Soy-Free Eggplant Ikra
Discover the vibrant flavors of Soy-Free Eggplant Ikra, a delightful twist on the classic Eastern European eggplant spread. This plant-based recipe features oven-roasted eggplants and bell peppers, combined with sautéed onions, juicy tomatoes, and aromatic garlic for a rich and smoky base. Enhanced with a touch of olive oil, bright lemon juice, and warming paprika, this soy-free version is perfect for those with dietary restrictions or anyone seeking a wholesome appetizer. Prepare it in under an hour and serve it as a dip, spread, or side dish, garnished with fresh parsley for a burst of color. Simple, healthy, and packed with bold flavors, this eggplant ikra will quickly become a staple at your table!
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Recipe Information
Ingredients
- 2 large Eggplants
- 2 medium Red Bell Peppers
- 3 medium Tomatoes
- 1 large Onions
- 3 small Garlic Cloves
- 3 tablespoons Olive Oil
- 2 tablespoons Lemon Juice
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 tablespoons Fresh Parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash the eggplants and red bell peppers. Prick the eggplants all over with a fork to prevent bursting during roasting.
Place the eggplants and bell peppers on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until the skins are blistered and the vegetables are tender.
While the eggplants and peppers are roasting, dice the onions and tomatoes, and finely chop the garlic cloves.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onions and cook until translucent, about 5 minutes.
Add the tomatoes and garlic to the skillet, cooking for another 5 minutes or until the tomatoes have softened.
Once the eggplants and bell peppers are roasted, allow them to cool slightly before peeling off the skins.
Chop the roasted eggplant and bell peppers into small pieces, and add them to the skillet with the onion-tomato mixture.
Stir in the remaining olive oil, lemon juice, paprika, salt, and black pepper. Cook for an additional 10 minutes, stirring occasionally.
Remove from heat and let the ikra cool to room temperature. Taste and adjust seasoning if necessary.
Garnish with chopped fresh parsley before serving. Enjoy your soy-free eggplant ikra as a dip, spread, or side dish!
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2416 mg | 105% | |
| Total Carbohydrate | 105.5 g | 38% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 56.7 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3941 mg | 84% | |
*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.
