Someone was looking for a "soft aubergine/eggplant spread with tomatoes" and I knew exactly what they were talking about. There's a dish in Russia, our Eastern neighbour, which is called IKRA or fake caviar. I got this recipe from Russian friend Galina back in Edinburgh sometimes around 2000. Still makes a regular appearance in our kitchen. It's lovely on a slice of toast, or as a condiment or spread on a mezze-table. Russian aubergine spread IKRA 1 large aubergine/eggplant 1 large onion 2 garlic cloves 2 tomatoes 1 Tbsp olive oil or vegetable oil 2 Tbsp white wine vinegar or lemon juice salt and freshly ground black pepper fresh parsley or dill Prick the aubergine with a fork here and there, then place into a preheated 200C/400F oven and bake for about 60 minutes, until fully cooked and slightly charred on the outside. Flip over once or twice during baking. Remove from the oven, let it cool. Then cul half lengthwise and scoop out the flesh. Place into a cutting b...
I am so cheating here. There's no recipe as such, and it's not even a proper bruschetta (or is it, Susan?). But I didn't know what else to call it - a grilled cheese and garlic and beetroot bread is a bit clumsy.
But the 'recipe' is from our friend Kristel, who claims not to be a great cook. I don't know about that - I've had some pretty brilliant salmon at her place, and now this grilled sandwich. She's on a mission to fight winter fatigue with plenty of beetroot and garlic, and this is her favourite snack at the moment. She shared the recipe on the discussion board of my Estonian site last week, and three other readers immediately made this and praised it. So although I said recently that I won't bother you with my latest beetroot recipes just now, I thought it'd be unfair to keep this from you.
Thank you, Kristel!
A Cheesy-Garlicky Beetroot Bruschetta
(Grillitud peedi-küüslauguleib)
sliced white or dark bread
cream cheese
garlic, peeled and sliced
cooked beetroot, coarsley grated
cheese, coarsely grated
Spread the cream cheese on the bread slice, cover with garlic slices. Top with grated beetroot and grated cheese.
Place under a hot grill for 7-8 minutes, until the sandwich is warm and cheese begins to melt.
Enjoy!
But the 'recipe' is from our friend Kristel, who claims not to be a great cook. I don't know about that - I've had some pretty brilliant salmon at her place, and now this grilled sandwich. She's on a mission to fight winter fatigue with plenty of beetroot and garlic, and this is her favourite snack at the moment. She shared the recipe on the discussion board of my Estonian site last week, and three other readers immediately made this and praised it. So although I said recently that I won't bother you with my latest beetroot recipes just now, I thought it'd be unfair to keep this from you.
Thank you, Kristel!
A Cheesy-Garlicky Beetroot Bruschetta
(Grillitud peedi-küüslauguleib)
sliced white or dark bread
cream cheese
garlic, peeled and sliced
cooked beetroot, coarsley grated
cheese, coarsely grated
Spread the cream cheese on the bread slice, cover with garlic slices. Top with grated beetroot and grated cheese.
Place under a hot grill for 7-8 minutes, until the sandwich is warm and cheese begins to melt.
Enjoy!
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