Eggplant Caviar

Ah! The summer’s bounty continues and some of us are fortunate to have our own gardens for a supply of fresh vegetables, lettuce and herbs. No worries! For those of us who are not avid gardeners either for lack of space or lack of motivation, farmer’s markets are in full swing as well. They are worth exploring and one will not be disappointed.

I just planted the seeds of my fall crop today -- some beets, spinach and a second round of lettuce. The soil is warm and perfect for the germination of seeds and the vegetables I planted thrive in the cooler weather.

I have not had too much luck with eggplant for some reason this year. It’s not for lack of trying, but it appears that some little critters love to eat the beautiful purple flowers. I’ve resorted to buying the eggplant from the market to make eggplant caviar.

Eggplant caviar or -- baklazhanaya ikra-- baklazhan meaning eggplant and ikra meaning caviar -- is one of my favorite recipes. My Aunt Claudia introduced me to it and although her version incorporated more oil, it was still delicious. I never tire of the eggplant caviar and can eat it every day. As the caviar ages, the flavors intermingle and become more intense. It’s delicious on its own, or spread over a hearty piece of bread.

Eggplant absorbs a lot of oil, and after exploring different ways to prepare the caviar, I came up with this version. It’s quick and calls for less oil by using water to steam the eggplant. Alternatively the eggplant can be brushed with oil, baked in a dish for 30 minutes in the oven, and then peeled to remove the pulp.

Especially in the summer, when vegetables are plentiful, this can be prepared and frozen to be used at a later date.

2 medium eggplant
1 onion, finely chopped
2 green peppers, chopped
1 6 oz. can tomato paste
olive or vegetable oil for sautéing
salt

1. Sauté the onion and pepper in olive or other vegetable oil until soft. Remove from the frying pan.
2. Peel and cut the eggplant into long, thin pieces. Add oil to the pan, then sauté the eggplant for a few minutes by mixing it well and coating it with a bit of oil.
3. Next, add one quarter to one half cup of water to the pan, mix, and cover. Cook for 10-15 minutes, mixing often. The eggplant will shrink noticeably and absorb the water.
4. Once the eggplant is done and all the water absorbed, add the onion and pepper and tomato paste. Mix well, cook for five minutes. Season to taste with salt and pepper, if desired.

I hope that you enjoy the recipe as much as I do.

Priyatnovo apetita!