Eggplant caviar is a true Soviet cuisine staple – instantly recognizable and beloved by Russian and Ukrainian people everywhere. Known as baklazhannaya ikra (“ikra” = caviar in Russian), it’s a zingy, garlicky summertime spread of roasted eggplants, bell peppers, and tomatoes.
Why It’s Called Eggplant “Caviar”
Before we go any further, a note on semantics: you’ll notice I use the descriptors Russian and Ukrainian interchangeably here because this dish is both – rather, it’s Soviet. I’m not a historian – and have not lived in Ukraine since I was a child – but what I can tell you is that roasting and puréeing eggplants and peppers has been a common way of preparing these vegetables in that part of the world for hundreds of years. (See: ajvar, romesco, muhammara, and baba ganoush.)
Now, actual [fish] caviar has always been a hit among my people. But in the mid-1900’s, the eggplant version really took off and came to be known as “poor man’s caviar” – as the fishy kind became impossible to get due to food shortages and widespread poverty. It has remained a staple to this day and can be bought in any Russian/Ukrainian store here in Brooklyn.
Eggplant ikra (pronounced eek-RAH) is one of the many, many zakuski you’ll find on the Ukrainian celebration table (whether it’s New Year’s Eve, a birthday, etc.). “Zakuski” (pronounced zah-KOO-ski) are cold appetizers – an array of little bites (salads, spreads, pickles, charcuterie) designed to chase down vodka shots. Zakuski are usually the first course of a festive meal, served before the entrées. But in my [albeit limited] experience, everyone’s usually too drunk by the time the hot food rolls around, so really, zakuski are the star.
What’s In Ukrainian Eggplant Ikra
Moving on from our history lesson, eggplant (aka “aubergine”) caviar is an absolutely delicious way to use up eggplants! You can think of it as Ukrainian bruschetta or caponata, or even salsa. This spread consists of roasted eggplants and red bell peppers, finely diced fresh tomatoes, raw garlic, parsley, raw onion, vinegar, and unrefined sunflower oil (you can sub with olive oil).
It’s worth mentioning there are dozens of ways to make ikra. Different cooks’ techniques vary based on what region they’re from and their family’s background. Like any homestyle recipe, there’s no one “authentic” version.
Key Ingredients + Substitutions
Since ikra is designed to showcase the flavor of these summer vegetables, use the best-quality ones you can find – preferably in-season eggplants, peppers, and tomatoes from a local farmers market/farmstand.
- Eggplants: Globe eggplants work best here.
- Bell Peppers: Red or orange peppers are both fine, but avoid green ones so as to not end up with brown caviar.
- Tomatoes: Use vine or heirloom tomatoes.
- Onion: White, yellow, and red will all work here.
- Sunflower Oil: What extra virgin olive oil is to Italian food, unrefined sunflower oil is to Ukrainian. Pressed from sunflower seeds, it has a delicious nutty flavor and is used for finishing salads, potatoes, and other cooked vegetables. You can find it in Eastern European/Russian markets, online, or in the international aisle of some supermarkets. If you can’t find it, use a good-quality EVOO here.
How to Make Eggplant Caviar
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Prep the Veg
First, poke holes in the eggplants using a fork or paring knife; this may prevent them from exploding in the oven. (Now, I’m not sure an eggplant has ever actually exploded or if it’s an old wives’ tale, but l do it just to be safe.) Then lightly drizzle the veg with oil and rub to coat evenly.
Step 2: Roast the Veg
Roast in a 375ºF oven until the veg are completely collapsed, charred, and blistered. This takes about an hour – turn them every 20 minutes or so.
Step 3: Cool the Veg
Transfer to a large bowl and cover tightly with plastic wrap. This will trap the steam in the bowl, making the veg easier to peel later.
Step 4: Purée the Veg
When the eggplants and peppers are cool enough to handle, peel the skins and discard. Pull out the ribs and seeds from the peppers, and discard. Squeeze the eggplant flesh with your hands to get rid of as much moisture as possible. Put all the veg in a food processor and puree until broken down.
