One of our favorite ways to enjoy the abundance of the garden is eggplant ikra, sometimes called eggplant caviar.
It’s simple, rustic, delicious—and even better the next day.
Ingredients
1 large eggplant
4–5 cloves garlic
1 medium onion, chopped
2 vine tomatoes, peeled and chopped
Red and yellow bell peppers, chopped
¼ cup your best olive oil
Salt and black pepper, to taste
A dash of paprika
A dash of cumin
Fresh parsley, chopped
Directions
Wash and cut the eggplant into small cubes.
Place the eggplant in a skillet with the olive oil, garlic, onion, bell peppers, and tomatoes. Add salt, pepper, paprika, cumin, and any other favorite spices.
Cook over a low flame for approximately 45 minutes, stirring occasionally, until the vegetables become very soft and come together into a smooth, flavorful spread.
Garnish with fresh chopped parsley.
A little tip from the homestead: This dish is even better on the second day, so it’s a wonderful make-ahead recipe. Store it in the refrigerator for up to 5 days.
You can also roast the vegetables ahead of time, cool them, and finish preparing the ikra a day or two later.
How to Serve It
Traditionally, ikra is served chilled as an appetizer alongside other salads and spreads—much like a mezze.
Enjoy it with fresh bread or pita triangles, use it as a dip, or serve it as a side dish. It also makes a simple and satisfying meal with plain rice and a fresh green salad.
Bon appétit!