• 1 small onion
  • 6-8 small eggplants
  • 2 ribs tender celery
  • 2 medium size carrots


  • 2 tbsp olive oil
  • 2 cloves garlic grated
  • 1 tsp dry oregano
  • 1 tsp dry basil leaves
  • 1 tsp chili powder
  • 1 tsp paprika powder
  • 1/2 cup tomato sauce
  • 2 tbsp tomato paste
  • 1 tsp sugar
  • 1 tsp salt (or to taste)


  1. Chop all the vegetables in small pieces
  2. Heat the oil in a pan and saute the vegetable for 2 minutes
  3. Add grated garlic, all the spices, salt and sugar and saute for additional 2 minutes, constantly stirring
  4. Add tomato sauce and paste and saute for 2-3 minutes
  5. Take the pan off the heat and enjoy Ikra with any dipping bread

Serves: 4

Inspiration source:




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