Ikra Eze Baklajanov

Caviare of Aubergines

Preparation info

  • Difficulty

    Medium

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

This dish, when properly prepared and seasoned, is certainly reminiscent of real caviare, both in appearance and flavour. It is often served as a zakouska. The aubergines are cut in half lengthwise and highly salted. They are then baked in a fairly brisk oven till the skins are almost black. The seeds, with a little of the pulp, are scooped out, the pulp is chopped and, when cold, it is dressed with a little salad oil and vinegar and seasoned with more salt if necessary.