Eggplant Ikra

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!