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...
One of the items served at the Nami-Nami 2009 Easter Brunch were courgette/zucchini rolls stuffed with goat's cheese. The recipe is adapted from a French food magazine that we get by subscription, Régal, and it was K. who made these. However, he's authorised me to blog about making these :)
They're really quick to make, and the unusual stuffing really works.
Zucchini Rolls with Goat's Cheese aka "Makis" au Chèvre
(Suvikõrvitsarullid kitsejuustutäidisega)
Makes about 3 dozens
300 g creamy goat's cheese
4 medium-sized courgettes/zucchinis
6 dried soft figs
50 g hazelnuts, peeled, toasted and coarsely chopped
a large handful of fresh mint leaves
2 Tbsp good-quality fruity extra virgin olive oil
a good pinch of Maldon sea salt flakes
freshly ground black pepper
Wash the courgettes/zucchinis. Take a vegetable peeler* and cut thin long strips of the courgette, first along the lenght of one side, when seeds appear, then another side. Put aside.
Make a filling. Chop figs finely, toast the hazelnuts, cool and chop. Chop the mint leaves.
Mix the goat cheese, figs, hazelnuts, mint and olive oil in a bowl, season with salt and pepper.
Take a strip of zucchini, place a teaspoonful of goat's cheese filling at one end and roll tightly. Repeat.
Place the zucchini rolls alongside each other on a plate.
Will keep for a few hours in a fridge.
TIP: One of my Estonian readers suggests grilling the zucchini strips lightly before using, as otherwise they might taste 'raw'. If you like the taste of fresh and raw courgette, there's no need to do that. If you dislike the flavour, then grill the vegetable strips first.
* I like the V-shaped vegetable peelers, something like this.
Commentaires
Enregistrer un commentaire