🇷🇺 Russia · Food
Ikra iz Baklazhanov
By eatmundo · September 8, 2026
🇷🇺 RUAI-generated imageA flavorful Russian eggplant caviar that serves as an excellent spread or dip. It features roasted eggplant and aromatic vegetables cooked down into a rich, savory paste.
Ingredients
check them off as you prepareHow to Make It
- 1
Prick 3 eggplants with a fork and roast them at 200°C for 30 minutes until soft and charred; let cool, then peel and chop finely.
- 2
Finely dice 1 onion and 1 bell pepper, then sauté them in 2 tbsp of oil in a large pan until golden, about 5 minutes.
- 3
Peel and grate 3 tomatoes, adding them to the pan with the onions and peppers along with 3 minced garlic cloves.
- 4
Stir the chopped roasted eggplant into the mixture, cooking on low heat to allow the flavors to meld for 10 minutes.
- 5
Season with 1 tsp of vinegar and salt to taste, ensuring a balanced acidic and savory profile.
- 6
Mash the mixture slightly with a wooden spoon or blend briefly if a finer texture is preferred.
- 7
Simmer for another 5 minutes, ensuring the liquid has reduced to create a thick, spreadable consistency.
- 8
Let cool to room temperature and serve as a dip with dark rye bread.
Frequently Asked Questions
What is Ikra iz Baklazhanov?+
Ikra iz Baklazhanov is a traditional Russian eggplant spread. It is made by slow-cooking roasted eggplant with tomatoes, onions, peppers, and garlic, creating a dense, savory vegetable caviar.
Should the eggplant be roasted or fried?+
Roasting the eggplant in the oven or on a grill provides the characteristic smoky flavor that defines the dish.
How fine should the texture be?+
This is a matter of preference; some serve it chunky while others prefer it blended into a smooth paste.
Is it served hot or cold?+
It is traditionally served as a room-temperature or cold appetizer, often as part of a zakuski table.
Why is it called 'caviar'?+
The term 'ikra' (caviar) is used in Russian for various vegetable spreads prepared with a similar consistency and rich flavor profile.
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