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Most versions are based primarily on sautéed aubergine (eggplant) and tomato, usually with minced meat, mostly lamb. The Greek version includes layers of meat and eggplant topped with a béchamel ("white") sauce and baked. The modern Greek version was created by the French-trained Greek chef Nikolaos Tselementes in the 1920s.
It is produced from the olive trees prominent throughout the region, and adds to the distinctive taste of Greek food. The olives themselves are also widely eaten. The basic grain in Greece is wheat, though barley is also grown. Important vegetables include tomato, aubergine (eggplant), potato, green beans, okra, green peppers (capsicum), and ...
A casserole dish, traditional pastitsada recipe features spicy veal, beef or poultry. Pizza (πίτσα) The Greek version usually contains black olives, feta cheese, tomatoes, peppers and onions. Soutzoukakia Smyrneika (σουτζουκάκια σμυρνέικα) Spicy oblong meatballs with cumin and garlic served in tomato sauce.
Traditional Greek kleftiko, an oven-baked lamb stew with potato, olive oil, onion, carrot, garlic and herbs, served with lemon and ouzo - fazeful/iStockphoto/Getty Images
2 large aubergines (eggplants), each weighing about 200 gram (7 ounce); virgin olive oil; 1 large sweet white onion, such as a Cevennes or a Spanish onion; leaves from a bunch of flat-leafed parsley, finely chopped
3. Roast eggplant (flip until both sides have a brown, crust-like appearance) and then set aside 4. Lower oven temperature to 400 degrees 5. Press out the dough into a larger rectangular shape 6. Layer the eggplant in a domino-like effect along the left-hand side of the dough, leaving about two inches of space on the side. Coat eggplant with ...
Our healthier version skips the heavy cream and butter found in most recipes, saving about 160 calories and 12 grams of saturated fat compared to a traditional version. View Recipe Eggplant ...
Karnıyarık – Turkish stuffed eggplant and meat dish; Kashk bademjan – Iranian dish; Kyopolou – Bulgarian-Turkish dish [4] Malidzano – Traditional Macedonian spread made from puréed bell peppers, eggplant, oil and salt; Mesa’ah - Egyptian fried eggplant made with tomato sauce, garlic, and onions; eaten cold