Eggplant Spread Recipe (Baklazhannaia Ikra)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 40 mins
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Servings
10 -12 as an appetizer
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Course
Appetizer, Condiments
Eggplant Spread Recipe (Baklazhannaia Ikra)
Description
In this recipe, eggplant is cooked down slowly in oil until tender and moist, while a separate sauté of colorful bell peppers, carrots, and onion is combined with it. Adding diced tomatoes and seasoning, the mixture simmers until excess liquid evaporates, leaving a thick spreadable consistency that still retains some texture. The prolonged simmering melds flavors and deepens the dish’s richness.
The finished spread offers a balance of softness and slight chunkiness, with sweetness from the carrots and bell peppers enhanced by the umami notes in the cooked tomatoes. Its oil-based sauté and gentle simmering provide a moist but hearty spread. It is traditionally served alongside crusty bread and can be enjoyed as an appetizer or side dish.
Ingredients
- 2 lbs eggplant peeled and diced
- 2 bell pepper preferably red, yellow, or orange, diced
- 2 to 3 carrot grated, medium
- 1 onion finely diced, medium
- 3 tomato medium
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- canola oil or extra light olive oil to sauté
Instructions
- Place a large non-stick pan over medium/ high heat and add 3-4 Tbsp oil. Add eggplant and saute, stirring occasionally until softened and moist (15-20 min), adding more oil if needed to keep it from sticking to the bottom.
- At the same time, in a separate large skillet, add 2 Tbsp oil, diced bell pepper, grated carrots and finely diced onion. Saute until golden and softened (10-15 minutes). Combine with eggplant mixture
- Add diced tomatoes, season with 1 tsp salt and 1/2 tsp pepper, reduce heat to low,
- cover and simmer 1 hour, stirring occasionally. It is done when there is no liquid pooling and the mixture is a spreadable and still somewhat chunky consistency. Serve eggplant spread with crusty bread.
User Reviews
Overall Rating
5
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