Soy-Free Eggplant Ikra

Elevate your appetizer game with this vibrant and flavorful Soy-Free Eggplant Ikra—a modern twist on the classic Eastern European dish! Roasted eggplants and red bell peppers form the smoky, velvety base, while fresh tomatoes, aromatic garlic, and sweet onions add a rich, savory depth. Finished with a zesty splash of lemon juice, a hint of paprika, and a garnish of fresh parsley, this wholesome spread is free from soy yet packed with plant-based goodness. Perfect as a dip with crusty bread, a topping for crackers, or a nutritious side dish, this eggplant ikra is an easy-to-make, crowd-pleasing favorite. Ready in just an hour, it’s a must-try for anyone craving wholesome, Mediterranean-inspired flavors!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 large Eggplants
• 2 medium Red Bell Peppers
• 3 medium Tomatoes
• 1 large Onions
• 3 small Garlic Cloves
• 3 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoons Fresh Parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the eggplants and red bell peppers. Prick the eggplants all over with a fork to prevent bursting during roasting.

Step 3

Place the eggplants and bell peppers on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until the skins are blistered and the vegetables are tender.

Step 4

While the eggplants and peppers are roasting, dice the onions and tomatoes, and finely chop the garlic cloves.

Step 5

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

Step 6

Add the tomatoes and garlic to the skillet, cooking for another 5 minutes or until the tomatoes have softened.

Step 7

Once the eggplants and bell peppers are roasted, allow them to cool slightly before peeling off the skins.

Step 8

Chop the roasted eggplant and bell peppers into small pieces, and add them to the skillet with the onion-tomato mixture.

Step 9

Stir in the remaining olive oil, lemon juice, paprika, salt, and black pepper. Cook for an additional 10 minutes, stirring occasionally.

Step 10

Remove from heat and let the ikra cool to room temperature. Taste and adjust seasoning if necessary.

Step 11

Garnish with chopped fresh parsley before serving. Enjoy your soy-free eggplant ikra as a dip, spread, or side dish!

Nutrition Facts

Serving size	(1801.0g)

Amount per serving	% Daily Value*
Calories	850.1

Total Fat 46.0g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 2416.2mg	0%
Total Carbohydrate 105.5g	0%
Dietary Fiber 42.1g	0%
Total Sugars 56.7g
Protein 17.5g	0%

Vitamin D 0IU	0%
Calcium 220.2mg	0%
Iron 6.4mg	0%
Potassium 3941.2mg	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: 45.7%

Protein: 7.7%

Carbs: 46.6%