Greek recipes | Vegetables

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.

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.

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.

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

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.