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 March 2014 issue of Kodu ja Aed magazine. It's time for semlor or lenten cream buns again soon - February 9th, to be precise. Remember, instead of pancakes, in Estonia and other Nordic countries cream-filled buns are eaten ( semlor in Swedish, vastlakuklid in Estonian, laskiaispulla in Finnish). I've got three different recipes here on Nami-Nami, all delicious :) Recipe for classic lenten buns Recipe for chocolate lenten buns Recipe for raspberry and marzipan lenten buns So, are you having pancakes or cream buns next week? ;)