Eggplant Spread (Baklazhannaia Ikra) Recipe
This Eggplant Spread, known as Baklazhannaia Ikra, is a flavorful and hearty vegetable spread popular in Eastern European cuisine. It’s a delicious blend of eggplant, bell peppers, carrots, onions, and tomatoes, simmered to perfection. Enjoy it as a spread or dip with your favorite bread or crackers.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: About 4 cups 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Eastern European
- Diet: Vegetarian
Ingredients
Scale
Eggplant:
- 2 lbs eggplant, peeled and diced
Vegetable Mixture:
- 2 bell peppers, diced
- 2–3 medium carrots, grated
- 1 medium onion, finely diced
Additional Ingredients:
- 3 medium tomatoes, diced
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- Canola oil or extra light olive oil for sautéing
Instructions
- Cook the Eggplant: Heat oil in a large non-stick pan, add eggplant, sauté until soft.
- Prepare the Vegetable Mixture: Sauté bell pepper, carrots, and onion until golden.
- Combine Ingredients: Mix vegetable mixture with eggplant.
- Add Tomatoes and Simmer: Add tomatoes, season, simmer for an hour.
- Serve: Let cool slightly and serve with bread or as a dip.
Notes
- You can adjust the seasoning to suit your taste preferences.
- This spread can be stored in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 9g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Eggplant Spread, Baklazhannaia Ikra, Vegetable Spread, Eastern European Recipe
