Low Carb Eggplant Ikra

Indulge in the rich and smoky flavors of **Low Carb Eggplant Ikra**, a lighter twist on the traditional Slavic vegetable spread. This keto-friendly recipe highlights oven-roasted eggplants and sweet red bell pepper, blended with vibrant tomatoes, aromatic garlic, and a medley of spices for a perfectly balanced taste. With just a splash of zesty lemon juice and fresh parsley, it’s a versatile dish that can be enjoyed as a dip, a topping for low-carb crackers, or a side to your favorite proteins. Ready in under an hour, this nutrient-packed recipe is a crowd-pleaser and ideal for any occasion. Perfect for those seeking a healthy, low-carb snack or appetizer with authentic global flair!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium eggplants
• 1 large red bell pepper
• 2 medium tomatoes
• 3 tablespoons extra virgin olive oil
• 2 large garlic cloves
• 1 medium onion
• 2 tablespoons parsley
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 teaspoon paprika
• 1 tablespoon lemon juice

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and dry the eggplants and red bell pepper. Pierce the eggplants a few times with a fork to allow steam to escape during roasting.

Step 3

Place the eggplants and red bell pepper on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-35 minutes, turning once halfway through, until the skin is charred and the vegetables are soft.

Step 4

While the vegetables are roasting, dice the onion finely and mince the garlic cloves.

Step 5

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and saute until translucent, about 5 minutes.

Step 6

Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant. Remove from heat and set aside.

Step 7

Once the eggplants and red bell pepper are done roasting, let them cool slightly. Peel off the charred skin and remove the seeds from the bell pepper.

Step 8

Chop the roasted eggplants and bell pepper into small pieces, and transfer them to a large mixing bowl.

Step 9

Blanch the tomatoes in boiling water for 30 seconds, then transfer to an ice bath to easily peel off the skin. Remove the core and seeds, then dice the tomatoes finely.

Step 10

Add the diced tomatoes, sauteed onion, and garlic to the bowl with the roasted vegetables. Stir in the remaining olive oil, lemon juice, chopped parsley, salt, black pepper, and paprika.

Step 11

Mix all ingredients thoroughly until well combined. Adjust seasoning to taste if necessary.

Step 12

Serve the Eggplant Ikra chilled or at room temperature, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(1230.2g)

Amount per serving	% Daily Value*
Calories	696.9

Total Fat 44.9g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 1221.4mg	0%
Total Carbohydrate 75.8g	0%
Dietary Fiber 27.7g	0%
Total Sugars 37.1g
Protein 12.9g	0%

Vitamin D 0IU	0%
Calcium 168.7mg	0%
Iron 4.3mg	0%
Potassium 2635.4mg	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: 53.2%

Protein: 6.8%

Carbs: 40.0%