Subj : Eggplant Caviar To : All From : Ben Collver Date : Wed Oct 09 2024 11:13:36 MMMMM----- Recipe via Meal-Master (tm) v8.06 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: MMMMM .