It’s Wednesday and you are already thinking about your weekend plans and perhaps which wines to purchase. I have already offered some delicious suggestions of wines from Greece in Monday’s post. But today, I’d like to suggest vegetarian friendly recipes which pair beautifully with two of the wines I profiled. Peter Minakis has graciously allowed me to share these recipes from his fascinating website which is a wealth of information of “Greek Food and Beyond”! Wine and dine your weekend away! Opa!
Meatless Moussaka to be paired with En Oeno Rose
(Serves 4)
2 large eggplants
3 large zucchini
olive oil
sea salt and black pepper
approx. 1 cup breadcrumbs
Sauce
1/4 cup extra-virgin olive oil
1 medium onion
1 jar of Louise Prete tomato sauce
hot water
2 bay leaves
3-4 allspice berries
1/2 tsp. dried Greek oregano
salt and pepper to taste
Topping
4 medium-sized Yukon Gold potatoes, peeled
salt to taste
1/4 cup unsalted butter
approx. 1 cup milk
fresh grated nutmeg
1/2 cup grated Kefalotyri cheese (Pecorino Romano if you can’t find it)
1/2 cup plain yogurt (full fat)
2 eggs
Pre-heated 375F oven
- Cut off the stem ends of your eggplants and zucchini and cut into 1/2 inch slices. Brush both sides with olive oil and lightly season with salt and pepper. Place on a baking sheet and bake for 15 minutes then flip the vegetables and bake for another 10 minutes. Remove from the oven and place the vegetables on paper to absorb excess oil.
- To make the sauce, place a skillet on your stove and add the olive oil over medium heat and add the diced onions and sweat for 5 minutes. Now add the sauce, bay leaves, allspice plus fill the jar with hot water and pour into the skillet and bring up to boil then reduce to a simmer. Add some salt and pepper and cook for 15-20 minutes or until sauce is thick. Remove bay leaves and allspice and add the dried Greek oregano. Set aside.
- In the meantime, place your potatoes in medium pot and add some salt and cover. Bring to a boil then simmer until potatoes are fork-tender. Drain off the water, add butter and mash your potatoes then add milk while mashing. Add some salt and pepper (remember we are also going to add cheese later, so take it easy). Remove from heat, allow to cool.
- Once the mashed potato is cooled, add the cracked eggs, yogurt and whip the potatoes with a hand mixer. Now add the grated cheese and fresh grated nutmeg and mix in.
- Assemble your Moussaka by first sprinkling breadcrumbs on the bottom of a 10″ x 10″ deep baking dish. Now lay the eggplant down to cover the entire area. Now spread half the sauce over the eggplant and sprinkle more breadcrumbs over the sauce followed by a layer of zucchini slices to once again cover the entire area.
- Spread the remaining sauce over the zucchini followed by one last sprinkle of bread crumbs. Now spread the cooled mashed potato over the entire area and evenly spread with an offset spatula.
- Sprinkle some more grated Kefalotyri over the potato and place in your pre-heated 375 oven (middle rack) for 30-40 minutes or until top is just golden.
- Remove the Moussaka from your oven and allow to cool for at least 30 minutes before slicing and serving.
*For best results, bake your Moussaka earlier in the day and allow to cool completely so you get perfect pieces. Simply reheat at 300F for 15 minutes then cut, slice and serve
Makaronada With Fried Baby Eggplant to be paired with Eurynome Red 2010
(serves 4)
For the tomato sauce
1/2 cup extra-virgin olive oil
1 large onion, finely diced
4-5 cloves of garlic, minced
1 sweet banana pepper, sliced
1/2 cup diced red pepper
1 small chili pepper, finely chopped
7-8 ripe plum tomatoes, passed through a box grater
pinch of sugar (if needed)
salt and pepper to taste
2 tsp. dried Greek oregano
For the eggplants
4 small eggplants
all-purpose flour
salt and pepper
olive oil for frying
Greek yogurt sauce
1/2 cup strained Greek yogurt
warm/room temperature vegetable stock
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500 gr. package of spaghetti
grated Kefalotyri cheese (Romano cheese is fine)
- Place a large skillet on your stovetop over medium heat and add the olive oil, onions and garlic and sweat for 5-6 minutes. Now add the peppers and stir-in, cooking for another 5 minutes. Now add the grated tomatoes and once a boil returns, reduce to a simmer, add salt and pepper and simmer uncovered until the sauce is thick. Adjust seasoning, add dried Greek oregano. Reserve/keep warm.
- In the meantime, place a large pot of water on your stovetop and bring to a boil. Season with lots of salt and drop the pasta in the water and cook for 7-8 minutes.
- Pre-heat about 1 1/2 inches of olive oil in a deep pot to reach a temperature of 350F. To slice your eggplant, place the handle end of your wooden spoon parallel to the eggplant and slice down (the wooden handle will prevent you from cutting all the way through).
- Mix salt and pepper into some all-purpose flour and lightly dredge your eggplants and reserve. In the meantime, stir some vegetable stock into your yogurt to transform it into a thick sauce consistency. Reserve.
- Now that your oil is hot, carefully place your eggplants in the hot oil and fry on both side for about 3-4 minutes or until just golden. Remove with a slotted spoon and reserve on paper-lined platter.
- When your pasta is ready, drain and toss some of the sauce in the pasta then divide and plate. Grate some Kefalotyri over the pasta, top with fried eggplant and spoon some yogurt sauce over the eggplant. Sprinkle some more Greek oregano and serve.
Enjoy the weekend!! γεια μας ~ Cindy
**More wines from northern Greece will be profiled Thursday, January 17 at Grape Experiences~
