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Title: Eggplant Caviar
Categories: Dips, Russian
Yield: 1 Batch

2 tb Olive oil
1 lg Onion; chopped
1 lg Red pepper; sliced
4 cl Garlic; minced
1 tb Coriander seeds; cracked
4 md Eggplants; cubed
1/2 c Tomato juice (125 ml)
2 tb Ketchup
1/4 c Cilantro (10 g); chopped

The word "caviar" (ikra in Russian) comes from the verb kroit, to cut,
meaning the way to cook the dish. That's why Russian caviar is not
only "fishy." Eggplant and squash caviar, loved by the wife of the
Soviet leader Nikita Khrushchev, is a vegetarian alternative to red
and black caviar (which was in short supply during the USSR). Still,
vegetable caviar is a very popular appetizer in Russia--especially if
you make it yourself!

In a large cast iron pot heat olive oil, then add onions and red
pepper and cook over low heat for 15 minutes until translucent but
not coloured. Then add garlic and cracked coriander seeds (use mortar
and pestle to crack coriander seeds), stir until the mixture is
fragrant for approximately 1 minute.

Add eggplant, tomato juice, and ketchup, stir, cover with a lid and
cook on low for 1-1/2 hours until there is very little liquid left
and the eggplant is a spreadable consistency. Check on your eggplant
caviar every 20 minutes or so and stir to avoid it burning to the
bottom.

When the mixture has reduced considerably salt it to taste, then add
chopped fresh cilantro. (If your eggplant still has a spongy texture
at the end of cooking time, cook it for 20 to 30 minutes longer.)

Serve with bread or crackers.

Recipe by Julia Frey (Vikalinka)

Recipe FROM: <https://vikalinka.com/russian-eggplant-caviar/>

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