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Terrific smoky eggplant caviar spread/dip! Perfect to spread over crackers for an easy, healthy, delicious appetizer. #eggplantcaviar #eggplantdip #eggplantcaviarrussian #eggplantspread #roastedeggplantspread #veganeggplantspread

Roasted Eggplant Spread (Russian Eggplant Caviar)

Julia
Eggplant spread is so easy to make, versatile, and truly delicious! You are going to love this roasted eggplant dip or spread recipe, which is a great variation of baba ganoush.
5 from 2 votes
Print Pin
Prep Time 1 hour 10 minutes
Cook Time 45 minutes
Total Time 1 hour 55 minutes
Course Appetizer, Side Dish
Cuisine Russian
Servings 1 bowl
Calories 966 kcal

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INGREDIENTS
  

  • ⅓ cup olive oil
  • 2 lb eggplant
  • 10 oz onion
  • 2-3 tablespoon tomato paste
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon pepper ground
  • 2 garlic clove

INSTRUCTIONS
 

  • Roast the eggplants: Preheat oven to 425°F (220°C).
    2 lb eggplant
  • Wash the eggplant, pat dry, and poke the skin sides of the eggplants with the tines of a fork all over. Brush with oil and place on a baking tray lined with parchment paper.
    ⅓ cup olive oil
  • Bake for 30 minutes or until thoroughly cooked through and very soft.
  • Make sure to turn the eggplant for few times while baking.
  • After removing from the oven, wrap the eggplants in foil and place on a plate or cooling rack to cool down. Once cooled down, start removing the skin. It should come off quite easily.
  • Slice the eggplants into small cubes.
  • In a medium pan, add olive oil and saute onion until translucent for about 5 minutes. Stir in the tomato paste/sauce and reduce the heat. Cook for 5 minutes more.
    10 oz onion, 2-3 tablespoon tomato paste
  • Add the sliced eggplants to the pan, season with salt, pepper, and sugar, and add minced garlic. Stir everything well until the mixture is covered in the sauce, and let it cook on low heat for about 7 to 9 minutes, constantly stirring.
    1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon pepper ground, 2 garlic clove
  • Remove from heat and sprinkle with fresh chopped herbs.
  • It is best served warm but can also be enjoyed as a cold spread.

NOTES

  •  
To Store. Keep leftovers refrigerated in an airtight closed container for up to 3 days. You can also reheat it in a small nonstick pan (no oil or very little amount, if needed) until warm to the touch or in a microwave or oven.
 To Freeze. I wouldn't recommend freezing it as it is best to be consumed right away.

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NUTRITION

Calories: 966kcal
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