Eggplant Ikra

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 81.9
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 7.7 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 3.9 g
  • Protein: 1.9 g

View full nutritional breakdown of Eggplant Ikra calories by ingredient
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Number of Servings: 4


    1 eggplant
    1 medium onion, chopped
    1 medium tomato, chopped
    2 cloves garlic, minced
    1 tablespoon olive oil
    2 tablespoons red wine vinegar
    fresh ground pepper
    parsley, for garnish


Preheat oven to 375°F.

Pierce the eggplant in several places with a knife and bake on a baking sheet until soft, approximately 50 minutes, turning midway through. Remove from the oven and cool.

Cut the eggplant lengthwise in half. Scoop out the pulp and finely chop. In a large bowl combine the pulp with the onion, tomato, garlic, oil and vinegar. Mix thoroughly and season with salt and pepper. Cover and refrigerate for several hours. Place in a serving dish and garnish with parsley.

Number of Servings: 4

Recipe submitted by SparkPeople user CHINDASAN.

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