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Kyopoolou
(eggplant dip)
2 big eggplants, chopped
4 peppers (red or green or mix), chopped
3 medium tomatoes, chopped
3 cloves garlic, minced
1 bunch fresh parsley, finely chopped
1 cup vinegar
1/2 cup oil
1 tbsp salt
Roast the eggplants and the peppers in the oven
for about 10 minutes on 375F, peel their skin
and cut into small pieces. Add the (possibly
pealed) tomatoes and the crushed garlic. Add the
oil and vinegar, salt to taste, mix well.
Sprinkle with parsley before serving.
Eggplants in
tomato sauce
2 medium eggplants (sliced in thin discs)
1 cup oil
1 cup plain white flour
1 can of chopped tomatoes
2 garlic cloves, crushed
a bunch of parsley, chopped
salt to taste
crushed black pepper
Season
the eggplants with salt and leave aside for 10
minutes, discard any drained water. Dip each
slice into the flour and fry in 1/3 of the oil.
You can also grill instead if you prefer using
less oil in your diet. Let it cool. Heat the
remaining oil in a pan, add half of the crushed
garlic and the tomatoes, stir and simmer until
the sauce thickens. Add salt, pepper, parsley
and the rest of the garlic and stir for another
3 minutes. Let it cool. Serve a layer of the
sauce topped by a layer of the eggplants. For
best results the dish must be fridge cold before
eating.
Snezhanka
1
lbs (4 cups) yoghurt
1/2 cucumber, pealed, chopped in cubes
1 garlic clove, finely chopped
a pinch of salt
1 tbsp olive oil
a pinch of fresh dill, finely chopped
Drain the cucumber as much as you can, add
all the ingredients together, refrigerate for at
least 1 hour before serving. For best results
you can add some sour cream to thicken the
mixture.
Chushka Byurek
(cheese stuffed peppers)
6
small green peppers
2 eggs
1/2 cup flour (or breadcrumbs)
1/3 lbs feta cheese, crumbled
1/4 cup oil
1 tomato, chopped
Bake, peel and seed the peppers. Beat one egg
into a homogenous mixture. Mix the cheese with
the other egg, add the tomato and mix well.
Stuff the peppers with the mixture, roll in
flour or breadcrumbs and the beaten egg. Fry in
the oil for about 5 minutes each side, turning
only once.
Potato salad
4
large potatoes, cut into cubes
a pinch of salt
crushed black pepper
2 onions (works even better with scallions)
the juice of half lemon
2 tbsp olive oil
some fresh parsley
Peel and boil the potatoes for about 20 minutes,
drain and leave to cool. In a salad bowl - add
the finely chopped onions, salt, pepper to
taste, the lemon juice and olive oil. Cut the
potatoes into cubes and add the the salad bowl.
Gently mix. Sprinkle with parsley before
serving.
Peppers and
eggplant salad
1
eggplant
4 green peppers
2 tomatoes
1/2 cup walnuts, ground
1/2 cup vegetable oil
2 garlic cloves, crushed
some parsley
salt
vinegar
Roast the eggplants and the peppers on a quick
oven, grill, or open fire. Peel and cut into
small pieces. Add the walnuts and garlic, and
season with some of the oil, vinegar and salt.
Mix well. Put the mixture in the serving dish
and arrange the thinly sliced tomatoes on top.
Sprinkle the cut up parsley and pour the
remaining vegetable oil on them.
Green salad
1/2
lettuce (your favorite type), finely chopped
1 cucumber, cut into two pieces by length, then
sliced in discs
6 large radishes, cut into two and sliced
1 bunch scallions, cut into 1/2" pieces
1/2 bunch parsley, finely chopped
Combine all ingredients in a large bowl, add
olive oil, salt and vinegar, mix well and serve.
Of course you can always add a boiled egg on top
- makes it more beautiful and nutritious, tastes
well too.
Stuffed tomato
salad
2
lbs tomatoes
1 medium-sized celery
1/2 lbs feta (or brined sheep's cheese)
parsley,
pepper,
vinegar,
sunflower oil,
salt(1 cucumber)
Peel and dice the celery, boil in salt water,
strain and mix with the grated cheese, oil and
finely chopped parsley. Slice off the tomato
tops, core and fill with the mixture. Trim with
small pieces of tomatoes and parsley.
Ruska salad
(Russian salad)
1
lbs potatoes
1/2 lbs carrots
1/2 lbs peas
1/2 lbs pickles, chopped
1 cup of mayonnaise
1 lbs beef franks (or ham or salami) chopped
Boil the potatoes, the carrots, and the peas.
Chop potatoes and carrots into small cubes. Mix
all ingredients together and put in the fridge
for about an hour.
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