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...
How do you enjoy the persimmons, in season right now?
Here in Estonia we can by mostly the heart-shaped hachiya variety, which is astringent when raw, but meltingly sweet when ripe. We usually just wash them and cut into wedges, but there's also this super-easy and lovely way of serving them, adapted from the Australian Persimmon Inc page here.
Remember, only try this with perfectly rip persimmons unless you want to be utterly disappointed.
Persimmon with honeyed yoghurt
(Hurmaa mesise jogurtiga)
Serves 4
400 grams Greek yogurt
1 large hachiya persimmon
4 tsp of runny honey
fresh thyme leaves
Divide yoghurt between four small dessert bowls or glasses.
Wash and dry the persimmon (no need to peel!), cut into thin wedges. Top the yoghurt with 2-3 persimmon slices. Drizzle some honey on top, garnish with fresh thyme leaves and serve.
Previously on Nami-Nami:
- Persimmon and cottage cheese dessert (December 2008)
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