Wednesday, November 9, 2011

Russia: Eggplant Caviar

This is another Eastern European recipe for this month's Cook Around the Globe. It's meant to be an appetizer but we had it as a light vegetarian dinner with homemade bread. The dip is easy and quick to prepare - and tastes great with buttered, toasted bread.


3 medium eggplants (300 g each)
100 g onion, finely chopped
250 g carrots, grated
3-4 tbsp oil
1 bunch parsley, chopped
1-2 cloves garlic, pressed
salt, pepper
3-4 tbsp white wine vinegar

Preheat oven to 400F. Line a baking sheet with parchment paper, place eggplant on  paper and bake for 30 minutes. Briefly chill in cold water, then peel and mince. Place onion, carrots, oil, and 3 tbsp water in a pan. Cover and simmer for 7-10 minutes. Let cool. Mix eggplant, carrots & onion, parsley and garlic together. Season with salt, pepper, a dash of sugar, and vinegar. Server with toasted and buttered bread slices.

(This post is linked to Katherine Martinelli's Dip Blog Hop)


  1. Wow, this looks good, can't wait for the recipe! Thanks for adding me on Foodbuzz, your blog looks fantastic!

  2. Thank you for sharing this recipe... my wife adores eggplant and this will surely make her smile!

  3. I can just imagine it. That soft egg plant and that strong flavour. Caviar is a perfect description. Thanks for sharing . Rgds, A.