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...
The silver-haired Amalfi-born and England-based Antonio Carluccio is known in the United Kingdom as the godfather of Italian gastronomy. This lovely dish is based on his recipe. Gently sautéed cubed aubergines/eggplants with garlic indeed have a flavour reminiscent of porcini/penny bun/cep mushrooms (Boletus edulis in Latin) - hence the title of this post :) A handy recipe to have when you crave mushrooms but cannot get hold of good ones, or when you want to please somebody who cannot eat mushrooms for whatever reason..
Antonio Carluccio recommends this as a side dish to veal chops or Wienerschnitzler, but it's lovely as a vegetarian main with some crusty white bread as well.
Choose nice and firm aubergines for this.
Melanzane al funghetto
(Praetud pommud e. melanzane al funghetto)
Serves four
500 g aubergine/eggplant
2 garlic cloves
8 Tbsp extra virgin olive oil
1 tsp seal salt
freshly ground black pepper
2 Tbsp finely chopped fresh parsley
Peel the aubergines (not compulsory, I actually prefer them unpeeled) and cut into neat 1,5-2 cm cubes. Slice the garlic.
Heat oil on a large skillet over moderate heat. Add the aubergine and garlic and sauté for about 10 minutes, stirring every now and then, until the aubergine softens.
Stir in the parsely, season with salt and pepper.
Serve hot or leave to cool before serving.
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