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Eggplant Ikra Spread
This eggplant ikra recipe (or eggplant caviar) makes a delicious spread made from eggplants, onions, and a hint of tomato sauce. It's a tasty side for any meal!
Course Appetizer
Cuisine Russian
Keyword Eggplant caviar recipe, ikra recipe
Prep Time 20 minutes minutes
Cook Time 40 minutes minutes
Total Time 1 hour hour
Servings 8 servings
Calories 57 kcal
Author Natalya Drozhzhin
2 medium eggplants 2 small onions 1 tbsp oil for cooking 2 oz tomato sauce 1 tbsp salt adjust to taste 1 tsp pepper adjust to taste Slice eggplants into halves and place them on a baking sheet. Bake for 40 minutes at 350°F. Remove from the oven and let them cool completely.
Finely chop onions. Sauté in an oiled skillet until they're golden brown.
Remove skin from the eggplant and chop into tiny cubes.
Add eggplant and tomato sauce to the pan with sauteéd onions. Cook on very low heat for about 20 minutes. Season with salt and pepper to taste.
Serve ikra as an appetizer spread, or as a side dish.
Calories: 57 kcal | Carbohydrates: 10 g | Protein: 2 g | Fat: 2 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 0.01 g | Sodium: 909 mg | Potassium: 327 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 59 IU | Vitamin C: 5 mg | Calcium: 19 mg | Iron: 0.4 mg