Category Archives: vegetarian

Melizanorizo

Melizanorizo (Eggplant rice)–basically a delicious riff on spanokorizo or prassorizo

  • 1/2+ cup olive oil
  • 1 large onion finely diced
  • 1 large bud of garlic finely diced
  • 3 tomatoes, insides grated on box grater so only the skin remains in hand (throw out the skin)
  • 2 large eggplants or 3 medium cut into small cubes 1cm3
  • 1+ teaspoon salt
  • 1.25 cup calirose rice (medium grain)
  • splash of red wine
  • bunch of Italian parsley, chopped

Saute onion and garlic in olive oil over medium high heat until onion softens.  Add eggplant cubes and sprinkle generously with salt.  Stir and saute until eggplant all begins to soften–flesh no longer appearing white.  Add rice and stir rice around in the eggplant and onion mixture for a minute.  Then add grated tomato and spash of red wine.  Turn the heat down to Medium and cover.  Stir periodically. As the rice absorbs the moisture add water a cup at time.  When rice appears to be cooked (about 2 cups of water added or so, about 20-25 min or so) and is soft remove from heat and stir in chopped parsley.

Serve warm with hunk of good feta on the side. IMG_3421

adapted from Ta Nea newspaper.

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gemista (stuffed tomatoes)

I can’t believe it has taken me so long to put up a recipe for gemista…a classic summer favorite when tomatoes are abundant in August.  This is best made early in the day, the way Greek women do.  It tastes best at room temp or slightly warmed.

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parsley mint and dill

  • 12 medium sized tomatoes (vine ripened)
  • 1 yellow onion finely diced
  • ~1 cup olive oil
  • Handful of fresh mint, dill, and parsley. (can also use basil)
  • ~12 tablespoons of blue rose rice–medium grain. (goya sells it in the states)
  • 4-5 medium potatoes peeled and quartered
  • sea salt
  • serve with good feta

First, cut the top off of each tomato.  Cut around the inside of the tomato and carefully with a teaspoon scoop out

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cut around the inside of the tomato to make scooping out the inside easy

the inside.  Put the inside scooping from six tomatoes in a blender and set aside the inside of the remaining six in a bowl. Be sure to keep the top of each tomato with its tomato.

Add 1/2 cup of olive oil, 1 1/2 tsp sea salt, and the herbs to the tomato scoopings in the blender.  Blend in a few pulses so tomato is smooth but herbs are not totally pulverized.

Heat a tablespoon or so of olive oil in a frying pan over med high heat.  Saute the onion until it begins to turn translucent.  Add the rice (1 tbsp for each tomato) and saute

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mixture of onion, rice and tomato/herbs after sauteing

2-3 min as if you were making risotto. Add the tomato-oil-herb mixture plus about 1/4 of water (to rinse all of the good stuff out of the blender into the pan) and saute another 2 min.

Spoon the rice mixture into the tomatoes leaving about a cm at the top empty.  For medium tomatoes it takes about 1.5-2 tbsp of the mixture.  Place the cap on the tomato and invert in baking dish.  Surround the tomatoes with the cut up potatoes.  in the blender, blend the inside of the six tomatoes that were set aside and pour that plus 1/4 cup of

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tomatoes inverted with cap down, blended tomato poured over potatoes. olive oil drizzled and sea salt sprinkled on everything. ready to bake.

water over the potatoes.  Drizzle 1/2 cup of olive oil over all the tomatoes and potatoes.  Sprinkle sea salt over everything.

Bake for about 1 1/2 hour at 350 deg.

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after ~1 hr 20 min in oven.  as it sits to cool down the liquid in the pan will be absorbed by the rice

Halfway through baking move the potatoes around so they roast evenly.  I like it when the tomatoes  just start to brown a little and the potatoes are soft to a fork.  When you take it out of the oven there will be a lot of liquid in the pan.  As it cools the rice will suck up that liquid…yum!!

Gemista is best prepared early and then served at room temp or heated a little.  Serve with slices of a good feta to eat on the side.  Fresh corn on the cob goes great with it.

Adapted from Andromahi 🙂 who makes the most amazing gemista!

 

Bulguropita

This is like a tembelopita but with more body…very tasty.

  • 1 c bulgur
  • 1 1/2 cup milk
  • 1 c flour
  • 4 eggs
  • ½ c olive oil
  • 1 lb feta crumbled
  • 2 teaspoons baking powder

Warm the milk in microwave or on stovetop and then add the bulgar. Allow the bulgar to sit in the milk for about an hour.  It should absorb the milk.

Preheat the oven to 350 deg. Spray 9×13 pyrex pan with cooking spray.  Combine the flour, baking powder, eggs, oil, and bulgar.  Stir in the crumbled feta.  Bake in a 9×13 in pyrex for about 40 min until golden brown on top and bottom.  

From Andromahi ❤

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