Step 5: Prep the Tomatoes
To peel the tomatoes, cut an X into the bottoms, place in a bowl, and cover with boiling water. Set aside for a few minutes. Then drain and peel the tomatoes, starting at the seams of the X.
Step 6: Combine Everything
Finely chop the peeled tomatoes and place in a large bowl. Add the pureed eggplants and peppers, along with the raw garlic and onion, parsley, vinegar, and oil. Stir to combine, and season to taste with salt and pepper.
Make-Ahead Notes
Eggplant ikra is even better on day two, so you can certainly make it in advance. It’ll last in the fridge for about 5 days. Alternatively, you can roast the veg in advance, cool them in the fridge, and finish the ikra a day or two later.
How to Serve Eggplant Ikra
Like I said, ikra is technically an appetizer, traditionally served alongside other salads, spreads, pickles, etc. (kinda like mezze). Most people eat eggplant caviar on fresh bread; you can also serve it as a dip with pita triangles. For a full meal, I’d serve it with Ukrainian dill potatoes and stewed beans.
More Eggplant Recipes…
- Tomato Eggplant Stew
- Ottolenghi-Inspired Eggplant with Tahini
- Roasted Eggplant Sandwich
- Chinese Eggplant Stir-Fry
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
Print
Russian Eggplant Caviar (“Ikra”)
- Prep Time: 20 minutes
- Chill Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 40 minutes
- Yield: About 4 cups 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Russian, Ukrainian
- Diet: Vegan
Description
Eggplant caviar is the Soviet summer staple you didn’t know you needed. Think of it as Eastern European salsa or bruschetta.
Ingredients
- 2 medium globe eggplants (about 1 1/2 pounds)
- 2 red or orange bell peppers
- About 2 tablespoons extra virgin olive oil
- 2 medium vine tomatoes
- 2 tablespoons finely diced white or red onion
- 2 tablespoons minced parsley and/or cilantro
- 2 tablespoons apple cider, white wine, or red wine vinegar
- 2 tablespoons Ukrainian unrefined sunflower oil (you can sub with olive oil)
- 1 medium garlic clove, crushed or grated
- About 1/2 teaspoon fine sea salt
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 375ºF.
- Using a fork, poke holes in the eggplants at approximately 2-inch intervals* (see note below). Drizzle the eggplants and peppers with a few drops of olive oil and rub to coat evenly.
- Roast the veg. Place on a baking sheet and roast until blistered, blackened, and totally collapsed, 45 to 60 minutes, turning the veg every 20 minutes or so. (The peppers may be done first, so pull them out and continue roasting the eggplants.)
- Cool the veg. Transfer the vegetables to a bowl and cover tightly with plastic wrap. Set aside at room temp – or chill in the fridge – until they’re cool enough to handle. (Covering the bowl with plastic traps the steam, making the veg easier to peel later.)
- Prep the tomatoes. Meanwhile, cut an X into the bottoms of the tomatoes, cutting about a quarter of the way through. Place in a bowl and cover with boiling water. Let stand for a few minutes. Then drain and run tomatoes under cold water. Peel off the skins and discard. Finely dice the tomatoes and place in a large bowl.
- Peel the veg. When cool enough to handle, peel the skins off the roasted vegetables and discard, along with the tops. Split open the peppers and discard the ribs and seeds. Firmly squeeze the eggplant flesh over the sink with your hands and discard the excess liquid.
- Finish the caviar. Place the eggplants and peppers in a food processor and puree until smooth (alternatively, chop them very finely). Transfer the puree to the bowl with the tomatoes and add the onion, parsley, garlic, vinegar, sunflower oil, salt, and pepper. Stir to combine. Taste and adjust the seasonings, if needed.
- Set aside for at least 15 minutes before serving. (Leftovers may be refrigerated for up to 5 days).
Notes
This may prevent eggplants from exploding in the oven. (Now, I’m not sure an eggplant has ever actually exploded or if it’s an old wives’ tale, but l do it just to be safe.)
Nutrition
- Serving Size: 1/2 cup
- Calories: 95
- Fiber: 5.6 g
- Protein: 1.9 g
Viktor says
This is really a very tasty dish, which is prepared in the south of Ukraine. There are several cooking options. My wife usually uses fresh peppers and does not add onions. Fresh pepper adds crispness and freshness to the dish. But you can keep such a dish in the refrigerator for only a few days. Eggplants can be baked in the microwave. This will save time and electricity, although it tastes better in the oven.
