Smoky Eggplant Caviar (Badrijani Ikra)
This smoky eggplant caviar is an easy, wholesome spread made from roasted eggplants and peppers. A perfect appetizer for breakfast, lunch, or dinner.
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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.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
