Ikra, or poor man's caviar, is the Middle Eastern eggplant spread that deserves far more attention than it gets: roasted eggplant and broiled tomatoes, peppers, and onion blended into a smoky, silky relish. Sweet tomato and gentle serrano heat play against the charred eggplant, while lemon and olive oil keep the whole thing bright. Three hours in the fridge and the flavors settle into something you'll eat by the spoonful.
SERVES 12
When most of us think of a Middle Eastern eggplant appetizer, baba ghanoush comes to mind. Although it’s a fantastic dip, my favorite Middle Eastern eggplant dish is the lesser-known ikra. The recipe for ikra varies from household to household, and even within a household! My dad grills the vegetables for this dish, while my mom broils them. I am a novice on the barbecue, so I usually prepare this my mom’s way. I love the smoky flavors complemented by subtle sweetness from the tomatoes. Traditionally ikra is served with pita bread, but I often eat it by itself or with sliced cucumbers.
INGREDIENTS
3 medium eggplants
1 green bell pepper
1–2 serrano peppers
6 tomatoes, deep red and flavorful
½ medium onion
5 cloves garlic
2 tbsp/30 ml extra-virgin olive oil
2 tbsp/30 ml fresh lemon juice
1 tsp/5 g sea salt
½ tsp pepper
COOKING INSTRUCTIONS
Preheat oven to 350°F/177°C. Pierce each eggplant in several places with a fork and place on a baking sheet. Roast in the oven until soft (about 1 hour), turning over once. Allow eggplant to cool. Once cooled cut it in half lengthwise. Scoop out the flesh and place it in a medium-sized bowl. Discard the peel. Change oven setting to broil. Place peppers, tomatoes and onion under the broiler for 20 minutes, turning once halfway through. Allow to cool. Peel the skin from the tomatoes and peppers. In a food processor mix eggplant, tomatoes, peppers, onion and garlic. Transfer to a medium-sized bowl. Add olive oil, lemon juice, salt and pepper. Adjust salt and pepper to taste. Refrigerate for 3 hours to allow spread to cool and flavors to meld.
Pro Tips
- Don't skip the broiler step — the charred skins on the tomatoes, peppers, and onion are where ikra's signature smokiness comes from.
- Peel the tomatoes and peppers after broiling while they're just cool enough to handle; the skins slip off easily and blend into unpleasant threads.
- Pulse the vegetables in the food processor rather than puréeing — ikra should have body and texture, not be baby food.
- The three-hour chill is real: ikra tastes flat right after mixing and transforms once the flavors meld in the fridge.
- Use deeply red, flavorful tomatoes — six mediocre ones make a watery spread no amount of roasting can save.
Frequently Asked Questions
How long does ikra keep?
Refrigerated in an airtight container it lasts up to five days, and the flavor keeps improving for the first two. Stir before serving, as a little liquid rises to the top.
What's the difference between ikra and baba ghanoush?
Baba ghanoush is eggplant and tahini, rich and creamy; ikra is a tomato-and-pepper eggplant spread that's looser, smokier, and sweeter with no sesame at all.
Can I make it less spicy?
Easily — use just one serrano and remove the seeds and ribs. The smoky tomato base carries the dish even with barely any heat.
What should I serve with ikra?
Traditionally pita, but it's excellent spooned alongside sliced cucumbers and crunchy vegetables, or as a topping for grilled meats and eggs.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Preheat oven to 350°F/177°C. Pierce each eggplant in several places with a fork and place on a baking sheet.
- Roast in the oven until soft (about 1 hour), turning over once. Allow eggplant to cool.
- Once cooled cut it in half lengthwise. Scoop out the flesh and place it in a medium-sized bowl.
- Discard the peel. Change oven setting to broil.
- Place peppers, tomatoes and onion under the broiler for 20 minutes, turning once halfway through. Allow to cool.
- Peel the skin from the tomatoes and peppers.
- In a food processor mix eggplant, tomatoes, peppers, onion and garlic.
- Transfer to a medium-sized bowl.
- Add olive oil, lemon juice, salt and pepper.
- Adjust salt and pepper to taste.
- Refrigerate for 3 hours to allow spread to cool and flavors to meld.
