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Eggplant Ikra Spread in a bowl

Eggplant Ikra Spread

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.
Course Appetizer
Cuisine Russian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 330kcal
Author Natalya Drozhzhin



  • 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


Calories: 330kcal | Carbohydrates: 77g | Protein: 12g | Fat: 1g | Sodium: 324mg | Potassium: 2606mg | Fiber: 32g | Sugar: 44g | Vitamin A: 455IU | Vitamin C: 40.4mg | Calcium: 133mg | Iron: 3.2mg