Posts Tagged ‘Eggplant’

White Eggplants and a return to Lesvos

Well, what can I say except that I am back to the island and still not quite settled in yet, grrr… suitcases still erupting with clothes! The past few days that we returned together to the island, we have been searching for a new apartment to live in for the following year. If we aren’t going to be moving abroad, then I would gladly welcome the change of a new living environment. The problem is that we (definitely) don’t always get what we want – that lesson is always hard to learn, again and again!!! After looking at around 8 other places to live, we found one we loved but probably out of our budget and the rest were not worth the extra stress/costs of moving, either similar size ¬†or much older. As of now, we are staying put in our current shoebox.

Eggplant, Mushroom, and Tomato . . .

. . . Calzone or Pizza or Spaghetti
So, it might be a little teasing that I am sharing these next few pictures because when I am not baking, I rarely follow a recipe. Sometimes this turns out to be a masterpiece that I try to quickly write down what exactly I did, and other times I am confident that I can recreate it whenever I want. But I have fiddled so many times with sauces and soups that I have the basic recipe down. . . and I can and will share that with you! 
calzone eggplant Eggplant, Mushroom, and Tomato . . .
The combination of mushrooms, eggplants, tomatoes, and onion is really REALLY wonderful in a calzone, on a pizza, or even over some pasta. It all begins by sauteing some onions in EVOO, slowly on medium – medium high heat. Clean, slice, and salt your eggplant to remove the bitter juices letting rest for 20 minutes, then rise in cold water and pat dry. Wipe and slice your mushrooms, add to the onions and stir for 2-3 minutes before adding some wine (white or red). Finally, add your eggplant slices, fresh and canned tomatoes, Italian herbs (basil, oregano, thyme)* and salt/pepper, cooking down until tender and wine has cooked off. Now, the choice is yours. . . do you want pizza, pasta, or calzone? Maybe even all three
pizza double Eggplant, Mushroom, and Tomato . . .
My new favorite recipe for calzones and pizza is THIS DOUGH, it can be instant (no rise) or it can rise twice if you have the time. It has a multigrain taste and is light, chewy and oh so wonderful. I have used it several times and have been very happy with the result each and every time! 
open calzone Eggplant, Mushroom, and Tomato . . .
I am sorry that I don’t have a better detailed recipe of the amounts, but honestly I just kind of toss and stir as I go… don’t be scared to use herbs, especially in a tomato sauce! I also think that shredded mozzarella and fresh mozzarella cheese with some finely grated parmesan cheese is the perfect compliment to this sauce! Fill your calzone, top your pizza, or mix in with your pasta and serve!!! 

Kali Orexi. 

Related posts:

Imam Bayildi or The Cleric Fainted

eggplant trio closeup 2 Imam Bayildi or The Cleric Fainted

This is the Turkish name for a dish that is also very common in Greek cuisine. There are many foods that are debated over whether it is originally Greek or Turkish, but of course it is difficult to determine because of the 400 year occupation and the population exchange. Probably the only positive aspect of this terrible aspect of history, was one very big recipe swap.

The Greek name for stuffed eggplants is “papoutsakia” which also translates as shoes. But regardless of what you call this, it is a wonderful vegetarian delight. The combination of olive oil, eggplant, onions, and tomatoes melting in your mouth together is really delicious. The key is to really cook your eggplant so it is soft and literally melting in your mouth.

Hi! My name is Jacquline. Welcome to my blog. I hope you will find some delicious Greek food recipes and enjoy the read along the way! Kali Orexi :)

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