Cuisine Eric

We were recently in Greece where we sampled several baked eggplant dishes - something the Greeks are know for and rightfully proud of. This version is simply roasted eggplant baked in a tomato sauce. The sauce is rich and sweet, prepared with caramelized onions along with garlic and oregano. Slow and careful sautéing of the onions and then the tomato paste delivers a caramelized flavor literally good enough to possibly make you faint - as the mythical priest who tasted this dish apparently did. Don't pass out - just make this dish! 2 medium eggplants 1 pint grape tomatoes Olive oil Feta cheese Sauce: 3 Tbs butter plus 3 Tbsp olive oil 2 medium onions, peeled, halved and cut into thin half rounds 1 tsp coarse Kosher salt 2 cloves garlic, minced through a press 1 rounded teaspoon good Greek dried oregano (orígani) 1/2 can tomato paste 3/4 cup pale dry sherry 1/2 cup water Melt the butter in the oil in a large skillet over medium high heat. Tip in the onions and sauté for 3-5 minutes....

Contrary to what you see in the USA, the true Greek salad does not have lettuce leaves.  Just the freshest tomatoes, onions, peppers and cucumbers tossed with the best olive oil and dried Greek oregano and topped with the best Greek feta cheese you can get your hands on.  2-3 large ripe tomates, cut into wedges 1 small green pepper, Cored and sliced 1/2 small red onion, peeled and sliced 4 inches English cucumber, sliced 1/4 cup pitted Kalamata olives 1/4 cup best Olive oil Juice of 1/2 lemon dash salt Freshly ground black pepper 2 wedges Feta cheese Dried oregano Toss the veggies with the olive oil and lemon juice. Season with a dash of salt and pepper. Top with feta and oregano. Serves 4 as a side dish. Here are a few Greek salads we were served on a recent trip to Athens, Greece: