Ikra / Eggplant Caviar
Ikra was always a delicious staple in my house growing up. It is also known as “eggplant caviar” for it’s delicious texture. It can be used as a cold spread or as a sauce on protein or with additional vegetables. The applications are endless!
3 medium eggplants
1 large red or yellow bell pepper
10 grams minced garlic
3 grams fine pink or sea salt
1 gram dried oregano
1.25 grams chili powder
1.5 grams dried parsley
60 grams red wine vinegar
Preheat oven to 350 degrees.
Split the eggplant and pepper lengthwise.
Clean out seeds from pepper.
Bake the eggplant flesh-side down on a baking dish or pan in the oven for 30 minutes.
Add the split pepper, flesh side down, for an additional 15 minutes.
Scoop out soft, eggplant flesh into a food processor or blender and blend with split pepper and remaining ingredients until most chunks are smoothed out.
Per 100 grams
Protein 1 gram
Total Carbs 5.9 grams
Net Carbs 3.2 grams
Fat .2 gram
Ikra / Eggplant Caviar
Ikra was always a delicious staple in my house growing up. It is also known as “eggplant caviar” for it’s delicious texture. It can be used as a cold spread or as a sauce on protein or with additional vegetables. The applications are endless!
Ingredients
3 medium eggplants
1 large red or yellow bell pepper
10 grams minced garlic
3 grams fine pink or sea salt
1 gram dried oregano
1.25 grams chili powder
1.5 grams dried parsley
60 grams red wine vinegar
Instructions
Preheat oven to 350 degrees.
Split Eggplant and pepper lengthwise. Clean out seeds from pepper. Bake the eggplant flesh-side down on a baking dish or pan in the oven 350 degrees for 30 minutes. Add the split pepper, flesh side down, for an additional 15 minutes.
Scoop out soft, eggplant flesh into a food processor or blender and blend with split pepper and remaining ingredients until most chunks are smoothed out.
Notes
Per 100 grams
Protein 1 gram
Total Carbs 5.9 grams
Net Carbs 3.2 grams
Fat .2 gram
Nutrition
- Serving Size: 100 grams
- Fat: .2
- Carbohydrates: 5.9
- Protein: 1
