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...
Stroganoff, for most of you, is associated with the Russian dish boeuf stroganoff , a creamy sauce based on thin beef tenderloin strips and perhaps button mushrooms (interestingly, mushrooms aren't included in böfstrooganov over here). But stroganoff it's also used as a shorthand for various hot dishes using long and thin meat strips. Say, something you'd probably call pork or beef stir-fry strips in English-speaking countries, are called stroganoff pieces over here (you can also buy " maksastrooganov " or thin beef or pork liver strips over here). Here's a popular Estonian family dinner - oven-baked pork stroganoff that uses less than five ingredients (pork, onions, mushrooms, mayonnaise and seasonings). It tastes lovely with some mashed or simply boiled potatoes, and is a perfect for those cold winter nights. More stroganoff recipes here on Nami-Nami: Latvian pork stroganoff "Kurzeme stroganoff" Mushroom stroganoff Oven-baked pork stroganoff with ...