Russian Eggplant Caviar Recipe – Russian Special
Russian Eggplant Caviar is a great side dish, spread, or a condiment. Perfect to add to a sandwich or eat on top of pasta. Delicious cold or hot. Can be made on the stove or in Instant Pot. It’s gluten-free and vegan.
- Prep Time20 min
- Cook Time30 min
- Perform Time25 min
- Total Time1 hr 15 min
Russian Eggplant Caviar Ingredients :
- ? cup olive oil
- 2 lb eggplant
- 10 oz onion or about two large
- 2-3 tablespoon tomato paste
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon pepper ground
- 2 garlic clove
How To Make Russian Eggplant Caviar
Roast the eggplants: Preheat oven to 425°F (220°C).
Wash the eggplant, pat dry, and poke the skin sides of the eggplants with the tines of a fork all over. Brush with oil and place on a baking tray lined with parchment paper.
Bake for 30 minutes, or until completely cooked through and very soft.
Make sure to turn the eggplant for few times while baking.
After removing from the oven, wrap the eggplants in foil and place on a plate or cooling rack to cool down. Once cooled down that you don’t burn your fingers, start removing the skin. It should come off quite easily.
Slice the eggplants into small cubes.
Prepare the rest of the ingredients. In a medium pan, add olive oil and saute onion until translucent for about 5 minutes. Stir in the tomato paste/sauce and reduce the heat. Cook for 5 minutes more.
Add the sliced eggplants to the pan, season with salt, pepper, sugar, and add minced garlic. Stir everything well until all the ingredients covered in the sauce and let cook on low heat for about 7-9 minutes, constantly stirring.
Remove from heat and sprinkle with fresh chopped herbs.
Best served warm but can be enjoyed as a cold spread with crackers, pita chips, crostini toasts, or for gluten-free option celery or cucumber sticks.
Recipe Notes:
Store – this eggplant caviar can be kept refrigerated in an airtight closed container for up to 3 days. I wouldn’t recommend freezing it as it is best to be consumed right away.
