Paleo Eggplant Ikra
Discover the bold and wholesome flavors of Paleo Eggplant Ikra, a vibrant vegetable spread rooted in Eastern European tradition and tailored to a paleo-friendly lifestyle. This recipe combines oven-roasted eggplant, sautéed red bell peppers, carrots, and onions with aromatic garlic, tangy apple cider vinegar, and rich tomato paste, creating a velvety dip or side dish that’s loaded with nutrients. Perfectly seasoned with sea salt, black pepper, and fresh parsley, this gluten-free, dairy-free recipe is an excellent option for clean eating enthusiasts. Whether served warm or at room temperature, Paleo Eggplant Ikra shines as a versatile dish—delicious spread on paleo bread, paired with grilled proteins, or enjoyed straight out of the bowl. Ready in about an hour and designed to tantalize your taste buds, this easy and flavorful recipe is sure to become a crowd-pleaser!
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Recipe Information
Ingredients
- 2 medium eggplant
- 2 medium red bell pepper
- 1 large carrot
- 1 large onion
- 3 garlic cloves
- 4 tablespoons extra virgin olive oil
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Pierce the eggplants several times with a fork to allow steam to escape, then place them on a baking sheet.
Roast the eggplants in the preheated oven for 30 minutes or until the skin is wrinkled and the flesh is tender.
Meanwhile, dice the red bell peppers, carrot, and onion into small cubes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced onion and carrot to the skillet and sauté for about 5 minutes until the onion is translucent.
Add the diced red bell peppers and continue to cook for another 5 minutes, stirring occasionally.
Peel and finely mince the garlic cloves, then add them to the skillet.
Stir in the tomato paste, apple cider vinegar, sea salt, and black pepper. Cook for another 2 minutes to blend all the flavors.
Once the eggplants are cool enough to handle, peel them and chop the flesh into small pieces.
Add the chopped eggplant to the skillet and stir to combine with the other vegetables.
Cook everything together for 5-7 minutes over low heat, stirring occasionally, until the mixture becomes thick and well combined.
Remove the skillet from heat and let the ikra cool slightly.
Finely chop the fresh parsley and stir it into the ikra mixture just before serving.
Serve the Paleo Eggplant Ikra warm or at room temperature, garnished with additional parsley if desired.
Nutrition Facts
Calories |
964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3571 mg | 155% | |
| Total Carbohydrate | 108.5 g | 39% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 59.1 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 3716 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.
