Dairy-Free Eggplant Ikra

Experience the rich, smoky flavors of Dairy-Free Eggplant Ikra, a wholesome take on the classic Eastern European spread that's naturally vegan and gluten-free! This vibrant dish combines roasted eggplants and red bell peppers with sautéed onions, ripe tomatoes, and garlic for a deeply flavorful, melt-in-your-mouth consistency. Enhanced with a touch of olive oil, apple cider vinegar, and fresh parsley, this nutrient-packed spread is perfect as a dip with veggie sticks or served on crusty bread. Ready in just an hour with minimal prep, this roasted vegetable medley is as versatile as it is delicious—perfect for parties, snacks, or a light appetizer. Whether you're a plant-based eater or a fan of bold, roasted flavors, this Dairy-Free Eggplant Ikra is sure to be a crowd-pleaser!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 medium eggplants
• 2 large red bell peppers
• 1 large onions
• 2 medium ripe tomatoes
• 3 large garlic cloves
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the eggplants and prick them several times with a fork to prevent them from bursting while cooking.

Step 3

Place the eggplants and bell peppers on a baking sheet. Roast them in the preheated oven for 30-35 minutes, or until the skin is charred and the vegetables are soft, turning them halfway through cooking.

Step 4

Remove the vegetables from the oven and let them cool until they are safe to handle.

Step 5

While the eggplants and peppers cool, finely chop the onions.

Step 6

Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the onions and sauté until they become translucent, about 5-7 minutes.

Step 7

Dice the tomatoes and add them to the onions in the skillet. Cook for an additional 5 minutes, stirring occasionally.

Step 8

Peel the cooled eggplants and bell peppers. Remove the seeds from the peppers and then finely chop both vegetables.

Step 9

Add the chopped eggplant and peppers to the skillet with the onions and tomatoes. Stir to combine the ingredients thoroughly.

Step 10

Add the minced garlic to the mixture in the skillet and cook for another 2-3 minutes until the flavors meld together.

Step 11

Remove the skillet from heat. Stir in the remaining 2 tablespoons of olive oil, apple cider vinegar, salt, and ground black pepper.

Step 12

Let the Eggplant Ikra cool before serving. Garnish with freshly chopped parsley just before serving.

Step 13

Serve the Dairy-Free Eggplant Ikra as a spread with bread, or as a dip with vegetable sticks.

Nutrition Facts

Serving size	(1786.2g)

Amount per serving	% Daily Value*
Calories	841.1

Total Fat 43.8g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2418.3mg	0%
Total Carbohydrate 106.9g	0%
Dietary Fiber 42.4g	0%
Total Sugars 56.7g
Protein 18.1g	0%

Vitamin D 0IU	0%
Calcium 222.6mg	0%
Iron 6.3mg	0%
Potassium 3899.3mg	0%

*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: 44.1%

Protein: 8.1%

Carbs: 47.8%