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...
As the tourist season approaches, I get many emails asking for dining recommendations in Tallinn specifically and in Estonia more generally, some asking about special diets. I asked my friend and colleague Kadri and her partner Luke, both vegans, to share their favourite recommendations. Kadri is the host of veganmaailm.com , the oldest Estonian vegan food blog and her partner Luke is an Australian coffee snob. 100% vegan: V (Rataskaevu 12) V is just awesome: food and atmosphere are second to none... We thinks. Nestled in Old Town, it's just a three-minute walk from the central square. Its medieval digs create a wondrous ambience that is relaxed and cosy. Far from ostentatious. Great al fresco deck for the warmer months too. Trip Advisor rates V as second best in all of Tallinn. Popular with all and sundry, we suggest booking a table in advance. If you can't get a table, you can get something to take away and enjoy as you meander through the cobblestones of Old Town. Prices...