📝 About This Recipe
A cornerstone of the Russian 'Zakuski' table, this roasted eggplant spread is affectionately known as 'poor man's caviar' for its rich, complex texture and jewel-like appearance. This recipe balances the smoky depth of charred eggplants with the sweetness of slowly sautéed carrots and bell peppers, all brightened by a touch of fresh garlic and tomato. It is a nostalgic, soul-warming dish that tastes even better the next day after the flavors have performed their culinary dance in the refrigerator.
🥗 Ingredients
The Vegetables
- 2 large Italian Eggplants (firm and shiny, approximately 2 lbs total)
- 2 medium Yellow Onion (finely diced)
- 2 medium Carrots (peeled and finely grated)
- 2 large Red Bell Pepper (seeded and finely diced)
- 4 pieces Roma Tomatoes (peeled and finely chopped)
Aromatics and Seasoning
- 4 cloves Garlic (pressed or minced very finely)
- 1 tablespoon Tomato Paste (for depth of color and flavor)
- 1/2 cup Sunflower Oil (unrefined for authentic flavor, or neutral oil)
- 1 teaspoon Apple Cider Vinegar (to balance the sweetness)
- 1/2 teaspoon Granulated Sugar (optional, to balance acidity)
- 1.5 teaspoons Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
Fresh Herbs and Garnish
- 1/4 cup Fresh Dill (finely chopped)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Prick the eggplants several times with a fork to allow steam to escape.
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2
Place eggplants on a parchment-lined baking sheet and roast for 40-50 minutes, turning halfway through, until the skins are charred and the flesh is completely soft to the touch.
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3
Remove eggplants from the oven and place them in a bowl; cover with plastic wrap for 10 minutes. This creates steam that makes peeling the skins effortless.
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4
Once cooled slightly, peel the eggplants and discard the skins. Place the flesh in a colander for 15 minutes to drain away any bitter juices.
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5
Finely chop the drained eggplant flesh until it reaches a chunky paste consistency. Set aside.
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6
In a large, heavy-bottomed skillet or Dutch oven, heat the sunflower oil over medium heat.
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7
Add the diced onions and sauté for 8-10 minutes until translucent and just beginning to turn golden.
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8
Stir in the grated carrots and diced bell peppers. Cook for another 10-12 minutes, stirring frequently, until the vegetables are very soft.
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9
Create a small well in the center of the vegetables and add the tomato paste. Fry it for 2 minutes to caramelize, then mix into the vegetables.
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10
Add the chopped tomatoes and cook for 5-7 minutes until they have broken down into a thick sauce.
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11
Incorporate the chopped eggplant flesh into the skillet. Season with salt, pepper, sugar, and vinegar.
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12
Reduce heat to low and simmer the mixture, uncovered, for 15-20 minutes. Stir occasionally to prevent sticking. The goal is for the excess moisture to evaporate, leaving a thick, spreadable 'caviar'.
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13
Stir in the minced garlic and cook for just 2 more minutes. Remove from heat.
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14
Fold in the fresh dill and parsley. Taste and adjust salt or vinegar if necessary.
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15
Transfer to a glass jar or bowl. Allow it to cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) to let the flavors mature.
💡 Chef's Tips
For the most authentic flavor, use unrefined sunflower oil which has a distinct nutty aroma typical of Russian cooking. Avoid using a food processor for the final texture; hand-chopping the eggplant ensures a rustic, 'caviar' feel rather than a baby food puree. If your eggplants are particularly seedy, try to scrape out the larger seed pockets after roasting to ensure a smoother texture. Always let the dish rest in the fridge before serving; the cold temperature helps the garlic and herbs permeate the eggplant oils. To peel tomatoes easily, score an 'X' on the bottom and blanch in boiling water for 30 seconds before shocking in ice water.
🍽️ Serving Suggestions
Serve chilled or at room temperature on a thick slice of toasted dark rye or Borodinsky bread. Use it as a vibrant side dish alongside roasted meats or grilled sturgeon. Include it as part of a traditional Zakuski platter with pickles, herring, and hard-boiled eggs. Pair with a chilled shot of premium vodka or a crisp, dry white wine like a Riesling. Top with an extra sprinkle of fresh dill and a drizzle of sunflower oil just before serving.