Ikra, Eggplant Spread

Name: Ikra, Eggplant Spread
Prep time: 35 min
Total time: 100 min
Yield: 6 Servings
Ingredients: 2 medium eggplants (1u00bd pounds); 2 red bell peppers; 2 tablespoons extra virgin olive oil; 2 medium vine tomatoes; 2 tablespoons white or red onion, finely diced; 1 large carrot, grated; 1 medium garlic clove, crushed or grated; 2 tablespoons parsley, minced; 2 tablespoons apple cider, white, or red wine vinegar; 2 tablespoons olive oil; u00bd teaspoon fine sea salt; Freshly ground black pepper, to taste

By Leslie Blythe appetizers, carrots, Dip, Eggplant, Vegetarian Blanching, Roasting

July 11, 2022

Ikra is a Ukranian vegetable spread that's made of roasted eggplant, bell peppers, onions, carrots, and garlic. I had it at a restaurant recently and decided to make my own. This deliciously healthy spread can be served with sliced bread, pita chips or would work well with a charcuterie board.

Prep: 35 mins
Cook: 1 hrs 5 mins
Yields: 6 Servings

Ingredients

2 medium eggplants (1½ pounds)

2 red bell peppers

2 tablespoons extra virgin olive oil

2 medium vine tomatoes

2 tablespoons white or red onion, finely diced

1 large carrot, grated

1 medium garlic clove, crushed or grated

2 tablespoons parsley, minced

2 tablespoons apple cider, white, or red wine vinegar

2 tablespoons olive oil

½ teaspoon fine sea salt

Freshly ground black pepper, to taste

Directions

1Preheat the oven to 375ºF.

2Using a fork, poke holes in the eggplants. Drizzle the eggplants and peppers with a few drops of olive oil and rub to coat evenly.

Roast the veg

1Place on a baking sheet and roast until blistered, blackened, and totally collapsed, 45 to 60 minutes, turning the veg every 20 minutes or so. (The peppers may be done first, so pull them out and continue roasting the eggplants.)

2Cool the veg. Transfer the vegetables to a bowl and cover tightly with plastic wrap. Set aside at room temp – or chill in the fridge – until they’re cool enough to handle. (Covering the bowl with plastic traps the steam, making the veg easier to peel later.)

Sauté onion, carrot & garlic

1While the vegetables are roasting, sauté the onion, carrot, and garlic in oil over medium heat until slightly golden and translucent, stirring often, about 10 minutes. Set aside.

Prep the tomatoes

1Meanwhile, cut an X into the bottoms of the tomatoes, cutting about a quarter of the way through. Place in a bowl and cover with boiling water. Let stand for a few minutes. Then drain and run tomatoes under cold water. Peel off the skins and discard. Finely dice and place in a large bowl.

Peel the veg

1When cool enough to handle, peel the skins off the roasted vegetables and discard, along with the tops. Split open the peppers and discard the ribs and seeds. Firmly squeeze the eggplant flesh with your hands and discard the excess liquid.

Finish the caviar

1Place the eggplants and peppers in a food processor and purée until smooth (alternatively, chop them very finely). Transfer the purée to the bowl with the tomatoes, peppers, onion, carrot, parsley, garlic, vinegar, oil, salt, and pepper. Stir to combine. Taste and adjust the seasonings, if needed.

2Set aside for at least 15 minutes before serving. (Leftovers may be refrigerated for up to 5 days).

Recipe adapted from Let the Baking Begin.

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