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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.

Eggplant Ikra Spread in a bowl

Ikrawith 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.

Other Spreads & Dips to Try

Recipe

Eggplant Ikra Spread in a bowl

Eggplant Ikra Spread

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Servings
6 servings
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Recipe contributed by: Natalya Drozhzhin
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.

Ingredients

US Units – Metric

Instructions

  • Slice eggplants into halves and place them on a baking sheet lined with foil. Bake for 40 minutes at 350°F. Remove them from the oven and let them cool completely.
    baking pan lined with foil with halved eggplants on it
  • Prepare all ingredients for the recipe.
    Ingredients on the table including; 2 halved eggplants on a plate, a jar of tomato sauce, 2 onions, a little bowl of salt and one with pepper
  • Dice onions into tiny cubes. Sauté in an oiled skillet until they’re golden brown.
    Diced onions in a deep skillet
  • Remove skin from the eggplant and dice them into tiny cubes.
    Eggplant cut 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.
    Eggplant and tomato sauce added into the deep skillet with the diced onions
  • Serve ikra as a spread for appetizers or as a side dish.
    Eggplant Ikra Spread in a bowl
Nutrition Facts
Eggplant Ikra Spread
Amount Per Serving
Calories 330 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 324mg14%
Potassium 2606mg74%
Carbohydrates 77g26%
Fiber 32g128%
Sugar 44g49%
Protein 12g24%
Vitamin A 455IU9%
Vitamin C 40.4mg49%
Calcium 133mg13%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Posted April 1, 2019

About Author

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Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.