Greekeggplantaubergineandyogurtspread Recipes

Steps:

• Place tofu cubes into a steamer and allow to steam for 20 to 30 minutes while chopping vegetables.
• Meanwhile, heat oil in a wok or large skillet until very hot. Transfer tofu to pan and sauté until brown on all sides, then remove from pan and set aside.
• In same pan, sauté onion for one minute. Add soy sauce and one tablespoon water if necessary. Add tomatoes, red peppers, hot peppers, eggplant, mushrooms, squash, scallions, and tomato paste and reduce heat. Simmer for about 10 minutes, or until vegetables are soft. Add tofu and continue cooking until tofu is heated through.
• Serve on platter, garnished with cilantro and rice or noodles. We recommend Forbidden rice, though not exactly traditional, for its exotic nutty flavor and psychedelic color that beautifully compliments the eggplant and peppers.

Steps:

• Melt the 2 Tablespoons of butter in a frying pan.
• Cook the ground meat with the onions, garlic and salt and pepper until browned.
• Add the parsley, and tomato sauce and simmer it for about 15 minutes.
• Remove meat mixture from heat and set aside.
• Slice the eggplants and soak them in a deep bowl of water with an addiitional 1 teaspoon of salt for 15 minutes.
• Drain the eggplant slices well in a single layer on top of several layers of paper towels.
• Top with a few more layers of paper towels and press down so to squeeze out as much of the moisture as possible.
• Fry the eggplant slices in the hot vegetable oil, draining after browning each slice on both sides.
• Set the fried eggplant aside.
• MAKE THE CREAM SAUCE AS FOLLOW:.
• Melt the 4 Tablespoons of the butter.
• Then add the 3 Tablespoons of flour and stir until golden brown.
• Add the 3 cups of milk gradually, stirring until thickened.
• Add sauce to slightly beaten egg yolks, a tablespoon at a time.
• Cook over low heat until thickened.
• Season to taste with salt and pepper.
• Remove the cream sauce from the heat and set aside.
• TO COMBINE THE INGREDIENTS:.
• Alternate the fried eggplant slices with the meat mixture in a deep 9 inch square baking dish, ending with eggplant on the top layer.
• Spread the Cream Sauce over the top.
• Sprinkle with the Parmesan cheese.
• Bake 350 degrees for 30 minutes.

Steps:

• Cut the eggplant in half lengthwise.
• Bake, cut side down, on a greased cookie sheet at 400 degrees F for 60 minutes.
• As the eggplant cools, gently squeeze out the excess liquid.
• Use a spoon to scoop pulp from the skin; discard skin.
• Place the pulp in a bowl and mash with a fork.
• Using a garlic press, crush the garlic into the bowl.
• Add all of the other ingredients and blend well. Season to taste with salt and freshly ground pepper.
• Cover and chill for at least 2 hours before serving.
• Serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers.
• Also good with 1/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added.

Steps:

• Heat oven to 425°F (220°C).
• Arrange the eggplant in a single layer on a nonstick coated baking sheet.
• Stir the olive oil and garlic together in a small bowl and lightly brush on both sides of the eggplant.
• Roast eggplant slices until lightly browned, turning once, about 20 minutes per side. Cool slightly.
• Coarsely chop the eggplant and combine with the red peppers and capers; add black pepper to taste.

Steps:

• Preheat oven to 450°F.
• Prick eggplant once with a knife.
• Place on a baking sheet and roast until the skin is wrinkled and eggplant has collapsed, about one hour.
• Remove and set aside until cool enough to handle.
• Slit eggplant open length wise and scrape pulp out and finely chop.
• Place into a large bowl and add the rest of the ingredients.
• Cover and chill for several hours.
• Serve with pita toasts.