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...
(From the recipe archives - originally posted in April 2011. Three years on, this is still my favourite way of preparing wild garlic pesto. You can use either ramson or ramps).
Wild garlic has arrived! Wild garlic, also known as ramson or bear's garlic (Allium ursinum, 'karulauk' in Estonian), is a very close relative to the wild leek aka ramp (Allium tricoccum, 'grislilauk' in Estonian). I've been eagerly waiting for this spring green, as I love both the flavour and the versatily of it, and it's a good health-booster at this time of the year. Well, if it's good enough for big brown bears, it's good enough for us :D
Although I've been happily making a wild garlic pesto with pinenuts for a few years now, this one is a new favourite. There's more flavour, and somehow it's much more gutsier than the 'regular' wild garlic pesto. The idea to use almonds instead of pinenuts in a wild garlic pesto is from a German food magazine. I've upped the amount of almonds and cheese, and used regular almonds instead of blanched.
Let me tell you - this was a huge hit at my recent birthday brunch, where the guests were spreading it on thin slices of ciabatta. I'm heading to my secret wild garlic field later today, just so I could make this one again :)
You could definitely try this with ramps or even with garlic scapes. If you love garlic, you'll love this, I promise!
Other recipes using wild garlic/ramson @ Nami-Nami:
Wild garlic tzatziki
Wild garlic and potato mash
Wild garlic butter
Wild garlic pesto (with pinenuts)
Stuffed tomatoes with wild garlic salad
Wild garlic pesto / Ramson pesto
(Karulaugupesto mandlitega)
Makes about 200 ml
a good bunch of wild garlic (about 125 g), rinsed and drained
50 g Parmesan cheese, roughly chopped
50 g whole almonds
75 ml (5 Tbsp) extra virgin olive oil
sea salt and freshly ground black pepper
Place almonds and cheese into a food processor and blitz into fine crumbs. Add wild garlic, process again until you've got a coarse pesto. Now add the oil little by little, with the machine still running.
Season with salt and pepper.
If you want to keep your pesto for a few weeks, then place into cool sterilised jars and pour a layer of olive oil on top. Keep in the fridge.
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