| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Greek |
Greek, Vegetarian, Vegetables, Casseroles |
8 |
Servings |
INGREDIENTS
|
|
Karen Mintzias |
| 1 1/2 |
lb |
Potatoes; peeled and sliced |
| 1 1/2 |
lb |
Zucchini; scraped and sliced |
| 3/4 |
lb |
Okra; trimmed |
|
|
Vinegar |
| 1 |
|
(1 lb) eggplant; sliced* |
| 1 |
lb |
Fresh/canned tomatoes;sliced |
| 1 |
bn |
Fresh parsley; chopped |
| 1 |
bn |
Fresh dill; chopped |
|
|
Salt & freshly ground pepper |
| 1/2 |
c |
Olive oil |
| 5 |
|
Scallions; chopped |
| 3 |
|
Garlic cloves; minced |
|
|
Toast or bread crumbs |
INSTRUCTIONS
*Soak okra in vinegar to remove slime, then rinse well. Eggplant may be
salted and rinsed before slicing if desired. In a large bowl, place all the
vegetables, reserving half the tomatoes. Season with the parsley, dill,
salt, and pepper, and mix thoroughly. Layer the vegetables in a large
casserole, alternating vegetables as much as possible. Meanwhile, heat the
oil in a small pan and saute the scallions and garlic, stirring. Chop the
remaining tomatoes and add them to the scallions, stirring. Simmer for 10
minutes, then spoon over the vegetables. Dust the top with the crumbs and
bake in a 350 degree oven for 1 hour. Serve warm or cold. From: "The Food
of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York.
Typed for you by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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