Eggplant Ikra Spread
User Reviews
4.8
Eggplant Ikra Spread
Description
To make Eggplant Ikra Spread, medium eggplants are halved and baked at 350°F until very soft, then cooled completely before peeling and dicing finely. Separately, small onions are sautéed in neutral cooking oil until golden brown. The chopped eggplant and tomato sauce are added to the onions and simmered on very low heat for about 20 minutes, allowing flavors to meld. Salt and black pepper season the mixture to taste.
The cooking method yields a spread with a rich mouthfeel and balanced seasoning, suitable for serving at room temperature or slightly warmed. It can be enjoyed as a dip, on bread, or alongside other appetizers.
Ingredients
- 2 eggplant medium
- 2 onion small
- 1 tbsp neutral cooking oil for cooking, generic cooking oil
- 2 oz tomato sauce
- 1 tbsp salt adjust to taste
- 1 tsp black pepper adjust to taste
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Calories | 57kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Sodium | 909mg | 38% |
| Potassium | 327mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 19mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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