Eggplant Ikra Recipe

Every meal needs a few side dishes. One of my favorites comes in the form of Ikra. This dish is made in many different ways but here is one of my favorite preparations of it. I learned how to do this by watching my father for many years and enjoying the fruits of his labor.

Things You Will Need:
Chef’s knife
Large mixing bowl
Baking sheet
Cutting board
Wooden spoon

2 large eggplants
4 roma tomatos
1 small red onion
3 cloves garlic
3 Tbs. olive oil
1 lemon
1-2 green jalapeños (optional)

This dish can be made two ways; on the grill, or in the broiler of your oven. First puncture the eggplants a few times on all sides. Now if you are using a grill make sure the fire is not too high and place the eggplants, tomatoes and one of the jalapeños (optional) on the grill making sure to turn every 5-7 minutes until the eggplants are soft and the tomatoes and jalapeño are charred. If using the broiler place eggplants, tomatoes and one of the jalapeños (optional) on the baking sheet and place into broiler checking and turning every 5 minutes until the eggplants are soft and tomatoes and jalapeño are charred. After the vegetables have cooled, cut the eggplant in half and scoop out everything you can with the spoon and chop finely, peel skin from tomatoes and also chop finely, if you have used a jalapeño peel skin and chop finely as well. Add chopped vegetables to the mixing bowl. Chop onions, garlic and remaining jalapeño finely and add to mixing bowl along with the oil. Mix mix well and squeeze lemon into mixture one half at a time tasting to make sure it doesn’t get too sour. Salt and pepper to taste, cover, and refrigerate for a few hours before serving.

Chef’s Tip:
Adding charred jalapeño will not add too much spice but will provide good flavor. Adding the second fresh jalapeño will make your Ikra more spicy, if you want you can add it in parts and taste to achieve desired  heat level. Also removing the seeds will cut down on the heat.

Recipes, Salad, Side Dish

Facebook comments:


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