Eggplant A La Grecque Recipes

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VEGETABLES à LA GRECQUE



Vegetables à la Grecque image

I wrote that I found these perfect - the ur-preserves - and then tasted them again. And I can only affirm it as a truth. They are richer than plain vinegar pickles, which lets them be their own hors d'oeuvre, in a small chilled bowl, with olives perhaps alongside. They are deeper tasting and more eloquent than crudité. They are piquant enough to awaken the appetite without sating it. I love them, and they are very simple to make.

Provided by Tamar Adler

Categories     appetizer

Time 1m

Yield About 8 servings

Number Of Ingredients 17

1 cup good olive oil
1/2 cup white-wine vinegar
1/4 cup red-wine vinegar
4 tablespoons good white wine
4 cups water
5 1/2 teaspoons iodized salt
1 tablespoon coriander seeds
1 tablespoon fennel seeds
3 teaspoons brown sugar
2 whole dried chilies
2 whole bay leaves
1 teaspoon saffron threads
A few whole branches fresh thyme
1 medium onion, halved vertically, then sliced vertically
2 cups thinly, vertically cut fennel
6 cups quartered cauliflower or flavorful mushrooms, like trumpets, king oysters and creminis (separated by type)
2 cups thinly, diagonally cut celery

Steps:

  • In a pot, bring the liquids, spices and herbs to just below a boil.
  • Cook each vegetable, separated by type, in the seasoned liquid. Start with the onion, then fennel, then cauliflower or mushrooms, then celery. Cook each until it can be pierced with a knife and tastes delicious. As each batch is done, scoop it out with a slotted spoon or a hand-held sieve. Place on a cookie sheet to cool.
  • If spices or bits of herb stick to the vegetables, put what you can back in the pot and don't worry about the rest - everything will marinate together, so things will redistribute. When all the vegetables are cooked, layer them in a 1-quart Mason jar - it looks nice if you do mushrooms, then onions and so on. Pour all of the cooking liquid over them, without straining. The olive oil in the liquid will rise to the top and create a seal.
  • Serve alone as an hors d'oeuvre, or as part of a salad, or on little buttered toasts. Or in an omelet. Or in a sandwich. Anywhere, really, but in a strawberry tart. Refrigerate for up to a month.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 23 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 708 milligrams, Sugar 4 grams

VEGETABLES à LA GRECQUE



Vegetables à la Grecque image

Despite its name, vegetables à la grecque is a French dish. The vegetables are slightly pickled in a broth of vegetable stock and wine. Serve this as a first course or with an assortment of hors d'oeuvres.

Provided by Martha Rose Shulman

Categories     pickles, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 17

6 tablespoons white wine vinegar, champagne vinegar or sherry vinegar
1/2 cup dry white wine
1/2 cup extra-virgin olive oil
4 or 5 plump garlic cloves, smashed and peeled
1 good-size shallot, coarsely chopped
Bouquet garni made with 4 sprigs parsley, 2 bay leaves and large sprig of thyme
4 teaspoons coriander seeds, lightly crushed
1 teaspoon fennel seeds
12 black peppercorns
1/2 to 1 teaspoon kosher or fine sea salt, to taste
3/4 pound carrots, peeled, quartered at fat ends, halved at narrow ends, and cut in 2-inch lengths
1 small cauliflower, cut into florets
1/2 pound cremini or white mushrooms, trimmed and quartered if large, or halved if small
Trimmed hearts from 4 medium-size artichokes, halved or quartered (plus leaves for garnish, optional)
Juice of 1 large lemon
Coarse sea salt or fleur de sel
1/4 cup finely chopped fresh parsley, or use a mix of herbs such as chervil, tarragon, parsley, marjoram, thyme and chives

Steps:

  • In a 3- or 4-quart saucepan combine vinegar, wine, olive oil, garlic cloves, shallot, bouquet garni, coriander seeds, fennel seeds, peppercorns, kosher salt and 3 cups water. Bring to a simmer over medium heat and cook 15 to 30 minutes while you prepare vegetables.
  • Add carrots to the broth and simmer 5 minutes. Add cauliflower, bring back to a simmer, and cook another 15 minutes, until carrots and cauliflower are tender but not mushy. Using a slotted spoon, remove vegetables to a bowl. Some of the broth and seeds can come along with them.
  • Add mushrooms to broth and simmer 5 minutes. Remove to bowl with carrots and cauliflower.
  • Stir broth and ladle 11/2 cups plus some of the coriander seeds into a small saucepan. Set aside.
  • Add artichoke hearts to the pot in which you cooked the other vegetables and simmer 25 to 30 minutes, until tender. Transfer to bowl with other cooked vegetables. If using artichoke leaves, steam them now. When finished, discard this broth.
  • Bring reserved broth in the small saucepan to a boil and cook until liquid reduces to 1/2 cup. Pour over the vegetables, add lemon juice and fleur de sel and toss. Taste and adjust seasoning. Leave at room temperature until ready to serve (for best flavor, let vegetables marinate for a few hours), or refrigerate for up to 3 days. Just before serving, garnish with herbs and, if you wish, with steamed artichoke leaves, which can be dipped into the marinade. Serve on small plates with the reduced marinade spooned on top.

