Eggplant Ikra

Discover the vibrant flavors of **Eggplant Ikra**, a savory roasted vegetable spread that's a staple in Eastern European cuisine. This recipe combines smoky roasted eggplant and charred red bell peppers with the richness of tomato paste, garlic, and onions, all brought to life with a hint of paprika and a splash of zesty lemon juice. Slow-simmered to perfection, this plant-based dish is bursting with natural umami and is wonderfully versatile—serve it as a dip with crusty bread, a topping for crackers, or a flavorful side dish. Creamy, garlicky, and packed with wholesome ingredients, Eggplant Ikra is a healthy, crowd-pleasing option for any occasion. Ready in just over an hour, this make-ahead dish is best enjoyed chilled or at room temperature, allowing the robust flavors to fully develop.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 large eggplant
• 2 medium red bell pepper
• 1 large onion
• 2 tablespoons tomato paste
• 3 large garlic cloves
• 4 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon paprika
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Puncture the eggplants several times with a fork and place them on a baking sheet. Roast in the oven for about 30 minutes, turning occasionally until the skin is charred and the insides are soft.

Step 3

While the eggplants are roasting, roast the red bell peppers directly over a gas flame or under a broiler until the skin is charred. Transfer to a bowl, cover with plastic wrap, and let them steam for 10 minutes.

Step 4

Remove the eggplants from the oven and let them cool. Peel off the skin and roughly chop the flesh.

Step 5

Peel the skin from the bell peppers, remove the seeds, and chop finely.

Step 6

Finely dice the onion and garlic.

Step 7

Heat the olive oil in a large pan over medium heat. Add the onion and sauté for about 5-7 minutes until golden.

Step 8

Add the garlic to the pan and cook for another 1-2 minutes until fragrant.

Step 9

Stir in the tomato paste, cooking for 1 minute to eliminate any raw flavor.

Step 10

Add the eggplant, bell peppers, salt, black pepper, and paprika to the pan. Mix well to combine all ingredients.

Step 11

Lower the heat and let it simmer uncovered for about 15 minutes, stirring occasionally.

Step 12

Remove from heat and stir in the lemon juice.

Step 13

Let the mixture cool completely, then finely chop the fresh parsley and mix it into the ikra.

Step 14

Serve at room temperature or chilled with crusty bread or as a vegetable side dish.

Nutrition Facts

Serving size	1777 grams (1777.0g)

Amount per serving	% Daily Value*
Calories	1060

Total Fat 60.10g	77%
Saturated Fat 9.50g	48%
Polyunsaturated Fat 6.30g
Cholesterol 0mg	0%
Sodium 3928mg	171%
Total Carbohydrate 125.60g	46%
Dietary Fiber 49.50g	177%
Total Sugars 68.00g
Protein 21.10g	42%

Vitamin D 0IU	0%
Calcium 242mg	19%
Iron 7mg	41%
Potassium 4339mg	92%

*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.

Source of Calories

Fat: 48.0%

Protein: 7.5%

Carbs: 44.6%