Chunky Eggplant Vegetable Spread (Ikra)

I love this braised 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.

 chunky eggplant vegetable 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?:)..).

Another tasty spread that I recommend is the zucchini spread(ikra).

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If you don’t like how chunky the vegetables are just GRATE all of the vegetable (minus the pepper and onion).

Ingredients:

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

2 garlic cloves, minced

¼ tsp pepper

¼ tsp sugar

¾ tsp salt

Remove skin from eggplant and cube into small pieces. Lightly salt, mix and let sit about 5 minutes (this will take some of the bitterness out of the eggplant). In a large pan, heat 2 Tbsp oil on medium/hot heat. Once the 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 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, lift pan and let any excess oil drain, discard of oil.

Remove skin from tomatoes. Chop tomatoes.

chopping ingredients and saute

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!

chunky eggplant vegetable spread

5 from 4 votes
chunky eggplant vegetable spread
Chunky Eggplant Vegetable Spread
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Eggplant, peppers, carrots, tomatoes and onions sauteed together to a smooth and rich spread.

Servings: 4 -6 servings, as spread
Author: Valentina's Corner
Ingredients
  • 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
Instructions
  1. 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.
  2. Grate one carrot and cube or thinly slice the second one. Finely chop onion. Cube pepper.
  3. 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.

  4. 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.
  5. Remove skin from tomatoes. Chop tomatoes.
  6. 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!
chunky eggplant vegetable spread

Valentina's Corner

Show 27 Comments
  • Lena L 10/12/2018, 11:45 pm

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

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

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

  • Oksana 03/24/2018, 11:50 am

    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

      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

    Valyachka
    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

      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

    Hi! I didn’t realize you responded to my comment! I believe this is the recipe for the bread
    http://allrecipes.com/recipe/7034/russian-black-bread/
    Enjoy!

    • admin 01/12/2017, 11:14 pm

      sounds wonderful, thank you for sharing. 🙂

  • Marina 10/10/2016, 9:45 pm

    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

      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

    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

      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
      Tart
      Zucchini Bars – these are out of this world good!!!!!

  • Julie 05/04/2015, 7:45 pm

    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

      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

    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

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

  • Marina 04/21/2015, 1:28 am

    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

      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

        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

    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

      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 https://valentinascorner.com/borscht/ 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 https://valentinascorner.com/creamy-chicken-and-potato-soup/ and though none of them like broccoli, they love my Broccoli Soup so we have it very frequent https://valentinascorner.com/broccoli-soup/. 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

        Have you tried canning this ikra?

      • admin 08/31/2015, 6:41 pm

        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

    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

      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

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

    • admin 04/20/2015, 4:39 pm

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

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