Eggplant Ikra Spread Recipe

Ikra is a spread that is used as an appetizer or a dinner side dish. It's very common to see this dish in homes of Easter Europeans or even at the restaurants. The dish itself is so simple, with just a few ingredients, while it has been loved for generations.

Now that summer is approaching, this is the one dish to keep in mind when you visit farmers markets. The wonderful thing is that it can stay fresh for weeks, refrigerated; which alone makes it a keeper :)

Serving size:
6
servings
    • 2
    • medium Eggplants
    • 2
    • small Onions
    •  
    • Oil; for sautee
    •  
    • Salt & Pepper; to taste
Prep
20 min
Cooking
40 min
Ready in
1 hr
Simple
Challenging

Instructions 

Slice Eggplants into halves and place them on a lined baking sheet with foil. Bake for 40 minutes at 350F. Remove from the oven and let them cool completely.
Prepare all ingredients for the recipe.
Dice onions into tiny cubes. Sautee in an oiled skillet, until they're golden brown.
Remove skin from eggplant and dice them into tiny cubes.
To the cooking onions, add eggplant and tomato sauce. Cook on very low heat for about 20 minutes. Season with salt and pepper to taste.
Serve it as a spread for appetizers or as a side dish.

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