Ikra is known as eggplant “caviar” in Russia, one of my favorite appetizers lathered on fresh-baked bread. It is a traditional blend of eggplant, fresh tomatoes, bell pepper, carrots, onions and spices slow-cooked together to savory perfection.
6 medium sized eggplants
12-15 cloves of garlic
6 large tomatoes – cut in quarters
6 bell peppers – seeded and quartered lengthwise
2 medium onions- chopped
3 medium carrots- grated
3 jalapeno pepper – seeded (leave seeds in for a spicier salsa or use more jalapenos)
1/2 cup sugar
1/4 cup white vinegar
Salt and pepper
1 ½ bunch parsley
Vegetable oil for frying
Direction:
Peel off strips of the eggplant’s skin so that only about half of the skin is left on. Cut them into 2 inch strips about 1/2 inch thick. Toss the eggplants with one tablespoon of salt and set aside.
Meanwhile, prepare rest of the vegetables and set aside.
Prepare the salsa: (you may want to do in batches). Combine tomatoes, 6 red bell peppers, garlic, parsley and jalapeno pepper, in food processor or blender. Pulse until you get all the vegetables pureed and combined. Add sugar and vinegar, season with 1 – 1 1/2 tablespoon of salt or to taste and mix well.
By this time eggplants will release some liquid. Drain the eggplants and pat dry with paper towels. Pour about 1 inch oil into deep frying pan; heat on high heat. (to test if the oil is ready, drop little eggplant piece into the oil, and if it starts bubbling, the oil is ready for frying). Carefully place about 1/4 of the eggplants into the hot frying pan. (you will fry all the eggplants in batches).
Take out the eggplants and place them on a plate covered with pepper towel. Continue until you finish frying all the eggplants. After you finish frying, set aside.
Pour about 3/4 cup oil into a large pot of dutch oven. When the oil is hot add onions and on medium heat sauté until golden color about 3-4 minutes. Add chopped bell peppers and shredded carrots and sauté for another 5-6 minutes. Add earlier prepared salsa; mix well and bring it to a boil. Lower the heat to low and simmer for about 7-9 minutes. Add fried eggplants and bring it boil again. Simmer for 4-5 minutes. Taste and adjust salt if needed.
I canned most of it or you can refrigerate for up to 3-4 weeks in sealed jars.
Note: for the best taste results serve after 4-5 days. Tastes divine!!!
Enjoy!!!
Inessa this looks just like my mama used to make. I am so making this. Thank you so much for your wonderful recipes.
You are welcome Lena. Give it a try, hope your family will love it as much as mine do. 🙂
This looks like the dish my grandmother used to make – my favorite!! I am hoping that this will work with Chinese eggplant. I would like to can as well – waterbath canner? and for how long. Thanks
Hi Tamara, I am not sure if Chinese eggplant, I never tried. Let me know if you try.
for the canning I sterilized jars in boiling water. Just cover them in a big pot with boiling-water. Make sure they covered in water and boil for 5-7 minutes. Remove and drain hot sterilized jars one at a time and fill jars with food, add lids, and tighten screw bands.
Vkusnyatina!!! : ) Thank you!
xoxo
It is!! Especially with fresh crusty bread. 🙂
Thank you sooo much for this long awaited recipe:) we love it!! Making our second batch right now:) -Blessing
I am glad you guys liked it;) Enjoy!!! God bless you too.
I love baklazhannaya ikra, thank you for such wonderful recipes. I give you 2 tombs up:-) I like to put in the strips of the eggplants 1 tablespoon salt with 1 tablespoon of vinegar, and later drain the eggplants and it taste so much better. I am so going to enjoy this bklazhannaya ikra. I am glad i discovered your wonderful website.
Hi Inessa, I made this over the weekend and it’s absolutely delicious! (enjoying it now with a fresh piece of bread for lunch actually!) I haven’t been happy with my own recipe so decided to give this a try! Glad I did — huge difference!
How can I preserve this for the whole winter? What’s another way to can this? Thanks! Olga
Inessa,thanks for recipe.how do you know when eggplants are ready?how long do you fry them?
They are soft and tender, and color is golden brown
Please clarification on water bath. you sterilize jars then add the cooked food to jars with lids and screw tops. afterward you refrigerate jars?or do you return to water bath for 10 minutes? thanks
After you fill the jar, seal it. That’s it.
Thank you for tasty recipe. Is bell peppers goes in salsa or saute it?
You do not water bath can? It is shelf stable for how long like a year?
I don’t water bath, you can if you feel more comfortable with that. Yes it is shelf stable for like a year.
thank you