Authentic Ukrainian Eggplant & Vegetable Stew (Baklazanna Ikra) with Rice – A One-Pan Delight
Discover the rich flavors of Eastern European comfort food with our hearty Ukrainian Fried Eggplant and Vegetable Stew, known affectionately as “Baklazanna Ikra” (Eggplant Caviar) or “Ovechne Ragu” (Vegetable Stew). This wholesome, chunky dish combines fried eggplant with vibrant tomatoes, sweet red bell peppers, tender carrots, and aromatic garlic. Imagine a robust eggplant salad, but elevated with the satisfying addition of rice, making it a truly filling and complete meal. It’s a celebration of garden-fresh produce, perfectly cooked in a single pan for maximum convenience and minimal cleanup.
Top Review
“I’ve made this a few times now and it is truly scrumptious. However, I made without the sugar, reduced the salt to one tbs as I found it too salty otherwise. I also used whole grain rice and adjusted the cooking time to suit, only adding a splash of water if needed. I also added spinach and kidney beans to make a perfectly balanced vegetarian meal in a pot. Love it! Thank you so much for this recipe!”
Eggplant, or aubergine as it’s also known, holds a special place in Eastern European cuisine. It’s incredibly versatile, starring in countless side dishes, appetizers, and main courses. From simply fried to richly roasted, finely chopped, or pureed into savory spreads often enhanced with mayonnaise, eggplant offers a delightful texture and absorbs flavors beautifully. If you’re looking for more delicious ways to enjoy this incredible vegetable, be sure to explore our Stuffed Eggplant Recipe and Roasted Eggplant Sandwiches!
What is Ukrainian Eggplant Stew?
This particular eggplant recipe blurs the lines between a hearty stew and a flavorful salad, as it can be enjoyed both warm and cold. Its rich profile comes from a medley of seasoned vegetables, while the inclusion of rice transforms it into a substantial and incredibly adaptable dish. In Ukraine, this beloved creation often goes by several names, reflecting its regional variations and culinary history.
One charming moniker is the “three-plus-three salad,” originating from a time when the recipe often called for three of each primary vegetable. More broadly, it’s known as “Baklazanna Ikra,” which translates to “eggplant caviar,” hinting at its finely chopped, spreadable texture when served cold. Another common name is “Ovechne Ragu,” meaning “vegetable stew,” a fitting description for its comforting, stew-like consistency. My mother-in-law considers it a side dish, perfect alongside meats or other main courses, but with the added rice, it easily stands alone as a fulfilling main meal.
My own mother fondly recalls canning large batches of this eggplant dish with rice. This traditional preservation method allowed families to enjoy the flavors of the harvest long after the growing season ended. Once canned, it served as a delightful spread on fresh bread, a perfect “Zakuska” or appetizer, celebrated for its light, soft, and pulpy texture. What’s truly remarkable is how the rice completely melds into the vegetables during cooking, becoming almost undetectable, yet lending a wonderful heartiness. For an extra boost of nutrition, using brown rice is an excellent way to incorporate whole grains seamlessly into this delicious dish.
The Secret to No Added Liquid in This Fried Eggplant Recipe
A frequent question I receive about this recipe is whether to add liquid, especially since eggplant cooks alongside rice. The beauty of this Ukrainian eggplant stew lies in its natural cooking process: it typically requires no additional liquid! The magic happens during the braising, as the fresh vegetables naturally release a significant amount of moisture. This vegetable-infused liquid then gently cooks the rice to perfection, imparting a depth of flavor that water alone cannot achieve.
It’s a process that requires a little trust, but I assure you, it truly works (just read the glowing reviews below!). However, your helpful tips over the years have shown me fantastic adaptations. Many of you have shared success stories using broth instead of oil for sautéing or adding a small splash of water when opting for whole grains, which typically require a longer cooking time. If you do choose whole grains, remember to adjust the cooking duration accordingly and don’t hesitate to add that splash of water if the mixture seems too dry. White rice cooks faster and more forgivingly, so it’s a great choice for beginners, but don’t shy away from experimenting with whole grains for added nutritional benefits and a chewier texture.
Mise en Place & Equipment
Watch How to Make This Easy Fried Eggplant Recipe!
