 25 minutes, and turn them, to allow the skin to char evenly.
  • About 10 minutes before the 1 hour needed for your vegetables to char has passed, heat olive oil into a non-stick deep frying pan, then add shallots and parsley stems, and sauté for 5 minutes over medium heat. Pour 100 ml dry white wine (or water) into the pan, before adding the garlic. Stir often, to avoid burning. Add the garlic, and cook for about 3 more minutes, stirring frequently. Remove from heat.
  • Remove the eggplant, tomato and bell pepper from the oven, and allow to cool off for about 10 minutes (you should be able to handle them without getting burned). Peel off their skins, then chop finely.
  • Return to your frying pan, and bring it back to a boiling point, before pouring the roasted tomatoes, eggplant and bell pepper. Cook for 7-10 more minutes, allowing the flavors to blend. Season with salt, pepper, and lemon juice, stir well, and let the dish cool off. If you like spicy foods, add a dash of Tabasco sauce, or a sprinkle of chili flakes.
  • To get a true Russian dish, make sure you prepare a centerpiece while you wait for your Baklazhannaia Ikra to cool off. The picture accompanying the recipe should inspire you. Make sure that the salad, and all other raw ingredients are dry before placing the bread or the crackers onto the plate.
  • You could also serve Baklazhannaia Ikra simply, as a spread, directly onto bread, without wasting time on decorating. It tastes very nice hot, but it is best enjoyed cold.

Nutrition Facts : ServingSize 1 serving, Calories 130 calories, Sugar 10 g, Fat 5 g, Carbohydrate 18 g, Fiber 6 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 609 mg

POOR MANS CAVIAR [BAKLAZHANNAYA IKRA]



Poor Mans Caviar [Baklazhannaya Ikra] image

not set

Provided by BigOven Cooks

Categories     Appetizers

Time 15m

Yield 6

Number Of Ingredients 11

6 tb olive oil
2 ts Salt
Pumpernickel Bread OR Sesame
1 ts Garlic; minced
2 lg Tomatoes; peeled, seeded &
1/2 ts Sugar
Fresh ground pepper
1 c Onion chopped
1/2 c Pepper; finely chopped
2 tb Lemon juice
2 lb Eggplant

Steps:

  • Preheat the oven to 425. Bake the eggplant in the center of the oven for bout 1 hour. Meanwhile cook the onions in 4 T. olive oil over moderate heat for 6 to 8 minutes until they are soft but not bown. Stir in the pepper and garlic and cook, stirring, for 5 minutes more. Scrape the entire contents into a food processor bowl.. Remove the skin from the eggplant. Add to the food processor. Pulse to desired texture - can be coarse, smooth or anything in between, your call. Add the tomatoes, salt, pepper & sugar. Heat the remaining oil in the skillet and pour in the eggplant mixture. Bring to a boil, stirring constantly, then turn to low heat, cover and simmer for about 1 hour. Remove the cover and cook an additional half hour, stirring frequently, 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 T. lemon juice and taste for seasoning. Transfer to a bowl and chill, covered with plastic wrap, until ready to serve. Spread on squares of pumpernickel bread or sesame crackers. Serving Ideas : A terrific hors doeuvres NOTES : The amount of olive oil can be reduced, but the texture changes - it is still delicious. This also makes a delicious sandwich filling if there is any left. This is time consuming, but doesnt need a lot of attention, just an occasional stir. Recipe by: T/L Russian Cooking Posted to MC-Recipe Digest V1 #737 by [email protected] on Aug 12, 1997

Nutrition Facts : Calories 99 calories, Fat 3.78017111110433 g, Carbohydrate 16.8752933319202 g, Cholesterol 0 mg, Fiber 6.56900016800634 g, Protein 2.38442499994459 g, SaturatedFat 0.559376944443236 g, ServingSize 1 1 Serving (220g), Sodium 6.25677777762838 mg, Sugar 10.3062931639139 g, TransFat 0.205438055553507 g

