Aubergine Salad

Aubergine salad (Melitzanosalata)








INGREDIENTS
(6 servings)

• 6 round aubergines
• garlic (3 cloves)
• onion
• oil
• juice of lemon or vinegar
• salt
• pepper
• parsley

METHOD

Prick the aubergines with a fork and bake them in hot temperature. When they are soft enough,
cool them and peel them carefully. Chop the aubergines and put them in a blender until they become a pulp.

Gradually add the onion, garlic, parsley and lemon juice or vinegar into the blender and continue working with the mixture until the pulp becomes soft.
Add any salt if necessary.
Check this book you may find it useful.
Culinaria Greece: Greek Specialties

Baked feta cheese with oregano

Feta sto fourno me rigani


INGREDIENTS
• feta cheese
• green pepper (two – three circles)
• onion (two – three circles)
• red chili pepper
• Oregano
• Olive oil

METHOD
Cut pieces of aluminum foil and place on each of them a piece of feta cheese (not too thick). Add onion circles and peppers. Dredge oregano and red chili peppers over the feta cheese, add some drops of olive oil and fold the aluminum pieces. Bake in preheated oven for 15-20 minutes.

Tzatziki

Greek Yoghurt with Cucumber, Garlic & Mint

Ingredients:

• 1 large cucumber, peeled and shredded
• 2 cups of Greek yogurt
• 1 garlic clove, minced
• 2 tablespoon fresh lemon juice
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon finely chopped fresh mint
• 5 tablespoon olive oil
• One pinch of salt

Mix all together and served with hot pita bread.

Tomatoballs - Psevdokeftedes

Santorinian traditional appetizer. If you visit Santorini you will find this dish in every restaurant or tavern. Don't miss it is worth trying. Put in mind that they are made with small waterless santorinian tomatoes, very beneficial for your health.

INGREDIENTS:
• 1 kg. cleaned and chopped Santorini tomatoes or plum tomatoes
• 2 courgettes grated and drained
• 100gr chunks of feta cheese
• 2 beaten eggs
• 2 minced onions
• 2 garlic cloves, finely chopped
• 1 spoon dried or fresh mint
• 1 tbs chopped parsley
• ½ tsp dried oregano
• Salt and ground black pepper to taste
• 1 cup all-purpose flour
• Olive oil for frying


METHOD : In a large bowl, mix all ingredients. Add flour and work the mixture until it thickens. In a large heavy skillet, heat enough olive oil for frying. Drop heaped teaspoon at a time and drop the mixture into the hot oil; fry until golden brown and crisp on both sides. Drain on paper towels. Serve hot with a slice of lemon.

Moussaka with Eggplant

Moussaka me Melitzanes: Moussaka with Eggplant

In Greek: μουσακά με μελιτζάνες, pronounced moo-sah-KAH meh meh-leed-ZAH-nes
Moussaka can be any dish of layered vegetables and ground meat, and dishes with the same or similar names are prepared in several areas of the world. Other Greek versions call for artichokes, potatoes, and zucchini, or a combination, but this is the classic known worldwide. Moussaka is generally served in large portions.
No one ever said it was easy, but it's worth the effort!

Preparation time 30 mins to 1 hour - Cooking time 1 to 2 hours

Ingredients

• 75ml/6fl oz olive oil

• 1 large onion, finely chopped

• 675g/1½lb beef or lamb mince

• 3 cloves garlic, chopped

• 2 x 400g/14oz tin of chopped tomatoes

• 1 tbsp fresh oregano, chopped

• 2 bay leaves

• 1 tsp fresh, soft thyme leaves

• 175ml/6fl oz white wine

• 4 medium eggplant, cut into 1cm/½in slices

• salt and freshly ground black pepper

• plain flour, for dusting

• 4 large potatoes cut into circles of 1cm/½in slices

For the Béchamel Topping:

• 85g/3oz unsalted butter

• 85g/3oz plain flour

• 900ml/1½pt milk

• 85g/3oz parmesan, grated

• 115g/4oz gruyère, grated

• 2 egg yolks

• 1 egg

Method:

• Heat 2 tbsp olive oil in a large casserole dish. Add the onion and cook gently for 10 minutes or until the onion is soft, but not colored. Brown half the meat in a frying pan and add to the onion. Add the garlic and break up the meat with a wooden fork until it has a loose texture. Brown the remaining meat.

• Stir the chopped tomatoes, oregano, bay leaves and thyme into the casserole. Add the rest of the browned meat and de-glaze the pan with white wine. Pour straight into the casserole dish, reduce the heat and simmer for approximately 1 hour.

• Place the eggplant in a colander, sprinkle with salt and leave for 30 minutes. This draws out any bitter juices.
  

• Meanwhile make the béchamel sauce. Melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 minutes. Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese and season with salt and pepper.

• Half fried the potatoes until goleden on both sides. Drain on kitchen paper. Set aside until ready to construct the moussaka.

• Rinse the eggplant and pat dry. Dust them with flour and fry in batches in the remaining olive oil until golden on both sides, about 8 - 10 minutes. Drain on kitchen paper. Set aside until ready to construct the moussaka.

• The white sauce should now have cooled enough to whisk in the egg and egg yolks.

• Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a layer of potatoes then add a third of the mince then cover with half the aubergine slices. Repeat the layers, ending in the last of the mince, then pour over the cheese sauce. Sprinkle over the remaining parmesan and gruyère. Bake in a preheated oven at 180C/350F/Gas4 for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes before cutting into squares and serving.

• Serve the moussaka with a chunky tomato, cucumber, parsley and mint salad and crusty bread.
  

This dish can be prepared in advance until the point before it goes in the oven. Allow an extra 15 minutes in the oven if cooking from cold.

Red Mullet - Barbunakia

Fried red mullet - (Barbounia tiganita)
Calorie information:Fried red mullet (serving), 310 calories







INGREDIENTS

• 1 kg red mullet
• olive oil or sunflowers
• Salt
• Flour for coating
• 6 garlic gloves (smashed)
• 1 tea spoon kimono

METHOD
Clean, wash and dry the fish. Salt it and add the garlic, roll it in flour and fry it in oil. Fry until both sides are brown. Serve in a long plate. You can pour over some lemon juice.

Fish Soup - Psarosoupa

INGREDIENTS for 6 servings

2/3 cup extra-virgin olive oil, plus several tablespoons for drizzling over cooked fish
3 celery stalks, sliced thin
1 large leek, tough greens and root trimmed, and sliced thin
3 carrots, sliced thin
1/2 teaspoon peppercorns
1 1/2 quarts water
3 pounds large fresh white fish (bass, grouper, snapper, or cod), cut in half
3 potatoes, cut into large chunks
Salt, pepper to taste
Juice of 1 lemon, plus extra for seasoning cooked fish

METHOD

1. Heat 1/2 cup olive oil in a large soup pot and add the celery, leeks and carrots. Saute over medium heat, tossing to coat, until softened, about 8 minutes.

2. Pour in 1 1/2 quarts (6 cups) water, and add the peppercorns. Bring to a boil, lower heat, and simmer the vegetables for 25 minutes. Remove the vegetables to a platter. Add the fish to the stock and simmer for 15-20 minutes, until the flesh starts to fall away from the bone.

3. Strain the soup, reserving the broth and the fish separately. Add the potatoes back to the pot, together with the remaining vegetables and simmer another 10-15 minutes, until the potatoes are tender. Season with salt, pepper,and lemon juice, and just before serving add remaining raw olive oil to soup.

4. Remove the bones from the fish and place the flesh on a platter,drizzled with olive oil and lemon juice, and pepper.

Regional Greek Cooking