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Episode 8: Eggplant Dip (Ikra)

Eggplant Dip (Ikra)
Recipe type: Appetizer
Serves: 4-6
Prep time: 
Cook time: 
Total time: 
  • 3-4 medium to large purple or yellow eggplant
  • 1 medium Vidalia onion (chopped)
  • 1 heaped tablespoon minced garlic
  • 24oz of strained tomatoes or tomato sauce
  • ¼ cup Olive oil or canola oil
  • Salt (to taste)
  • Pepper (to taste)
  1. Pierce, wrap each individual eggplant in aluminum foil, and bake at 350 degrees until soft to touch (approximately 30 minutes). Then cool and peel. Chop eggplant.
  2. Dice one medium onion. Pour about ¼ cup of olive oil into a large skillet. Heat skillet. Sauté onions until the onion becomes translucent.
  3. Add eggplant and garlic. Sauté eggplant for 5 minutes while braking it down with a wooden spoon or spatula.
  4. Add the strained tomatoes. Add salt and pepper to taste. Cover and simmer on low heat for approximately 15 minutes.
  5. Refrigerate overnight before serving to allow flavors to marry. Serve with bread or crackers as an appetizer. Top off with feta cheese as a savory option.

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Meet the Author

Fr Vlad

Fr. Vlad Zablotskyy is the rector of Saints Peter and Paul Orthodox Church in Buffalo, NY. He enjoys cooking, baking bread and gardening.

1 comment… add one
  • Gail Mar 21, 2017, 11:42 pm

    You two work very well together…I really like eggplant and I will make your dip soon…
    Thank you both-:)

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