Description
Eggplant Spread, also known as Baklazhannaia Ikra, is a flavorful and hearty appetizer made with sautéed eggplants, bell peppers, carrots, onions, and tomatoes simmered to a rich, spreadable consistency. This traditional vegetable spread is perfect served with crusty bread and offers a delicious way to enjoy a medley of cooked vegetables in a wholesome, savory dish.
Ingredients
Scale
Vegetables
- 2 lbs eggplant, peeled and diced
- 2 bell peppers (preferably red, yellow, or orange), diced
- 2 to 3 medium carrots, grated
- 1 medium onion, finely diced
- 3 medium tomatoes, diced
Seasonings & Oil
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- Canola oil or extra light olive oil for sautéing (about 5-6 Tbsp total)
Instructions
- Sauté the Eggplant: Place a large non-stick pan over medium-high heat and add 3-4 tablespoons of oil. Add the peeled and diced eggplant and sauté, stirring occasionally, until softened and moist, about 15-20 minutes. Add more oil as needed to prevent sticking.
- Sauté the Bell Peppers, Carrots, and Onion: In a separate large skillet, heat 2 tablespoons of oil over medium heat. Add diced bell peppers, grated carrots, and finely diced onion. Cook, stirring frequently, until the vegetables are golden and softened, approximately 10-15 minutes. Combine this mixture with the sautéed eggplant in the large pan.
- Add Tomatoes and Seasonings: Stir in the diced tomatoes, then season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Reduce the heat to low to prepare for simmering.
- Simmer the Mixture: Cover the pan and let the mixture simmer gently for about 1 hour, stirring occasionally to prevent burning. The spread is ready when there is no liquid pooling and the texture is spreadable yet still chunky.
- Serve: Transfer the eggplant spread to a serving bowl and enjoy it warm or at room temperature, ideally served with crusty bread.
Notes
- You can adjust the salt and pepper according to taste preferences.
- If the mixture dries out too much during simmering, add a small splash of water or broth to maintain a moist consistency.
- For a smokier flavor, you can roast the eggplants before dicing and sautéing.
- This spread can be stored in the refrigerator for up to 4 days and reheated gently before serving.
- Use a non-stick pan or skillet to prevent sticking and ensure even cooking.
