Food Recipes Appetizers Dips & Spreads Ikra (Eggplant Caviar) 5.0 (1) 1 Review Twice-cooked eggplant provides the creamy base to this luscious, smoky condiment from Mini Kabob, a restaurant in Los Angeles. Seasoned with piquant hot pepper paste, fresh cilantro, and onion, it's delicious with lavash or as a dip for the restaurant's popular Mini Kabob Potatoes. By Ovakim and Alvard Martirosyan Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Photo by Julia Stotz / Food Styling by Caroline K. Hwang / Prop Styling by Samantha Margherita Active Time: 1 hr 15 mins Total Time: 2 hrs 30 mins Yield: Makes about 2 1/2 cups Ingredients 2 large red bell peppers (about 1 pound) 1 large eggplant (about 1 pound) ¼ cup canola oil 1 medium-size yellow onion (about 12 ounces), finely chopped (about 2 cups) 1 to 2 tablespoons hot pepper paste (such as Öncü), to taste ¾ cup loosely packed finely chopped fresh cilantro (about 1 bunch) 1 teaspoon kosher salt, plus more to taste ¼ teaspoon black pepper, plus more to taste Directions Preheat grill to high (450°F to 500°F). Place bell peppers and eggplant on oiled grates, and grill, uncovered, turning occasionally, until blackened and charred all over, 15 to 20 minutes for peppers and 25 to 30 minutes for eggplant. Immediately transfer grilled peppers and eggplant to a large heatproof bowl, and cover tightly with plastic wrap. Let stand 15 minutes. Remove and discard skins, stems, and seeds from peppers. Remove and discard peel and stem from eggplant. Process peppers and eggplant in a food processor until mixture forms a thick paste with small discernible pieces of pepper, about 15 seconds. Set aside. Heat oil in a medium saucepan over medium-low. Add onion; cook, stirring occasionally, until very soft but not taking on color, 18 to 20 minutes. Stir in jarred hot pepper paste until well combined, about 1 minute, adding more paste for a spicier dip. Stir in pepper-eggplant mixture. Reduce heat to low; cook, uncovered, stirring often to prevent sticking, until mixture is mostly smooth, very soft, and thickened slightly, 20 to 30 minutes. Remove from heat. Stir in cilantro, salt, and black pepper. Let cool to room temperature, about 1 hour. Season to taste with additional salt and black pepper. Note Find Öncü hot pepper paste at Middle Eastern grocery stores or online at basilgrocery.com. Make Ahead Ikra can be stored in an airtight container in refrigerator up to 3 days; let come to room temperature before serving. Originally appeared: June 2022 Rate It Print