Wednesday, October 6, 2010

Get Him to The Greek

Sunday's dinner.  We had two heads of broccoli and one eggplant ready to be rotated out of my veggie stock, so I figured I'd also use up the last of our frozen whiting filets on a Greek-style dinner (always an easy choice).  All of the recipes are in The Food of Greece by Vilma Liacouras Chantiles.

Whipped eggplant:
1 largish eggplant (about 1 pound)
1 tbsp Earth Balance
1/4 cup warmed milk (optional)
pinch of nutmeg
salt and pepper to taste

Cut eggplant in half lengthwise and bake in oven at 350 degrees for 45 minutes.  Scoop pulp from skins into a bowl, mash with a fork (or puree in a blender; remove any pieces that don't want to mash) and stir in remaining ingredients.

Fish baked in paper:
4 whiting filets, thawed
1/2 cup chopped fresh parsley
2 tbsp lemon juice
6 bay leaves
1 tbsp capers
salt and pepper to taste

Combine all ingredients and marinate in the fridge while the eggplant's baking.  Raise heat to 375 degrees.  Place two filets on parchment paper and wrap so that outer folds are down (or tie with kitchen string).  Repeat with remaining two filets.  Place both packages on a shallow baking pan and bake for 15 minutes.  Discard bay leaves when serving.

Lemon-pepper broccoli:
2 heads broccoli, stems removed
2 tbsp chopped fresh parsley
1 tbsp olive oil
1 tbsp lemon juice
salt and pepper to taste
Place broccoli flowerets in a microwave-safe bowl, cover with a paper towel and microwave on high for two minutes.  Stir in remaining ingredients and serve.

This was another of those that sounds like a lot but was easy to get done in the time it took to bake and then mash the eggplant, about 50 minutes total.  And since Steve had picked up the Get Him to The Greek DVD at Walmart on Friday, we had to watch it Sunday night.  It was better than I expected, but I would not recommend it to the Bambi or Eat Pray Love crowds.

Coming soon...more adventures in new veggies!

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