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Preheat oven to 450F° with the rack in the middle. Line a rimmed baking sheet with foil for easier cleanup.
Bake the vegetables: Place 2 eggplants and 3 bell peppers on the prepared baking sheet and bake for about 40 minutes or until soft. Rotate the vegetables several times to bake through on all sides. Next, remove the vegetables to a large bowl, cover with plastic wrap and allow to sit for about 30 minutes. This will sweat the veggies and allow for the skin to come off easier.Peel the skin off the eggplant and the peppers, discard the stems and seeds and juice. Chop the eggplant and the bell pepper finely with a knife.
Saute onion and carrots: While the vegetables are baking saute the vegetables. Dice 1 large onion and peel and grate 1 large carrot. Preheat a large skillet with 6 tbsp of oil, then sautee the onions over medium heat until slightly golden and translucent, stirring often. Next, lower the heat to low, add the grated carrots and continue to stir and saute, covering with a lid in between to cook the carrots thoroughly, about 10 minutes. Set aside.
Combine and saute: Add the roasted and chopped vegetables to the sauteed carrots and onion. Also add 1/2 cup of tomato sauce, 1 tsp of kosher salt and 1/2 tsp of black ground pepper and 2 cloves of pressed garlic (if using). Stir and cook over medium heat for about 5-7 minutes until the Ikra is thickened and darkened in color. The sauteeing deepens the flavor.
Lastly add 1/4 cup of finely chopped parsley, if using. Stir, taste for seasoning and adjust if needed. Allow to cool and serve.