This Ikra recipe makes a huge batch of eggplant caviar, enough to serve at a party! My Babushka LOVED to entertain and so she loved serving her Ikra at a party! You can adjust the recipe as needed, that's why I give you the vegetable amounts in pounds, so you can make this recipe with 1.5 lbs of eggplant if you need to halve it and adjust other ingredients to match.
3 whole Eggplants, washed & dried (About 3 lbs.)
3 large sweet peppers, washed & dried
1 large sweet onion, diced (about 1/2 lb.)
1 whole 5 oz. package of Dill weed, de-stemmed & chopped
2-3 Tbsp Extra Virgin Olive Oil, divided
4-5 cloves of garlic, pressed
3/4 tsp sea salt
1/2 tsp ground black pepper
3 Tbsp concentrated tomato paste
1 Tbsp Apple Cider Vinegar and/or Lemon Juice
1/4 cup to 1/2 cup Ketchup (Babushka's "secret" ingredient =)
You can enjoy the Ikra up to 14 days in a refrigerated glass jar. I have frozen Ikra in the past, but I would suggest enjoying it within about 6 months. Defrost in a refrigerator over-night. Once it's defrosted, you might want to adjust some of the finalizing spices just a tad.
Keywords: ikra, eggplant caviar, vegetarian spread, vegan spread, gluten free spread
Find it online: https://wholemadeliving.com/ikra-my-babushkas-eggplant-caviar/