Ikra (tangy Tomato And Eggplant Stew)
Ikra is a traditional Uzbek dish that is a tangy tomato and eggplant stew, packed with flavor and perfect for serving with bread or rice.
Ingredients
- 2 large eggplants, diced
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 4 tomatoes, diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced eggplants and cook until they are soft and golden brown. Remove from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Cook until the onion is soft and translucent.
- Add the diced tomatoes, ground cumin, paprika, salt, and pepper to the pot. Cook for 10 minutes, stirring occasionally.
- Return the cooked eggplants to the pot and stir to combine all the ingredients. Cook for an additional 10 minutes.
- Remove from heat and garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 7g
Supplies
Large pot Cutting board Knife Wooden spoon
Tools
Stovetop
Serving suggestions
Serve the Ikra with crusty bread or steamed rice for a complete meal.
Tips & tricks
For a spicier version, add a chopped chili pepper when cooking the onions and garlic.
Cost
$10