Alexandra Shytsman says
Hi Viktor! Thank you for stopping by and for sharing the extra tips 🙂
Fritz says
My wife is originally from Romania and this dish is something we both love, but impossible to find here in Hawaii. I tried your recipe and it’s perfect Romanian “zacuscă” with the exception that it doesn’t have a little sautéed onion added. Thank you so much sharing for the recipe.
Alexandra says
Hi Fritz! I’m so glad you found this recipe and that it gave your wife a taste of home 😀
Phil says
I’m going to try making this because my local grocery carries Russian eggplant ikra in jars and I love it! But it’s a little expensive and I use it up quickly, so I’m going to give this recipe a try. Thanks for posting it.
Alexandra says
You’re welcome! Let me know how it goes 🙂
Bethany says
I didnt have eNough eggplant, tried to substitute tomatoes, and ended up with tomato sOup. It was all worth it though for the sensation Of squeezing the weT skinless eggplant. I will never Forget it.
Alexandra says
Sorry it didn’t turn out the way you’d hoped! Hope it was still tasty though 🙂
Jess @choosingchia says
In the summer i make a bbq smokey eggplant dip when I can bbq, but this dip looks so great to make all year round. Love the addition of red peppers, roasted red pepper dip is on of my favourites, so i can imagine how good this is!:)
Eli says
I have been eating and contemplating eggplant now for the last few months. There is no question that roasting the eggplant prior to putting it in a recipe improves the flavor of the dish. The Middle easterners, who also revere eggplant, usually char it first. I’m less interested in authenticity and more interested in what tastes the best. A slightly charred eggplant in most dishes tastes better. I’ll stick with that.
Belinda says
Wonderful delicious aivar! I made it and my husband was delighted with it!
Thank you so much for sharing it ????.
Alexandra says
Great to hear! Thanks, Belinda 🙂
mELANEE says
tHANK YOU FOR SHARING THIS RECIPE! iT LOOKS FABULOUS AND I CAN’T WAIT TO TRY IT! http://WWW.WHEATLESSBUNS.COM
Russell Simoneaux says
Edited
This is not the proper way to make you Ikrah at all. I don’t know where you got this recipe but no Russian makes it this way. Most people, including me make it by Cube all the vegetables. Peel the eggplant fresh with a potato peeler. Then starting with the onions and garlic and continuing to add from there until everything is in and then it’s just simmered and condensed for a couple of hours or until a lot of the liquid has boiled down. Also cube your tomatoes with the skins on. You don’t even notice them. Salt and pepper how you like it. Why would you ever want to throw all those good juices away or the tomato skins? Bon Appetit
Alexandra says
Hi Russell,
Hmm – I’ve never heard of a method for this recipe that did not involve roasting the vegetables. Perhaps we have differing ideas because I am from Ukraine, not Russia, so our recipes are slightly different.
Thanks for stopping by.
Rob says
Yes, the Ukrainian method is more similar to the Balkan ajvar (which itself was influenced from the Ottoman empire).
Natasha says
My mom makes it the same way as alexandra. My family is from ukraine too..
Sue T says
My Mom made it this way…..and she’s from Austria. A good recipe can travel far!! 🙂
Katya says
Agreed, Alexandra. Im originally from odessa and my mother always roasted the eggplants first (usually over a hot bbq), pressed them, peeled, deseeded and chopped, peeled the totamoes, chopped, onion, garlic were diced. The rest i’ll follow you directions, because honestly i dont remember the rest. Thank you!
Alexandra says
You’re so welcome! Enjoy the recipe 🙂
Isabel says
This is how we make it too. Except one time we had smoked the eggplant first and wow was this the best. For this reason I think I will combine methods for convenience. I will cube and cook everything down since it is easier but I will use roasted eggplant for flavor.
Heide M. says
Thanks for posting this recipe.
Sharon says
This looks delicious girl! I love eggplants to death. Have to try this one!