Eggplant Caviar Spread (Ikra) Recipe (2024)

Published: Jul 27, 2018 by Dina

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This Eggplant Caviar Spread Recipe is also known as Ikra. Its a healthy blend of roasted eggplants, red bell and a lot of onion, tomato, and garlic.

Eggplant caviar spread will go well on any kind of bread, like rustic overnight bread, or serve it over any roasted meat like braised beef, and prime rib roast. Whichever way you serve it, it will enhance the flavors of any dish!

This recipe was originally posted on Apr 27, 2015, we’ve tweaked it a bit since then.

This post has Amazon affiliate links for tools we used to make this recipe

How to make Eggplant Caviar (ikra)

Place the eggplants and red bell peppers onto a baking sheet lined with foil. Puncture the eggplant with a fork a few times to avoid it from popping and making a huge mess in your oven.
Bake at 360 Fahrenheit for 50 minutes.
Once the eggplant and bell peppers have cooled down a little, remove the skin from both the vegetables. Then remove the seeds from the bell peppers.
Place both peeled vegetables into a food processor and blend until no more chunks appear.
Heat olive oil in a large pan over medium-high heat and add in the chopped onion. Keep stirring until the onion becomes golden in color.
Add in the chopped tomatoes and stir for about 5 minutes.
Add in the processed vegetables and minced garlic, then season with salt. You may want to add more salt depending on your liking. Stir the vegetable mixture for another 5 minutes over low heat to let the flavors blend together.

How to can eggplant spread

While the eggplant spread is bubbling hot, fill it into your sanitized mason jars. Close the jars tightly right away.

How to store a vegetable dip

Remove from heat and let it cool down to room temperature before storing the spread into mason jars.
Note: This eggplant spread can be stored in the refrigerator for about 2 weeks.

Full Recipe Instructions

Ikra (eggplant caviar)

A healthy and delicious eggplant spread that is full of flavor and nutrients.

5 from 1 vote

Print Pin Rate

Course: condiments

Cuisine: Russian

Diet: Gluten Free

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 20

Calories: 97kcal

Author: Dina

Ingredients

▢ 6 eggplants
▢ 7 red bell peppers
▢ 1/2 cup olive oil
▢ 1 onion chopped
▢ 4 to tomatoes
▢ 3 garlic cloves minced
▢ 4 tsp salt

US Customary - Metric

Instructions

Place the eggplants and red bell peppers onto a baking sheet lined with foil. Puncture the eggplant with a fork a few times to prevent it from popping and making a huge mess in your oven. Bake at 360 Fahrenheit for 50 minutes.
Once the eggplant and bell peppers have cooled down a little, remove the skin from both vegetables. Then remove the seeds from the bell peppers.
Place both peeled vegetables into a food processor and blend until no more chunks appear.
Heat olive oil in a large pan over medium-high heat and add in the chopped onion. Keep stirring until the onion becomes golden in color.
Add in the chopped tomatoes and stir for about 5 minutes.
Add in the processed vegetables and minced garlic, then season with salt. You may want to add more salt depending on your liking. Stir the vegetable mixture for another 5 minutes over low heat to let the flavors blend together.
Remove from heat and let it cool down to room temperature before storing the spread in jars.

Notes

This eggplant spread can be stored in the refrigerator for about 2 weeks.

Nutrition

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Dina

Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!