Dried Eggplant, Zucchini And Green Peppers With Yoghurt
Preparations: Peel the eggplants in lengthwise strips at 1 1/2 cm intervals, then cut either in circles or in long slices. Sprinkle salt over and place the eggplants in salted water for half an hour to drain off bitter juices. Squeeze each eggplant before putting into hot oil. Fry both sides, drain away excess oil and place on a serving plate. Cut the tomatoes across into halves, and place them in the frying pan along with the whole peppers. Cook for about 2 minutes until they are sautéed, remove from the pan and arrange around the eggplants on the plate. Scrape the skin of the pumpkins until their green parts can be seen, sprinkle with salt and leave aside for 1.5 hours. Put flour and water into a bowl and blend together. First place the zucchini in flour-water mixture and then into the hot oil. Fry until both sides are golden. Place them with the eggplants and peppers. Mix water and yoghurt, pour over the fried vegetables (if desired, crushed garlic can be added to the yoghurt).
Ingredients: 1250 gr. eggplants 3 small tomatoes 1500 gr. zucchini 6 fat green peppers 1 1/2 glasses flour 1 glass water salt Sauce:250 gr. yoghurt 2 tablespoons salt 4 cloves of garlic salt
Preparation:Allow the rice to stand in hot water until the water cools. Then drain the rice and wash it several times. Put 3/4 glass olive oil, chopped onions and 1 teaspoon salt in a pan and saute until the color of the onions changes. Add the rice and saute for 10 more minutes. Add water, chopped tomatoes, currants, pine nuts, black pepper, spices, sugar, mint and dill, cook for 15 minutes and remove from heat. Cut off the tops of the peppers ro from a lids and remove all seeds. Stuff the peppers ( but not too much ), replace the lids and line in a pan, the lids facing up. Add water olive oil and salt and cook for about 50 minutes. Remove from heat, and after they have cooled down, put on a serving plate and serve Ingredients:800 gr. green peppers (suitable for stuffing) 1/4 glass olive oil 1 glass of water
For Fillling: 1 glass rice 7 meduim onions 2 small tomatoes 3/4 glass olive oil 2 tablespoons currants 1 tablespoon pine nuts 1/2 bunch mint 1 bunch dill 1 teaspoon spices, sugar, salt 1/2 glass water 1 teaspoon black pepper
Preparation: Place the rice in hot water and allow to stand until the water cools down. Wash the rice several times and drain. Put olive oil, chopped onions and salt into a pan and sauté over moderate heat until the color of the onions changes. Add the rice and pine nuts and continue to sauté while constantly stirring. Add 1/2 glass of water, the tomato-peeled and slices with the seed chopped out, currants, allspice, chopped mint and dill. Stir one or two times and close the lid of the pan, cook for 15 minutes and sprinkle with sugar while removing from heat. While preparing the filling, cut off the stalks and tops of the eggplants to form a lid and remove all seeds. Place in salted water for half an hour in order to drain away bitter water, wash several times afterwards. Stuff the eggplants, replace the lids and line up in a wide pan. Add water, olive oil and salt, close the lid of the pan and cook over moderate heat for 50 minutes. Remove from heat, place on a serving plate and serve after they have cooled down. Ingredients: 6 large eggplants 1 glass water 1/4 glass olive oil
For Filling: Place the rice in hot water and allow to stand until the water cools down. Wash the rice several times and drain. Put olive oil, chopped onions and salt into a pan and saute over moderate heat until the color of the onions changes. Add the rice and pine nuts and continue to saute while constantly stirring. Add 1/2 glass of water, the tomato-peeled and slices with the seed chopped out, currants, allspice, chopped mint and dill. Stir one or two times and close the lid of the pan, cook for 15 minutes and sprinkle with sugar while removing from heat. While preparing the filling, cut off the stalks and tops of the eggplants to form a lid and remove all seeds. Place in salted water for half an hour in order to drain away bitter water, wash several times afterwards. Stuff the eggplants, replace the lids and line up in a wide pan. Add water, olive oil and salt, close the lid of the pan and cook over moderate heat for 50 minutes. Remove from heat, place on a serving plate and serve after they have cooled down.
Preparation: Place the vine leaves in boiling water in order to remove their salt. Put 1/2 glass olive oil and chopped onions into a pan and sauté over moderate heat while stirring with a wooden spoon, add the washed rice and continue to stir. Add water, spice, salt, chopped parsley and dill, black pepper, currants and pine nuts. Pour in 1/2 glass olive oil and cook gently while still stirring. Put aside to cool. Cut off the stalks of the leaves and place stalks on the bottom of the pan where the cooking will be done, over these put one layer of vine leaves. Place 1/2 tablespoon of the filling on each leaf, roll and line up in the pan. After all the leaves are stuffed, cover the entire surface with a layer of leaves and pour the water, the remaining olive oil and lemon juice over and cook on moderate heat. When the leaves become tender remove from heat, and put on a serving plate after they have cooled down. Decorate the plate with lemon slices, serve along with the remaining lemon juice if desired.
Ingredients: 1/2 kg. vine leaves picked in brine 1/2 kg. rice 7 medium onions 1 1/2 glasses olive oil 4 glasses water 2 tablespoons currants 2 tablespoons pine nuts 1 bunch dill 1 bunch parsley salt, black pepper and spices
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