BAKLAZHANNAIA IKRA(POOR MAN'S CAVIAR)



BAKLAZHANNAIA IKRA(POOR MAN'S CAVIAR) image

Categories     Condiment/Spread     Vegetable     Appetizer     Vegetarian

Yield 8 people

Number Of Ingredients 10

1 large eggplant
1 cup finely chopped onions
6 Tbs olive oil
½ cup chopped green pepper
1 tsp finely chopped garlic
2 large tomatoes, peeled, seeded and finely chopped.
½ tsp sugar
pinch ground black pepper
2-3 Tbs lemon juice
2 tsp salt

Steps:

  • Preheat the oven to 425 F, Bake the eggplant on a rack in the center of the oven for about an hour, turning it over once or twice until it is soft and its skin is charred (poke a few small holes in it so it won't explode). Meanwhile, cook the onions in 4 Tbs of olive oil over moderate heat for 6-8 minutes until they are soft but not brown. 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 puree. 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 Tbs of olive 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 an hour. Remove the cover and cook for an additional half hour, stirring from time to time, until all moisture in the pan has evaporated and the mixture is thick enough to hold its shape in a spoon. Stir in 2 Tbs of lemon juice and taste for seasoning, adding more 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 rye or pumpernickel bread or on some sesame seed crackers.

BAKLAZHANNAIA IKRA (POOR MAN'S CAVIAR)



Baklazhannaia Ikra (Poor Man's Caviar) image

Provided by William Grimes

Categories     dips and spreads, appetizer

Time 2h45m

Yield 3 cups

Number Of Ingredients 11

1 large eggplant (about 2 pounds)
1 cup finely chopped onions
6 tablespoons olive oil
1/2 cup finely chopped green pepper
1 teaspoon finely chopped garlic
2 large tomatoes, peeled, seeded and finely chopped
1/2 teaspoon sugar
2 teaspoons salt
Black pepper
2 to 3 tablespoons lemon juice
Dark rye or pumpernickel or sesame-seed crackers, for serving.

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

EGGPLANT SPREAD (BAKLAZHANNAIA IKRA)



Eggplant Spread (Baklazhannaia Ikra) image

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

1 (1 lb) eggplant
1 medium green bell pepper
1 small onion, chopped
2 large garlic cloves, minced
1 tablespoon vegetable oil
1/4 cup tomato paste
1 tablespoon sugar
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

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

POOR MAN'S CAVIAR



Poor Man's Caviar image

A colorful, light, and delicious concoction to serve with tortilla chips or pita bread. Avocados, tomatoes, green onions, black beans, and Mexicorn are combined with red wine vinegar, canola oil, and hot pepper sauce. Always a crowd pleaser! Serve with tortilla chips or pita bread.

Provided by FAIRBORN

Categories     Tomato Side Dishes

Time 15m

Yield 8

Number Of Ingredients 8

2 large avocados - peeled, pitted, and chopped
3 plum tomatoes, chopped
1 bunch green onions, chopped
1 (14.5 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexicorn, drained
¼ cup red wine vinegar
¼ cup canola oil
hot pepper sauce to taste

Steps:

  • Stir together avocados, tomatoes, green onions, black beans, and Mexicorn. Stir in red wine vinegar, canola oil, and hot pepper sauce. Cover, and chill 1 hour.

Nutrition Facts : Calories 266.5 calories, Carbohydrate 25.1 g, Fat 17.9 g, Fiber 10.1 g, Protein 6.1 g, SaturatedFat 2.1 g, Sodium 345.2 mg, Sugar 1.7 g

KALBI-CHIM



Kalbi-Chim image

This Korean-style dish is the perfect dinner-party centerpiece. The marinated pork ribs, kalbi, are slow-cooked over a bed of vegetables and mushrooms. Serve it with rice and homemade kimchi for a filling meal.

