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.

Ikra (tangy Tomato And Eggplant Stew)

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

  1. 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.
  2. In the same pot, add the chopped onion and minced garlic. Cook until the onion is soft and translucent.
  3. Add the diced tomatoes, ground cumin, paprika, salt, and pepper to the pot. Cook for 10 minutes, stirring occasionally.
  4. Return the cooked eggplants to the pot and stir to combine all the ingredients. Cook for an additional 10 minutes.
  5. 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