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IKRA - Russian eggplant caviar/Russian aubergine caviar

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...
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Oven-baked toffee apples (from the recipe archives)

Baked apples with almond slices and toffee sauce / Ahjuõunad iirise-mandlikattega
September 2010

This recipe was originally posted in September 2008, but it's still a big favourite with our friends and family, so I decided to showcase this again. It's a wonderful twist on the traditional oven-baked apples, that should appeal to everybody with a sweet tooth.

Oven-baked Toffee Apples
(Ahjus küpsetatud õunad mandli-iirisekattega)
Serves 4 to 6

September 2008

4 to 6 large firm apples

Toffee-almond topping:
50 g almond slices
50 g unsalted butter
200 ml soft brown sugar
200 ml whipping or double cream
1 Tbsp potato starch or cornflour

To serve:
vanilla ice cream

Peel the apples (NB! this is optional, see comment below*), halve and core them. Fit them snugly into a buttered oven-dish, cut-side down.

Mix brown sugar and potato flour/cornflour in a small saucepan. Add butter, almond slices, and fresh cream. Bring slowly into the boil, stirring regularly. Spoon the toffee mixture onto the apples.

Bake in the middle of a pre-heated 200 C / 400 F oven for 20-30 minutes (cooking time depends on the apples), until apples are cooked and toffee topping has thickened. KEEP YOUR EYES ON THE PUDDING and take care not to burn the toffee sauce!!!

Cool a little and serve with ice cream or soft whipped cream.

* In general, I tend not to peel apples from my mum's or grandma's garden, or apples from a reputable organic source. However, peeling apples beforehand does make for neater presentation and easier eating afterwards.

 
This recipe was also included in my first cookbook, Nami-Nami kokaraamat ("Nami-Nami Cookbook"), published in Estonian in December 2010.



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IKRA - Russian eggplant caviar/Russian aubergine caviar

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...
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