Ikra eggplant recipe methods, ikra ingredients. How to make eggplant ikra, recipe, video on how to prepare ikra. Easy ikra instructions video, ikra recipe guide.
Ikra recipe step by step instructions, list of ikra ingredients, easy directions, all from GlobalChefService.com
Ikra recipe methods, ikra ingredients and pictures. How to make ikra, various ikra recipes, video on how to prepare ikra eggplant. Basic ikra instructions video
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Have you ever tried the ikra? If yes, you know how delicious and tasty it is. But what if you don't know how to prepare it? Here is a simple recipe for you.
I love this recipe and my husband is wholeheartedly addicted to it. I've been making it for him for years and he has no idea that in Russia we use a different name for it: ikra . Now, ikra is pretty popular in Eastern Europe and in the Russian diaspora, and I think it's a shame that not everyone knows this delicious and very simple recipe.
Ikra, or Russian eggplant spread, is a delicacy of classic Russian cuisine. When you taste it, you'll understand why. It's silky texture melts in your mouth. The taste is so unique, you'll have to try it for yourself. This blog will show you how to make this delicacy at home. You'll get the recipe along with pictures to help you along the way.
Learn how to prepare Ikra. The following writings contains important information on how to make Ikra.
Ikra is an eggplant spread that originates in Russia. Ikra is made of roasted eggplant, sunflower oil, garlic, lemon, and salt. Ikra is similar to baba ganoush, but the taste is stronger and smokier, and it's made with very little oil. Ikra makes a great appetizer, sandwich spread, or condiment on top of soups.
Ikra spread is a spread or a dip that is made from eggplants. The spread is popular in Belarus, Russia, and other Slavic nations. The spread can be eaten with crackers or bread. This blog post will look at the ingredients and the different steps in making this spread.
Ikra is basically a cooked-down stew of eggplant. I usually cook down the eggplant in oven but here I cooked it in a slow-cooker, which is the easiest way to cook it. You can cook it in a regular pan or pot but slow-cookers are very handy in the summer when you don't want to turn on the oven.
Ikra eggplant is a dish made using eggplant, tahini sauce, garlic, lemon juice, olive oil, salt, onion, parsley, and cilantro/coriander.
Ikra is one of the classic dishes that you can find in handful of restaurants. This dish is very easy to make and takes no time at all! It's great to serve with rice or as an appetizer.
Ikra are the most delicious food you are ever going to taste. It is a dish with a long history and it is most prized by the people of Yemen. So, if you are wondering how to make ikra, you are in luck with this recipe!
Here you have simple and straightforward instructions, directions on how to prepare Ikra. Also, ikra ingredients list and tips is also covered.
Recipe: Ikra Eggplant Recipe
Cuisine: Russian, Armenian
Author: Chef Service
Average rating: 4.2 of 5.0 from 405 reviews
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About: Ikra eggplant recipe guide. Ikra is a Eastern European dip or salad that is used very often as an appetiser or as a side. Learn how to make your authentic food, ikra.
Ikra Ingredients List
Russian ikra eggplant spread is a delicious dish that will make the whole family happy. It is easy to make, requires only a few ingredients, and can be served on its own or on various dishes.
Here you have all the ingredients for making Ikra. Directions and how to prepare ikra follows after.
- 3 pounds eggplant
- Olive oil
- 1 cup flour
- 1 cup grated parmigiano-reggiano
- Salt, to taste
- 1/2 pound buffalo-milk mozzarella
- 2 28 ounces cans of San Marzano (any brand is fine) canned whole peeled tomatoes (add another can if you want extra sauce left over)
- 3 cloves garlic, thinly sliced
- Olive oil
Choose the large variety. Make sure they are firm and smooth. Also, choose male eggplants. They have fewer seeds and have a rounder, smoother bottom.
Ikra recipe step by step
Ikra preparations! Here you have all the step by step information on preparation of ikra. Directions and how to prepare ikra recipe below.
Below is a recipe for the most delicious ikra. The recipe is very simple and you can prepare it in no time. Watch the video for a step-by-step preparation. This video will guide you to a delicious meal.
- Peel the eggplant and cut it into 1/4-inch slices lengthwise.
- Salt each layer before placing it in a colander, overlapping and salting as you go. Each slice should be salted individually. Place a plate on top of the colander and weight it down with a heavy pan or a tea kettle filled with water when you've finished filling it.
- Allow the eggplant to sweat for at least 30 minutes.
- Make the sauce while the eggplant sweats.
- Heat the olive oil in the bottom of a sauce pan over medium high heat.
- Add the sliced garlic and sauté until it begins to sizzle (do not brown the garlic). Add the whole canned tomatoes, as well as their juice and salt.
- Using a potato masher or two knives chopping crossways, stir and finely chop the ingredients.
- Reduce the heat to low and continue to cook until the liquid has nearly completely evaporated.
- Remove the eggplant slices from the colander and pat them dry well.
- Preheat the oven to 450 degrees Fahrenheit. Using olive oil, coat the bottom of a baking sheet or two.
- Using flour, dredge the eggplant slices and shake off any excess. Drizzle olive oil over each slice and place on baking pans. Bake until one side is golden brown (approximately 15 minutes), then flip and brown the other side.
- Continue until all of the eggplant has been cooked.
- Spread a thin layer of sauce on the bottom of a 7x11 baking dish and stack the eggplant until it completely covers the bottom (it's like a puzzle!).
- Grated parmigiano-reggiano cheese should be generously sprinkled on top. After that, add another layer of sauce and the eggplant. Continue layering until you're approximately two layers from the top, then top with a single layer of sliced mozzarella. Finish with a few more eggplant, sauce, and parmesan layers. Finish with a sprinkling of parmesan cheese on top.
- Preheat the oven to 400 degrees Fahrenheit and bake in the upper third of the oven. After 20 minutes in the oven, take a look at it. It's possible that when it bakes, it'll release more liquid. If this is the case, squish the eggplant and squeeze out any extra liquid. Cook for an additional 15 minutes. Allow to sit for 15 to 20 minutes before serving.
With barely a hint of oil, we bake slabs of flour-dusted eggplant in the oven. They're as stiff as cards when they're done. And the tomatoes are cooked until they are pulpy in the pan.
When the two meet in a baking dish, the eggplant absorbs some of the tomato juices while maintaining its own flavor profile, resulting in different layers. The mozzarella can then be added as a middle layer, resulting in warm melted cheese directly in the dish's belly. Fresh mozzarella, which is creamy and somewhat sweet, is ideal.
Ikra eggplant servings
This ikra eggplant dish is incredibly simple to prepare and packed with flavor. I enjoy using eggplant ikra in a variety of cuisines, and this is just one of them. This variation of ikra is a little more tomato-y and'red' in flavor! There is spice in it, but you may lessen it or leave it altogether completely if you wish.
Ikra is a dip or salad from Eastern Europe that is frequently served as an appetizer or as a side dish to other entrees. Slowly, I began to use it into my cooking so frequently that this meal combination became one of our favorites. We adore ikra, so it's almost constantly in my refrigerator!
Ikra can be served with rice, pasta (spaghetti or rigatoni), or both.
Ikra food images
Video on How to make Ikra
Watch the video know-how of Ikra. Have a audio-visual clue and in depth explanations on how to make ikra. Below is the video on how to prepare ikra.
Learn how to make ikra eggplant. Ikra is a Eastern European dip or salad that is used very often as an appetiser or as a side. This is a video on how to prepare fantastic eggplant ikra.
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How to make Ikra, endnote
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