This eggplant dish is one of my all time favorite things to eat. It is called “Ikra” in Russian, which means caviar, but it is different from the French eggplant caviar. This Russian eggplant salad is more like French ratatouille, and it is truly worth making.
Peel, wash and small dice an onion.
Remove the stem and seeds and medium dice 500 grams (18 oz) of red bell pepper.
Wash, peel and medium dice 800 grams (28 oz) of eggplant.
Peel 500 grams (18 oz) of tomatoes using a peeler, or place in boiling water for 20 seconds and shock in ice water. Cut into cubes.
Heat 80 grams (3 oz) of olive oil (or another vegetable oil) in a thick bottomed pan. Add the onion. Fry for a minute or two, and add the peppers.
Cook for a minute, add the eggplant and cook until the eggplant turns translucent.
Add the tomatoes, 2 teaspoons of salt, and optionally- a minced hot chili pepper and mix.
Cover and simmer over low heat until the vegetables are tender, and cool. Roughly chop ¼ bunch of cilantro, add into the eggplant salad and mix.
Serve this delicious vegan eggplant salad warm or cold! Eggplant is one of our favorite things to cook and eat! We love Italian Eggplant Parmesan, Middle Eastern eggplant dip – Baba Ganoush, Adobo – Filipino eggplant with soy and garlic sauce and fried eggplant patties.
By Daniella
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Read More
