EGGPLANT CAVIAR

2 LARGE EGGPLANTS        -        4 SPOONFULS OF OLIVE OIL        -        1/2 LEMON JUICE        -        SOME CHOPPED PARSLEY

SOME BLACK OLIVES        -        SALT

 - PIERCE THE EGGPLANTS ALL AROUND WITH A FORK OR A SMALL POINTED KNIFE, GRILL THEM WELL TURNING THEM AROUND FROM TIME TO TIME SO THAT THEY ARE GRILLED ALL AROUND AND GET TENDER AND THEIR PEEL SHRINKS. THEN, PEEL THEM, CHOP THEIR FLESH WELL WITH A SHARP KNIFE, PUT IT INTO A STRAINER AND SQUEEZE IT WITH A WOODEN SCOOP SO THAT IT LOOSES ALMOST ALL ITS LIQUIDS. AFTER THAT, EMPTY THE EGGPLANT PUREE INTO A COOKING-BOWL, MIX IT WITH THE OLIVE OIL, THE LEMON JUICE AND SOME SALT, EMPTY THE MIXTURE INTO ANOTHER BOWL, GARNISH WITH CHOPPED PARSLEY AND BLACK OLIVES AND SERVE.

 

STRAPATSADA FROM ZAKYNTHOS

200 gr (0.44 POUND) OF OLIVE OIL      -      6 CHOPPED PEPPERONIS (2 RED, 2 ORANGE, 2 YELLOW)      -      2 CHOPPED ONIONS

300 gr (0.66 POUND) OF HARD FETA CHEESE        -        100 gr (0.22 POUND) OF HARD CHEESE FLAKES

8 EGGS        -        4 TOMATOES, CUT IN LUMPS

 - INTO A LARGE CASSEROLE FRY THE PEPPERONIS AND THE ONIONS IN SCORCHING OLIVE OIL FOR 4-5 MINS UNTIL THEY GET TENDER, ADD THE TOMATOES, SLOWLY BOIL THEM ALL TOGETHER FOR 3-4 MINS TO REDUCE MOST OF THEIR LIQUIDS, ADD THE FETA CHEESE AND STIR WELL SO THAT ALL THE INGREDIENTS MIX WELL. THEN, IN A LARGE, CLEAN COOKING-BOWL WHISK THE EGGS AND THE HARD CHEESE FLAKES, EMPTY THE MIXTURE INTO THE CASSEROLE AND COOK THE FOOD FOR 3-4 MINS SO THAT IT STARTS CURDLING. THEN, STIR IT SLIGHTLY UNTIL IT CURDLES SERVE IT HOT.

 

CARROTS & POTATOES

700 gr (1.54 POUND) OF CARROTS        -        500 gr (1.1 POUND) OF PEELED POTATOES        -        2 MINCED GARLIC CLOVES

2 SMALL SPOONFULS OF CUMIN POWDER        -        5 SPOONFULS OF OLIVE OIL        -        2 SPOONFULS OF WINE VINEGAR

SOME CAYENNE PEPPER, SALT

 - WASH THE CARROTS, SLICE THEM, CUT THE POTATOES IN 3-4 PIECES EACH, PUT THEM BOTH INTO A CASSEROLE WITH SOME SALT, THE GARLIC AND WATER THAT COVERS THEM COMPLETELY AND BOIL THEM. WHEN THEY START BOILING, LOWER THE TEMPERATURE AND KEEP BOILING THEM UNTIL THEY GET TENDER. AFTER THAT, STRAIN THE POTATOES, MASH THEM WITH A FORK, PUT THEM INTO A BOWL, ADD THE REST INGREDIENTS AND SOME EXTRA SALT IF NEEDED AND SERVE.