Thread: Russian Food

Originally Posted by Throbert McGee

Then there are the so-called "vegetable caviars" which can be made from finely chopped mushrooms, pumpkins, eggplants, etc. -- there are many variants using different vegetables. But "eggplant caviar" (баклажанная икра) is possibly the most common type.

there's also кабачковая икра (and just кабачки - bigger than eggplants and white or light green or dark green, are they called squash????) which is even more common than 'eggplant caviar'.

Originally Posted by alexsms

there's also кабачковая икра (and just кабачки - bigger than eggplants and white or light green or dark green, are they called squash????) which is even more common than 'eggplant caviar'.

Yes, "squash" is the general term for most varieties of кабачки -- except of course for the type known as "zucchini".

The tiny little dish of rare and costly "заморская икра, баклажанная" in Ivan Vaselyevich Changes Careers was, I've read, "stunt-doubled" by кабачковая икра! (I would guess because the color looked more attractive on film.)