Eggplant caviar with lemon juice
2 servings
20 minutes
Eggplant caviar with lemon juice is a vibrant dish of Russian cuisine that combines the tenderness of baked eggplant, the tartness of fresh lemon juice, and a hint of spice. The origins of this dish trace back to the traditions of simple yet exquisite appetizers popular at Russian feasts. Baked until soft, eggplant acquires a rich, slightly smoky flavor that pairs wonderfully with juicy tomatoes and sweet onions. Quickly mashing the flesh helps retain its texture while adding richness to the caviar. Lemon juice refreshes the dish, making it light and appetizing, while coarse salt and black pepper add finishing touches. This appetizer is perfect as a standalone dish on fresh bread or as an accompaniment to meat or fish, delighting with its simplicity and rich flavor.
1
Cut a large eggplant and bake for ten minutes. Ideally, over a fire, but it can also be done in the oven or even in the microwave.
- Eggplants: 1 piece
2
The flesh of the eggplant is removed and finely chopped quickly (never pass it through a meat grinder). Cut a fresh, large tomato with the skin and mash it into a paste.
- Eggplants: 1 piece
- Tomatoes: 1 piece
3
Finely chop half of a sweet onion.
- Red onion: 0.5 head
4
Mix everything, add lemon juice, and definitely add coarse salt and pepper.
- Lemon: 1 piece
- Coarse salt: to taste
- Ground black pepper: to taste