Dairy-Free Eggplant Ikra
Discover the vibrant and wholesome flavors of Dairy-Free Eggplant Ikra, a plant-based twist on the classic Slavic eggplant spread. This recipe features roasted eggplants and red bell peppers, blended with sautéed onions, ripe tomatoes, and aromatic garlic for a naturally rich and smoky profile. Enhanced with a splash of apple cider vinegar and fresh parsley, this dairy-free version is not only healthy but irresistibly flavorful. Ready in just an hour, it's the perfect make-ahead appetizer to serve as a spread on crusty bread or as a dip with fresh veggie sticks. Ideal for vegans, vegetarians, and anyone craving a nutrient-packed, savory snack, this roasted eggplant dish is a must-try for a burst of Mediterranean-inspired goodness.
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Recipe Information
Ingredients
- 3 medium eggplants
- 2 large red bell peppers
- 1 large onions
- 2 medium ripe tomatoes
- 3 large garlic cloves
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash the eggplants and prick them several times with a fork to prevent them from bursting while cooking.
Place the eggplants and bell peppers on a baking sheet. Roast them in the preheated oven for 30-35 minutes, or until the skin is charred and the vegetables are soft, turning them halfway through cooking.
Remove the vegetables from the oven and let them cool until they are safe to handle.
While the eggplants and peppers cool, finely chop the onions.
Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the onions and sauté until they become translucent, about 5-7 minutes.
Dice the tomatoes and add them to the onions in the skillet. Cook for an additional 5 minutes, stirring occasionally.
Peel the cooled eggplants and bell peppers. Remove the seeds from the peppers and then finely chop both vegetables.
Add the chopped eggplant and peppers to the skillet with the onions and tomatoes. Stir to combine the ingredients thoroughly.
Add the minced garlic to the mixture in the skillet and cook for another 2-3 minutes until the flavors meld together.
Remove the skillet from heat. Stir in the remaining 2 tablespoons of olive oil, apple cider vinegar, salt, and ground black pepper.
Let the Eggplant Ikra cool before serving. Garnish with freshly chopped parsley just before serving.
Serve the Dairy-Free Eggplant Ikra as a spread with bread, or as a dip with vegetable sticks.
Nutrition Facts
Calories |
841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2418 mg | 105% | |
| Total Carbohydrate | 106.9 g | 39% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 56.7 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3899 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
