📝 About This Recipe
Known in Eastern Europe as 'Ikra,' this velvety eggplant caviar is a masterclass in transforming humble vegetables into a luxurious, silk-smooth spread. By charring the eggplant over an open flame or under a high broiler, we unlock a deep, campfire smokiness that balances perfectly with bright lemon and sharp garlic. Served atop crisp, artisanal crackers, it offers a sophisticated play of textures that is both rustic and refined.
🥗 Ingredients
The Eggplant Base
- 2 large Italian Eggplants (firm and shiny, about 1.5 lbs total)
- 1/4 cup Extra Virgin Olive Oil (high quality for finishing)
- 3 cloves Garlic (grated into a paste)
Aromatics and Seasoning
- 1 medium Red Bell Pepper (roasted and finely minced)
- 1 small Shallot (very finely diced)
- 1.5 tablespoons Lemon Juice (freshly squeezed)
- 1/2 teaspoon Smoked Paprika (for extra depth)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Assembly
- 1 box Seeded Crackers (sturdy, artisanal style)
- 2 tablespoons Fresh Parsley (finely chopped)
- 2 tablespoons Pomegranate Arils (for a pop of color and sweetness)
- 1 pinch Flaky Sea Salt (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
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2
Prick the eggplants and the red bell pepper several times with a fork to prevent them from bursting. If you have a gas stove, char the skins of the eggplants directly over the flame for 5 minutes until blackened for maximum smoky flavor.
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3
Place the eggplants and bell pepper on the prepared baking sheet. Roast for 35-40 minutes, turning halfway through, until the vegetables are completely collapsed and soft to the touch.
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4
Remove from the oven and immediately place the roasted vegetables in a large bowl. Cover tightly with plastic wrap for 10 minutes; the steam will help loosen the skins.
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5
Peel the eggplants, discarding the charred skins and the green stems. Place the flesh in a fine-mesh sieve over a bowl and let it drain for 10-15 minutes to remove excess bitter liquid.
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6
Peel and seed the roasted bell pepper, then mince it into very small pieces.
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7
Transfer the drained eggplant flesh to a wooden cutting board. Using a sharp knife, chop the eggplant repeatedly until it reaches a chunky, spreadable consistency. Avoid using a food processor to maintain the traditional texture.
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8
In a medium mixing bowl, combine the chopped eggplant, minced bell pepper, shallots, and garlic paste.
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9
Slowly drizzle in the olive oil while stirring vigorously with a wooden spoon to emulsify the mixture slightly.
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10
Fold in the lemon juice, smoked paprika, salt, and black pepper. Taste and adjust seasoning as needed.
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11
Cover and refrigerate the caviar for at least 1 hour. This allows the flavors to meld and the texture to firm up.
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12
To serve, place a generous tablespoon of the eggplant caviar onto each cracker. Garnish with chopped parsley, a few pomegranate arils, and a tiny sprinkle of flaky sea salt.
💡 Chef's Tips
For the best flavor, make the caviar a day in advance as the garlic and smoke notes mellow and deepen overnight. Ensure you drain the eggplant thoroughly; if the mixture is too watery, it will make the crackers soggy. If you don't have a gas stove for charring, add a drop of liquid smoke to the final mixture for that authentic 'fire-roasted' taste. Use a wooden spoon and board if possible; traditionalists believe metal blades can oxidize the eggplant and change the color to a duller grey. Choose eggplants that feel light for their size, as they generally contain fewer bitter seeds.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry Rosé to cut through the richness of the olive oil. Serve alongside a platter of brined olives, feta cheese, and warm pita wedges for a complete Mediterranean spread. For a low-carb option, serve the caviar in Belgian endive leaves or on thick cucumber slices. Top with a small dollop of Greek yogurt or labneh for an extra creamy tang.