Russia/Ukraine: Aubergine Caviar (БАКЛАЖАННАЯ ИКРА)
So while I maintain that the Ukrainian or Russian cuisine is not particularly vegetarian-friendly (so be it, no complaints here), this one is one of my all time favorite dishes. We call it aubergine caviar, or “ikra” and it can be served as a side, as a main, or as a garnish. I personally just eat it with a nice piece of toasted rye bread, but you go nuts and let your palate be your guide.
Ok so. This recipe will take your about 40 minutes from start to finish. I would also let this cool a bit before eating. I actually prefer it at room temperature, or just over, which is hugely convenient as it makes for a brilliant leftover stash.