Essential Equipment:
- A large, deep skillet with a tight-fitting lid is crucial for braising this dish evenly and efficiently.
- A sturdy wooden spoon for stirring.
- A colander for rinsing the rice and, if desired, draining eggplant.
Ingredients for the Perfect Fried Eggplant and Vegetable Stew:
This recipe celebrates the bounty of fresh produce, transforming simple ingredients into a complex and satisfying meal. Here’s a closer look at what you’ll need:
- Eggplants (Aubergines): Select deep purple eggplants that are firm and have smooth, glossy skin. For this chunky stew, you’ll need about three small to medium eggplants, cut into bite-sized chunks. This ensures they braise evenly and contribute to the stew’s delightful texture.
- Tomatoes: Four medium-sized, ripe diced tomatoes are ideal. This recipe is a fantastic way to utilize an abundant harvest of garden tomatoes, allowing their natural sweetness and acidity to shine. They contribute essential liquid and a beautiful tang.
- Aromatic Vegetables: Onion, red bell peppers, carrots, and garlic form the aromatic foundation of this dish. The onion and carrots sweeten as they cook, bell peppers add a vibrant crunch and flavor, and garlic provides an indispensable pungent depth, creating an amazingly balanced flavor profile.
- Seasonings: White distilled vinegar, salt, sugar, and olive oil are key. The vinegar adds a subtle tang and helps brighten the flavors, while sugar balances the acidity of the tomatoes and enhances the natural sweetness of the vegetables. Salt is essential for seasoning, and olive oil is the base for sautéing, infusing the dish with its fruity notes. These seasonings not only enhance the immediate taste but also act as natural preservatives if you plan to store the dish.
- Rice: Any white uncooked rice works wonderfully here. I often opt for Jasmine or short-grain rice for their soft texture and ability to absorb flavors. If you prefer whole grains like brown rice, remember they require a splash of additional water and a slightly longer cooking time to become tender.
- Hot Red Pepper: Eggplants themselves have a mild flavor, which is why a touch of heat is crucial for adding complexity and an appetizing kick to this stew. You can use diced pickled jalapeños for a tangy heat, chop fresh hot peppers to your liking, or simply stir in cayenne powder to taste. Adjust the amount to suit your spice preference.
How To Cook Eggplant and Vegetables Recipe:
If you appreciate easy-to-follow eggplant recipes, you’ll love the simplicity of this one-pan marvel! The key to success is a large Deep Skilletwith a tight-fitting lid, allowing all the vegetables to braise perfectly together.
- Prepare Your Vegetables: Begin by washing all your produce thoroughly. Chop the eggplants into uniformly bite-sized pieces. Dice the tomatoes, bell peppers, and onion. Crush the garlic cloves, and grate the carrots. Uniform cutting ensures all vegetables cook at roughly the same rate.
- Rinse the Rice: Place your uncooked rice in a fine-mesh colander and rinse it under cold running water until the water runs clear. This removes excess starch, preventing the rice from becoming too sticky.
- Initial Sauté: Heat your large, deep skillet over medium heat. Once it’s hot, add the olive oil. Then, immediately add all the prepared ingredients to the skillet: the chopped eggplants, diced tomatoes, onion, crushed garlic, bell peppers, grated carrots, all your seasonings (vinegar, salt, sugar), hot pepper, and the rinsed uncooked rice.
- Braise to Perfection: Sauté this vibrant mixture, stirring frequently, until the vegetables begin to release their natural liquids and the mixture starts to bubble vigorously. This usually takes about 8 minutes. Once bubbling, reduce the heat to low, cover the skillet with its lid, and let it simmer and braise for a full 30 minutes. Resist the urge to lift the lid too often, as you want to trap that precious moisture. Stir occasionally to prevent sticking and ensure even cooking.
- Serve and Enjoy: This eggplant stew is wonderfully versatile. Serve it warm straight from the skillet as a comforting main dish or side. Alternatively, allow it to cool completely, then refrigerate it to serve as a delicious cold salad or appetizer spread.
