Russian Eggplant Sauce икра (Method 1)

Overview

икра in Russian means fish roe, caviar, and also means eggplant paste. As a very popular sauce, it is also very common in Russian supermarkets. Like all home-cooked dishes, each family has its own way of making it. The raw eggplant sauce recommended today (raw means that some of the ingredients are raw and the sauce is not fully cooked) is not something my family usually eats, but because it has a light taste and the smoky flavor we like, I make it occasionally. The difference between this sauce and most Chinese sauces is that it has a light taste and is suitable for spreading on bread as an appetizer, steamed buns as a side dish, or with buckwheat rice, rice, etc.

Tags

• homemade sauce
• colorful pepper
• eggplant
• garlic
• onions
• zucchini
• salt
• tomatoes
• vegetable oil

Ingredients

Steps

1. 1 Prepare all materials and wash them.

   

2. 2 Turn on the stove and roast the eggplant over an open flame until the skin is slightly charred.

   

3. 3 The baked half is too soft to hold, so when you put a fork on it, there will be a small section in the middle that won't be roasted, so you can ignore it. If you have obsessive-compulsive disorder, you can grill it with two forks

   

4. 4 The eggplant skin may explode and spurt out juice, so be careful.

   

5. 5 There are only so many bell peppers left, so it’s best to roast them whole.

   

6. 6 Half a zucchini is enough, so just hold it with gloves. Be careful not to let the gloves get too close to the fire and catch fire.

   

7. 7 The taste of grilled zucchini is really unflattering. If you don’t like it, you don’t have to grill it.

   

8. 8 This was roasted over an open fire. I was lazy and cooked it in the microwave (my microwave oven is antique, and it depends on my mood at work, so I won’t give you any advice on how to use it). If you have an oven, you can put it in the oven to bake it, and you can use chopsticks to poke it to see if it's done.

   

9. 9 While the pile is cooking, process the tomatoes. Make a cross on the lower end of a ripe tomato.

   

10. 10 Put the tomatoes with crosses in boiling water and boil them for three to four seconds and take them out.

    

11. 11 Immediately put the tomatoes into cold water, soak them for a while, take them out and peel them.

    

12. 12 Grate the peeled tomatoes into minced tomatoes with a grater. If you don’t want to bother, you can buy chopped tomatoes from the supermarket. Do not use tomato paste other than water, and do not use tomato sauce at all.

    

13. 13 Cut another tomato into small dices, pat the garlic and mince it into minced garlic, and cut the onion into very small dices, as small as possible. Put them all into a container that can be stirred open.

    

14. 14 Remove the burnt skin from the zucchini and cut it in half to allow the juices to drain out.

    

15. 15 Dice the zucchini into small pieces.

    

16. 16 Peel the eggplant and remove the stems.

    

17. 17 Break open the eggplants and let the vegetable juice flow out (you don’t need to do this with Northeastern eggplants. Eggplants with less water are oily and fragrant, so just chop them directly). Chop along the grain.

    

18. 18 After chopping along, chop horizontally. The eggplant is soft and rotten. To maintain its grainy texture, you can only chop it by hand instead of using a machine to puree it.

    

19. 19 I also peeled the bell peppers, I did it all with my fingernails. In fact, the cooked skin is easy to remove, but the burnt crumbs are stuck everywhere. Peel the bell peppers, cut into small cubes, and add to the family.

    

20. 20 Put all the vegetables together and mix well.

    

21. 21 Add salt. Taste as you add, don't be too hasty.

    

22. 22 Add vegetable oil according to your preference, slightly more, the sauce should be moist.

    

23. 23 The finished product will look a little runny because of the vegetable juice, especially the eggplant juice, and the addition of oil. This is normal. After mixing, cover the eggplant sauce with a lid or plastic wrap, and refrigerate it in the refrigerator. When you eat it, you will find that the vegetable juice has solidified, and it is moist and goes well with the bread. Must be refrigerated.