un clear.
Serve with Greek-style rice and veggies!
ollop of low-fat strained (Greek-Style) yoghurt (or any plain yoghurt
00b0F. Carefully scoop flesh from eggplant halves, leaving a 1/2
o medium-high. Prick the eggplant all over with a fork
Combine the beef, garlic, tomato paste, onion, chili pepper, parsley, breadcrumbs and egg in a large bowl. Shape the mixture into four patties.
Combine the yogurt and hummus in a small bowl.
Cut the eggplant into 6 slices lengthwise; discard the 2 skin-side pieces.
Cook the patties and the eggplant, in batches, on a heated oiled grill pan (or on the grill) until browned on both sides and cooked through.
Spread the cut-sides of toasted bread with the yogurt mixture. Sandwich the arugula, eggplant and patties between toast pieces.
Heat olive oil in a large frying pan over medium heat. Saute onion and garlic 2-3 mins, until softened. Add eggplant, zucchini, chili and paprika. Cook, stirring, 5-6 mins.
Stir in tomatoes, beans, stock, tomato paste and sugar. Bring to a boil on high, reduce heat to low and simmer 10-15 mins, until sauce thickens.
In a bowl, combine yogurt, lemon juice, mint and a few drops Tabasco. Season to taste.
Stir cilantro leaves into the eggplant, season to taste. Serve with rice and yogurt sauce.
For the Creamy Greek Dressing: Stir together yogurt, sour
In a medium saucepan in 2 teaspoons oil over medium heat, cook the chopped onion and garlic until vegetables soften, about 5 minutes.
Add the chopped ripe tomatoes, basil leaves, salt, pepper and hot red pepper flakes to taste.
Bring to a boil. Cover; reduce heat and simmer for 5 minutes.
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
3) wash and slice the eggplant, 4) mince the garlic, 5
-inch border inside each eggplant half. Scoop out the flesh
generous teaspoonful of nonfat Greek-Style (strained & stirred) natural (plain) yogurt
his option in this particular recipe, but sometimes 50% of a
Arrange eggplant slices in a colander and
For the dressing in a bowl combine all ingredients.
Cover and chill until ready to use.
In a large bowl combine tomatoes, cucumber, bell peppers, feta cheese, onion and black olives.
At this point you may chill, before serving add in salad dressing, then season with black pepper and salt.
mmediately.
Wash and dry eggplant. I place paper towels over
t once.
Garlic toasted Greek bread is served with this
ble to get real thick Greek yoghurt.).
Mix yoghurt w
o use less fat, and Greek style because it's thicker. You
Saute eggplant, green pepper, onion and mushrooms in spray-coated or non-stick fry pan.
Add water as needed, a tablespoon at a time, to prevent sticking.
Add remaining ingredients and simmer until eggplant is tender and flavors are blended.
This may be served as a vegetable or as a topping over brown rice.
Yields seven 1-cup servings.