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...
Our little family of five spent three weeks exploring the beautiful Island of the Gods aka Bali earlier this year. We began our family vacation in Jimbaran , then stayed in the quaint artists' village of Penestanan just outside Ubud , then explored Northern Bali from Dencarik on Lovina beach and ended our holiday with a short stay in Canggu on the West coast again. Although the kids - then 3, 5 and 7 - were the one setting the pace and nature of our vacation, we did cram in quite a few food-related activities as well. Visiting the famous fish market in Jimbaran was one of them. We relied on local taxis to get around on Bali, as the local traffic was somewhat intimidating to a Northern European like me. So I'm unable to give you exact instructions re: how to get to the market - just ask your cab driver. But do get there early - the market opens around dawn at 6 am - for the best selection of fish and liveliest action, even if you are there just for window-shopping. Traditi...