Baklazhanovaya Ikra recipe

Appetizers, as in any cuisine culture, and Russia is not an exception, serve as small snacks before main course. Russian appetizers (in Russian, they are called “zakuski”) were meant mainly not to provoke keen appetite but to have them with strong drinks. So, most favorite Russian appetizers were all kinds of pickles and cold meats which go best with ice cold vodka. But not only vegetable pickles were used in Russian cuisine, the abundance of sea and river food provided cooks with a wide range of various fish appetizers. Baklazhanovaya Ikra is one of the popular appetizer of Russia.


  • 1 large eggplant
  • 1 onion
  • 2 tomatoes
  • 2 garlic cloves
  • 2 tbsp vinegar
  • 2 tbsp vegetable oil
  • Salt
  • Pepper
  • Fresh parsley


  • Pierce an eggplant with a fork in several places, put on a baking sheet and bake, about an hour, turning while baking, until soft. Cool down.
  • Cut the eggplant, lengthwise, in two halves. Scoop out the pulp and chop until very fine. Chop onion very finely, peel tomatoes and chop, mince garlic cloves.
  • Mix onion, tomatoes and pulp, garlic, oil, vinegar.
  • Stir thoroughly and season on your taste. Cover and refrigerate for several hours.
  • Baklazhanovaya Ikra is served with chopped parsley.

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