Storing and Preserving This Eggplant Recipe
One of the many advantages of this Ukrainian eggplant and vegetable stew is how wonderfully it stores. Leftovers are often even more flavorful the next day as the ingredients have more time to meld. Simply allow the sautéed eggplant dish to cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 4 days.
This versatile dish can be reheated and spooned over grilled meats or poultry for a warm, savory side. It’s also fantastic served cold as a refreshing salad, perfect for picnics or light lunches. For long-term preservation, particularly if you have an abundant garden harvest, this recipe is suitable for pressure-canning. When properly prepared and processed, it can be canned at 10 pounds pressure for 90 minutes, providing a shelf-stable supply of deliciousness, similar to this Jarred Eggplant. Always ensure you follow safe canning practices for food safety.
What To Serve With This Delicious Eggplant Stew:
The addition of rice makes this vegetable stew a remarkably satisfying vegetarian main dish, but its versatility means it can complement a wide array of meals. Here are even more ways to enjoy this delicious eggplant recipe:
- As an Appetizer (Zakuska): Serve generous spoonfuls over thick slices of crusty bread. The soft, pulpy texture of the stew creates a delightful contrast with crunchy bread. Our personal favorite is with Lithuanian Bread.
- With Pasta or Rice: Ladle this rich vegetable stew over a bed of freshly cooked pasta or additional plain rice. The rice within the stew is so tender and well-integrated that it won’t feel repetitive when served with more rice; instead, it adds another layer of comfort and satiety.
- Zucchini Swap: Have an abundance of zucchini from your garden? This recipe is incredibly adaptable! You can easily swap out the eggplants with zucchini for a fresh twist, following the same cooking method.
- Vegetarian Lasagna Filling: Elevate your lasagna by using this flavorful vegetable stew as a filling. Its rich, seasoned vegetable base makes for a wonderfully hearty and healthy vegetarian lasagna recipe that’s packed with flavor.
- Soup Booster: If you find yourself with too many leftovers, don’t let them go to waste! Add the remaining stew to a pot of soup. It will deepen the flavor and add a wealth of vegetables, making it a fantastic way to clean out the fridge and create a new meal.
- Protein Pairing: While a fantastic vegetarian option, this stew also makes an excellent side dish for grilled chicken, baked fish, or pan-seared tofu. Its vibrant flavors beautifully complement a variety of proteins.
Frequently Asked Questions (Q&A)
Can You Eat Eggplant Skins?
Yes, generally, the skins of younger and smaller eggplant varieties are perfectly edible and contain beneficial nutrients. They tend to be thinner and less bitter. However, the skins of larger, older eggplants can sometimes become tough and develop a slightly bitter taste. For these, it’s often recommended to peel them before cooking to ensure the best texture and flavor in your dish.
Do You Have To Salt Eggplant Before Cooking?
Salting eggplant before cooking is a common technique, particularly when frying, as it helps draw out excess moisture and can reduce bitterness. However, for this specific eggplant stew, I strongly advise against salting the eggplant beforehand. The moisture released from the vegetables, including the eggplant, is absolutely essential for cooking the rice within the stew. Without that natural liquid, your rice may not cook properly. To avoid any potential bitterness without salting, opt for younger and smaller eggplants; they typically have less bitterness and a firmer texture, resulting in a superior stew.
What Does Eggplant Taste Like?
On its own, raw eggplant has a relatively mild, slightly earthy flavor. When cooked, its texture transforms beautifully, becoming soft, tender, and somewhat pulpy. Eggplant is a fantastic ingredient because it acts like a sponge, readily absorbing the flavors of the ingredients it’s cooked with. In this sautéed eggplant dish, the mildness of the eggplant is perfectly complemented by a variety of other vibrant vegetables like sweet bell peppers, tangy tomatoes, and pungent garlic. This combination creates a complex, savory, and incredibly delicious flavor profile, making this dish taste like a warm, rich salad or a comforting vegetable stew.
Expert Tips for Making This Fried Eggplant and Vegetable Stew at Home:
- Do Not Salt Eggplant Separately: As mentioned, do not pre-salt the eggplant for this recipe. The natural moisture released by all the vegetables is crucial for cooking the rice to perfection.
- Uniform Vegetable Size: For even cooking and consistent texture, ensure all your vegetables—eggplant, peppers, tomatoes, and onions—are cut into similar, bite-sized pieces.
