This Eggplant Caviar Spread Recipe is also known as Ikra. Its a healthy blend of roasted eggplants, red bell and a lot of onion, tomato, and garlic.
Eggplant caviar spread will go well on any kind of bread, like rustic overnight bread, or serve it over any roasted meat like braised beef, and prime rib roast. Whichever way you serve it, it will enhance the flavors of any dish!
This recipe was originally posted on Apr 27, 2015, we’ve tweaked it a bit since then.
This post has Amazon affiliate links for tools we used to make this recipe
How to make Eggplant Caviar (ikra)
- Place the eggplants and red bell peppers onto a baking sheet lined with foil. Puncture the eggplant with a fork a few times to avoid it from popping and making a huge mess in your oven.
- Bake at 360 Fahrenheit for 50 minutes.
- Once the eggplant and bell peppers have cooled down a little, remove the skin from both the vegetables. Then remove the seeds from the bell peppers.
- Place both peeled vegetables into a food processor and blend until no more chunks appear.
- Heat olive oil in a large pan over medium-high heat and add in the chopped onion. Keep stirring until the onion becomes golden in color.
- Add in the chopped tomatoes and stir for about 5 minutes.
- Add in the processed vegetables and minced garlic, then season with salt. You may want to add more salt depending on your liking. Stir the vegetable mixture for another 5 minutes over low heat to let the flavors blend together.
How to can eggplant spread
While the eggplant spread is bubbling hot, fill it into your sanitized mason jars. Close the jars tightly right away.
How to store a vegetable dip
Remove from heat and let it cool down to room temperature before storing the spread into mason jars.
Note: This eggplant spread can be stored in the refrigerator for about 2 weeks.
Full Recipe Instructions
Ikra (eggplant caviar)
Ingredients
Instructions
- Place the eggplants and red bell peppers onto a baking sheet lined with foil. Puncture the eggplant with a fork a few times to prevent it from popping and making a huge mess in your oven. Bake at 360 Fahrenheit for 50 minutes.
- Once the eggplant and bell peppers have cooled down a little, remove the skin from both vegetables. Then remove the seeds from the bell peppers.
- Place both peeled vegetables into a food processor and blend until no more chunks appear.
- Heat olive oil in a large pan over medium-high heat and add in the chopped onion. Keep stirring until the onion becomes golden in color.
- Add in the chopped tomatoes and stir for about 5 minutes.
- Add in the processed vegetables and minced garlic, then season with salt. You may want to add more salt depending on your liking. Stir the vegetable mixture for another 5 minutes over low heat to let the flavors blend together.
- Remove from heat and let it cool down to room temperature before storing the spread in jars.
Notes
Nutrition
- Chicken and Rice Stuffed Peppers - November 6, 2024
- Lemon Pepper Wings - November 4, 2024
- Creamed Corn - October 9, 2024
Joan Powers says
Can’t wait to make this! But I only have green peppers, will they work or do you recommend red?
simplyhomecooked says
Hi Joan 🙂 I recommend using red peppers. They have a slightly sweeter taste to them. I hope you love this recipe! 🙂 Let me know how it goes!
Yael says
Is this recipe freezer friendly?
simplyhomecooked says
Hello Yael, I’m not too sure if its freezer friendly but I know it can be canned.
Anna says
Was just browsing the blog and came upon this one. We buy eggplant spread from Trader Joe’s all the time. I will definitely try this once we run out. Can I use a blender instead of a food processor?
simplyhomecooked says
Anna I’ve never made this recipe in a blender so I can’t say too much about the outcome. I’m almost a little afraid it may be to runny if made in a blender, but I could be wrong.
Marina says
I’m printing out a bunch of recipes, I think this one’s my favorite. I’ll make a whole bunch so it’s there when the baby comes. My question I guess if you can can this stuff?
simplyhomecooked says
Hi Marina, you should be able to can the eggplant spread as long as its still hot when you put it in. Wishing you all the best with your pregnancy 🙂
Natalia says
Wow! I’m just amazed, such an easy recipe. I used to make it differently not using the food processor, but I like the idea of using it so much. Definitely going to give it a try 🙂
simplyhomecooked says
Thank you Natalia 🙂 I love using my food processor for this recipe.
jenny says
Were you making a smaller portion because your pictures are not matching up to the description.
simplyhomecooked says
No I was not making a smaller portion. I don’t always include the exact quantity of ingredients in the ingredient picture because it would look messy with so much of the same ingredient. I do this just to show what ingredients are needed. I make sure to write down the exact quantity in the written portion of the recipe. I hope this explains the discrepancy.
Olga says
Just made this expecting to taste bland like diet food but it taste delicious!!!! Looking forward to tomorrow when I can eat it cold!!!! I am not sure if my proportions were right but taste is what counts! Thank you Dina!
simplyhomecooked says
Olga I’m so glad you enjoyed it 🙂 Thank you for your feedback.
Julie says
What a great recipe! I just pinned it and look forward to making it soon! Looks totally like something we buy at the Russian store in the can! Will let you know! Thanks!
I just found your blog and love your presentations!
simplyhomecooked says
Thank you Julie, I’m so glad you stumbled upon my blog 🙂 Looking forward to hear how it turns out 🙂