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...
If you've been wondering why my posting has been somewhat erratic recently, then here's the reason:
Our third baby was born yesterday morning, on November 4th. She weighed 3710 grams and was 50 cm tall - our biggest baby yet :)
Our oldest - a daughter born in January 2009 and our second child - a son born in January 2011 - are still quite small, 3 years 9 months and 1 year 9 months, respectively. So being heavily pregnant with two small kids needing the attention and trying to write a foodblog - the latter has often had to wait. But I'm still here, and hopefully you'll be patient enough to wait for my future posts - which will be about food, and not kids, I promise :)
Our third baby was born yesterday morning, on November 4th. She weighed 3710 grams and was 50 cm tall - our biggest baby yet :)
Our oldest - a daughter born in January 2009 and our second child - a son born in January 2011 - are still quite small, 3 years 9 months and 1 year 9 months, respectively. So being heavily pregnant with two small kids needing the attention and trying to write a foodblog - the latter has often had to wait. But I'm still here, and hopefully you'll be patient enough to wait for my future posts - which will be about food, and not kids, I promise :)
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