Chunky Eggplant Vegetable Spread (Ikra)

I love this Chunky Eggplant Vegetable Spread (or ikra (икра) as we like to call it). The recipe for this chunky spread is loaded with eggplant, carrots, onion, red pepper, herbs and is rather delicious.

Another tasty spread that I recommend is the Zucchini Spread (Ikra).

Chunky eggplant vegetable spread on bread next to a knife and tomatoes.

ikra spread-

I am sure you have all had food you did not like growing up (or your hubby). As you get older some of the food you would have never eaten become rather delicious and you are like how did this happen? My hubby and I both were NOT vegetable lovers and especially something like this. It’s funny because now I always have some spread in the refrigerator and if I see we are running low I make more. We particularly enjoy this for breakfast. Some nights when the kiddos decide they will have a rough night and getting up a half an hour earlier to make breakfast for my hubby is really tough, this spread comes in handy. While my tea is brewing I make an over easy egg, top the egg with some spread, avocado if I have it and breakfast is served in like 5 minutes. We pray together, hubby leaves satisfied and I can get started on my day (or perhaps take another snooze if the munchkins are still sleeping=never happens, they are ALL early risers. Even Saturdays, why would get up at 7 if you could sleep in till say 9?:)..).

Recipe for how to make ikra, eggplant spread. How to cut and prepare eggplant spread.

how to make chunky eggplant spread-

  • Remove the skin from the eggplant. Cube eggplant into small pieces.
  • Lightly salt the zucchini and mix. Let sit for 5 minutes.
  • In a large pan, heat oil. Once hot cook eggplant for about 6 minutes,
  • Grate one carrot and cube the second one.
  • Finely chop the onion. Cube pepper.
  • In a deep pan, heat oil. Once the oil is hot add vegetables.
  • Cook 10 minutes, or until vegetables are soft.
  • Add the eggplants to the rest of the veggies, mix well.
  • Remove skin from tomatoes. Chop tomatoes.
  • Add tomatoes (with juice), ketchup, herbs, garlic, salt, pepper, and sugar. Combine.
  • Cover with lid and let simmer about 5 minutes. Enjoy cold or warm!

Eggplant spread, ikra on toast next to a butter knife, bread and tomatoes.

Try these other great side dish recipes:

Print Recipe
5 from 5 votes

Chunky Eggplant Vegetable Spread (Ikra)

Eggplant, peppers, carrots, tomatoes and onions sauteed together to a smooth and rich spread.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Side Dish
Cuisine: Russian
Keyword: ikra, vegetable spread
Servings: 4 servings
Calories: 246kcal


  • 1 large eggplant
  • 5 Tbsp oil
  • 1 med/large onion
  • 2 carrots
  • 2 med/large tomatoes
  • 1 red pepper
  • 3 Tbsp ketchup
  • 3 Tbsp dill
  • 3 Tbsp parsley
  • ¼ tsp pepper
  • ¼ tsp sugar
  • ¾ tsp salt
  • 2 garlic cloves, minced


  • Remove skin from eggplant and cube into small pieces. Lightly salt, mix and let sit about 5 minutes. In a large pan, heat 2 Tbsp oil on medium/hot heat. Once oil is hot, add eggplant. Cook until soft, about 6 minutes.
  • Grate one carrot and cube or thinly slice the second one. Finely chop onion. Cube pepper.
  • In a deep large pan, on medium/high heat add 3 Tbsp oil. Once the oil is hot add peppers, onions and carrots. Cook 10 minutes, or until vegetables are soft.
  • Add the eggplants to the rest of the veggies, mix well. Move all of the veggies to side of the pan and let any excess oil drain, discard of oil.
  • Remove skin from tomatoes. Chop tomatoes.
  • Add tomatoes (with juice), ketchup, herbs, garlic, salt, pepper and sugar. Mix everything. Cover with lid and let simmer about 5 minutes. Enjoy cold or warm!
Nutrition Facts
Chunky Eggplant Vegetable Spread (Ikra)
Amount Per Serving
Calories 246 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 582mg25%
Potassium 664mg19%
Carbohydrates 20g7%
Fiber 6g25%
Sugar 12g13%
Protein 2g4%
Vitamin A 6895IU138%
Vitamin C 57.8mg70%
Calcium 40mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
chunky eggplant vegetable spread

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Valentina's Corner

Show 31 Comments
  • Ilona 11/05/2019, 3:00 pm Link Reply

    Valentina, thank you so much for this recipe.

