Ikra is a traditional Slavic spread that is characterized by a flavorful combination of eggplant, that is turned into caviar, bell peppers, and onions that have been caramelized. This eggplant spread may be served as an appetizer as part of a charcuterie board, on sliced bread, with pita chips, as a side salad alongside grilled meats, or as a side salad on its own as a side salad. The vegetables eggplant, bell peppers, onions, and carrots are all components of the traditional Ukrainian spread known as ikra. Garlic is an ingredient that is occasionally included. This meal is sometimes served chunky, while other times it is served pureed to more closely resemble a soup. It doesn't matter what consistency you want, since you may have it either as a side dish or an appetizer.
- Eggplant Caviar
Eggplant caviar is another name for this delectable ikra spread that you may hear sometimes. Due to the prevalence of eggplant in Slavic cuisine, this dish is sometimes humorously referred to as "poor man's caviar." It is very well-liked in many Slavic nations. When I found out that eggplant was not a widespread food item in the United States, I felt that information to be really strange. I have no doubt that the consumption of eggplant would skyrocket to new heights if I were capable of producing a large enough quantity of this delectable eggplant caviar and allowing everyone to sample it. Eggplant caviar is a term that is used in French cuisine; nevertheless, the Ukrainian version of this dish is considerably different from the French one. 
While the French prepare it with pureed eggplant, lemon, and other herbs, this version includes eggplant in addition to bell peppers, carrots, onions, and tomato sauce. This recipe for eggplant caviar has a richness and depth of taste, and if I had to compare it to the French version, I may even claim that it is superior.
- Advice for Preparing This Recipe Involving Ikra
Choose eggplants that are at their peak of ripeness. If you have never bought an eggplant before, you should look for one that has a skin that is lustrous and yields just slightly when you push on it. Render the taste of your veggies by roasting them instead of sautéing them. Roasting the vegetables instead of sautéing them renders all of the flavors without the addition of additional oil, which is required when sautéing them. To make it simpler to peel the vegetables required for this ikra dish, once the veggies have been roasted, they should be covered and let sit in a bowl for at least 30 minutes. This will allow the skins to loosen. Cook the ikra until it becomes more opaque and darker in color: After you have mixed all of the ingredients together, continue cooking for another five to seven minutes, or until the veggies darken in color, which brings out the whole spectrum of those scrumptious tastes. You can either leave this vegetable appetizer in chunks or puree it. We enjoy it best with a few larger pieces, but you can put it through a blender or food processor to make it more like a puree. How long will the propagation of Ikra continue? Very seldom do I find myself with any of this delicious Ikra spread still available. In the very unlikely event that I do so, I will put it in a dish that has a cover and keep it in the refrigerator. 
It will remain edible for another four to five days, but I really doubt you will have it for that long! Can you freeze eggplant spread? Because the vegetable has a tendency to become mushy and soggy when frozen on its own, freezing eggplant may be a challenge. However, once it is prepared in a form such as this eggplant spread, the freezer will be able to handle it in a much more satisfactory manner. Put the spread into a container that can be frozen to ensure that it freezes well. First, place the container in the refrigerator so that it may become cold, and then transfer it to the freezer. To defrost it, remove it from the freezer and place it in the refrigerator. Once it has reached room temperature, you may eat it. How to serve ikra? I prefer to keep things simple by spreading this ikra over sliced bread or serving it with pita chips. This spread made with eggplant has tastes that are just out of this world. A delicious complement to it would be fresh bread that has been sliced.
- The Process of Making Ikra
Turn on the heat in the oven. Caramelize the bell peppers and eggplant in a roasting pan. After allowing the roasted vegetables to rest in a basin that is covered, remove and throw away the skin. 
Carrots and onions should be sautéed in oil. To the pan in which the vegetables are being sautéed, add the roasted vegetables. Mix with some tomato sauce. Add the herbs, and then continue to simmer for another five to seven minutes. After it has had time to cool, the ikra may be served with sliced bread or in any other manner that you like. You could eat it directly out of the bowl with a spoon, or you could offer it as a side dish with grilled meats and seafood. Ingredients
- 3 lb eggplants 3 lb = 2 medium size eggplants
- 3 bell peppers in assorted colors
- 6 tbsp oil
- 1 large carrot, grated
- 1 large onion, diced
- 1/2 cup tomato sauce
- 1 tsp salt
- 1/2 tsp black ground pepper
- 2 cloves garlic, pressed (optional)
- 1/4 cup chopped parsley (optional)
Instructions
- With the rack in the center, the oven should be preheated to 450 degrees Fahrenheit. Aluminum foil should be used to line a baking sheet with a rim to make cleaning easier.
- Bake the vegetables to prepare them: On a baking sheet lined with parchment paper, two eggplants and three bell peppers should be arranged and roasted for forty minutes, or until tender. Cook the veggies evenly by rotating them often. After that, add the veggies to a large mixing basin, wrap it in plastic, and let it aside for 30 minutes. This will make the vegetable sweat, which will make it simpler to peel the skin.
- Remove the stems, seeds, and fluids from the peppers and eggplant before peeling them.
- Use a knife to slice the bell pepper and eggplant into tiny pieces.
- To cook carrots and onions:
- Sauté the veggies while they are baking. One big chopped onion and one sizable carrot that has been peeled and shredded The onions should be sautéed in 6 tablespoons of oil over medium heat, turning often, until they are transparent and lightly browned. To completely cook the carrots, lower the heat to low, add the shredded carrots, and stir and sauté for an additional 10 minutes with a lid on the pan. Set aside.
- Along with the onions and carrots, sauté the roasted and sliced veggies. Add 2 cloves of garlic, 1/2 cup of tomato sauce, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper (if using). Ikra should be cooked for 5 to 7 minutes, continually stirring, until it has thickened and darkened in color. It tastes better after being sautéed.
- Add a final 1/4 cup of chopped parsley, if preferred. If necessary, adjust the spice to taste. Before serving, let the dish cool.