SC - Fw: Classic Greek footnote 2 -OOP

[Philippa Alderton]

Just picked this up from the Byzantine List- Enjoy, folks.


Phlip
Caer Frig
Barony of the Middle Marches
Middle Kingdom

Southeastern Ohio

Phlip at bright.net

Consistency is the last refuge of the unimaginative.
- -----Original Message-----
From: WA2KBZ at aol.com <WA2KBZ at aol.com>
To: BYZANS-L at showme.missouri.edu <BYZANS-L at showme.missouri.edu>
Date: Sunday, January 03, 1999 2:50 AM
Subject: Re: Classic Greek footnote 2


>Seth,
>Here are a few:
>
>Wash eggplants and poke w/fork in a few spots. Boil em up in lightly salted
>water until soft and skin. Remove pulp and mash it , discard skin. Blend 2
>cups of this with a mashed garlic clove or a teaspoon of garlic powder, a
>pinch of oregano, 1.5 cups of bread crumbs, 2 raw eggs, 1/2 cup grated
>kefalotiri cheese (you can use parmesan), 1 tspn salt and pepper (black), 1
>tspn baking powder, and a tblspn of finely chopped raw onion.  Roll  and
shape
>into patties about the diameter of a bottle of good Danish beer. We will
wait
>while you empty one to use........  Roll in a coating made of cracker meal.
>Make the meal as follows: Crush dry Saltine or oyster crackers and mix with
a
>pinch of salt, pepper, onion powder and garlic powder to taste.
> Fry in ligh extra virgin olive oil to make all sides just a little crispy,
>turning often, until golden brown.
>
>Note:  NOT recommended for intimate romantic interludes unless you BOTH
>consume the somewhat garlic influenced savor.
>
>The name of the above is melitzanokeftethes.
>
>Here is the famous Imam Bayildi (the Moslem priest fainted):
>
>3 lbs smALL eggplants, salt, 3 cups thin sliced onions, 2.5 cups olive oil,
6
>cloves garlic chopped up (NOTE: NOT recommended for eating just prior to
>doctorial oral exam or asking a girl for a date!!), 1.5 lbs skinned and
>drained tomatoes,cut up into chunks,
>1 cup chopped parsely, 1 tblspn oregano,salt pepper to taste, 2 tblspns
>parmesan cheese, 2 tblspns toasted bread crumbs.  Cut slits in plants,
>lengthwise, leaving stem and abt 1 inch on each end of slit (you will stuff
>them, and don't want them tp fall apart). Soak in salty wATER for 15
minutes,
>drain & rinse.  Fry them in olive oil (wipe off water first), turning until
>softened.  Save oil and put them in a pan/oven dish.  In same oil, cook
onions
>until brown (saute), add garlic, tomatoes, parsley, salt, pepper, oregano,
and
>cook while stiring frequently until water evaporated (abt 20 minutes).  Set
>aside to cool a bit, so as not to fry your fingers (time for more fine
Danish
>Ale).  Stuff this stuff in the slits in plants, sprinle cheese and crumbs
then
>sprinkle olive oil over them. Bake in preheated 350 deg (F) oven for 30
>minutes. Serves 6 as main course, or as a side with lamb.  (Note: Lutefisk
not
>recommended here - a mixed metaphore- but herring in wine sauce and
gjetost,
>perhaps).
>
>Tak for matin
>
>Karl S.
>

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