Sugar-Free Eggplant Ikra
Indulge in the wholesome and refined flavors of Sugar-Free Eggplant Ikra, a classic and healthy dip or side dish hailing from Eastern European cuisine. Packed with roasted eggplants and sweet red bell peppers, this recipe uses natural ingredients to create a vibrant, smoky spread without any added sugars. Sautéed carrots, onions, and garlic add depth, while tomato paste, apple cider vinegar, and a blend of spices bring a well-balanced tangy and savory kick. Perfect for those seeking a low-carb, vegan-friendly option, this ikra can be served warm or chilled as a dip with crusty bread, a topping for grilled proteins, or a flavorful addition to your mezze platter. With its ease of preparation and versatile serving options, this sugar-free version of eggplant ikra is a nutrient-rich delight that fits effortlessly into a healthy lifestyle.
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Recipe Information
Ingredients
- 3 medium eggplants
- 1 large red bell pepper
- 1 medium carrot
- 1 large onion
- 3 garlic cloves
- 2 tablespoons tomato paste
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 0.5 cup water
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wash the eggplants and pierce them several times with a fork. Place them on the prepared baking sheet.
Slice the red bell pepper in half and remove the seeds. Place it on the baking sheet with the eggplants, cut side down.
Roast the vegetables in the preheated oven for about 30 minutes, or until the eggplants are soft and the bell pepper skin is charred.
Remove the vegetables from the oven and allow them to cool slightly. Once cool, peel the skin from the eggplants and peppers.
While the eggplants and peppers are cooling, peel and finely chop the onion and garlic. Grate the carrot using a box grater.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until the onion is translucent.
Add the grated carrot to the skillet and continue to cook for another 3 minutes, stirring occasionally.
Chop the roasted eggplant and bell pepper into small pieces and add them to the skillet.
Stir in the tomato paste, apple cider vinegar, salt, black pepper, and paprika. Mix well to combine all the ingredients.
Pour in the water and bring the mixture to a simmer. Reduce the heat to low and let it cook uncovered for about 10 minutes, stirring occasionally until thickened.
Remove the skillet from heat and let the mixture cool slightly. You can serve the ikra chunky or blend it in a food processor for a smoother texture.
Taste and adjust seasoning if necessary.
Transfer the ikra to a serving bowl and serve warm or cold as a dip with bread or as a side dish.
Nutrition Facts
Calories |
807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2457 mg | 107% | |
| Total Carbohydrate | 98.4 g | 36% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 47.8 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 3304 mg | 70% | |
*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.
