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This sauteed eggplant spread can be served as a main course or appetizer. “Baklazhannaia Ikra” means “poor man’s caviar.” The ingredients are simple but the flavors are spectacular, which is exactly what I love about the Slavic cuisine!
Eggplant is definitely a popular ingredient in Russian and Ukrainian cooking and it tastes amazing when prepared correctly. Unfortunately it is under-appreciated in US cuisine. I guess if you don’t know – you don’t know! No worries though, if you’re an eggplant lover, you’ve come to the right blog. I have plenty of truly delicious options on my site and this week I’m sharing 2 new eggplant recipes that will satisfy even the fiercest craving for this beautiful purple fruit.
Aunt Tanya shared this recipe with my Mom who shared it with us. We ate a whole lot of eggplant these past two weeks = happy me! If you aren’t a fan of eggplant recipes, I believe this one will change your mind 😉
Ingredients for Eggplant Spread Recipe:
2 lbs eggplant, peeled and diced
2 bell peppers (preferably red, yellow, or orange), diced
2 to 3 medium carrots, grated
1 medium onion, finely diced
3 medium tomatoes
1 tsp salt, or to taste
1/2 tsp black pepper, or to taste
Canola oil or extra light olive oil to sauté
How to Make Sauteed Eggplant Spread:
1. 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.
2. 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
3. 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. So delicious!
Eggplant Spread Recipe (Baklazhannaia Ikra)
Ingredients
- 2 lbs eggplant, peeled and diced
- 2 bell peppers, preferably red, yellow, or orange, diced
- 2 to 3 medium carrots, grated
- 1 medium onion, finely diced
- 3 medium tomatoes
- 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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Are you a fan of eggplant? What’s your favorite eggplant recipe?
Could I use zucchini instead of eggplant? Would the recipe stay the same, just modify cook time on zucchini?
Hi Anna! I think you could, but I haven’t tested it to provide instructions. Pleas let us know how it turns out if you try.
I have been searching for this recipe. Thank you for posting…with photos.
I am going to try making this in my pressure cooker or crock pot.
Hi Natasha,
I have been making this for years now following my fathers (he was Irish, go figure lol) recipe as he would make it when he was doing large gatherings and I loved it as a child. I was always baking the eggplant before skinning it so cant wait to try your way as I think it will be much easier to skin when it’s uncooked without a doubt along with adding shredded carrots. As far as some of the questions go I add in lemon juice & a light amount of sugar (amounts vary to how large a batch I’m making which at times can be a few quarts) I’m not into canning but I have froze it in vacuum freezer containers and it holds fine. I’ve played around adding crushed cashews, sunflower seeds and roasted pine nuts just to mix it, the cashews worked the best.
Looking forward to seeing what you have recipe wise as I bet they will be off the hook.
Thank you for sharing that with us, Kevin. I hope you will love all the recipes that you will try!
I came across your recipe last year and made it literally right away, I can’t believe how good it came out.
I’m about to make it today also.
This spread is to die for literally!
Thank you for all your hard work and delicious recipes!
Hi Dasha! So glad to hear that, you’re very welcome.