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 theCaviar recipe, made using fish roe.
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 to Try
Share Some Love ❤️
- 2 medium eggplants
- 2 small onions
- 2 oz tomato sauce
- oil for cooking
- salt to taste
- pepper to taste
- 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.
- Prepare all ingredients for the recipe.
- Dice onions into tiny cubes. Sauté in an oiled skillet until they’re golden brown.
- Remove skin from the 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 ikra as a spread for appetizers or as a side dish.