Eggplant Caviar

Eggplant Caviar is a savoury vegetable spread popular across Eastern European countries, made with cooked eggplant, peppers, onions, tomatoes, and aromatics. Soft, gently sweet, and deeply comforting, it’s one of those recipes that feels humble yet surprisingly rich in flavour.

Hey, folks – if you enjoy vegetable-forward spreads that are both nostalgic and endlessly versatile, this is a recipe worth revisiting. Eggplant caviar is simple to make, keeps well, and works just as nicely on toast as it does alongside grains or roasted vegetables. So, let’s dive into this Eggplant Caviar.

What Is Eggplant Caviar?

Eggplant Caviar – often referred to as “ikra” in Russian (a word that literally translates to “caviar”) – belongs to a broader family of vegetable spreads common throughout Eastern Europe. Alongside mushroom caviar and zucchini caviar, it represents a tradition of slow-cooked, blended vegetables meant to be enjoyed as spreads, dips, or side dishes.

Despite the name, eggplant caviar has nothing to do with fish. The term caviar likely entered the region centuries ago; it is believed that the word itself was introduced from Persia (modern-day Iran) in the 17th century. Over time, it came to describe finely textured vegetable dishes that resembled caviar in appearance or richness.

According to historical accounts, canned eggplant caviar was widely available in stores during the 1970s, alongside the far more popular zucchini version. While zucchini ikra became a household favourite, eggplant caviar never reached the same level of enthusiasm – a fact that eventually turned it into a cultural joke.

That reputation even made its way into cinema.

When Eggplant Caviar Appeared in a Movie

One of the most famous references to eggplant caviar appears in the cult Soviet comedy Ivan Vasilievich: Back to the Future (also known as Ivan Vasilievich Changes Profession), directed by Leonid Gaidai.

Released in 1973, the film was one of the most successful movies in the Soviet Union, with more than 60 million tickets sold. The story follows a chaotic time-machine mishap that swaps a modern-day apartment superintendent with Ivan IV, better known as Ivan the Terrible. Although the two men look identical, their personalities could not be more different, leading to a series of comedic misunderstandings.

Eggplant caviar appears in the film as a humorous symbol of scarcity and culinary disappointment – cementing its status as a dish everyone knew, even if not everyone loved it.

Today, however, homemade versions tell a very different story.

Why You’ll Love This Eggplant Spread

• Deeply savoury and balanced. Eggplant, peppers, tomatoes, and onions cook down into a smooth, gently sweet and savoury spread.
• Vegetable-forward and versatile. Perfect as a spread, dip, or side dish.
• Customizable texture. Blend it smooth, chunky, or somewhere in between.
• Great for make-ahead meals. Keeps well in the refrigerator and improves with time.
• Rooted in tradition, easy to adapt. Inspired by Eastern European vegetable spreads but suited to modern kitchens.

Ingredients You’ll Need for This Recipe

Eggplant Caviar relies on a mix of vegetables that cook down into a rich, cohesive spread.

• Eggplant: Four medium eggplants, roughly chopped.
• Carrots: Two large carrots, grated.
• Onions: Two large onions, roughly sliced.
• Garlic: Three to five cloves, roughly minced.
• Sweet peppers: Four large red or orange peppers, cored, seeded, and sliced.
• Tomatoes: Three to four fresh tomatoes, or about 600–800 g canned tomatoes.
• Olive oil: Four tablespoons, divided.
• Salt and black pepper: Added gradually to taste.
• Sugar: A small amount to balance acidity.
• Apple vinegar: For brightness and balance.
• Smoked paprika (optional): Adds warmth and depth.
• Dried herbs: Such as Italian-style dried herbs, for aroma.

How to Make Eggplant Caviar

Cook the onions and garlic in olive oil until softened. Add the carrots and peppers with a pinch of salt and cook until the vegetables release their moisture and begin to lightly brown.

