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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER GREEK RECIPES |
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NIKO’S ROASTED EGGPLANT
MEDITERRANEO
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INGREDIENTS: |
- 1 large eggplant pricked with
the prongs of a fork
- 2 garlic cloves, finely
chopped
- 1/4 cup crumbled Greek feta
cheese
- 1 teaspoon chopped fresh
oregano leaves or 1/3 teaspoon dried
- 1 teaspoon chopped fresh mint
leaves
- 1/4 cup fresh lemon juice
- 1 beefsteak tomato or 2 plum
tomatoes, cored and diced
- 1/4 cup pitted, black olives,
chopped (such as Kalamata, oil cured)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
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INSTRUCTIONS: |
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Preheat the oven to 450
degrees F.
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Place the eggplant in the
oven and roast, turning often, until it is very
soft when pricked with a fork, about 45
minutes.
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When it is cool enough to
handle, scoop out the flesh, place in a large
mixing bowl, and coarsely mash.
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Discard the skin.
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Add the remaining ingredients
and stir until just blended.
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Transfer to a small serving
bowl and serve immediately, or cover and
refrigerate up to 8 hours.
YIELDS: 1 cup
CHEF’S NOTE: Serve with A & G
Veneris bread rusks, or cover a plate with a bed of
greens and place a mound on top.
ΚΑΛΉ ΌΡΕΞΗ
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| Source:
Rabbi Alan Ira Silver |
!בתיאבון
BON APPETIT!
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KOSHER DELIGHT MAGAZINE
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