Vegan Eggplant Ikra
Discover the irresistible charm of Vegan Eggplant Ikra, a traditional Eastern European delicacy reimagined for plant-based diets! This hearty spread combines smoky roasted eggplants, fire-charred red bell peppers, and a medley of fresh vegetables like ripe tomatoes, sweet carrots, and savory onions. Slowly simmered with fragrant garlic, a touch of tangy white vinegar, and a hint of sweetness, this dish is packed with complex flavors and wholesome goodness. Perfect as a vibrant appetizer, a flavorful sandwich spread, or a side dish for any meal, this vegan eggplant ikra is easy to make and sure to impress. With a cook time of just over an hour, the result is a mouthwatering, healthy dish that’s naturally gluten-free, oil-rich for creaminess, and brimming with Mediterranean-inspired textures. Your guests won’t be able to resist going back for more!
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Recipe Information
Ingredients
- 2 medium eggplants
- 2 medium red bell peppers
- 1 large onion
- 1 large carrot
- 3 large garlic cloves
- 3 medium tomatoes
- 3 tablespoons olive oil
- 1 tablespoon white vinegar
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar
Instructions
Preheat your oven to 400°F (200°C).
Prick the eggplants with a fork and place them on a baking sheet. Roast in the preheated oven for about 30 minutes, or until the eggplants are soft and slightly charred. Allow them to cool.
While the eggplants are roasting, roast the red bell peppers on an open flame or in the oven until their skins are completely charred. Place them in a bowl, cover with a plate or plastic wrap, and let them sit for 10 minutes. This will make the skins easier to peel off.
Dice the onion and grate the carrot.
Peel and finely chop the garlic cloves.
Remove the skins from the roasted bell peppers and chop them finely.
Dice the tomatoes.
Once cooled, peel the eggplants and finely chop or mash them.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the grated carrot and cook for another 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the chopped tomatoes, roasted red peppers, and eggplants, and stir well to combine.
Reduce the heat to low and cover the skillet. Let the mixture simmer for about 20 minutes, stirring occasionally.
Add the tomato paste, white vinegar, salt, black pepper, and sugar. Stir to incorporate all the ingredients.
Cover and let simmer for another 10 minutes, allowing all the flavors to meld together.
Drizzle the remaining 1 tablespoon of olive oil over the ikra and give it a final stir.
Taste and adjust seasoning if necessary before serving the eggplant ikra as a delicious spread on bread or as a side dish.
Nutrition Facts
Calories |
862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2469 mg | 107% | |
| Total Carbohydrate | 107.6 g | 39% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 56.0 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 3645 mg | 78% | |
*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.
