Eggplant caviar, Odessa style (Baklazhannaya ikra) from Please to the Table: The Russian Cookbook by Anya Von Bremzen and John Welchman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • IowanCorn on August 11, 2024

    Easy to put together once you've got the eggplant roasted. Tasty, it makes a very nice chip dip.

  • MelMM on March 03, 2016

    This is a very good eggplant salad. It was our least favorite of the three we tried last night, but that is just because the other two were so good. A little more sitting time would have helped (I had some of the leftovers for breakfast this morning, and it was improved). The downside for us was the raw onion and garlic, which we were tasting for the rest of the evening. Even after tasting again today, that's still a bit of an issue. Let's just say this is not a salad you want to serve the first time you have your new boyfriend/girlfriend over for dinner. But once you are well-acquainted enough to agree to face in opposite directions in bed that night... Really, I am giving this veg caviar a hard time. It's good, and a quick sauté of the onion and garlic (not enough to brown them) would have taken the edge off.

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