Ikra Recipe (Eggplant Caviar)

Ikra (eggplant caviar) is a zippy vegetable spread with a sweet and tangy flavor profile. Pair it with toasted baguette slices or crackers for a delicious appetizer, or serve it as a warm salad or side dish with just about any meal.

Course Appetizer

Cuisine Russian

Keyword Eggplant Caviar, Ikra, Ikra Recipe, Poor Man's Caviar, Russian Eggplant Spread, Russian Ikra

Prep Time 30

Cook Time 1

Other Time: 30

Servings servings

Calories 62kcal

Author Faith Gorsky

Ingredients

1 1/2 pounds eggplant about 1 medium-large eggplant
1 red bell pepper
1 orange bell pepper
2 tablespoons olive oil see Notes
2 1/2 cups chopped onion about 1 large onion
1 cup shredded carrot about 1 large carrot
1 1/2 cups chopped tomato about 2 medium tomatoes
5 large cloves garlic crushed
3 tablespoons tomato paste
2 tablespoons apple cider vinegar or red wine vinegar or white wine vinegar
1 tablespoon granulated white sugar optional
3/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons minced fresh parsley or dill

US Customary - Metric

Instructions

Roast the Eggplant and Bell Peppers: Preheat the oven to 400F. If desired, line a baking tray with foil (for easy cleanup). Rinse and pat dry the eggplant and bell peppers. Poke a few holes in the eggplant. Place the eggplant and bell peppers on the prepared baking tray and bake until they’re collapsed and browned in spots on the outside, about 45 minutes, flipping everything over once halfway through.
Peel, Strain, and Chop the Eggplant and Bell Peppers: When the eggplant and bell peppers are out of the oven, transfer them to a heat-safe bowl and cover with plastic wrap. Let them sit until they’re cool enough to handle, about 30 minutes, and then peel them. (TIP: When peeling the roasted vegetables, I usually remove the bell pepper seeds, but don't worry so much about removing the eggplant seeds. I think they add to the "caviar" look that this dish was named after.) Discard the skin, and put the eggplant and bell pepper flesh in a fine mesh sieve set over a bowl. Press to squeeze out as much liquid as possible, and then chop.
Lightly Caramelize the Onion: Meanwhile, add the olive oil to a large, deep skillet with a heavy bottom (such as cast-iron) over medium heat. Once hot, add the onion and cook until it’s softened and starting to brown in spots, about 10 to 12 minutes, stirring occasionally and turning the heat down as necessary so it doesn’t cook too quickly and burn.
Bring it All Together: Stir the carrot and tomatoes into the skillet with the onion and cook 5 minutes, stirring occasionally. Stir in the garlic and cook 1 minute, stirring constantly. Stir in the tomato paste, vinegar, sugar, salt, and black pepper and cook 1 minute, stirring constantly. Add in the chopped eggplant and bell peppers, and stir to combine. Cook for 5 minutes, stirring frequently, then remove from the heat and stir in the parsley.
Serve: Serve hot or cold along with fresh or toasted sliced bread.

Video

Notes

Recipe Yield and Serving Size: This recipe makes about 3 1/2 cups or 14 (1/4-cup) servings.
Storage: Store this spread covered in a glass jar in the fridge for up to 1 week.
Freezing: This freezes well for up to 3 months; after thawing, you can drain off any excess liquid, taste, and add seasonings as desired (specifically, salt, vinegar, and/or sugar). After freezing, another option is to puree this spread if you want a smooth, velvety texture.
Special Diet Friendly: This recipe is naturally gluten free and vegan. To make it paleo, use a paleo-friendly sweetener instead of regular sugar, such as honey. To keep it vegan and paleo, use a sweetener like coconut sugar.

Nutrition