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...
My pumpkin and apple supplies don't seem to end any time soon, so I'm still trying out various recipes and cooking numerous dishes using those two autumn ingredients.
Here's a lovely autumn dessert. The idea for the filling is from an Estonian food magazine, but the crumble topping is my old favourite. We ate this with some soft vanilla ice cream, but custard or whipped cream or even crème fraîche would work well, too.
Pumpkin and Apple Crumble
(Kõrvitsa-õunakrõbedik)
2 Tbsp butter
100 ml caster sugar
1 tsp ground cinnamon*
100 ml seedless raisins (I prefer light ones)
500 g pumpkin or butternut squash, cut into small cubes (weight after peeling)
500 g tart apples, cut into sixth or eight (weight after cleaning)
Crumble topping:
100 ml plain flour
200 ml old-fashioned rolled oats
100 ml brown (demerara) sugar
100 g cold butter
* Feel free to use mixed spice (in the UK) or pumpkin pie mix (in the US) instead.
Note that a cup is 240 ml, so 100 ml is just about half a cup minus 1 heaped Tbsp, and 200 ml is about one cup minus 2 heaped Tbsp.
Mix butter, sugar, cinnamon, raisins and cubed apples and pumpkin. Heat, stirring regularly, on a low heat for about 15 minutes, until pumpkin cubes are softened.
Mix flour, oats and brown sugar in a bowl, then add the cold butter and cut with a knife until you've got a rough-textured crumble.
Spread the apple-pumpkin mix into a buttered oven-proof dish, sprinkle with crumble topping.
Bake in a pre-heated 200 C/400 F oven for about 30 minutes, until the crumble topping is golden brown and crispy.
Cool a little, then serve with your favourite crumble accompaniment (ice cream, whipped cream, custard, crème fraîche).
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