1. Wash eggplants well and remove stems and ends.

2. Using a sharp knife, make 4 deep lengthwise slits in each eggplant, make sure each slit runs almost up to but not through each end as we don’t want the eggplant separating into quadrants.

3. Sprinkle salt inside each incision in each eggplant then place the eggplants in a saltwater bath for one hour to drain away their bitterness; then remove and wash eggplants and leave to drain for 5 minutes.

4. Heat olive oil in a large frying pan and add the eggplants. Be sure to turn the eggplants a quarter turn or so every couple minutes to ensure even cooking and fry them until the skin becomes soft and they begin to wilt.

5. Remove the eggplants from the oil and set side by side in a baking dish, always with one incision facing straight upwards.

6. In the same oil the eggplants were fried in, add the chopped onion and sauté until golden then add the tomato pulp and bring to a boil then simmer for 10 minutes. Stir in the garlic, parsley, salt, pepper, nutmeg and simmer for another 5 minutes then remove pan from heat and allow mixture to cool slightly.

7. Preheat oven to 350° F. (180° C.).

8. Using a teaspoon carefully spread open and fill the topside incision on each eggplant with generous portions of the onion mixture, but be careful not to split the eggplants through as they will be very soft. Once the eggplants have been filled, if there is any leftover onion mixture simply place it in the pan among or between the eggplants and pour any remaining oil from the frying pan over everything.

9. Sprinkle some breadcrumbs overtop of each stuffed eggplant and then place pan in oven and bake for one hour.

Note: As with all oil-rich foods (‘lathera’ in Greek), this dish is best served cool to allow the flavours to coalesce so let cool to room temperature before serving. If you leave it out overnight, it will be even more flavourful on the morrow.

Kali Orexi!

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We were in Kini, Syros, eating in a lovely seaside nouvelle-Greek-taverna called Allou Gialou (tel. 2281071196) and I saw a thyme and honey glazed lamb on the menu. I was reluctant to eat it all myself, as it was possible I wouldn’t like it, so we shared with my mother. Big mistake. The meat was soft and falling off the bone, the taste of honey and thyme such a strong characteristic of the Cycladic island we were in (Syros is famous for its thyme honey), there was nothing I didn’t love about it. I made a mental not to re-create the dish when we would get back and here we are!

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3 tablespoons Greek extra virgin olive oil
1 large leek, trimmed and chopped, including the green part of the stalk
1 garlic clove
1 cup Greek nihaki or other short grain rice
1 cup vegetable stock
1 cup water

Pinch of turmeric

1/4 teaspoon saffron powder or a pinch of saffron threads
Salt and pepper to taste
1 small egg
½ – 1 cup breadcrumbs
½ cup grated Kefalotyri or Parmesan cheese
Flour for dredging
Oil for frying
Arugula and some parmesan or other hard cheese, shaved for a simple salad

Heat the olive oil in a medium pot and cook the leek and garlic until soft and lightly colored. Add the rice, stir to coat in the oil, and add turmeric, stock and water. Season with salt and pepper. Dilute the saffron threads if using, in a tablespoon of warm water and add to the rice. If using saffon powder, mix it into the simmering rice. Stir to distribute the saffron evenly. Simmer the pilaf covered until the rice absorbs all of the water. Remove from heat, remove lid and cover pot with a kitchen towel. Let the rice cool completely.

Mix the egg and cheese into the cooled rice. Add enough breadcrumbs to form a mass firm enough to hold its shape when formed into patties.

Shape the rice into small patties, about 2 ½ in./ 6 ½ cm in diameter. Dredge lightly in flour. Heat two inches of cooking oil in a medium pot and fry the patties a few at a time. Remove with a slotted spoon and drain on paper towels. Serve hot or warm with a simple arugula – parmesan salad.

By Diane Kochilas

dianekochilas.com

Cook Time: 45 minutes
Total Time: 45 minutes
Ingredients:

16-18 large sheets of phyllo dough
3 to 3 1/2 pounds of fresh pumpkin or squash, grated
2 cups of walnuts, crushed
1 1/3 cups of olive oil
1 cup of honey
1 cup of granulated sugar
1/2 cup of dried breadcrumbs, crushed
4-5 teaspoons of ground cinnamon
extra oil for brushing the phyllo dough
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Syrup:
1/2 cup of honey
1/2 cup of sugar
2 cups of water

Preparation:

The day before: If using fresh pumpkin, grate coarsely and boil for 20 minutes. Let drain overnight and press to remove excess liquid before using.

Sauté the pumpkin in the olive oil for 5-10 minutes, stirring so it doesn't stick to the pan. Remove from the heat, and transfer to a metal or pyrex bowl. Stir in the honey, breadcrumbs, crushed walnuts, and cinnamon, Stir well with a wooden spoon until thoroughly blended and smooth.

Preheat the oven to 175C.

Lightly oil a 15 X 13 baking pan and line with 8-9 sheets of phyllo, brushing each with oil. Spoon in the pumpkin mixture and spread evenly. Fold the phyllo that extends out of the sides in over the mixture. Lay the remaining phyllo sheets on top, brushing each with oil, and trim off the edges that extend outside the pan with a scissors. Score the top phyllo sheets with a sharp knife into squares or large diamonds. Wet your hands with water and shake them over the top to sprinkle with water.

Bake for approximately 45 minutes. Remove from the oven, set the pan on a rack and cool until the bottom of the pan is cool to the touch (about 2-3 hours).

When the pita has cooled, boil the honey, sugar, and water for 5 minutes and pour the hot syrup over the cooled pie.

Allow the pita to absorb the syrup until it cools to room temperature.

Alternative preparation: I like to make this in two or three small round bakers, using half or a third of the phyllo and filling for each. They make lovely table-ready sweets and gifts.

greekfood.about.com

By Nancy Gaifyllia