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...
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.
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 board and chop finely. Place into a medium-sized bowl.
Peel the onion, cut into halve and then chop finely. '
Peel the tomatoes (make a small X-cut at the bottom, place into a boiling water for about 30 minutes, drain and peel). Dice the tomatoes finely.
Mince the garlic.
Mix the aubergine, onion, tomatoes and garlic in the bowl, add the oil and vinegar/lemon juice. Season to taste with salt and pepper.
Cover the bowl with a clingfilm and put the ikra into the fridge for a few hours, so the flavours can mingle and develop.
Sprinkle with chopped fresh herbs just before serving.
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 board and chop finely. Place into a medium-sized bowl.
Peel the onion, cut into halve and then chop finely. '
Peel the tomatoes (make a small X-cut at the bottom, place into a boiling water for about 30 minutes, drain and peel). Dice the tomatoes finely.
Mince the garlic.
Mix the aubergine, onion, tomatoes and garlic in the bowl, add the oil and vinegar/lemon juice. Season to taste with salt and pepper.
Cover the bowl with a clingfilm and put the ikra into the fridge for a few hours, so the flavours can mingle and develop.
Sprinkle with chopped fresh herbs just before serving.
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