Provided by William Grimes

Categories     dinner, project, main course

Time 5h30m

Yield 4 servings

Number Of Ingredients 17

3 pounds beef short ribs, or other meaty ribs cross-cut into two strips
1 1/2 tablespoons sugar
1 tablespoon sesame oil
4 large cloves garlic, minced
6 scallions, chopped
2 tablespoons minced fresh ginger
3 tablespoons dry sherry
4 tablespoons tamari (Japanese soy sauce)
3 tablespoons mirin (sweet rice wine)
2 tablespoons peanut oil
1 onion, chopped
2 carrots, one minced and the other cut into 1-inch chunks
3/4 cup chicken or beef broth
1 cup red wine
10 to 12 dried shiitake mushrooms
12 fresh chestnuts, peeled, or 12 dried peeled chestnuts, soaked in water for 2 hours, or 12 jarred peeled chestnuts
1 pear or apple, peeled, cored, chopped

Steps:

  • Score ribs diagonally, and place in a large bowl. Add sugar, and rub into the meat. Rub sesame oil into the meat, and let rest for 15 minutes. Add garlic, scallions, ginger, sherry, tamari and mirin. Rub into meat, and marinate, refrigerated, 2 to 3 hours.
  • Preheat oven to 350 degrees. In a Dutch oven or other covered pan large enough to hold ribs in one layer, heat 1 tablespoon peanut oil over medium heat; add chopped onion and minced carrot. Saute until vegetables are tender, 5 minutes. Place ribs on vegetables, meat side down. Add marinade, broth and wine. Bring to a boil on top of stove; cover and place in oven for 1 hour.
  • While meat is in oven, reconstitute mushrooms by adding boiling water to cover and soaking until tender, about 20 minutes. Drain, pat dry with paper towels and slice thinly. In a small skillet over medium-low heat, heat remaining tablespoon peanut oil, and add mushrooms slices. Saute until lightly browned, about 3 minutes. Set aside.
  • Remove pan from oven, skim fat, and turn ribs meat side up. Add mushrooms, carrot chunks, chestnuts and chopped pear or apple. Cover, and return to oven 1 1/2 to 2 hours, until liquid is almost evaporated.
  • Before serving, skim fat from liquid in pan. Accompany with rice, kimchi and other Korean condiments and side dishes. Kalbi-chim improves with rest, and may be made the day before, refrigerated and reheated for about 10 minutes in a 350-degree oven.

POOR MAN'S CAVIAR



Poor Man's Caviar image

Make and share this Poor Man's Caviar recipe from Food.com.

Provided by Judith N.

Categories     Black Beans

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 (15 ounce) cans white corn (drained)
2 (15 ounce) cans black beans (drained)
2 (15 ounce) cans black-eyed peas (drained)
1 medium vidalia onion, medium-sized, diced
1 large tomatoes, large, diced
2 tablespoons jalapenos, diced (optional)
2 teaspoons Italian salad dressing, to moisten
salt and pepper

Steps:

  • Mix all ingredients together in a bowl.
  • Cover and refrigerate overnight.
  • Serve with Frito Scoops or tortilla chips.

Nutrition Facts : Calories 576.2, Fat 5.3, SaturatedFat 1, Sodium 712.9, Carbohydrate 110.7, Fiber 27.1, Sugar 9.4, Protein 31.2

Tips:

  • Choose ripe eggplants for the best flavor and texture.
  • Prick the eggplants with a fork before roasting them to prevent them from exploding.
  • Roast the eggplants until they are very soft and tender.
  • Use a food processor to chop the eggplants, onions, carrots, and tomatoes until they are finely minced.
  • Sauté the onions, carrots, and tomatoes in a little oil until they are softened.
  • Add the chopped eggplants to the sautéed vegetables and cook until heated through.
  • Season the caviar with salt, pepper, and garlic to taste.
  • Serve the caviar warm or cold, as a dip, spread, or side dish.

Conclusion:

Baklazhannaia ikra is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up leftover vegetables, and it is also a very affordable meal. This poor man's caviar is a delicious and satisfying dish that is sure to please everyone at the table. With its smoky flavor and creamy texture, it is the perfect addition to any meal.

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