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Eggplant Caviar Spread (Ikra) Recipe

A healthy and delicious eggplant spread that is full of flavor and nutrients.
Course condiments
Cuisine Russian
Keyword Eggplant Caviar Spread (Ikra) Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 20
Calories 97kcal
Author Dina from simpyhomecooked.com


  • 6 eggplants
  • 7 red bell peppers
  • 1/2 cup olive oil
  • 1 onion chopped
  • 4 to matoes
  • 3 garlic cloves minced
  • 4 tsp salt


  • 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 form the bell peppers.
  • Place both pealed 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 into jars.


This eggplant spread can be stored in the refrigerator for about 2 weeks.


Calories: 97kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Sodium: 469mg | Potassium: 412mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1335IU | Vitamin C: 56.8mg | Calcium: 17mg | Iron: 0.5mg