EGGPLANT A LA GRECQUE



Eggplant a La Grecque image

The Mediterranean flavors in this simple saute blend and make a pleasing, light vegetarian meal. I've had this recipe since I was in junior high school, and am not sure of the origin, but it's been a standby in my house for more years than I care to remember :-)

Provided by East Wind Goddess

Categories     One Dish Meal

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

1 medium eggplant
1/4 cup olive oil
2 tablespoons butter
1 cup onion, chopped
2 garlic cloves, crushed
1 (16 ounce) can tomatoes, diced
1/2 cup parsley, chopped
1/4 cup lemon juice
1 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup feta cheese, crumbled

Steps:

  • Peel eggplant and cut in 1/2 inch cubes.
  • In heavy skillet, heat oil and butter and saute eggplant until lightly browned. Remove.
  • Saute onion and garlic until soft.
  • Return eggplant and add can of tomatoes, drained.
  • Add parsley, lemon juice and the spices.
  • Bring to a boil, reduce heat and simmer 15 minutes.
  • Sprinkle with feta cheese
  • Serve over rice or wide egg noodles.

VEGETABLES A LA GRECQUE



Vegetables a la Grecque image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 16

1/4 cup grapeseed oil
1 yellow squash, diced
1 zucchini, diced
1 red onion, diced
15 button mushrooms, cut in quarters
2 cups cauliflower florets, blanched
1 cup broccoli florets blanched
1 cup celery, cut into 1-inch slices
1/2 cup pitted kalamata olives
1/2 cup freshly squeezed lemon juice
1/2 cup light olive oil
1 teaspoon red chili flakes
2 teaspoons chopped fresh tarragon leaves
1/2 cup rice wine vinegar
Salt and freshly ground black pepper
1/2 cup chopped scallions

Steps:

  • In a large stainless steel bowl, mix the grapeseed oil and all of the vegetables and olives together. In a glass bowl combine the lemon juice, light olive oil, chili flakes, tarragon, rice wine vinegar, and salt and pepper, to taste.
  • Combine the dressing with the vegetables and refrigerate for 4 hours, allowing the flavors to meld. When ready to serve, transfer the vegetables to a serving bowl and garnish with scallions.
  • Cook's Note: Blanching is a form of cooking by which dropping raw vegetables into boiling salted water for 3 to 5 minutes and then immediately transferring to a bowl of iced water. When "shocking" with ice water, it instantly stops the cooking process.

MOUSSAKA A LA GRECQUE



Moussaka a la Grecque image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 16

3 medium eggplants
8 tablespoons extra-virgin olive oil
3 onions, chopped
2 pounds ground lamb
3 tablespoons tomato paste
1 1/2 cup red wine
1/2 cup chopped parsley
Pinch cinnamon
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 quart whole milk, heated
4 large eggs, beaten
Pinch nutmeg
2 cups ricotta
1 cup fresh bread crumbs
1 cup freshly grated Parmesan

Steps:

  • Peel the eggplant and slice it crosswise 1/2-inch thick. Sprinkle both sides of each slice lightly with salt, arrange in 1 layer on paper towels and let drain for 30 minutes.
  • In a large skillet heat 2 tablespoons of the oil over moderate heat; add as many slices as will fit in 1 layer and brown on both sides. Repeat the procedure with 4 tablespoons of the remaining oil and the remaining eggplant. Drain the eggplant as they are cooked on paper towels.
  • Add the remaining 2 tablespoons oil and the onion to the skillet and cook until the onions are brown. Add the ground meat and cook, stirring occasionally, until the meat is no longer pink. Combine the tomato paste with the wine, parsley, and cinnamon. Add this mixture to the skillet and simmer over low heat, stirring often, until all the liquid has evaporated. Add salt and pepper, to taste.
  • In a sauce pan, over low heat, melt the butter, add the flour and whisk for 5 minutes. Turn up the heat to moderate and add the milk in a stream, whisking. Simmer for 5 minutes, add salt and pepper, to taste, and remove from the heat. Cool slightly and stir in the eggs, nutmeg, and ricotta.
  • Grease and 11 by 16-inch pan and sprinkle the bottom lightly with bread crumbs. Arrange alternating layers of eggplant and meat sauce in the pan, sprinkling each layer with Parmesan and bread crumbs. Pour the egg sauce over the top and bake one hour in a preheat 350 degree oven, or until top is golden. Let cool twenty minutes before slicing.