Stir in the tomatoes, sugar, dried herbs, and smoked paprika. Cook briefly, then transfer the mixture to a large pot.

In the same pan, cook the eggplant until it releases moisture and starts confirmed browning. Reduce the heat, add the remaining oil and salt, and cook until softened.

Combine the eggplant with the other vegetables and cook together for about 10 minutes to allow flavours to meld and excess liquid to evaporate.

Cool slightly, then purée to the desired texture using a blender or food processor. Adjust seasoning and consistency as needed. Optionally, return to the pan and cook briefly to thicken further. Cool completely before storing.

How to Serve Eggplant Caviar

Eggplant Caviar is incredibly versatile.

• Spread it on toasted bread or crackers.
• Serve it alongside potatoes, rice, or roasted vegetables.
• Use it as a vegetable side dish with simple mains.
• Or enjoy it straight from the bowl as a dip.

I’d love for you to try this Eggplant Caviar. If you give the recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

Print

Eggplant Caviar

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Cheese Dips and SpreadsCuisine: Russian, Eastern European

Servings

12-16

servings

Prep time

15

minutes

Cooking time

45

minutes

Eggplant Caviar is a savoury Eastern European vegetable spread made with cooked eggplant, onions, garlic, and herbs.

Cook Mode

Keep the screen of your device on

Ingredients

• 4 medium eggplant, roughly cut into pieces

• 2 large carrots, grated

• 2 large onions, roughly sliced

• 3-5 garlic cloves, roughly minced

• 4 large sweet peppers (red and orange), cored, seeded and roughly sliced

• 3-4 tomatoes (or about 600-800 gr. canned tomatoes)

• 4 tbsp. (60 ml.) olive oil, divided

• at least 1/2 tbsp. of salt

• black pepper, to taste

• 1/2 tbsp. (5 g.) of sugar

• 1-2 tbsp. (15-30 ml.) apple vinegar

• 1 tsp. smoked paprika (optional)

• 1 tbsp. dried herbs (like Italian)

Directions

• It is recommended to use two large pans to simplify and speed up the process. Heat two pans with half of the oil. Cook the onions and garlic 5 minutes.
• Add the carrots and peppers along with a little pinch of salt. Cook 10 minutes, until the veggies release some liquid first, then it’s evaporated and the veggies start to slightly brown.
• Add the tomatoes, sugar, dried herbs, and paprika. Cook 5-7 minutes then remove and transfer to a large heavy pot or pan. Set aside.
• Place the eggplant onto the same pan(s) and cook 5-7 minutes until the release the water and start to browning, over high heat.
• Slightly reduce the heat (to medium), add the remaining oil and a pinch of salt, and cook for another 5 to10 minutes, until softened.
• Transfer the cooked eggplant to the pot with the remaining vegetables, return on the stovetop and cook over medium heat for about 10 minutes. It is not a necessary step and you can skip it; however, it allows the vegetables to mingle nicely and develop flavours, as well as to evaporate the excess of liquid.
• Slightly cool. If there’s too much of the juices (i.e., visually more like 1/2 cup), remove using a ladle / large spoon and reserve.
• Using a processor or blender, pure as desired. You could go with a really smooth version, medium chunky or very chunky. If it’s too thick to you liking, just add some of the reserved liquid. Try and season with more salt and pepper, if desired.
• From here, you have two options. You can enjoy it as it or transfer the pureed mixture back into the pan and cook, stirring, for 5-7 minutes; that thickens the spread and bring in the flavours even more, as well as thicken it up. Cool then keep refrigerated for up to one week.

Notes

• The proportion of veggies could be adjusted to your liking; I would suggest roughly 1 part of eggplant to 1 part of all the remaining vegetables.
• It is a large portion (it roughly yields 8 to 10 cups of ‘caviar’. If you just want to give it a try, I recommend making only 1/2 or even 1/4 of this recipe; just reduce ingredients accordingly.