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Baked Eggplant with Cheese


2 lbs. eggplant, the smaller the better
3 cups chicken broth
1 cup olive oil
3 garlic cloves, crushed
3 onions, chopped
4 cups fresh chopped tomatoes
1 cup chopped parsley
1 bay leaf
pinch thyme
pinch oregano
salt and pepper
grated Greek kefalotiri or parmesan cheese


1. Wash the eggplant, cut off the tops and make a lengthwise slit down one side on each.  In a large pot, bring the chicken stock to a boil, and add the eggplant.  Boil them until tender, 5-15 minutes, depending on their size.  Remove them to a strainer to drain.

2.  Heat the oil in a medium saucepan.  Add the garlic and onions and fry until translucent.  Add the tomato, parsley, bay leaf, thyme, oregano and salt and pepper.  Cook the sauce over medium heat for 20 minutes until it thickens.

3.  Take an eggplant and open it like an envelope.  Sprinkle the insides generously with cheese.  Spoon some tomato sauce over it and press the eggplant together again.  Lay it in an ovenproof pan. Continue for the rest of the eggplants.  When you’re finished stuffing them, pour the unused sauce over the eggplants and sprinkle with more cheese.  Bake in the oven at 350°F for 25 to 35 minutes.


Mousaka with yogurt

Even the traditional dish Mousaká has its variations.  This recipe uses hot peppers and sweet raisins in the meat sauce as well as green peppers layered through the vegetables.  The yogurt topping is much easier to make than the traditional Bechamel and is very flavorful.


4 lbs. large eggplant
4 lbs. potatoes
1/2 lb. green peppers
oil for frying

Meat Sauce:

1/4 cup olive oil
2 lbs. ground beef or lamb
1 large onion, chopped
2 crushed garlic cloves
1 tsp. hot pepper flakes
1/3 cup red wine
2 cups crushed tomatoes
salt and pepper to taste
1 bay leaf
1/2 cup raisins (optional)
pinch nutmeg (optional)

Topping Ingredients:

3 cups strained yogurt
3 egg yolks


1.  Peel and cut the potatoes into 1/4 inch slices.  Weight them down n a bowl of salted water with an inverted plate until you’re ready to use them.   Cut the eggplants into thin 1/4 inch slices.  You have the option of removing the purple peel. Sprinkle them with salt and set them aside to drain.  Remove seeds from the green peppers, rinse them, and cut them in half.  Set aside to drain.

2.  Drain the potato slices.  Heat oil in a skillet and fry the potatoes until they are golden on each side.  Remove the slices to paper towels to drain.  Continue by frying the eggplant slices, one side and then on the other so they are evenly browned.  Lastly, fry the green peppers. Remove them to paper towels to drain off as much oil as possible.

3.  While the veggies are draining, make the sauce.  Heat the oil in a pot.  Brown your ground beef with the garlic and onions.  Add the rest of the ingredients and simmer the mixture for 20 minutes.

4.  To assemble the casserole, use a large baking pan that is 3 inches deep.  Line the bottom of it with a layer of potatoes.  Next, add a layer of eggplant, some green peppers, and top it with half of the sauce.  Begin a new layer of potatoes, continuing with eggplant, peppers and the remaining sauce.  Preheat your oven to 350°F.

5.  In a mixing bowl, whisk the eggs until frothy.  Add the yogurt and combine well.  Pour the yogurt sauce over the finished casserole and bake it for 30 to 40 minutes or until the top has set and browned.  Let the casserole cool down for 20 minutes or longer to set before you serve it.

Roasted Eggplant Salad

This is terrific served with feta cheese!


3 large eggplants, washed
2 large green peppers, washed
white vinegar
olive oil
1 crushed garlic clove
salt and pepper


1.  Wrap the eggplants and peppers individually in aluminum foil.  Bake them at 350°F for an hour or more, depending on the size of the eggplant.  They are done when you squeeze them and they are very soft and mushy.

2.  Remove them from the oven and let them cool off enough so you can handle them.  Slice the eggplant down the middle and scoop out the pulp.  Do the same for the peppers, discarding the skins.

3.  Put the eggplant and pepper pulp on a cutting board and chop it finely.  Return it to the bowl and add the garlic, sat, pepper, oil, and vinegar.  Mix it up and taste it.  You can add more oil or vinegar according to your preference.

Greek Village Omelet

A wonderful vegetarian dish that is served quite often in the Mediterranean islands. If you prefer, the purple skin can be peeled from the eggplants before frying as this tends to soften the taste.


Olive oil
2 large potatoes, peeled and cut into thin strips
2 cups chopped eggplants
1/2 cup chopped onion
1 minced garlic clove
1 cup chopped tomatoes
1 bay leaf
3 eggs
salt and pepper


1.  Fry the potatoes in a bit of oil until tender & brown.  Remove them to paper towels to drain.  Fry the eggplant until brown and remove them to drain also.  You can also bake in oven instead of frying them.

2.  In a non-stick sauce pan, heat enough oil to cover the bottom and fry the garlic and onions until translucent.  Add the tomato and bay leaf and simmer for 15 minutes, stirring occasionally.  Return the eggplants and potatoes to the pan and toss with the sauce and season it with salt and pepper.

3.  In a small bowl, whisk the eggs with a bit of salt and pepper.  Pour them over the vegetables, and cook until the omelet is set.