VEGETABLES A LA GRECQUE



Vegetables A La Grecque image

A great Greek dish that can be served cold or hot. The dish is best when fresh new vegetables are plentiful.

Provided by Mini Ravindran

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 large fennel bulbs, thinly slice with feathery leaves reserved
1 medium onion, chopped
2 cloves garlic, crushed
1 tablespoon coriander seed, lightly crushed
4 medium tomatoes, peeled and chopped
1/2 medium cauliflower, divided into florets
3/4 cup green beans, trimmed
1 1/2 cups button mushrooms, halved or quartered
salt & freshly ground black pepper
2 -3 tablespoons chopped fresh parsley

Steps:

  • Warm the oil in a large saucepan over moderate heat; add the fennel and onion.
  • Cover and cook for 5 minutes.
  • Add the garlic, coriander seeds, and tomatoes and cook, uncovered, until the vegetables are tender and any liquid has disappeared.
  • In a separate pan steam the cauliflowers and green beans until just tender.
  • Once the fennel and tomato mixture is ready, add the mushrooms and cook gently for 3 to 4 minutes.
  • Stir in the cauliflowers and green beans, and season with salt and black pepper.
  • Remove from the heat and set aside.
  • Sprinkle with parsley and serve warm or cool.

VEGETABLES A LA GRECQUE



Vegetables a La Grecque image

Here's a recipe, borrowed from the Greeks, that offers a marvelous way to bring out the goodness and tang of fresh vegetables. They're simmered until just crisp-tender in an herb/wine/lemon juice marinade. The result is wonderfully savory, as well as healthful. Carrots, mushrooms, green beans, leeks and zucchini, artfully arranged on a platter, make a dish both pretty and tasty. Served hot, it will complement any meal. Served cold, it's a pleasant appetizer.

Provided by JackieOhNo

Categories     Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 lb fresh green beans
3/4 lb fresh carrot (about 4 large carrots)
3 leeks
1/2 lb mushroom
1/2 lb zucchini (about 2 medium)
2 cups water
1/2 cup white wine
1/2 cup lemon juice
1/4 cup extra-virgin greek olive oil
2 green onions, chopped
3/4 teaspoon salt
6 whole black peppercorns
1/2 teaspoon dried thyme leaves
3 sprigs parsley
1/2 cup chopped fresh parsley

Steps:

  • Prepare vegetables: In colander, under cold running water, wash green beans; drain well. Cut off ends, leaving beans whole. Set aside. Wash and pare carrots; with sharp knife, cut crosswise into 4-inch pieces; then slice lengthwise into strips 1/2-inch wide.
  • Trim root ends of leeks; cut off tops, leaving 1 to 3 inches of green stem; discard tops. With sharp knife, cut in half lengthwise. Wash under cold running water to remove any sand. Wipe mushrooms with damp paper towels; trim the stem ends; cut in half lengthwise.
  • Wash zucchini; trim ends; cut into 3-inch pieces; then slice into strips 1/2-inch wide.
  • Prepare cooking liquid: In large 10-inch skillet, combine water, wine, lemon juice, olive oil, green onion, salt, peppercorns, thyme and parsley sprigs. Over medium heat, bring to boiling. Add the leeks; simmer, covered, until tender - about 5 minutes. With slotted spoon, remove leeks to shallow dish. Return liquid to boiling. Add carrots; simmer, covered, 10 minutes or until tender. With slotted spoon, remove to the shallow dish. Return liquid to boiling.
  • Add green beans; simmer, covered, 7 minutes, or until tender. With slotted spoon, remove beans to shallow dish. Return liquid to boiling. Add zucchini; simmer, covered, 5 minutes, or until tender. With slotted spoon, remove to the shallow dish. Return liquid to boiling.
  • Add mushrooms; simmer, covered, 5 minutes, or until tender. With slotted spoon, remove to dish. Arrange vegetables in serving dish.
  • Reduce liquid to 2/3 cup; spoon over vegetables. Sprinkle with parsley. Serve hot as side dish or chilled as appetizer.

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