Sugar-Free Eggplant Ikra

Discover the rich flavors of a homemade classic with this Sugar-Free Eggplant Ikra—a light, wholesome twist on a traditional Eastern European favorite. This vibrant roasted vegetable spread features smoky eggplants, charred red bell pepper, and a medley of aromatic ingredients like garlic, onion, and paprika for a depth of flavor that’s both comforting and sophisticated. With no added sugar, this recipe relies on natural sweetness from the roasted veggies and a tangy splash of apple cider vinegar for balance. Perfect as a dip, spread, or side dish, this ikra can be served warm or chilled, making it incredibly versatile. Whether you're hosting a dinner party or prepping for a healthy snack, this sugar-free eggplant ikra is a must-try for anyone seeking a flavorful, guilt-free treat!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 3 medium eggplants
• 1 large red bell pepper
• 1 medium carrot
• 1 large onion
• 3 garlic cloves
• 2 tablespoons tomato paste
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon paprika
• 0.5 cup water

Directions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Wash the eggplants and pierce them several times with a fork. Place them on the prepared baking sheet.

Step 3

Slice the red bell pepper in half and remove the seeds. Place it on the baking sheet with the eggplants, cut side down.

Step 4

Roast the vegetables in the preheated oven for about 30 minutes, or until the eggplants are soft and the bell pepper skin is charred.

Step 5

Remove the vegetables from the oven and allow them to cool slightly. Once cool, peel the skin from the eggplants and peppers.

Step 6

While the eggplants and peppers are cooling, peel and finely chop the onion and garlic. Grate the carrot using a box grater.

Step 7

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until the onion is translucent.

Step 8

Add the grated carrot to the skillet and continue to cook for another 3 minutes, stirring occasionally.

Step 9

Chop the roasted eggplant and bell pepper into small pieces and add them to the skillet.

Step 10

Stir in the tomato paste, apple cider vinegar, salt, black pepper, and paprika. Mix well to combine all the ingredients.

Step 11

Pour in the water and bring the mixture to a simmer. Reduce the heat to low and let it cook uncovered for about 10 minutes, stirring occasionally until thickened.

Step 12

Remove the skillet from heat and let the mixture cool slightly. You can serve the ikra chunky or blend it in a food processor for a smoother texture.

Step 13

Taste and adjust seasoning if necessary.

Step 14

Transfer the ikra to a serving bowl and serve warm or cold as a dip with bread or as a side dish.

Nutrition Facts

Serving size	(1539.4g)

Amount per serving	% Daily Value*
Calories	806.7

Total Fat 45.1g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2456.6mg	0%
Total Carbohydrate 98.4g	0%
Dietary Fiber 38.0g	0%
Total Sugars 47.8g
Protein 16.2g	0%

Vitamin D 0IU	0%
Calcium 215.7mg	0%
Iron 6.1mg	0%
Potassium 3304.0mg	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: 47.0%

Protein: 7.5%

Carbs: 45.5%