Eggplant A La Grecque Food

MOUSSAKA A LA GRECQUE

Steps:

• Peel the eggplant and slice it crosswise 1/2-inch thick. Sprinkle both sides of each slice lightly with salt, arrange in 1 layer on paper towels and let drain for 30 minutes.
• In a large skillet heat 2 tablespoons of the oil over moderate heat; add as many slices as will fit in 1 layer and brown on both sides. Repeat the procedure with 4 tablespoons of the remaining oil and the remaining eggplant. Drain the eggplant as they are cooked on paper towels.
• Add the remaining 2 tablespoons oil and the onion to the skillet and cook until the onions are brown. Add the ground meat and cook, stirring occasionally, until the meat is no longer pink. Combine the tomato paste with the wine, parsley, and cinnamon. Add this mixture to the skillet and simmer over low heat, stirring often, until all the liquid has evaporated. Add salt and pepper, to taste.
• In a sauce pan, over low heat, melt the butter, add the flour and whisk for 5 minutes. Turn up the heat to moderate and add the milk in a stream, whisking. Simmer for 5 minutes, add salt and pepper, to taste, and remove from the heat. Cool slightly and stir in the eggs, nutmeg, and ricotta.
• Grease and 11 by 16-inch pan and sprinkle the bottom lightly with bread crumbs. Arrange alternating layers of eggplant and meat sauce in the pan, sprinkling each layer with Parmesan and bread crumbs. Pour the egg sauce over the top and bake one hour in a preheat 350 degree oven, or until top is golden. Let cool twenty minutes before slicing.

EGGPLANT A LA GRECQUE

Steps:

• Peel eggplant and cut in 1/2 inch cubes.
• In heavy skillet, heat oil and butter and saute eggplant until lightly browned. Remove.
• Saute onion and garlic until soft.
• Return eggplant and add can of tomatoes, drained.
• Add parsley, lemon juice and the spices.
• Bring to a boil, reduce heat and simmer 15 minutes.
• Sprinkle with feta cheese
• Serve over rice or wide egg noodles.

MOUSSAKA A LA GRECQUE

Steps:

• 1. In large pan, sauté onion and garlic in oil until onion is soft. Add ground meat and sauté until meat loses its pinkness. Add remaining ingredients and cook sauce for 5 minutes. Cream Topping: 1 lb. ricotta cheese 1/2 lb. cream cheese 3 eggs Beat together ricotta, cream cheese and eggs until blended. Crumb Mixture: 3/4 cup bread crumbs 3/4 cup grated Parmesan cheese Mix bread crumbs and Parmesan cheese To assemble: In a 9 x 13 inch porcelain baker, spread a little sauce. Layer 1/2 of the eggplant slices, 1/2 of the sauce and 1/3 of the crumb mixture. Repeat with remaining eggplant, sauce and 1/3 of the crumb mixture. Spread Cream Topping on top and remaining crumbs over all. Bake at 350 until piping hot and crumbs are lightly browned, about 35 minutes. Serves 8 Note: Entire dish can be prepared 1 day earlier and stored in refrigerator. Heat before serving. The main difference between the Greek and Turkish versions of Moussaka is the cream layer on top. Baking the eggplant, instead of frying it saves thousands of calories. Source: Renny Darling

EGGPLANT A LA TAMMY WYNETTE

Steps:

• Peel and dice the eggplant.
• Dip in flour.
• In a medium size skillet, saute eggplant in the butter, when browned slightly, remove.
• In same pan, saute onions, do not allow to brown.
• Place eggplant in a 1 1/2 quart casserole dish.
• Add tomatoes, oregano, salt and pepper.
• Mix carefully to blend ingredients.
• Top with cheese and a sprinkle of nutmeg.
• Bake 325 degrees F. for 20 minutes, until hot & bubbly.

VEGETABLES à LA GRECQUE

Steps:

• In a 3- or 4-quart saucepan combine vinegar, wine, olive oil, garlic cloves, shallot, bouquet garni, coriander seeds, fennel seeds, peppercorns, kosher salt and 3 cups water. Bring to a simmer over medium heat and cook 15 to 30 minutes while you prepare vegetables.
• Add carrots to the broth and simmer 5 minutes. Add cauliflower, bring back to a simmer, and cook another 15 minutes, until carrots and cauliflower are tender but not mushy. Using a slotted spoon, remove vegetables to a bowl. Some of the broth and seeds can come along with them.
• Add mushrooms to broth and simmer 5 minutes. Remove to bowl with carrots and cauliflower.
• Stir broth and ladle 11/2 cups plus some of the coriander seeds into a small saucepan. Set aside.
• Add artichoke hearts to the pot in which you cooked the other vegetables and simmer 25 to 30 minutes, until tender. Transfer to bowl with other cooked vegetables. If using artichoke leaves, steam them now. When finished, discard this broth.
• Bring reserved broth in the small saucepan to a boil and cook until liquid reduces to 1/2 cup. Pour over the vegetables, add lemon juice and fleur de sel and toss. Taste and adjust seasoning. Leave at room temperature until ready to serve (for best flavor, let vegetables marinate for a few hours), or refrigerate for up to 3 days. Just before serving, garnish with herbs and, if you wish, with steamed artichoke leaves, which can be dipped into the marinade. Serve on small plates with the reduced marinade spooned on top.

EGGPLANT FROM JON'S GARDEN

Steps:

• 1. Saute the eggplant in olive oil until golden brown, remove and keep warm in a bowl; add butter to pan and saute the onion and garlic. Return the eggplant to the pan, and add the tomatoes along with the juice,parsley, salt, pepper and nutmeg. Simmer about fifteen minutes,uncovered.