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...
Photo by Juta Kübarsepp for the May 2013 issue of Kodu ja Aed ("Home and Garden", an Estonian monthly)
Back in early April, when I was trying to decide what starter would suit my Mother's Day menu spread in the next magazine, a FB-friend mentioned Jamie Oliver's shrimp and cucumber salad in a totally different context. I'm not a huge fan of shrimps - although I'm getting there, slowly - and I never figured out which Jamie's recipe my FB-friend was talking about. However, I came across this shrimp and cucumber salad recipe by Ellie Krieger, which sounded pretty good. After some minor tweaking I settled for this extremely light and healthy - and beautifully elegant, don't you think? - salad that works brilliantly as a starter.
Highly recommended. And let me warn you - I've witnessed people with impecable table manners drinking the minty-cucumber-shrimp "juice"from the bottom of the glass - it's so good :)
Shrimp salad with cucumber and mint
(Kurgi-krevetisalat mündiga)
Serves 4 to 6 as a starter
Adapted from Ellie Krieger
400 g cooked shrimps (peeled weight)
1 long cucumber
a large handful of fresh mint
2 Tbsp extra virgin olive oil
1 Tbsp freshly squeezed lemon juice
1 Tbsp finely grated lemon zest
sea salt and freshly ground black pepper
Drain the shrimps thoroughly. (If using frozen shrimps/prawns, then defrost them slowly overnight in the fridge).
Rinse the cucumber, then peel and cut into small cubes. If the seeds are rather large, then scoop the soft seeded part out first.
Chop the fresh mint leaves finely.
In a bowl, mix the shrimps, cucumber and mint. Drizzle with olive oil and lemon juice, sprinkle with lemon zest and season with salt and pepper. Toss everything gently together.
Serve at once or macerate in the fridge for a few hours.
Similar recipes:
Kalyn added Sriracha sauce to Ellie's version and got Spicy shrimp and cucumber salad with lemon, mint and cumin
Burmese shrimp and cucumber salad @ Girl Cooks World
Shrimp salad on cucumber slices @ Gina's Skinny Recipes
Shrimp and cucumber salad with dill vinaigrette @ Epicurious
Shrimp and cucumber salad with horseradish mayonnaise @ Bon Appetit
Seared shrimp with cucumber salad @ Martha Stewart
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