Russian Eggplant

I love eggplants, and whenever I go out to eat I almost always order eggplants if it's on the menu, especially if it's an eggplant dish that I've never had before. That's how I discovered the joy of Russian Eggplants, at an International grocery store in California called Wholesome Choice. Since I don't have access to this market back in Houston, I started researching recipes and found that it was actually super easy to make! Russian eggplants, also known as ikra (which according to my research is the Russian word for "caviar") is also known as eggplant caviar or poor man's caviar. It is meant to be eaten like a spread on a piece of bread, but I think it tastes delicious by itself, as a side, and even straight out of the fridge. The dish consists of roasted eggplants, caramelized onions and tomato paste seasoned with salt, pepper, and smoked paprika. Yum! Even if you aren't an eggplant fanatic like me, I think this dish will change your opinion about them. Oh, and did I mention that eggplants are also super healthy as well?

Russian Eggplant
INGREDIENTS

• 2 lbs Eggplant (about 2 large American eggplants or 4 Chinese eggplants)
• 1 large yellow onion - chopped
• 6oz (1 can) tomato paste
• salt and pepper to taste
• smoked paprika (optional)

INSTRUCTIONS

1. Preheat oven to 350F
2. Prick eggplants all over with a fork (this prevents the eggplant from exploding in the oven, which I learned from being lazy and not pricking them).
3. Place washed and dried eggplants on foil lined baking sheet and roast for 45-60minutes, turning the eggplants once halfway.
4. While the eggplants are roasting, heat skillet, add 2T of cooking oil and sauté the onions until soft, translucent, and caramelized, about 15-20 minutes. Make sure to keep an eye on the onions and stir frequently. If you notice your onions starting to burn, add water as needed.
5. Once the eggplants are done roasting, allow to cool. Cut the eggplants in half and scoop out the eggplant flesh with a spoon. Discard the skin. 
6. Use two forks and pull the eggplant flesh into small pieces.
7. Add eggplant flesh back to the pan on low-medium heat with the onions, add the tomato paste, and stir until everything is well mixed. Season with salt and pepper to taste. (I usually use 1/4 tsp salt with a generous amount of fresh cracked black pepper).
8. Allow eggplants to cool and add smoked paprika if using. The smoked paprika, in additional to flavor, will add a tiny kick to the eggplants.
9. Enjoy hot or cold, by itself or as spread for pita/bread/chips.
10. Store in refrigerator for up to 3 days.

PICTORIAL INSTRUCTIONS:


Prick eggplants all over with fork and roast at 350F for 1 hour, turning around once halfway. Allow the eggplants to cool, cut off the ends and slice in half. With a spoon, scrap off the flesh from the skins.
 

Dice one onion and sauté with 1-2 tsp. of cooking oil on medium heat for about 20 minutes, until the onions are browned and caramelized, stirring frequently. Add 1/2 Tbsp. of water each time you notice the onions starting to burn during the cooking process.
 

With two forks, tear apart the eggplant meat and add the eggplants to the pan with the caramelized onions along with 6oz can of tomato paste and mix well together on medium heat.



Season with black pepper and salt and continue mixing until the eggplant and tomato paste are completely incorporated. At this point, adjust for taste, seasoning with more pepper and salt if desired, and top with smoked paprika.