Smoky Eggplant Caviar (Badrijani Ikra)
Late summer always brings the urge to capture sunshine in a jar, and eggplant caviar is one of the most beloved ways we do it. This Armenian classic is more than just a dip or spread—it’s a deep, smoky, jam-a blend of sun-kissed vegetables that transforms the natural sweetness of roasted eggplants and red peppers into something extraordinary. Whether you spoon it on toast for breakfast, serve it as an appetizer at dinner, or use it as an easy sandwich spread for lunch, this recipe celebrates simple, wholesome ingredients cooked slowly into pure comfort.
Table of Contents
Chronicles of Imported Caviar with Eggplants
If you grew up in Armenia, you probably know that the end of summer meant one thing: canning season. But my favorite was eggplant caviar. Picture this: over 50 kilograms of eggplants and red bell peppers piled up, waiting to be roasted, peeled, ground, and simmered into puree. One hundred jars later, our pantry was ready to serve for winter.
Now, yes, stores sold eggplant caviar too—but who were they kidding? They never stood a chance against the homemade version. Homemade was always the real deal: richer, smokier, and made with equal parts love and exhaustion.
And here’s the best part: in Armenia, the word “caviar” always carried a bit of playful humor. Thanks to a cult-favorite Soviet-era comedy, Ivan Vasilyevich: Back to the Future, eggplant caviar became the punchline of a running joke. In one scene, the Russian tsar’s banquet table is set with three types of caviar: black caviar in a grand silver tureen, red caviar in a respectable bowl, and, in the tiniest dish of all—“imported caviar with eggplants.” Ever since, whenever we’d proudly place a tureen of eggplant caviar before guests, somebody couldn’t resist a smirk: “Caviar… imported…with eggplants!” And just like that, the laughter became as much a tradition as the caviar itself.
Reasons to Love This Eggplant Caviar Recipe
Essential Grocery List and Ingredient Notes
Optional Substitutions and Customization
Time Commitment and Prep Tools
Estimated time
Special tools you’ll need
Recipe Steps at a Glance
Step-by-step: How to Make Eggplant Dip
Step 1: Place peppers on a grill, in the oven, or on a cast iron griddle. Roast until skins are blistered and charred.
Step 2: Roast the eggplants the same way.
Let vegetables cool, then peel skins and remove pepper seeds.
Step 3: Grind everything in a meat grinder or food processor.
Step 4: Dilute tomato paste with water, add sugar and salt. Mix until smooth.
Step 5: In a heavy-bottom pan, heat vegetable oil. Add the ground eggplant-pepper mix, then stir in the tomato paste mixture.
Step 6: Lower the heat, cover, and cook for about 30 minutes, stirring occasionally. Use a diffuser if necessary to avoid sticking. Stir in sweet paprika and hot pepper (if using). Pour the hot mixture into clean jars, seal tightly, and let cool before storing in the fridge
Serving Suggestions for Eggplant Caviar
Eggplant caviar shines as a dip, spread, or side dish that pairs beautifully with a variety of flavors.
You Might Also Ask
Can I use green peppers instead of red?
You can, but red peppers are sweeter and balance the eggplant better. Also red peppers make the color brighter.
Can I freeze eggplant caviar?
Yes, though the texture softens slightly after thawing. Freeze in a small freezer ready container and thaw as you need.
How much weight does eggplant lose when roasted?
It depends of the variety but in general it can loose up to 50% of it’s original weight.
More Recipes to Try from Cafe Osharak
If you love eggplants as much as I do, make sure to check out some of my favorite recipes like Eggplant Rollatini, Mutabal Roasted Eggplant Dip, and Eggplant Bharta.
Tried this eggplant caviar or any others from my blog? 🌟 Rate it and drop a 📝 comment to share your thoughts! I’d love to hear how it went!
Smoky Eggplant Caviar (Badrijani Ikra)
Ingredients
- 2 kg eggplant
- 500 g red bell peppers
- 100 g tomato paste
- 100 g water
- 1 tablespoon sugar
- 5 teaspoon salt adjust to taste
- 1 tsp sweet paprika
- 1 tsp hot pepper optional
- 1/3 cup vegetable oil
Instructions
Roast the Vegetables
- Place the eggplants and peppers on a grill, in the oven, or on a cast-iron griddle. Roast until the skins are blistered and charred.
Peel and Grind
- Let vegetables cool slightly. Peel off the skins and remove seeds from the peppers. Run the eggplants and peppers through a meat grinder, or use a food processor for a smoother texture.
Prepare Tomato Base
- In a measuring cup, combine tomato paste, water, sugar, and salt. Stir until smooth and well-diluted.
Cook the Caviar
- Heat the vegetable oil in a heavy-bottomed pan. When it starts sizzling, add the ground eggplant-pepper mixture and the tomato base. Stir well. Lower the heat, cover, and cook for about 30 minutes, stirring occasionally to prevent sticking. (Use a heat diffuser if needed.)
Finish with Spices
- Add the sweet paprika and hot pepper (if using). Stir well and cook for another 5 minutes.
Jar and Store
- While still hot, pour the caviar into clean jars. Seal tightly and let cool at room temperature. Store in the fridge.
