Keto Eggplant Ikra
Discover the irresistible flavors of Keto Eggplant Ikra, a low-carb twist on the classic Slavic spread that's perfect for healthy eaters and vegetable lovers alike. This rich and smoky dish combines roasted eggplant, red bell pepper, and ripe tomatoes with sautéed onion and garlic to create a velvety, nutrient-packed blend. Enhanced with balsamic vinegar, paprika, and fresh parsley, this keto-friendly recipe is bursting with bold, savory notes that pair beautifully with its smooth texture. Ready in just over an hour, this roasted vegetable spread is an ideal make-ahead appetizer—serve it chilled with low-carb crackers or crunchy veggie sticks for a refreshing and wholesome treat. Perfect for keto, gluten-free, and dairy-free diets, this Eggplant Ikra offers a healthy, flavorful addition to any meal or gathering.
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Recipe Information
Ingredients
- 2 medium eggplant
- 1 large red bell pepper
- 2 medium ripe tomatoes
- 1 large onion
- 4 units garlic cloves
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley
- 1 teaspoon paprika
Instructions
Preheat your oven to 400°F (200°C).
Pierce the eggplants a few times with a fork and place them on a baking sheet lined with parchment paper.
Place the red bell pepper and tomatoes alongside the eggplants on the baking sheet.
Roast the vegetables in the preheated oven for about 35 minutes, or until the eggplants are tender and the red bell pepper skin begins to blister.
Meanwhile, finely chop the onion and peel the garlic cloves.
In a skillet over medium heat, add 1 tablespoon of olive oil and sauté the chopped onion for about 5-7 minutes, or until it becomes soft and translucent.
Add the garlic cloves to the skillet and cook for another 2 minutes, stirring to prevent burning. Remove from heat.
Once the roasted vegetables are cool enough to handle, remove the skins from the red bell pepper and tomatoes. Scoop out the flesh from the eggplants and discard the skins.
In a large mixing bowl, combine the eggplant flesh, roasted red bell pepper, roasted tomatoes, sautéed onion and garlic.
Use an immersion blender to blend the mixture until smooth. Alternatively, you can use a food processor in batches.
Stir in the remaining 2 tablespoons of olive oil, balsamic vinegar, sea salt, ground black pepper, and paprika into the blended mixture.
Transfer the eggplant ikra to a serving dish, garnish with finely chopped fresh parsley, and chill for at least 30 minutes before serving to let flavors meld.
Serve the Keto Eggplant Ikra with low-carb crackers or vegetable sticks, and enjoy!
Nutrition Facts
Calories |
831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3524 mg | 153% | |
| Total Carbohydrate | 105.6 g | 38% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 58.5 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 3699 mg | 79% | |
*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.
