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Baked
Eggplant With Cheese
2
Pounds Eggplants
2 1/2 Cups Feta Cheese
3 Onions, finely chopped
2 Pounds Tomatoes, finely chopped and strained
3/4 Cup Parsley, finely chopped
1 1/4 Cup Olive Oil
Salt Pepper
Cut
the eggplants lengthwise and put them in salted boiling water
until tender. Drain well. Heat some oil in a frying pan and fry
the eggplants until golden brown. Put the rest of the oil in a
saucepan and fry the onions until golden brown and add the tomatoes
continue to stir until the sauce sets. Put the eggplants in a
baking pan that has been oiled. On each of the pieces, crumble
the feta cheese on top then pour the sauce over them. Bake in
a moderate oven for about 30 minutes until the juices are absorbed
and there is a crust. Sprinkle with parsley and serve hot.>>>Back
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Briami
2
Pounds Potatoes
4 Medium Sized Zucchini
2 Eggplants
1 Pound Tomatoes, cleaned and sliced
4 Onions, finely chopped
3 Green Peppers
1/2 Cup Parsley, finely chopped
1 Cup Oil
Salt
Pepper
Clean
and slice the potatoes, zucchini, green peppers and eggplant.
Place them in an oiled baking pan. Add onions, tomatoes, parsley,
oil, salt and pepper. Bake in a moderate oven for 1 hour or until
done. >>>Back to top
Green
Beans In Olive Oil
1
Kg Green Beans
1 Glass Olive Oil
3 Med Size Onions, Chopped
2 Large Tomatoes, Peeled and Chopped
1 Green Pepper, Chopped
2 Teaspoon Salt
3 Teaspoon Sugar
Remove
string and ends of green beans and chop them in half. Rinse under
cold water and drain. Heat olive oil and lightly brown onions
and green pepper. Add peeled and chopped tomatoes. Add beans,
salt and sugar. Mix well. Pour in water just enough to cover the
beans. Cover and cook on low heat for 1 hour until the beans are
tender and the sauce is reduced. Let cool before serving. >>>Back
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Oven
Roasted Giant Beans
2
Cups Dried Giant White Beans
3/4 Cups Olive Oil
4 Ripe Tomatoes
Parsley, finely chopped
Salt
Pepper
The
night before, put the giant beans into a pot and fill with water
to soak overnight. The next day, boil the beans until they are
tender and drain well. Peel and chop tomatoes adding salt, pepper,
oil and parsley. Spread the beans out in a baking pan and pour
the sauce over them. Bake at a moderate temperature for about
30-40 minutes. Serve hot or cold >>>Back
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Spinach
with Rice
2
Pounds Spinach
1 Cup Rice
1 Onion, finely chopped
1/2 Cup Dill
1 Cup Olive Oil
Juice of two lemons
3 Glasses of hot water
Salt
Pepper
Heat
the oil in a saucepan and fry the onions until they are golden
brown. Add the dill, spinach and 3 glasses of water. When at the
boiling point, add the rice, salt and pepper. Cook oven a low
heat until there is no water left. Pour lemon juice over it and
serve hot.
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