By eatmundo · September 8, 2026
🇷🇺AI-generated imageSame ingredients, elsewhere in the world
63 matchesDishes from other countries' kitchens, made from the same core ingredients as Eggplant Caviar. The percentage is the share of ingredients the two recipes have in common.
Khoresh Bademjan (Vegetarian)In Iran · same ingredients77%
Escalivada (Grilled Vegetables)In Spain · same ingredients75%
Feijão Verde à PortuguesaIn Portugal · same ingredients71%
Eggplant Caviar (Baklazhannaya Ikra) is a popular Russian vegetable spread made from roasted eggplants, tomatoes, and aromatics. It has a silky texture and a deep, savory flavor.
According to eatmundo's ingredient comparison, the closest dish to Eggplant Caviar from another cuisine is Khoresh Bademjan (Iran): the two share 77% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Dice 2 eggplants into small, uniform cubes, sprinkle with salt, and let them sit for 15 minutes to draw out excess bitterness.
- 2
Heat 2 tbsp oil in a large pan and sauté 1 finely diced onion until soft and sweet, then add 2 minced garlic cloves for 30 seconds.
- 3
Pat the eggplant cubes dry and add them to the pan with 2 more tbsp oil, frying until they are golden brown and completely soft.
- 4
Add 3 peeled and chopped tomatoes to the mixture and cook over medium heat, stirring frequently, until they break down into a thick sauce.
- 5
Continue cooking for another 15 minutes until the excess liquid evaporates and the mixture thickens into a uniform, jam-like consistency.
- 6
Season with 1 tsp salt and 0.5 tsp black pepper, then fold in 1 bunch of chopped parsley and let cool to room temperature before serving.
Frequently Asked Questions
What is Eggplant Caviar?
Eggplant Caviar is a classic Russian vegetable spread made from finely chopped or pureed roasted eggplant, tomatoes, onions, and herbs. It is typically served as an appetizer on dark rye bread.
Do I have to peel the eggplant?
You can leave the peel on for texture and flavor, but peeling it results in a more uniform, silky 'caviar' consistency.
How fine should I chop the vegetables?
Traditional caviar has small, distinct vegetable pieces; use a sharp knife for dicing rather than a food processor.
Can it be served warm?
While it is traditional to serve it cold as a spread, it is equally excellent served warm alongside meat dishes.
Why salt the eggplant first?
Salting removes bitterness and excess water, allowing the vegetable to absorb the oil and aromatics more effectively.
🇷🇺AI-generated image
