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Russian Eggplant Caviar and preservaties

post #1 of 6
Thread Starter 

Hello cooks and food people.

 

I have a question about a product that I found in a Russian Deli.

 

It's called Russian eggplant caviar. The bottle reads: Eggplant, tomato concentrate, carrot, onion,  sunflower oil, sugar, salt, parsley, red pepper.

 

My question is as follows. This stuff was on the shelf and not refrigerated and is not very salty or sweet... Is it as simple as it seems to make stuff like this or are their health concerns in making a preserve of similar ingredients and keeping it in the fridge for multiple weeks?

 

I know there are methods which they might have taken including ultra high temp pasteurization and vacuum sealing in boiled glasses, but is there something unsaid? like in Russia do they not need to place preservative ingreedients on labels? (the bottle's label is written in russian although the name and ingreedients are also in english.

 

I ask because I would like to make spreads similar to this and am wondering if something with similar ingredients would have a decent shelf-life in the refridgerator. (unpasteurized)

 

Your thoughts would be much appreciated on this topic.

California Cook

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California Cook

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post #2 of 6

It's got the same shelf life as any other cooked eggplant spread with a little acid, e.g., baba ganoush, and will keep in the refrigerator for at least 4 or 5 days before you can taste the onset of fermentation. 

 

I'd be very careful about holding more than a day or two for sale. 

 

Canning (bottling) low acid foods is its own thing and I'll refrain from giving any advice other than advising you to seek competent advice.

 

Michael Symon does a nice version, and has  a recipe floating around from his "Melting Pot" days.  You can probably find it with teh Google.

 

BDL 

post #3 of 6
Thread Starter 

Cool stuff. Ill look into low acid canning and Symon's info on Teh Google.

California Cook

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California Cook

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post #4 of 6

Many years ago we made what was known as Poor Mans Caviar  useing eggplant,spices etc. We would make a sought of pie out of it placing it on a tray over chopped egg salad, then sprinkled with fresh parley on top and surrounded with crackers of some  kind. Or serve it on deviled eggs. As BDL states it is like Baba Ganoush and is made almost same way.


Edited by chefedb - 8/8/11 at 5:54am

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 6

Eggplant or aubergine caviar is still quite popular in french cuisine and very easy to make. It's an aubergine puree.

Basically you slice eggplants lenghtwise, make cross patterns in the flesh with a knife, put some whole garlic cloves in it, sprinkle with olive oil, re-assemble the eggplants and roll in aluminiumsheet and bake in the oven for around 45-60 minutes at 180°C.

Scrape the cooked flesh out of the aubergine peel. Now sweat a finely chopped shallot in some olive oil, add the aubergine puree and let it cook for a short while. Very tasty!

post #6 of 6

I make it a lot, ChrisBelgium - sometimes I cook extra aubergines, wrapped in foil if we have a barbecue and use that for the dish we often call 'poor man's caviar' in the UK!  It has never lasted more than a day in our house, so I'm not sure about it's keeping properties, but then it's so quick and simple to make you would only need to make as much as you need at one time.

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