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...
I originally blogged about these baked cheese crackers back in early December 2007. Back then I was teaching at the university during day-time and working as an intern at a restaurant in the evenings. Didn't have much time - or need - to cook at home, so these delicious and exceptionally easy cheese crisps were perfect as a late-night nibble.
Now, more than 6 years and 3 kids later, I still make these every now and then. Cheese is an ingredient I always have lurking in the fridge, as it's pretty versatile - and I love cheese. So whenever I bake something in the oven, I bake a batch of these as well. These are also suitable if you're on a low-carb and/or gluten-free diet. And if you go to sauna on Saturday evenings, like many Estonians do, then these go beautifully with beer.
You can use any semi-hard cheese on hand. I tend to use Eesti juust aka 'Estonian cheese' - a cheese similar to the Danish Havarti cheese which is available pretty much everywhere in the world. Cheddar and Parmesan would work as well, so really, use whatever you have in your fridge.
Easy Baked Cheese Crisps
(Imelihtsad juustuküpsised)
coarsely grated cheese
caraway seeds (optional, but nice!)
Take small heaps of grated cheese and place them on a baking sheet covered with parchment paper. Leave about 5 cm/2 inches between cookies, as they spread during baking.Sprinkle some caraway seeds on each 'crisp', if you wish. I really love the taste of caraway seeds and find the flavour mingles wonderfully with cheese, but you could use cumin seeds or paprika powder or chilli flakes or anything else you like.
Place in the middle of pre-heated 180 C/350 F oven and bake for 5-7 minutes, until the cheese has melted and turned slightly golden on the edges. Remove the baking sheet from the oven (overbaked cheese is nasty and bitter, so be careful not to bake the crisps/cookies for too long!) and leave to cool.
The cheese crisps harden slightly when cooling.
Serve as an accompaniment to a glass of hõõgvein/mulled wine/glühwein/glögg, or even regular wine or beer.
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