    • Valentina's Corner 11/06/2019, 11:10 am Link Reply

      You are so very welcome. Thank you for visiting our online home and for giving our recipe a try. 🙂

  • Julia 01/25/2019, 1:34 am Link Reply

    Thank you for the recipe, it was very delicious. I was wondering how long it can stay in the fridge and if it can be freezed?

    • Valentina's Corner 01/26/2019, 1:30 am Link Reply

      Thanks so much for the awesome feedback on the Eggplant Spread, Julia. 🙂 I’ve never tried freezing the spread so cannot be for sure how it would perform. The recipe will stay in the fridge for a couple of weeks. I’ve never had it last longer than that because we enjoy it so much for breakfast with eggs and avocado so it goes pretty quickly in our home.

  • Lena L 10/12/2018, 11:45 pm Link Reply

    Amazing!! Will be gone before you know it.. thanks for a great recipe!!

    • Valentina's Corner 10/15/2018, 11:57 am Link Reply

      Thanks for the wonderful feedback, Lena!. I so appreciate it. 🙂

  • Oksana 03/24/2018, 11:50 am Link Reply

    I made it for the first time yesterday because eggplant was cheap at the Asian store so I couldn’t pass it 😉 it was gone in 2 days (with our little family) goes well topped on top buckwheat. Yummy recipe! Will be making it again and again! Thanks!

    • admin 03/25/2018, 12:27 am Link Reply

      That’s wonderful, Oksana. Yes, you cannot pass up a good deal on eggplant. I’m glad your family enjoyed the recipe. We especially appreciate the feedback.

  • Tatyana Melnyk 08/01/2017, 11:48 am Link Reply

    Thank u for such a wonderful recipe, this year is my third year in a row I’m canning this delicious ikra, my 7 kids n husband absolutely love this spread. We take it to our family vacations, road trips, fishing trips to lake, etc. anywase Big hug and Thank u for recipe. Has. Come our family favorite 🙂

    • admin 08/01/2017, 2:33 pm Link Reply

      Tanyush, I wish you could see the huge smile on my face from your beautiful comment. So happy when I find a recipe that everyone can enjoy, it’s a winner big time!
      7 kids? How amazing.. Super mom. What a blessing they must be. Wishing you and your hubby lots of love and God’s wisdom to raise your children. <3 We are humbled to have you as part of our online home 🙂

  • Marina 01/12/2017, 10:04 pm Link Reply

    Hi! I didn’t realize you responded to my comment! I believe this is the recipe for the bread

    • admin 01/12/2017, 11:14 pm Link Reply

      sounds wonderful, thank you for sharing. 🙂

  • Marina 10/10/2016, 9:45 pm Link Reply

    Hi! I just wanted to thank you for this recipe bcs it was soo good! I had the spread on some homemade Russian black bread that I made in my bread machine and it was delicious!

    • admin 10/10/2016, 11:44 pm Link Reply

      Oh that sounds wonderful!!. I’m thinking you need to share that Russian black bread recipe. E-mail me??..

  • Christina 09/29/2016, 4:24 pm Link Reply

    Hi Valentina,
    This sounds yummy and I happen to have an excess of eggplants and tomatoes so I’m planning on making this today! I also have some zucchini that I would like to use, do you think I could add it to this ikra? Would that alter the taste too much? And how would I go about doing that if I were to add it?
    Thank you!

