Vegan Eggplant Ikra

Transform your kitchen into a realm of bold, smoky flavors with this hearty recipe for Vegan Eggplant Ikra, a plant-based twist on the classic Slavic spread. Packed with nutrient-rich roasted eggplants, fire-charred bell peppers, juicy tomatoes, and aromatic garlic, this dish is a fusion of robust ingredients simmered to perfection. The addition of white vinegar and a hint of sugar balances the savory layers with a touch of tangy sweetness, while olive oil enhances the rich, velvety texture. Perfect as a vibrant appetizer, a toast topping, or a side dish, this roasted vegetable delicacy is naturally gluten-free, dairy-free, and full of wholesome goodness. Experience a taste of tradition in every bite!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 medium eggplants
• 2 medium red bell peppers
• 1 large onion
• 1 large carrot
• 3 large garlic cloves
• 3 medium tomatoes
• 3 tablespoons olive oil
• 1 tablespoon white vinegar
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon sugar

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Prick the eggplants with a fork and place them on a baking sheet. Roast in the preheated oven for about 30 minutes, or until the eggplants are soft and slightly charred. Allow them to cool.

Step 3

While the eggplants are roasting, roast the red bell peppers on an open flame or in the oven until their skins are completely charred. Place them in a bowl, cover with a plate or plastic wrap, and let them sit for 10 minutes. This will make the skins easier to peel off.

Step 4

Dice the onion and grate the carrot.

Step 5

Peel and finely chop the garlic cloves.

Step 6

Remove the skins from the roasted bell peppers and chop them finely.

Step 7

Dice the tomatoes.

Step 8

Once cooled, peel the eggplants and finely chop or mash them.

Step 9

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Step 10

Add the grated carrot and cook for another 5 minutes until softened.

Step 11

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 12

Add the chopped tomatoes, roasted red peppers, and eggplants, and stir well to combine.

Step 13

Reduce the heat to low and cover the skillet. Let the mixture simmer for about 20 minutes, stirring occasionally.

Step 14

Add the tomato paste, white vinegar, salt, black pepper, and sugar. Stir to incorporate all the ingredients.

Step 15

Cover and let simmer for another 10 minutes, allowing all the flavors to meld together.

Step 16

Drizzle the remaining 1 tablespoon of olive oil over the ikra and give it a final stir.

Step 17

Taste and adjust seasoning if necessary before serving the eggplant ikra as a delicious spread on bread or as a side dish.

Nutrition Facts

Serving size	(1598.3g)

Amount per serving	% Daily Value*
Calories	861.8

Total Fat 45.6g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 2469.3mg	0%
Total Carbohydrate 107.6g	0%
Dietary Fiber 34.9g	0%
Total Sugars 56.0g
Protein 17.4g	0%

Vitamin D 0IU	0%
Calcium 230.8mg	0%
Iron 6.1mg	0%
Potassium 3645.2mg	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: 45.1%

Protein: 7.6%

Carbs: 47.3%