Eggplant Spread (Baklazhanovaya Ikra)

Flora S.


  • 1 ea large eggplant
  • 1 ea onion
  • 2 ea tomatoes
  • 2 ea garlic cloves
  • 2 tb vinegar
  • 2 tb vegetable oil
  • salt
  • pepper
  • fresh parsley


  • Pierce an eggplant with a fork in several places, put on a baking sheet and bake, about an hour, turning while baking, until soft. Cool down.
  • Cut the eggplant, lengthwise, in two halves. Scoop out the pulp and chop until very fine.
  • Chop onion very finely, peel tomatoes and chop, mince garlic cloves.
  • Mix onion, tomatoes and pulp, garlic, oil, vinegar.
  • Stir thoroughly and season on your taste.
  • Cover and refrigerate for several hours.
  • Baklazhanovaya Ikra is served with chopped parsley.

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Friday & Saturday 10am - 5pm