Ukrainian Aubergine Ikra (Baked Aubergine Spread)
A smoky, spoonable spread of baked aubergine, sweet peppers, tomato and garlic, lovely on rye bread or with crudites.
- Time1 hr 30
- LevelEasy
- Costabout £0.55 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 151kcal
- 16.1gcarbs
- 9.4gof which sugars
- 7.8gfat
- 2.2gsaturates
- 5.6gprotein
- 6.6gfibre
- 0.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Prick the aubergines all over with a fork and put them on a tray with the whole peppers.
- 2
Roast for 45 minutes, turning once, until the skins are blackened and the aubergines have collapsed. Cover loosely with foil and leave for 15 minutes.
45 min - 3
Meanwhile, heat the oil in a frying pan. Cook the onions for 8 minutes until soft and golden, then add the tomatoes and cook for 10 minutes until thick and jammy.
18 min - 4
Peel the aubergines and peppers, removing the pepper seeds. Drain the aubergine flesh in a sieve for 5 minutes to get rid of the bitter juice.
- 5
Chop the aubergine and peppers finely with a knife. Stir into the onion and tomato with the garlic, vinegar, salt and pepper and cook gently for 5 minutes.
5 min - 6
Cool completely, stir in the parsley, and chill. Serve at room temperature.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
