Ikra is a spread that's used as an appetizer or dinner side dish. It's very common to see this dish in homes of Eastern Europeans or even at restaurants. The dish itself is so simple, with just a few ingredients, but it's been loved for generations.
If you're looking for recipes with traditional Ikra, check out the Caviar recipe, made using fish roe.
Ikra with eggplant is also known to be “poor man’s caviar.” With time, people in Russia became very creative at making different flavors of ikra, which is pretty impressive.
Now that summer is approaching, keep ikra in mind when you visit farmers markets. The wonderful thing is that ikra can stay fresh for weeks, refrigerated; which alone makes it a keeper :)
How to Make Ikra?
Ikra preparation is really quick. Bake the eggplant ahead of time, remove skin and cut into small cubes. Chop onion also into small cubes and sauté with a bit of oil until golden brown. Add eggplant and tomato sauce to the onion and let it simmer on low heat for about 20 minutes. Season to taste and serve.
How to store Ikra?
Ikra can stay fresh for up to two weeks refrigerated. Keep it in a sealed container until ready to serve.
What to serve Ikra with?
Ikra is best served with fresh slice of bread or with a cheese board as one of the sides. It goes perfect with any appetizer.