- Choose the Right Pan: A wide and deep skillet with a tight-fitting lid is essential. This allows enough surface area for sautéing and ensures proper braising for tender vegetables and perfectly cooked rice.
- Adjust for Whole Grains: If you opt for whole grains like brown rice, remember they require more liquid and a longer cooking time. Add a splash of water or vegetable broth (about 1/4 to 1/2 cup) and extend the simmering time by 10-15 minutes, or until the rice is tender.
- Freshness is Key: While the recipe is forgiving, using fresh, ripe produce, especially garden tomatoes and firm eggplants, will significantly enhance the flavor and texture of your stew.
- Don’t Skimp on Olive Oil: Olive oil not only helps sauté the vegetables but also adds richness and flavor. Ensure enough oil is used for the initial sauté to prevent sticking and build a good flavor base.
- Taste and Adjust: Before serving, always taste your stew and adjust seasonings (salt, sugar, vinegar) as needed. The flavors develop and deepen during cooking, and a final adjustment can make all the difference.
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Ukrainian Fried Eggplant & Vegetable Stew (Baklazanna Ikra)
Equipment
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1 large (12-inch or larger) deep skillet with a lid
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Wooden spoon
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Colander
Ingredients
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1 1/2 lbs eggplants (about 3 small, cut into 1-inch chunks)
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1 1/2 lbs tomatoes (about 4 medium, diced)
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1 large onion (diced)
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1 clove garlic (crushed or minced)
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2 large red bell peppers (cut into 1-inch chunks)
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2 carrots (grated)
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1 1/2 TBSP white distilled vinegar
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1 1/2 TBSP salt
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1 1/2 TBSP granulated sugar
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1/3 cup olive oil
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2/3 cup uncooked white rice (Jasmine or short-grain white rice recommended)
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2 Jalapeno peppers (fresh, diced, or 2 tablespoons pickled jalapenos/cayenne powder to taste)
Instructions
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Prepare All Vegetables: Wash and chop the eggplant into bite-sized chunks. Dice the tomatoes, bell peppers, and onion. Crush or mince the garlic, and grate the carrots. Ensure all pieces are roughly similar in size for even cooking. -
Rinse the Rice: Place the uncooked rice in a colander and rinse it under cold water until the water runs clear. Drain well. -
Sauté and Combine: Heat the large, deep skillet over medium heat. Add the olive oil. Once hot, immediately add all the prepared ingredients: eggplants, tomatoes, onion, garlic, bell peppers, carrots, white distilled vinegar, salt, sugar, hot pepper (jalapenos or cayenne), and the rinsed uncooked rice. Sauté the mixture, stirring often, for about 8 minutes, or until the vegetables begin to release their liquid and the mixture starts to bubble. -
Simmer and Braise: Once bubbly, cover the skillet tightly with its lid and reduce the heat to low. Let the mixture simmer and braise for 30 minutes, stirring occasionally to prevent sticking and ensure even cooking. The vegetables should become very soft and the rice fully cooked. -
Serve: Serve this flavorful Ukrainian eggplant dish warm directly from the skillet for a comforting meal. Alternatively, allow it to cool completely and then refrigerate to enjoy as a delicious cold “eggplant caviar” salad.
Notes
- This eggplant recipe relies on the natural liquids released by the vegetables during braising, so no additional liquid is typically needed.
- Ensure all vegetables (eggplant, peppers, tomatoes, onions, carrots) are cut into similar-sized pieces for consistent cooking.
- For a spicier dish, increase the amount of fresh hot peppers or cayenne. If fresh hot peppers aren’t available, two tablespoons of pickled jalapeños or a teaspoon of ground cayenne powder work well.
- The braised eggplant mixture should significantly darken in color, and the vegetables should become extremely soft and tender by the end of the cooking time.
- Eggplants oxidize quickly after being cut, turning brown. It’s best to cut them just before adding them to the pan or immerse them in lightly salted water if you need to prepare them in advance.
- For whole grain rice, add 1/4 to 1/2 cup of water or vegetable broth and extend the cooking time by 10-15 minutes, checking for doneness.