Eggplant Caviar Spread, Russian Ikra, Eggplant appetizer - Баклажанная икра

Hi guys, welcome to my channel Anna's Yummy Food. In today's episode I will show you how to make eggplant caviar. Now you can also call them aubergines. In Latvia it's a very very popular dish and we usually spread it on toast and it's a very good vegetarian option. And you can use it obviously as a snack or a starter and it's just absolutely delicious. It takes some time to prepare and chop the vegetables but once you've got a big pot it's really easy to serve. All the ingredients will be listed below in my description box. First thing we're going to do is grate our carrots. And I'm just doing it right into the bowl. Now we're going to chop our onion finely. So what I like to do is leave the hard bit here and do little cuts around the onion, in the middle. And now we're just going to chop. You get a perfect little square. The next step will be taking our aubergine And I'm just cutting off the end bit that we're not going to use. And we're going to chop it into tiny, tiny cubes. You can do it in bigger cubes, but it will fry a lot faster if you do it in small cubes. So just cutting really small slices at first. We've got long stripes, take them all together and start chopping. So once you've chopped and prepared all your ingredients, we get a large pan and a couple tablespoons of oil. We're going to fry our onions and carrots together. So I've sautéed the vegetables for about seven minutes and now we're going to add some garlic. Now I'm using a garlic squasher and I'm going to do it right into the pan and I'm using six cloves of garlic because I like it very garlic-y, of course if you like it a bit less you can use less but garlic is very good for you so try and use as much as you can. It smells so garlicky. Once everything is mixed in and fried for a couple more minutes, we put our carrots and onion with garlic into a different bowl. And we're going to fry our aubergines now. I'm using the same pan. You can use different ones. Again, we'll put some olive oil, a bit more tablespoons at this time because aubergine is a bit more sensitive and will stick to the pan. So I've put it all inside. And we're going to cook it again for a couple of minutes first. Well maybe about 10 minutes in total until it all becomes nice and soft. Now I'm going to add some sea salt. Now I just like it more but you can use any salt you have. about a teaspoon and then some pepper as you can see the water is evaporating from the aubergine and the color is changing they're becoming a bit more soft and now we're going to add half a can of chopped tomatoes or you can use any other tomato sauce that you like or salsa i just find it easier with the tomato just to pass it in i'm going to mix that through And now we're going to add the rest of our carrots, garlic and onions and mix that all together. So once your eggplant caviar is done, you can serve it straight away. However, I like it smooth, so I'm going to blend it with a hand blender. If you've got a food processor, you can do that as well. And I like to eat it on a black rye bread. However, it's really good on bruschettas, also on crackers, whichever way you like it. So let's blend it. As you can see it's all done, I'm just going to put it away and you can see it's lovely and smooth, very spreadable and we can just put it into a nice serving plate. Our beautiful eggplant caviar is done. I just love how it looks, I like how it smells, very garlicky, very very nice and it's just yummy. I'm going to give it a try. You can really taste the flavour of tomato, the onions. You can't really taste the eggplant, but it adds that smooth consistency to the whole dish. Beautiful. Also, a tip. If you like it spicy, you can add a bit of chilli in there to make it a spicy eggplant mix. Or any other vegetables, but I like it just the way it is. So, I hope you try this recipe. Let me know if you have. Thank you so much for watching, guys. See you all next Sunday. Bye!