Smoky Eggplant Ikra Spread for Rye Toast

Quick Recipe Version (TL;DR)

• Yield: 6 appetizer servings (about 2 1/2 cups)
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 45 minutes

Quick Ingredients

• 2 medium eggplants (2–2.5 lb / 900–1,100 g)
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 medium tomatoes, peeled and chopped (or 1 cup/240 g crushed canned tomatoes)
• Sunflower oil, 6 tbsp (90 ml), divided
• Red wine vinegar, 1 tbsp (15 ml)
• Kosher salt, 1 1/4 tsp; sugar, 1/2 tsp; black pepper, 1/2 tsp
• Optional: 1/4 tsp smoked or sweet paprika
• To serve: 8 slices rye bread; 1 tbsp sunflower oil; 1/4 cup chopped fresh dill

Do This

• 1. Roast eggplants at 475°F (245°C) on a foil-lined sheet, turning every 10 minutes until collapsed and charred, 35–40 minutes.
• 2. Cover to steam 10 minutes, peel, then drain flesh in a sieve 10–15 minutes; chop finely.
• 3. Sauté onion in 4 tbsp sunflower oil over medium heat until pale golden, 8–10 minutes; add garlic 30 seconds.
• 4. Stir in tomatoes, salt, sugar, and paprika (optional); cook until jammy, 5–7 minutes.
• 5. Add chopped eggplant and black pepper; simmer gently, 7–8 minutes.
• 6. Off heat, stir in 2 tbsp sunflower oil and red wine vinegar; adjust salt to taste.
• 7. Cool 30 minutes. Spoon onto toasted rye, drizzle a little oil, and shower with dill.

---

Why You’ll Love This Recipe

• Smoky, silky, and deeply savory—classic Eastern European comfort in a spreadable form.
• Simple pantry-friendly ingredients with a restaurant-quality finish.
• Sunflower oil adds authentic flavor and a glossy, luxurious texture.
• Make-ahead friendly—tastes even better the next day.

Grocery List

• Produce: Eggplants, yellow onion, garlic, tomatoes (or canned crushed), fresh dill
• Dairy: None
• Pantry: Sunflower oil, rye bread, kosher salt, black pepper, sugar, red wine vinegar, smoked or sweet paprika (optional)

Full Ingredients

For the Baklazhannaya Ikra

• 2 medium globe eggplants (2–2.5 lb / 900–1,100 g)
• 1 large yellow onion (about 8 oz / 225 g), finely diced
• 3 garlic cloves (about 12 g), minced
• 2 medium ripe tomatoes (about 12 oz / 340 g), peeled and finely chopped; or 1 cup (240 g) crushed canned tomatoes
• Sunflower oil, 6 tbsp (90 ml), divided (4 tbsp for sautéing + 2 tbsp to finish)
• Red wine vinegar, 1 tbsp (15 ml)
• Kosher salt, 1 1/4 tsp (7 g), plus more to taste
• Granulated sugar, 1/2 tsp (2 g)
• Freshly ground black pepper, 1/2 tsp (1 g)
• Optional: Smoked or sweet paprika, 1/4 tsp

To Serve

• 8 slices dense rye bread
• Sunflower oil, 1 tbsp (15 ml), for brushing toast, plus more for drizzling (optional)
• Fresh dill, 1/4 cup (about 8 g) chopped, plus extra sprigs for garnish

Optional Add-Ins (choose any)

• 1 roasted red pepper, peeled and finely diced
• Walnuts, 1/3 cup (35 g), toasted and finely chopped
• Tomato paste, 1 tsp, for a deeper red hue

Step-by-Step Instructions

Step 1: Char the eggplants

Preheat the oven to 475°F (245°C). Line a rimmed baking sheet with foil for easy cleanup. Prick the eggplants several times with a fork and place them on the sheet. Roast, turning every 10 minutes, until the skins are blistered and the eggplants are fully collapsed and very tender, 35–40 minutes.

Step 2: Steam and peel

Transfer the hot eggplants to a bowl and cover tightly with foil or a lid to steam for 10 minutes. This loosens the skins. Uncover, split the eggplants lengthwise, and scrape the smoky flesh into a sieve set over a bowl. Discard the tough skins and any large pockets of seeds.

Step 3: Drain and chop

Let the eggplant flesh drain 10–15 minutes to shed excess moisture (you want a thick, spreadable consistency). Finely chop the drained flesh until it looks almost spreadable but still has a little texture. Set aside.

Step 4: Sauté the aromatics

In a wide skillet, heat 4 tbsp (60 ml) sunflower oil over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion turns pale golden and sweet, 8–10 minutes. Stir in the minced garlic and cook just until fragrant, 30–45 seconds.

Step 5: Build the tomato base

Add the chopped tomatoes (or crushed canned), 1/2 tsp sugar, 3/4 tsp of the salt, and the paprika if using. Cook, stirring, until the tomatoes reduce to a jammy sauce with little visible liquid, 5–7 minutes.

Step 6: Combine and simmer

Stir the chopped eggplant into the skillet along with the black pepper. Reduce the heat to medium-low and simmer gently, stirring now and then, until everything is unified and thick enough to hold a soft mound on a spoon, 7–8 minutes. Off the heat, stir in the remaining 2 tbsp (30 ml) sunflower oil and the red wine vinegar. Taste and add more salt if needed.

Step 7: Cool, toast, and serve

Let the spread cool to room temperature, about 30 minutes; it will thicken and the flavors will deepen. Meanwhile, toast the rye bread slices (brush lightly with 1 tbsp sunflower oil before toasting, if desired). Spoon the ikra onto the toasts, drizzle with a little extra sunflower oil, and scatter generously with chopped dill. Serve slightly cool or at room temperature.

Pro Tips

• For bigger smokiness, char the eggplants directly over a gas flame or on a hot grill, turning often for 12–15 minutes, then finish in the oven if needed.
• Draining matters. A 10–15 minute drain prevents a watery spread. Press gently with a spoon to speed it up.
• Don’t over-puree. Texture is key—finely chop by hand or pulse a food processor 2–3 times max.
• Balance the flavors. A pinch of sugar plus a splash of vinegar makes the tomato base round and bright.
• Finish with oil off heat. Stirring in sunflower oil at the end gives a silky sheen and classic flavor.

Variations

• Walnut and Pepper: Fold in 1 roasted red pepper (diced) and 1/3 cup finely chopped toasted walnuts for a Georgian-inspired twist.
• Spicy Odessa-Style: Add 1/4–1/2 tsp red pepper flakes and reserve 1 minced garlic clove to stir in at the end for a fresh garlicky kick.
• Tomato-Forward: Stir 1 tsp tomato paste into the onions before adding tomatoes for deeper color and sweetness.

Storage & Make-Ahead

Refrigerate in an airtight container up to 1 week. For best quality, smooth the surface and cover with a thin layer of sunflower oil before sealing. Freeze up to 2–3 months; thaw overnight in the fridge and stir in a squeeze of vinegar to refresh. The spread tastes even better after 12–24 hours as the flavors meld. Bring to cool room temperature before serving.

Nutrition (per serving)

Approximate for 1/6 of the batch, without toast: 170 calories; 14 g fat (1.5 g saturated); 10 g carbohydrates; 4 g fiber; 6 g sugars; 2 g protein; 320 mg sodium.