Russian Eggplant Salad “Odessa”

Russian Eggplant Salad “Odessa” is a timeless classic that combines the creamy goodness of roasted eggplant with a hint of onion. This flavorful dish, originating in Odessa, Ukraine, is a staple in Russian cuisine and is often referred to as “Eggplant Caviar.” Whether served as a dip, spread, or side dish, this simple and healthy recipe is sure to impress with its authentic taste and elegant simplicity.

Why You’ll Love Russian Eggplant Salad “Odessa”

• Authentic Flavor: This recipe captures the rich and creamy essence of traditional Russian cuisine, bringing the authentic taste of Odessa to your kitchen.
• Simple Ingredients: Made with just four ingredients, it’s a straightforward and budget-friendly dish perfect for busy home cooks.
• Versatile Dish: Serve it as a dip with bread, a spread for sandwiches, or as a healthy side dish for any meal.
• Healthy and Vegan: Naturally vegan and gluten-free, it’s a guilt-free dish that’s perfect for everyone at the table.
• Make-Ahead Friendly: The flavors get even better after chilling, so you can prepare it in advance and save time for entertaining.

This is a very easy authentic Russian eggplant recipe that can be served as either appetizer or a side dish.  It originated in Odessa, Ukraine (when Ukraine was part of the Soviet Union), and that’s why it’s known as “Odessa salad”.  This salad is often served in Russian restaurants in the US, and also sold in Russian delis and supermarkets.  Another name that’s commonly used for this salad is “Eggplant Caviar”.

Ingredients

• 1 large eggplant – The star ingredient that provides a creamy texture and smoky flavor when roasted.
• 1 small onion – Adds a hint of sharpness and balance to the eggplant’s mildness.
• 1 tbsp extra-virgin olive oil – Enhances the flavor while adding a touch of richness.
• Salt and pepper – Simple seasonings that elevate the overall taste of the dish.

For a printable card of the ingredients, check out the recipe card at the end of this article.

Kitchen Tools You Need To Make Russian Eggplant Salad “Odessa”

• Baking Dish – For roasting the eggplant evenly in the oven.
• Food Processor – To blend the eggplant and onion into a creamy, chunky texture.
• Measuring Spoon – For precise measurement of olive oil.
• Spoon – To scoop out the flesh of the roasted eggplant.

Directions

Preheat oven to 375F. Put the eggplant in an oven-safe dish and bake for 40 minutes, or until tender.  Remove from the oven and let the eggplant cool.  Note: this step of baking the eggplant can be done in advance.

Cut the baked eggplant in half.  Scoop out the eggplant flesh with a spoon and discard the skin.

Peel the onion and cut into quarters.  Put the eggplant and the onion in a food processor, and pulse until just a few eggplant chunks remain.  Stir in the oil, and add salt and pepper to taste.

Serve this eggplant salad  cold.

Serving Suggestions

• Serve chilled as a spread with Crispy Air Fryer Toasted Bread, Perfectly Warmed Frozen Dinner Rolls, or Crispy Homemade Pita Chips for a simple appetizer.
• Pair it with Juicy BBQ Pork Chops in the Air Fryer or Grilled Zucchini with Balsamic Glaze for a flavorful side dish.
• Use it as a spread for Perfectly Toasted Grilled Cheese in the Air Fryer an extra layer of flavor.
• Add it to a charcuterie board alongside cheeses, olives, and cured meats.
• Garnish with fresh herbs like parsley or dill for a pop of color and freshness.

Tips For Success

• Choose the Right Eggplant: Look for an eggplant that feels firm, has smooth skin, and is free of blemishes. Smaller eggplants tend to have fewer seeds and a milder flavor, which works well for this recipe.
• Roasting for Flavor: Roasting the eggplant whole allows it to cook in its own steam, resulting in tender flesh with a hint of smokiness. Be sure to let it cool completely before handling to avoid burning your hands.
• Food Processor Tips: Pulse the ingredients in short bursts to maintain a slightly chunky texture. Over-processing can make the salad too smooth, so aim for a balance of creamy and chunky.
• Season to Taste: Salt and pepper bring out the flavors, so don’t skip them! Start with a small amount and adjust gradually until the flavor is just right.
• Make It Ahead: This salad tastes even better the next day after the flavors have had time to meld together in the refrigerator. If you’re hosting, it’s a great dish to prepare in advance.