    • admin 09/29/2016, 5:36 pm Link Reply

      You definitely can Christina:). You can either double portion and do 1 large eggplant and 2 medium zucchinis, and just double the rest of ingredients, cook it the same way you would the eggplant. It will not change it too much, I often mix zucchini and eggplant. Did you also see my Zucchini Spread? It’s very similar, tastes wonderful (HERE).
      If you are looking to use up Zucchini, these recipes are so amazing with zucchini:
      Parmesan Zucchini and Tomatoes Appetizer
      Zucchini Bars – these are out of this world good!!!!!

  • Julie 05/04/2015, 7:45 pm Link Reply

    Thanks so much for this recipe! I made it today, it turned out great and delicious! I absolutely love your presentation of it!

    • admin 05/05/2015, 9:50 am Link Reply

      Juliechka, Thank you hon. So glad to hear that. This is what I had this morning for breakfast with an egg;)…

  • Natasha (@NatashasKitchen) 04/22/2015, 12:00 am Link Reply

    This recipe sounds very easy, I’m printing it. Vadim loves this stuff, he will probably make it tomorrow :).

    • admin 04/22/2015, 5:26 pm Link Reply

      It really is super easy and yummy!=^)..

  • Marina 04/21/2015, 1:28 am Link Reply

    Believe it or not this was one of most favorite foods as a kid, along with grated cabbage salad and fried eggs. Those three I could never get enough of as a kid. Your ikra looks like something I need on a piece of toasted bread right now 🙂

    • admin 04/21/2015, 4:33 pm Link Reply

      Marinka, Madam, who likes this kind of stuff as a kid?? Hehe, teasing, but that’s pretty remarkable. And cabbage salad? Say what? You surely made your mom’s life easier. =o)….

      • Marina 04/26/2015, 4:30 am Link

        Haha, yeah…)) My dad would buy this stuff canned in a jar and if he found it at a store he would buy a whole bagful (remember how stuff was not available at the stores all the time?) knowing that I loved it so much 🙂

  • jessica 04/20/2015, 8:18 pm Link Reply

    Made this caviar today; was delicious! Thank you Valentina.
    I have a question for you- what kind of soup do you make most often at your house?
    Thank you and God bless you

    • admin 04/21/2015, 5:05 pm Link Reply

      Jessica, Oh that’s wonderful to hear!. Thank you for letting me know.=) I actually was just thinking the other day that I need to post some more soup recipes; we eat soups more than any other food. Simple soups are what we go for. Have you even seasoned your meat for soup? I always have seasoned meat in my fridge for soups (you can check how I season it in my borscht recipe and I do this to chicken thigh or breast, pork with or without the bone. It seriously takes EVERY soup to a whole new level.) My kids’ favorite is the Creamy Chicken and Potato and though none of them like broccoli, they love my Broccoli Soup so we have it very frequent. Will post my go to simple soup recipe as one of my next posts, it’s super easy and the whole family LOVES it. Thanks so much for visiting :)..

      • jessica 08/31/2015, 9:55 am Link

        Have you tried canning this ikra?

      • admin 08/31/2015, 6:41 pm Link

        Jessica. This particular recipe I haven’t, however I do have a really yummy recipe I use that I hope to post if I find the time before canning is over=o)..

  • Tanya 04/20/2015, 3:05 pm Link Reply

    Valechka, I am back! 🙂 I love your recipes. I like to add sauted mushrooms when I make this spread. It just adds nice flavor. One of my elderly friend from Church suggested and I loved it.

    • admin 04/20/2015, 4:41 pm Link Reply

      Tanyush!. You’re so sweet, Thank You for stopping back. 🙂 I absolutely love mushrooms, thanks for the genius idea, never thought of that! Definitely trying that:-)..

  • Svetlana 04/19/2015, 4:13 pm Link Reply

    Looks delicious deffinatey want to try this I really enjoy this spread :)))this caviar is delicious!

    • admin 04/20/2015, 4:39 pm Link Reply

      Svetochka!! Thank you hon!. It’s definitely worth a try!! 🙂 🙂

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