Mediterranean Eggplant Steaks And Orzo Salad With Walnuts Oregano And Tomatoes Recipes

EGGPLANT MYKONOS

Steps:

• In a nonreactive stewpot, saute the onions and garlic in the olive oil until translucent. Cut the eggplant into 1inch cubes and add them to the pot. Slice the pepper into 1inchsquare pieces. Crush the tomatoes. Add the peppers, tomatoes, apple juice or water, salt, and fennel to the pot. If using dried dill, add it now. Cover the pot and simmer, stirring frequently, until the eggplant is completely tender, about 15 minutes. Stir in the fresh dill, if used, and add the lemon juice and spinach. Simmer for another minute or two until the spinach wilts but is still bright green. Add salt and pepper to taste.
• This tangy stew is delicious over rice or couscous. Serve topped with grated feta cheese, if desired

MEDITERRANEAN ORZO SALAD

Steps:

• For the dressing: In a jar or bowl, mix together the olive oil, lemon juice, garlic and some salt and pepper until totally combined.
• For the salad: Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and let cool.
• Place the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and onions in a large mixing bowl and pour the dressing over the top. Stir to combine and taste; add salt and pepper if needed. Refrigerate at least 1 hour before serving.
• Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish or burgers!

MEDITERRANEAN STEAK AND POTATOES

Steps:

• Preheat the oven to 450˚ F. Put the potatoes on a microwave-safe plate and microwave, turning the potatoes halfway through, until just tender, 6 to 8 minutes. Meanwhile, heat 1 tablespoon olive oil in a medium ovenproof skillet over medium-high heat. Add the onion, thyme, a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is browned, 3 to 4 minutes. Remove from the heat and stir in 2 tablespoons water.
• Slice the potatoes and tomatoes into 1/4-inch-thick rounds. Gently toss together in a bowl with 2 tablespoons olive oil; season with salt and pepper. Place in overlapping layers on top of the onion (it doesn't have to be neat). Transfer the skillet to the oven and bake until the potatoes are soft and the tomatoes are wrinkled and dry, about 25 minutes.
• Meanwhile, season the steaks on both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steaks and cook 5 to 6 minutes per side for medium rare. Remove to a cutting board and let rest, 5 minutes.
• Finely chop the olives and parsley; toss with the remaining 1 tablespoon olive oil, the vinegar, orange zest and a pinch of salt. Slice the steak against the grain and divide among plates; top with the olive-parsley relish and serve with the roasted vegetables.

MEDITERRANEAN ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
• Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
• Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

MANOURI, EGGPLANT AND ORZO SALAD

Steps:

• Bring a large pot of salted water to a boil and cook the orzo according to the package directions. Drain, toss with 1 tablespoon of the olive oil and spread on a baking sheet. Let cool in the refrigerator.
• Toss the eggplant with 1 1/2 teaspoons salt and place in a colander set over a bowl or in a sink. Put several bowls or plates on top of the eggplant and let drain for at least 30 minutes.
• Line a baking sheet with paper towels and set aside. In a heavy 10-inch skillet, heat 4 tablespoons of the olive oil and the canola oil over medium heat. Squeeze the excess liquid from the eggplant, blot with paper towels and toss in a bowl with the flour. In two batches, fry the eggplant until the cubes are crisp and golden brown. Using a slotted spoon, transfer to the prepared baking sheet. (Add a little extra oil to the pan for the second batch, as needed.)
• In a large bowl, toss the orzo with 1 teaspoon salt, 1/4 teaspoon pepper, the lemon juice and the remaining tablespoon of olive oil. Fold in the olives, peppers, mint, dill, basil and manouri. Taste and adjust for seasoning with additional salt, pepper, lemon juice or olive oil. Just before serving, toss in the fried eggplant.

GRILLED MEDITERRANEAN EGGPLANT & TOMATO SALAD

Steps:

• Brush eggplant with 2 tablespoons oil; sprinkle with thyme and oregano. Grill, covered, over medium heat 3-4 minutes on each side or until tender. When cool enough to handle, cut into bite-size pieces., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender. Add garlic, salt and pepper; cook 1 minute longer. Add wine to pan; cook, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is almost evaporated. , In a large bowl, combine eggplant, mushroom mixture, tomatoes, parsley and vinegar. Add cheese; toss to combine.