Paleo Eggplant Ikra

Bursting with robust flavors, Paleo Eggplant Ikra is a modern twist on the beloved Eastern European eggplant spread, perfect for those seeking a healthy, grain-free option. This vibrant dish features roasted eggplant, sautéed red bell peppers, carrots, onions, and garlic, all expertly blended with tangy apple cider vinegar and rich tomato paste for an irresistible depth of flavor. Enhanced with fresh parsley and a drizzle of extra virgin olive oil, this paleo-friendly recipe is both hearty and nutrient-packed. Serve it warm or at room temperature as a dip, a side dish, or a flavorful topping for your favorite protein. Ready in just under an hour, this eggplant ikra is a wholesome addition to your clean-eating repertoire!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 2 medium red bell pepper
• 1 large carrot
• 1 large onion
• 3 garlic cloves
• 4 tablespoons extra virgin olive oil
• 2 tablespoons tomato paste
• 1 tablespoon apple cider vinegar
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pierce the eggplants several times with a fork to allow steam to escape, then place them on a baking sheet.

Step 3

Roast the eggplants in the preheated oven for 30 minutes or until the skin is wrinkled and the flesh is tender.

Step 4

Meanwhile, dice the red bell peppers, carrot, and onion into small cubes.

Step 5

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 6

Add the diced onion and carrot to the skillet and sauté for about 5 minutes until the onion is translucent.

Step 7

Add the diced red bell peppers and continue to cook for another 5 minutes, stirring occasionally.

Step 8

Peel and finely mince the garlic cloves, then add them to the skillet.

Step 9

Stir in the tomato paste, apple cider vinegar, sea salt, and black pepper. Cook for another 2 minutes to blend all the flavors.

Step 10

Once the eggplants are cool enough to handle, peel them and chop the flesh into small pieces.

Step 11

Add the chopped eggplant to the skillet and stir to combine with the other vegetables.

Step 12

Cook everything together for 5-7 minutes over low heat, stirring occasionally, until the mixture becomes thick and well combined.

Step 13

Remove the skillet from heat and let the ikra cool slightly.

Step 14

Finely chop the fresh parsley and stir it into the ikra mixture just before serving.

Step 15

Serve the Paleo Eggplant Ikra warm or at room temperature, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(1556.7g)

Amount per serving	% Daily Value*
Calories	964.3

Total Fat 59.3g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 3570.9mg	0%
Total Carbohydrate 108.5g	0%
Dietary Fiber 41.5g	0%
Total Sugars 59.1g
Protein 17.7g	0%

Vitamin D 0IU	0%
Calcium 214.8mg	0%
Iron 5.9mg	0%
Potassium 3715.6mg	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: 51.4%

Protein: 6.8%

Carbs: 41.8%