Ikra Patrijani (Caviar Patrijani) is a traditional Georgian recipe (sometimes known as Georgian caviar) for a classic aubergine (eggplant) puree with tomatoes and bell peppers flavoured with garlic and onions that's typically served like caviar, as a dip. The full recipe is presented here and I hope you enjoy this classic Georgian version of: Caviar Patrijani (Ikra Patrijani).
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This is an aubergine-based dip originating from Georgia that's typically served chilled as a substitute for caviar.
Ingredients:
1l water
2 large aubergines (eggplants) [about 675g]
2 medium ripe tomatoes, quartered (about 150g)
2 red (or green) bell peppers, cored, de-seeded and sliced
2 tbsp corn oil
2 medium onions, chopped
2 garlic cloves, finely chopped
1 tsp salt
1/4 tsp freshly-ground black pepper
1 tsp red wine vinegar
Method:
Bring the water to a boil in a large pan. Add the whole aubergines, cover and cook over moderate heat for about 15 minutes, or until just softened. Drain the aubergines then set aside to cool before peling. Chop coarsely then squeeze the flesh to extract any excess liquid. Set the aubergine flesh aside.
Combine the tomatoes and bell peppers in a food processor with the aubergine flesh and process to a purée. Meanwhile, add the oil to a frying pan or skillet and use to fry the onions over moderate heat for about 3 minutes, or until just golden brown. Add the tomato, pepper and aubergine purée and fry over low heat, stirring frequently, for 10 minutes.
Turn the resultant mixture into a bowl then stir in the garlic, salt, black pepper and vinegar. Allow to cool completely then refrigerate for at least 2 hours, or until thoroughly chilled before serving.
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