It's Friday night and that means Greek school and "date night". Diego gets to go to Greek school for 2 1/2 hours and John and I get a little bit of time to try a new restaurant. One dish that I love to make and that I never see out and about (even at Greek restaurants) is made with eggplant. As usual, it's an easy dish to make and very tasty. I think you'll also like that it's a very colorful meal!
Here's What Ya Need:
Eggplant (sliced) * Mushrooms (diced) * Onions (diced)
Bell Pepper (diced) * Garlic x's 2 (diced) * Greek Oregano (diced)
Wild Rice * Tomatoes (stewed) * Cinnamon * Basil (chopped)
Pepper * Salt (Optional) * Olive Oil
Here's What Ya Do:
Sauce:
1. Take 1/2 of stewed tomatoes and place in blender.
2. Add cinnamon, basil, garlic, pepper and salt (optional).
3. Blend.
4. Add the other 1/2 of stewed tomatoes to make sauce chunky.
Filling:
1. Take mushrooms, onions, bell pepper, garlic, Greek oregano
and place inside of a saute pan.
2. Saute until tender.
Eggplant Dish: (get deep dish pan and oil)
1. Spread olive oil on eggplant.
2. Take filling and place inside of eggplant and roll.
3. Place the eggplant face down in the pan so the filling doesn't roll out.
4. Once the pan is completely filled with eggplant rolls...pour the sauce on top.
5. Heat in oven at 350 degrees for 20-30 minutes (depending on your oven).
Serve this dish over wild rice and a side salad. This is also a great dish to have with figs and nuts. We'll be making crosses from palm fronds at Church this evening after Greek school. See you there!
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