2444 Ethnic Recipes

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2444 recipes from the Ethnic Regional Mastercook mailing list have been

added to The UK Recipe Archive this week, in both Mastercook and Mealmaster

formats.

 

The Ethnic Regional Mastercook mailing list is a wonderful place to share

your ethnic recipes, they have to be authentic, so no jars of soup in the

ingredients!

To join the list go to //EthnicRegionalMCook

 

To download the 2444 recipes go to http://www.ukrecipes.co.uk/

 

 

* Exported from MasterCook *

 

Baked Vegetable Medley - Greek

 

Recipe By :Diane Kochilas, THE GREEK VEGETARIAN

Serving Size : 6 Preparation Time :0:35

Categories : *Melody ermc01

Greece V - Eggplant

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 eggplant -- ends trimmed

1/2 c olive oil -- plus

2 tbsps olive oil

2 red onions

and thinly sliced

2 cloves garlic -- minced

5 potatoes -- peeled and cut

into 1/4-inch rounds

2 lg zucchini -- cut

into 1/4-inch rounds

2 large green bell peppers -- seeded and cut

into 1/4-inch rings

2 tablespoons chopped fresh marjoram

1/4 teaspoon salt -- or to taste

Freshly ground pepper

15 ounces plum tomatoes -- peeled and chopped

 

Cut eggplant in half lengthwise; cut into 1/4-inch thick semi-circles.

Place eggplant in colander; sprinkle each layer generously with salt.

Place plate over eggplant and place weight (such as soup cans) on top.

Let drain 1 hour. Rinse; drain well, squeezing gently to remove excess

liquid. Pat dry. Heat oven to 375 degrees. Heat 2 tablespoons of the

olive oil in large skillet over medium heat. Add onions and garlic;

cook, stirring often, until soft and translucent, about 10 minutes.

Spread one-third of onions and garlic on bottom of lightly oiled large,

deep earthenware baking dish. Place half the potatoes, zucchini,

eggplant and pepper rings in one overlapping layer on top of onions.

Season with marjoram, salt and pepper. Spread another third of the

onions over first layer and top with half the tomatoes. Drizzle 1/4 cup

of olive oil over tomatoes. Repeat with remaining ingredients. Cover

baking dish loosely with aluminum foil. Bake until all vegetables are

tender, about 1 hour and 15 minutes. Let cool 15 minutes before slicing.

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 354 Calories (kcal); 23g Total Fat; (56% calories from fat); 5g

Protein; 35g Carbohydrate; 0mg Cholesterol; 108mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 4 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0