6 servings
INGREDIENTS
1 large eggplant, chopped
1 green bell peppers, cored, seeded and sliced
2 large potatoes, peeled and cut into 1-inch cubes
2-3 moderate zucchini, sliced
6-8 minced garlic cloves
2 large Spanish onions, thinly sliced
1 tomato, chopped
1 teaspoon ground nutmeg
2 bay leaves
1/2 cup chopped fresh oregano
1/2 cup extra-virgin olive oil
1 bunch diced parsley
salt and black pepper to taste
Directions: Preheat oven to 375 degrees. Mix all the ingredients in a large mixing bowl and transfer to a large baking dish. Bake, uncovered, stirring occasionally 1 1/4 hours until vegetables are very tender and the top will be crisp. Add a cup of water if required during baking.
GEMISTA (tomato, rice)
Servings: 6
INGREDIENTS
1 1/2 Cup Olive Oil
2 Medium Onion Chopped
1 Bunch Parsley To taste, diced
1-2 Pinch Pepper To taste
4 medium Peppers (or 4 moderate zucchini)
1 1/2 Cup Rice
2-3 Pinch Salt To taste
2 cup tomato juice
4 Medium Tomatoes
Slice-off the top of the tomatoes and peppers and carve-out the inside with a spoon. Try to leave the empty tomatoes as thin as possible but be careful not to damage their skin. Save the "carvings", mash it and mix it with the rice, onion, parsley, salt, pepper and half the oil. Cook the stuffing with olive oil and add salt and pepper as desired. Do not overcook the stuffing. Stuff the tomatoes and peppers and lid them with their previously sliced-off tops and place them in a pan, surround them with the potatoes (sliced).Top with the tomato-juice and the rest of the olive-oil and bake in a medium oven for about 1 1/2 hours. Add water if required during baking.
SPANACORIZO (spinach, rice)
4 SERVINGS
INGREDIENTS:
2 1/4 pounds of fresh spinach, chopped, washed, drained
1 spring onion, chopped
5 stems of fresh dill, coarsely chopped (1 teaspoon dried)
1/3 cups of olive oil
•2 tablespoons of tomato paste
1 1/3 cup of water
1 1/3 cups of long-grain rice
5 1/4 cups of water
salt and pepper to taste
juice of 1 lemon (about 2 tablespoons)
Directions:
In a stock pot, sauté the chopped spring onion, dill in the oil over medium heat for 8-10 minutes. Add spinach and 1 1/3 cups of water and cook until the spinach wilts, about 5-7 minutes. Add rice and 5 1/4 cups of water, bring to a boil, and cook for 15 minutes, stirring occasionally and adding salt. Stir in lemon juice and salt. Stir, cover, and let sit for 20 minutes or until the water has been absorbed. Serve with wedges of lemon and freshly ground pepper. Serve with lemon wedges.
PAPOYTSAKIA (LITTLE SHOES) (eggplants)
INGREDIENTS
4 large eggplant
2 moderate onions finely diced
3 garlic cloves
2 large ripe tomatoes, chopped, or if you don’t have fresh toms then use tinned
1 tablespoon dried oregano
1/2 cup grated cheese
(what ever greekhard cheese you can get as feta. Feta crumbled on top placed into the shoe before you put the sauce on top)
Chopped parsley
Salt and pepper to taste
pepper
1. Preheat oven to 180°C. Cut eggplants in half lengthways to make boats. Place in water with salt for 20’. Remove the eggplants and squeeze them to dry. Place, skin-side down, in an ovenproof dish. Drizzle over 2 tablespoons of olive oil. Bake for 1/2 hour or until tender. Use a large spoon to remove the flesh from the eggplants. Reserve the shells.
2. Meanwhile, sauté the garlic. Add the onions and sauté till golden brown. Add oregano, tomato paste and simmer for half an hour.
3. Coarsely chop the eggplants pulp and add to the filling mixture. Season with salt and pepper. Simmer for 30 minutes.
4. Fill the eggplants boats and put back to ovenproof dish. Heat to 210 0C for 20΄. Sprinkle with fresh chopped parley.
Variation: You can make filling also with mince or you can make a bechemel sauce to put on top with a sprinkle of grated cheese or crumbled feta.
ROASTED POTATOES
SERVINGS 6
INGREDIENTS
5 large potatoes
3/4 cup of olive oil
2 1/2 cups of water
juice of 1 lemon
2-3 cloves of garlic, minced
3/4 teaspoon of dried Greek or MedIterranean oregano (rigani)
¾ teaspoon of ground thyme (optional)
2 teaspoons of sea salt
freshly ground pepper
Preheat oven to 480°F (250°C). Peel the potatoes, cut in half lengthwise, and in half lengthwise again, into quarters. Wash potatoes well and spread the potatoes out in an roasting pan. Toss the potatoes with the salt, pepper, oregano, garlic and olive oil, and sprinkle with lemon juice. Add the water to the pan . Put on lowest rack in the oven, and roast at 480°F (250°C) until the water boils. Then reduce heat to 355°F (180°C) and cook for 1 hour. Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes
Note: If you cut the potatoes into smaller pieces, reduce cooking time. Check at 1 hour for doneness.
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