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...
Time for soup ! Earlier this year I came across a recipe for Islandic lamb and cabbage soup in the blogosphere. Lovely soup and justifiably popular - and almost identical to the Estonian way of making lamb and cabbage soup. Not surprising, giving the fact that both Iceland and Estonia are "up North" and the range of vegetables traditionally available is pretty similar. It's a simple and rustic soup, as many Estonian soups are. Hope it'll become as well and widely known as the Icelandic one ;) Note that it's even better on the next day, so feel free to make it a day or two in advance. Lamb soup with cabbage ( Kapsasupp lambalihaga ) Serves 6 or more as a main dish 500-750 g of lamb on the bone (shank, neck, ribs) 2 l (8 cups) water salt and black pepper 1 medium head of cabbage 2 medium sized onions, chopped a handful of pearl barley, soaked (optional) 3-4 carrots, sliced 5-6 potatoes, cut into chunks fresh dill, finely chopped Place the meat into a large saucepan...