Eggplant Caviar (Rublnnyi Baklazhan)

90m
Prep Time
75m
Cook Time
2h 45m
Ready In


"From Russia. It's not really caviar, of course. Adapted from Pan American's Complete Round-the-World Cookbook. Prep time is time to bake and cool the eggplant. Cook time is chopping and chilling time."

Original is 6 servings

Nutritional

  • Serving Size: 1 (97.9 g)
  • Calories 112.9
  • Total Fat - 9.3 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 0 mg
  • Sodium - 605.4 mg
  • Total Carbohydrate - 7 g
  • Dietary Fiber - 1.3 g
  • Sugars - 3.7 g
  • Protein - 1 g
  • Calcium - 13.2 mg
  • Iron - 0.4 mg
  • Vitamin C - 8 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Heat oven to 325° F.

Step 2

Place eggplant on baking sheet, or loosely wrap in foil.

Step 3

Bake 1 hour.

Step 4

Cool 30 minutes.

Step 5

Peel and set aside.

Step 6

Finely chop onion.

Step 7

Add tomatoes and eggplant and finely chop.

Step 8

Pour vinegar over bread. Make sure bread is well-soaked.

Step 9

Add to eggplant.

Step 10

Add remaining ingredients.

Step 11

Continue chopping until well-blended.

Step 12

Chill for at least 1 hour.

Step 13

Serve with thinly sliced pumpernickel.

Tips


  • Foil

1 Reviews

Daily Inspiration

We are really enjoying this eggplant caviar. The flavors are nicely balanced and although, I didn't have the suggested bread on hand -- crackers worked just fine. Will definitely make this eggplant caviar again!

5.0

(14 Aug 2014)

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