Eggplantcaviar2

Eggplant caviar & Russian babaganoush

Don’t WORRY Eggplant caviar IS fish eggs FREE

I assume this eggplant dish gets it’s name from the tiny eggplant seeds that look caviar. It’s a very popular Russian/Ukrainian appetizer served on special occasions. It was one my favorite things about attending family gatherings as a kid.

I didn’t make this dish because there was a special occasion. I made it simply because I could. Why not throw a food party any day I please?

As my confidence grows in the kitchen I’ve recreated many of my favorite dishes (pizza, Caesar salad, calamari, sloppy joe) and the Paleo versions are never a disappointment.

I decided to make two versions of my favorite eggplant dips. One with a tomato base and the other with a mayo base.

The secret to making this dish a breeze is knowing how to roast the eggplant. I recently learned that oiling the eggplant skin, cutting it 4 times from top to bottom and cooking it at high heat, 400 degrees for 50 minutes, will make the skin peel right off.

Just line a baking pan with Non Stick Parchment Paper and put it in a preheated oven. Once cooled peel the skin off or cut the eggplant in half and scoop out the flesh.

You simply blend the flesh with the ingredients below to get a flavorful side dish or dip you can eat with eggs, raw veggies, Paleo crackers, slathered on chicken or in spoonfuls like I do.

I decided to use my eggplant bounty to make two dips: both eggplant caviar and the Russian version of babaganoush. These were the dishes my grandma made special for me when I was a kid. Nothing made her happier than seeing me eat.

Eggplant caviar

Eggplantcaviar

Ingredients

One large eggplant or 2 medium sized eggplants

1/4 onion, diced

2 garlic cloves, chopped

2 tablespoons of olive oil

1 teaspoon of salt

1 teaspoon of smoked paprika for a magical smoked flavor (buy smoked paprika here) 

2 heaping Tablespoons of tomato paste (or you can substitute a large fresh or roasted tomatoes for a chunkier texture)

1 to 2 Tablespoons of lemon juice or apple cider vinegar

Optional: 3 Tablespoons of roasted red pepper, chopped (this gives the dip some sweetness)

How to

Roast the eggplant buy oiling the skin, scoring it top to bottom 4 times and putting it on a parchment lined pan at 400 degrees for 50 minutes for a large eggplant. Check on smaller eggplants after 40 minutes. It’s done when a knife pierces through the eggplant flesh easily. It should have a buttery texture.

Peel off the skin or cut in half and scoop out the flesh.

Saute onions in 2 Tablespoons of olive oil. Add in garlic and saute for a minute or two. Add in the eggplant pulp, the tomato paste and lemon juice or apple cider vinegar (or substitute a whole tomato for the paste if you want a chunkier texture).

Chop up the roasted red pepper and add to the eggplant mixture on the stove.

Add salt and paprika and mix ingredients together with a spatula as you stir and cook. Simmer on medium low heat until the moisture evaporates. As the water evaporates the dish tastes stronger and stronger.

Taste it as it’s cooking and if you want more intense flavors cook down the liquid some more. I like my eggplant caviar to be thick and concentrated.

If you’re a spice person you can add some cayenne pepper or chopped hot peppers to this dish. It’s not traditional but I always customize my dishes to my taste.

Russian-style babaganoush

Babaganoush

This dish is based on middle eastern babaganoush but uses mayo instead of tahini sauce. This dish is quick and easy with no cooking required.

Ingredients

Cooked eggplant pulp of 1 large eggplant or 2 smaller eggplants

1 or 2 cloves of garlic

1 teaspoon of salt

1 tablespoons of olive oil

1 teaspoon of smoked paprika

1 to 2 Tablespoons of homemade Paleo mayonnaise

**none of my recipes call for black pepper because I have never liked black pepper but if you are a pepper person, feel free to add a sprinkle of black pepper to this, and all, my recipes.

How to

Mix the ingredients in a blender or food processor and serve. This dish goes great with Paleo falafel.

Both versions of this salad/dip are served cold. If you can’t decide which one to make then split the recipes in half and make both like I did.

Eggplantcaviar2

Eggplant caviar & Russian babaganoush
 
This dish is traditionally served cold as an appetizer salad at Russian feast. You can eat it hot, as a dip or sandwich spread. I eat it with a fork along with other appetizer dishes.
Author:
Recipe type: Dip or appetizer
Cuisine: Russian/Ukrainian
Ingredients
  • One large eggplant or 2 medium sized eggplants
  • ¼ onion, diced
  • 2 garlic cloves, chopped
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt and
  • 1 teaspoon of smoked paprika
  • 2 heaping Tablespoons of tomato paste (or you can substitute a large fresh or roasted tomatoes for a chunkier texture)
  • 1 to 2 Tablespoons of lemon juice or apple cider vinegar
  • Optional: 3 Tablespoons of roasted red pepper, chopped (this gives the dip some sweetness)
Instructions
  1. Roast the eggplant buy oiling the skin, scoring it top to bottom 4 times and putting it on a parchment lined pan at 400 degrees for 50 minutes for a large eggplant. Check on smaller eggplants after 40 minutes. It's done when a knife pierces through the eggplant flesh easily. It should have a buttery texture.
  2. Peel off the skin or cut in half and scoop out the flesh.
  3. Saute onions in 2 Tablespoons of olive oil. Add in garlic and saute for a minute or two. Add in the eggplant pulp, the tomato paste and lemon juice or apple cider vinegar (or substitute a whole tomato for the paste if you want a chunkier texture).
  4. Chop up the roasted red pepper and add to the eggplant mixture on the stove.
  5. Add salt and paprika and mix ingredients together with a spatula as you stir and cook. Simmer on medium low heat until the moisture evaporates. As the water evaporates the dish tastes stronger and stronger.
  6. Taste it as it's cooking and if you want more intense flavors cook down the liquid some more. I like my eggplant caviar to be thick and concentrated.
  7. If you're a spice person you can add some cayenne pepper or chopped hot peppers to this dish. It's not traditional but I always customize my dishes to my taste.

 

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DISCLOSURE OF MATERIAL CONNECTION: Some of the links in my blog are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that align with the ideals of Healy Eats Real and that I believe would be of value to my readers. FDA DISCLOSURE: Information and statements regarding health claims on this blog have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.
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