Keto Eggplant Ikra

Experience the bold, smoky flavors of Keto Eggplant Ikra, a low-carb twist on the classic Eastern European spread. This vibrant and healthy recipe brings roasted eggplant, red bell pepper, and ripe tomatoes together in a velvety puree, enhanced with sautéed onions, garlic, and a hint of paprika for depth. With its naturally keto-friendly ingredients, this dish is perfect for those following a low-carb lifestyle. Finished with a drizzle of olive oil, a splash of balsamic vinegar, and a fragrant parsley garnish, it’s a versatile appetizer or snack. Serve chilled with your favorite keto crackers or crisp vegetable sticks for a deliciously satisfying treat that’s as nutritious as it is flavorful. Ready in just over an hour, it’s an easy yet elegant option for your next gathering or meal prep session.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 medium eggplant
• 1 large red bell pepper
• 2 medium ripe tomatoes
• 1 large onion
• 4 units garlic cloves
• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon sea salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh parsley
• 1 teaspoon paprika

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pierce the eggplants a few times with a fork and place them on a baking sheet lined with parchment paper.

Step 3

Place the red bell pepper and tomatoes alongside the eggplants on the baking sheet.

Step 4

Roast the vegetables in the preheated oven for about 35 minutes, or until the eggplants are tender and the red bell pepper skin begins to blister.

Step 5

Meanwhile, finely chop the onion and peel the garlic cloves.

Step 6

In a skillet over medium heat, add 1 tablespoon of olive oil and sauté the chopped onion for about 5-7 minutes, or until it becomes soft and translucent.

Step 7

Add the garlic cloves to the skillet and cook for another 2 minutes, stirring to prevent burning. Remove from heat.

Step 8

Once the roasted vegetables are cool enough to handle, remove the skins from the red bell pepper and tomatoes. Scoop out the flesh from the eggplants and discard the skins.

Step 9

In a large mixing bowl, combine the eggplant flesh, roasted red bell pepper, roasted tomatoes, sautéed onion and garlic.

Step 10

Use an immersion blender to blend the mixture until smooth. Alternatively, you can use a food processor in batches.

Step 11

Stir in the remaining 2 tablespoons of olive oil, balsamic vinegar, sea salt, ground black pepper, and paprika into the blended mixture.

Step 12

Transfer the eggplant ikra to a serving dish, garnish with finely chopped fresh parsley, and chill for at least 30 minutes before serving to let flavors meld.

Step 13

Serve the Keto Eggplant Ikra with low-carb crackers or vegetable sticks, and enjoy!

Nutrition Facts

Serving size	(1601.0g)

Amount per serving	% Daily Value*
Calories	830.7

Total Fat 45.5g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 3524.3mg	0%
Total Carbohydrate 105.6g	0%
Dietary Fiber 39.9g	0%
Total Sugars 58.5g
Protein 17.6g	0%

Vitamin D 0IU	0%
Calcium 217.0mg	0%
Iron 5.7mg	0%
Potassium 3698.8mg	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: 45.4%

Protein: 7.8%

Carbs: 46.8%