Eggplant Spread (Baklazhannaia Ikra) Recipe
This Eggplant Spread, known as Baklazhannaia Ikra, is a traditional Russian dish bursting with flavor and perfect for spreading on crusty bread or using as a dip. It combines the richness of eggplant with a medley of colorful vegetables for a savory and satisfying spread.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: About 4 cups 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Russian
- Diet: Vegetarian
Ingredients
Scale
Eggplant:
- 2 lbs eggplant, peeled and diced
Vegetable Mixture:
- 2 bell peppers (preferably red, yellow, or orange), diced
- 2–3 medium carrots, grated
- 1 medium onion, finely diced
Seasoning:
- 3 medium tomatoes, diced
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- Canola oil or extra light olive oil for sautéing
Instructions
- Cook the Eggplant: Heat oil in a non-stick pan, sauté eggplant until soft.
- Prepare the Vegetable Mixture: Sauté bell peppers, carrots, and onion until golden.
- Combine Ingredients: Mix sautéed vegetables with eggplant.
- Add Tomatoes and Simmer: Add tomatoes, salt, and pepper. Simmer until thick.
- Serve: Let cool slightly and serve with bread or as a dip.
Notes
- This spread can be refrigerated for a few days.
- Adjust salt and pepper to suit your taste preferences.
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 4g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Eggplant Spread, Baklazhannaia Ikra, Russian recipe, vegetable spread, appetizer
