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+ servings

Chunky Eggplant Vegetable Spread (Ikra)

Eggplant, peppers, carrots, tomatoes and onions sauteed together to a smooth and rich spread.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Valentina


  • 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!