Variations And Substitutions

• Add Garlic: For an extra layer of flavor, mix in a clove of minced or roasted garlic. It pairs beautifully with the eggplant and adds a mild, aromatic kick.
• Herbs and Spices: Try adding fresh parsley, dill, or cilantro for a burst of freshness. You can also sprinkle in smoked paprika or cumin for a subtle warmth and depth.
• Tomatoes for Sweetness: Mix in some finely chopped tomatoes to add a touch of natural sweetness and a slightly juicier texture to the salad.
• Vegan Creaminess: If you’d like a creamier consistency, stir in a spoonful of tahini or vegan mayonnaise for a different twist.
• Alternative Oils: Swap out olive oil for avocado oil or sunflower oil for a slightly different flavor profile.
• Low-Sodium Option: Skip or reduce the salt and instead use a splash of lemon juice for brightness and a hint of tang.

Storage And Reheating

• Storage: Place the eggplant salad in an airtight container and store it in the refrigerator for up to 5 days. The flavors will continue to develop as it sits, making it even more delicious over time.
• Freezing: While freezing isn’t ideal for this recipe due to the texture changes, you can freeze it in a freezer-safe container for up to 2 months. Thaw it in the refrigerator overnight before serving.
• Reheating: This salad is best served cold or at room temperature. Avoid reheating as it can alter the flavor and texture of the dish.

Frequently Asked Questions

Can I use a different type of onion for this recipe?

Yes, you can use red onion or sweet onion instead of a standard yellow onion. Red onion will give a milder, slightly sweeter taste, while sweet onion adds a touch of natural sweetness.

Do I need to peel the eggplant before roasting?

No, there’s no need to peel the eggplant before roasting. Once it’s roasted, the skin will easily separate from the flesh, making it simple to scoop out.

What can I serve with this salad?

This salad pairs wonderfully with crusty bread, crackers, or fresh vegetables as a dip. It also makes a great side dish for grilled meats, roasted vegetables, or traditional Russian dishes like borscht or potato salad.

Can I make this recipe without a food processor?

Yes, if you don’t have a food processor, you can chop the eggplant and onion finely by hand or mash them with a fork for a more rustic texture.

Is this salad gluten-free?

Yes, this recipe is naturally gluten-free, as it contains no wheat-based ingredients. Just ensure any bread or crackers you serve it with are also gluten-free if needed.

Can I make this salad spicy?

For a spicy kick, you can add a pinch of red pepper flakes or a dash of hot sauce. Adjust the heat level to your taste preference.

What’s the difference between this and baba ghanoush?

While both are eggplant-based dishes, baba ghanoush typically includes tahini, garlic, and lemon juice, giving it a creamier and tangier profile. This Russian Eggplant Salad is simpler, focusing on the natural flavors of eggplant and onion.

Other Easy Eggplant Recipes

Oven-Baked Eggplant with Honey Glaze – Sweet and Healthy Recipe – A perfectly roasted eggplant dish coated in a light honey glaze for a sweet and savory balance.

Instant Pot Garlic Eggplant with Spicy Kick –  Tender eggplant cooked with bold garlic and spices in the Instant Pot for a quick, flavorful side dish.

Quick Pan-Fried Eggplant and Zucchini Recipe – A simple stovetop recipe featuring crispy eggplant and zucchini slices with a hint of seasoning.

Low-Carb Baked Eggplant Parmesan – Keto and Gluten-Free – A cheesy, breading-free twist on classic Eggplant Parmesan that’s both keto-friendly and gluten-free.

Air Fryer Mini Eggplant Pizzas – Easy and Delicious – Bite-sized eggplant rounds topped with marinara, cheese, and toppings for a healthy, pizza-inspired treat.

Authentic Russian Eggplant Caviar Recipe (Baklazhannaya Ikra) – A traditional Russian spread made with roasted eggplant, onion, and olive oil, perfect as a dip or side dish.

Spicy Eggplant Garlic Spread – Flavorful Appetizer Recipe – A bold and zesty eggplant spread infused with garlic and spices for an irresistible appetizer.

More Salad Recipes

• Fresh Corn, Tomato, and Avocado Salad Recipe
• Creamy Caesar Dressing Recipe Without Raw Eggs
• Traditional Russian Potato Salad Recipe (Olivie Style)