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...
Looking for a light, quick and festive starter? Well, try this one :) It's a lovely Italian winter salad (Sicilian in origin, apparently), where fennel provides a lovely and slightly aniseedy crunch, orange provides the necessary sweet note, onion the sharpness and toasted walnuts add textural interest.
Orange and fennel salad
(Apelsini ja apteegitilli salat)
Serves 4
large handful or two of salad leaves (f.ex. lamb's lettuce)
1-2 fennel bulbs, trimmed and thinly sliced
1 red onion, peeled and thinly sliced
6 medium-sized (red blood) oranges, peeled and thinly sliced
sea salt
freshly ground black pepper
extra virgin olive oil
walnut halves, toasted
Peel the oranges (remove as much of the white pith as possible) and cut crosswise into thin slices.
Remove the hard bottom part of the fennel bulbs and discard, cut the fennel into thin slices.
Peel the red onion, cut into thin slices.
Place orange, fennel and onion slices into a large bowl, season with salt and pepper and drizzle with olive oil. Leave to stand for at least 30 minutes or up to a few hours at room temperature, mixing couple of times.
To serve, place some salad leaves (cos or lamb's lettuce) onto a serving plate, top with salad, including any juices.
Garnish with toasted chopped walnuts.
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