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...
Have you had pumpkin jam before? You should, believe me. When I had a huge pumpkin to dissect and prepare few weeks ago, then pumpkin jam was one of the items on my to-try-list. And as we've already eaten most of the jam I made, I'm going to make some more tomorrow.
The jam has a beautiful bright yellow colour, and lovely ginger kick. We love it. We had this on pancakes this morning, but it's also great spread of a slice of toast, or served as a condiment with some grilled meat (especially if you go heavy-handed with ginger).
Ginger and Pumpkin Jam
(Ingveri-kõrvitsamarmelaad)
1 kg chopped up pumpkin flesh
50 to 70 g peeled and grated fresh ginger
1 lemon
200 ml (a scant cup) of water
500 g jam sugar (with added pectin)
Wash the lemon, pat dry and grate the zest. Remove the white pith and discard. Cut the lemon flesh into smaller pieces.
Place pumpkin, water, lemon flesh and grated ginger into a heavy-bottomed saucepan and cook on a low heat, covered, until the pumpkin flesh is softened. Remove the lid for the last 5 to 10 minutes, so the extra moisture could evaporate.
Smash the pumpkin flesh with a wooden spoon until broken (or press through a fine sieve, if you want a very smooth jam).
Add the jam sugar and grated lemon zest, and cook for another 10 minutes.
Spoon the hot jam into sterilised jars and close immediately.
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