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...
Photo by Krista Kõiv, taken a fortnight ago.
It's my birthday, again :) After a few chilly days and frosty mornings, the sun is suddenly really shining and it's lovely and warm outside. K. stayed home late this morning, giving me a chance to enjoy a leisurely breakfast consisting of a cup of coffee and a whole tub of Fage Total Greek yogurt topped with homemade sour cherry jam, while admiring the gorgeous birthday present he gave me. I'm baking a strawberry cake for the party tonight, and then head off for a walk with Nora Adeele, who has doubled her birth weight already (she was 2456 g when born and is now, at 12 weeks, around 5300 g). Our little girl surely has a good appetite :)
Right now, there's nothing to complain about - life's beautiful :)
Normal food postings resume next week.
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