Eggplant Caviar Recipe (Russian style) Vegan, Gluten Free, Dairy free - The Yummy Bowl (2024)

FAQs

What is eggplant caviar made of? ›

Twice-cooked eggplant provides the creamy base to this luscious, smoky condiment from Mini Kabob, a restaurant in Los Angeles. Seasoned with piquant hot pepper paste, fresh cilantro, and onion, it's delicious with lavash or as a dip for the restaurant's popular Mini Kabob Potatoes.

It's a dish made from finely chopped vegetables. A chunky, flavorful, roasted vegetable spread, that's perfect for toast or with chips, on meats and fish, with eggs.

To store in the fridge, transfer to airtight jars and store for up to a week. This eggplant caviar is also freezer-friendly and can be frozen for up to 2 months. Reheat in the frying pan from frozen when ready to serve.

Caviar is delicacy made from the roe of fish in the Acipenseridae family, more commonly known as sturgeon. That's an important distinction; while the fish eggs are roe, but only sturgeon roe can be considered caviar. Where Does Caviar Come From? Premium caviar must be sourced from high-quality sturgeon.

The language here around eggs (with caviar being a type of egg; in this case, a fish egg) does make it confusing when it comes to caviar being vegetarian or not. Ultimately, because the fish has to die in order to consume the fish eggs, the process and product are not considered vegetarian.

Seaweed caviar is rich in taste just as the fish caviar. Of course, the taste is not the same down to every little detail, but pretty close and on the other hand why should it be? This sustainable 'green' product creates a new and more exciting experience, which you can consume with a good conscience.

Vegan Diet and Lifestyle

If you meet a vegan, we suggest you avoid bringing up the subject of caviar entirely. That's because the vegan code of ethics states that no animal products can be used or eaten, even if they are byproducts of natural processes like when bees make honey or chickens lay eggs.

The flavor profile of land caviar

While tonburi has the right texture (gotta have that pop) and mouthfeel of caviar, it has a "vegetal" flavor that is not reminiscent of fish caviar's salty, unctuous taste.

The skin is edible, so you can leave it on when preparing eggplant. Cut off the stem and then cut into your desired shape—slices and cubes are popular options. Cut off and discard any parts that are turning brown. Those parts are more bitter than the normally creamy white interior.

Cook as desired. Eggplants can be grilled, steamed, braised, stir-fried, deep-fried and roasted. For a smoky flavour, turn whole eggplants over an open flame on the barbecue or stovetop until the skin is charred, then scoop out the flesh. Choose eggplants with smooth and shiny skin that is even across the surface.

How long does eggplant last in fridge? ›

Eggplant will last between five and seven days in the refrigerator as long as the skin hasn't been removed or damaged. Cooked eggplant will last between three and five days in the refrigerator.

Caviar is cured, unfertilized fish eggs. Technically, caviar refers to the cured eggs of sturgeon (a type of fish). Uncured eggs are called roe, but, over time, the word “caviar” has come to be used for several types of roe, even uncured and non-sturgeon varieties.

While there are thousands of different fish species swimming in the waters of the world, we know that real caviar only comes from the roe of a sturgeon fish, unlike salmon roe. Bursting with flavor, caviar is a unique experience that will take your taste buds to a whole new level of luxury.

Caviar is never cooked but is cured. This is a form of preservation that does add a little flavor to the caviar and allows it to be stored for longer. The true caviar is served and eaten raw even though roe is cooked.

True caviar, a term revered by connoisseurs, specifically refers to the roe derived from wild sturgeon species like beluga, sevruga, and ossetra. The raw fish eggs are meticulously extracted, ensuring the preservation of their delicate texture and flavor.