Russian Eggplant Salad “Odessa”
This authentic Russian eggplant salad is a delicious blend of roasted eggplant and onion, creating a creamy and flavorful dish. Originating from Odessa, Ukraine, it’s a classic that’s often enjoyed as an appetizer or side dish, perfect for any occasion. Also known as “Eggplant Caviar,” this dish is simple, healthy, and irresistible when served chilled.
Servings: 1
Calories: 267kcal
Equipment
- Baking dish
- Measuring spoon
Ingredients
- 1 large eggplant
- 1 small onion
- 1 tbsp extra-virgin olive oil
- 1/8 tsp Salt to taste
- 1/8 tsp pepper to taste
Instructions
- Preheat your oven to 375°F.
- Place the whole eggplant in an oven-safe dish and bake for 40 minutes, or until the eggplant is tender.
- Remove the eggplant from the oven and let it cool. (This step can be done in advance.)
- Slice the baked eggplant in half. Scoop out the soft flesh with a spoon and discard the skin.
- Peel the onion and cut it into quarters.
- Combine the eggplant flesh and onion in a food processor. Pulse until the mixture is mostly smooth with a few chunks for texture.
- Stir in the olive oil and season with salt and pepper to taste.
- Chill the salad in the refrigerator before serving.
Notes
- Serve cold as a dip with bread or as a side dish.
- To enhance the flavor, prepare the salad a day in advance to let the ingredients meld together.
Nutrition
Calories: 267kcal | Carbohydrates: 34g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 303mg | Potassium: 1155mg | Fiber: 15g | Sugar: 19g | Vitamin A: 108IU | Vitamin C: 15mg | Calcium: 59mg | Iron: 1mg