Guest guest Posted January 10, 2002 Report Share Posted January 10, 2002 Melitzanes Aromatikes (Aromatic Eggplant) -- This Greek meze, or appetizer, combines eggplant, red-wine vinegar, olives, and oregano for a colorful dish with a robust flavor. Serve with tzatziki (Greek yogurt dip). Preparation hint: Salting the eggplant removes excess moisture and bitterness, but is not absolutely necessary if you're pressed for time. Zucchini and summer squash also work well. Cuisine: Greece Prep Time: 20 Minutes Cooking Time: 8 Minutes Yield: 4 Servings Source: EthnicGrocer >printable version -- Ingredients 3 Eggplants, medium Extra-virgin olive oil 3 tablespoon(s) Red wine vinegar to taste Sea salt 12 Nicoise olives 2 tablespoon(s) Parsley, fresh 1 tablespoon(s) Oregano, dried to taste Black pepper, freshly ground -- Instructions Trim ends of eggplants and cut into ¼ inch slices. Sprinkle with salt and set aside for about 30 minutes. Rinse and dry eggplants and brush with oil. Grill or broil, turning once, until dark golden brown on both sides. Arrange eggplant attractively on a platter. Just before serving, sprinkle with vinegar, olives, parsley, oregano, and salt and pepper. May be served warm or hot. Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ Send and receive Hotmail on your mobile device: http://mobile.msn.com Quote Link to comment Share on other sites More sharing options...
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