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...
Here's a broad bean paté I made today. K's mum and auntie came for a short visit to check out the baby girl, and I wanted something savoury to nibble (there was a cake as well, of course). I had boiled 500 grams of broad beans yesterday in order to make Egyptian falafels following a recipe by Claudia Roden, but I decided to 'steal' some of the beans and try out a broad bean paté instead. The result was really lovely. Both K's mum and auntie guessed it was made with chicken livers instead - before wolfing down another thin crisp bread spread with this lovely paté.
PS I used unpeeled dried broad beans and didn't peel them after soaking or boiling either.
Broad Bean Paté
( Põldoapasteet )Makes about a cup
a cup of boiled broad beans, drained thoroughly*
2 Tbsp concentrated tomati paste/tomato purée
2 to 3 garlic cloves, peeled and crushed
3 Tbsp extra-virgin olive oil
1 tsp dried basil
a squeeze of lemon juice
salt and freshly ground black pepper
For garnish:
fresh basil
Blend the first five ingredients in a bowl with a hand-held blender into a smooth paste. Season with lemon juice, salt and pepper.
Garnish with a fresh basil leave and serve.
* To boil dried broad beans/fava beans: soak them in cold water for 12-24 hours, then rinse and drain. Place in a saucepan with fresh cold water and bring to the boil. Reduce heat, then simmer on a low heat until soft, but not mushy (about 40 minutes or longer, depending on the age of the beans etc). Do not add salt until the end, as this may extend the cooking period.
You need about 1/2 cup of dried beans for this amount of broad bean paté.
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