Eggplant Ikra
Discover the vibrant flavor of Eggplant Ikra, a classic Eastern European vegetable spread that's delightfully smoky, tangy, and packed with wholesome ingredients. This beloved dish features oven-roasted eggplants and flame-charred red bell peppers combined with caramelized onions, garlic, and a touch of rich tomato paste for depth. Enhanced with warming spices like paprika and finished with fresh parsley and a bright splash of lemon juice, Eggplant Ikra offers a harmony of earthy and savory flavors. Perfectly versatile, it can be served cold or at room temperature with crusty bread, crackers, or as a flavorful side dish. With a prep time of just 20 minutes followed by slow simmering to meld the ingredients, this easy-to-follow recipe is an ideal way to transform simple produce into a crowd-pleasing masterpiece. If you're looking for a healthy, vegetarian appetizer with global roots, Eggplant Ikra is sure to impress!
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Recipe Information
Ingredients
- 2 large eggplant
- 2 medium red bell pepper
- 1 large onion
- 2 tablespoons tomato paste
- 3 large garlic cloves
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Puncture the eggplants several times with a fork and place them on a baking sheet. Roast in the oven for about 30 minutes, turning occasionally until the skin is charred and the insides are soft.
While the eggplants are roasting, roast the red bell peppers directly over a gas flame or under a broiler until the skin is charred. Transfer to a bowl, cover with plastic wrap, and let them steam for 10 minutes.
Remove the eggplants from the oven and let them cool. Peel off the skin and roughly chop the flesh.
Peel the skin from the bell peppers, remove the seeds, and chop finely.
Finely dice the onion and garlic.
Heat the olive oil in a large pan over medium heat. Add the onion and sauté for about 5-7 minutes until golden.
Add the garlic to the pan and cook for another 1-2 minutes until fragrant.
Stir in the tomato paste, cooking for 1 minute to eliminate any raw flavor.
Add the eggplant, bell peppers, salt, black pepper, and paprika to the pan. Mix well to combine all ingredients.
Lower the heat and let it simmer uncovered for about 15 minutes, stirring occasionally.
Remove from heat and stir in the lemon juice.
Let the mixture cool completely, then finely chop the fresh parsley and mix it into the ikra.
Serve at room temperature or chilled with crusty bread or as a vegetable side dish.
Nutrition Facts
Calories |
183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 13.4 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 824 mg | 18% | |
*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.
