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 love caraway seeds, that's not a secret. There have been roasted beets with caraway seeds, shaken cucumber salad with caraway seeds, creamy beetroot soup with horseradish and caraway seeds, caraway-infused sauerkraut braised in beer, easy cheese crisps with caraway seeds - to name just a few. And one of my old favourites that has recently enjoyed a comeback, is a 'recipe' for oven-baked chips with caraway seeds.
So here's what you need to do.
Take your favourite roasting potato (I use a variety, Laura, which has a thin pink skin and dark yellow flesh - Estonians like their potatoes to be yellow, not white inside), scrub very clean and cut lengthwise into wedges (four is plenty). Place into an oven tray, preferably large enough to snugly fit the potatoes in one layer. Drizzle generously with oil (and give them a good stir, so they'd be covered with oil), season with sea salt and caraway seeds.
Bake for 35-45 minutes (the timing really depends on the size and variety of your chosen potato) at 200 C/400 F, until the potato wedges are soft inside and crisp & brown outside and a lovely smell of caraway seeds has filled your kitchen. Sprinkle with some extra sea salt, if necessary.
Serve as a side dish with some meat, or simply dip them into some nice sour cream. Mmmmmm....
Ahjukartulid köömnetega
Commentaires
Enregistrer un commentaire