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...
On Sunday this little food blog of mine, NAMI-NAMI, turned three. On June 15, 2005 (while still living in Edinburgh), I wrote my first post, which has led to three more years of food-related posts. Starting this food blog was one of the best decisions I made that year, as it has led to making and meeting many good friends both in 'real life' and on the Internet. Lots of other things have changed during that time. I've moved back home to Estonia. I've started a new life with K. I've started a new job. More importantly, during that time I've become a better cook. I've learned a lot from reading your food blogs, dear readers. I've read zillion cookbooks, taken two professional cookery courses here in Tallinn, done an 10-day internship in a top gourmet restaurant, relaunched my Estonian site. I've got a new camera, and even took a short photography course last year. Life is good..
Thank you all for being such generous readers and a special thank you to K. for putting up with this somewhat obsessive blogging of mine..
Here's what we ate on the morning of Nami-nami's third blogday:
Baked Eggy Brunch Tomatoes
(Küpsetatud tomatid munaga)
Serves 4, can be easily halved, doubled, trebled
Adapted from BBC Good Food (June 2006)
4 large tomatoes
4 medium free-range eggs
butter
salt
freshly ground black pepepr
4 slices of thick rye bread
8 slices of smoked bacon
Heat the oven to 200 Celsius.
Cut a lid off tomatoes and scoop out the seeds, using a small spoon.
Place tomatoes on a baking sheet, season the insides with salt and pepper.
Break an egg into each tomato and top with a small piece of butter. Season again and replace the lid.
Bake in the middle of the pre-heated oven for about 25 minutes, until the eggs are set to a suitable degree (20 minutes, if you prefer your egg runny).
Place the bacon slices ionto the baking sheet for the last 10 minutes, so they could crispen up.
Toast the bread, and smear with butter.
Place two slices of bacon onto each slice of bread and top with a tomato.
Garnish with some fresh herbs and serve. (Note that baked tomato is very hot in the beginning!)
Other relevant posts:
Nami-nami turns ONE
Nami-nami turns TWO
Moving back home
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