Name: Eggplant Caviar (Баклажанная икра)
Yield: 8 Generous First-Course Servings; or More as a Zakuska
Cuisine: Russia
Ingredients: freshly ground black pepper to taste; 3 small eggplants (about 2½ pounds); ½ cup olive oil; 1 tablespoon salt; 3 large tomatoes, peeled and finely chopped (or 1 28-ounce can of plum tomatoes, drained and finely chopped); 1 generous teaspoon honey; 2 medium onions, finely chopped; 1 green pepper, seeded and finely chopped; Juice of 1 lemon; 4 cloves garlic, crushed

Preparation info

8
Generous First-Course Servings

Difficulty
Complex

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

For those unable to afford the luxury of fish roe at their tables, this finely chopped eggplant dish presents a tasty alternative—hence its nickname, “poor man’s caviar.” This spicy “caviar” originated in the Caucasus and was adopted by the Russians into their own cuisine. It is best served on thick slices of black bread. Try to resist eating the caviar right away so the flavors can meld overnight in the refrigerator.