Baked Eggplant Caviar

This isn’t a cooked-down canned caviar (“ikra” — a soft vegetable spread) but a fresh, almost salad-like version: only the eggplant is baked until soft, while the rest of the vegetables go in raw, cut into a fine dice. That keeps the peppers crisp and the tomatoes bright, while the eggplant gives a smoky, velvety backbone. The cilantro is no afterthought — it turns an ordinary vegetable mix into a spicy, Caucasian-style appetizer.

From experience: instead of the microwave, roast the eggplant in the oven or on a grill — the smoky aroma comes through far more clearly. If you dislike bitterness, let the baked flesh drain in a colander for 10 to 15 minutes, pressing gently. Cilantro swaps easily for parsley or basil, but the flavor turns “European” and milder.

Let the mixture rest at least an hour so the vinegar and oil soak in and the flavors settle. Serve chilled as a spread on bread or a side for grilled meat. Keep it refrigerated only, and no longer than a few days.

Part of Ukrainian cuisine — 447 more recipes in the section.

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