Brochettes de Kefta made with ground turkey instead of lamb, and baked in the oven instead of grilled.
Arugula & grape salad, with olive oil, white balsamic, sea salt and ground pepper to taste.
Eggplant pilaf with basmati rice, yogurt and marjoram, based on the Smokey Eggplant Pilaf recipe in New Greek Cuisine.
1 large eggplant, diced
1/4 cup of olive oil
1 cup of white rice (I used basmati, so I rinsed it well before using)
4 green onions, light green and white parts only, chopped
1/4 cup yogurt
1/4 cup of grated Parmesan
1 tsp dried marjoram
1/4 tsp freshly ground black pepper
2 cups of water
Saute eggplant in 2 tbsp of oil in a large saucepan over medium heat until golden, then set aside. The diced eggplant could also be tossed with the olive oil, and roasted at 375 degrees until golden.
Mix 1/4 cup of yogurt, 1/4 cup of grated Parmesan, 1 tsp of dried marjoram, 1/4 tsp of ground black pepper, and 1 tbsp of olive oil in a small bowl, and set aside.
Bring water to simmer in a small saucepan, and keep at a simmer over medium heat.
Saute rice and green onions in 1 tbsp of olive oil in a medium saucepan over medium heat until the rice starts to look toasted. Add 1.5 cups of simmering water, and reduce heat to medium low, stirring occasionally. Boil for about 10 minutes, adding a small amount of water if the rice starts to look dry.
Add rice and yogurt mixture to eggplant, and stir. Cook over low heat for 3-5 minutes. Remove from heat, cover, and let sit covered for 5 minutes, then serve. Extra grated parmesan can be added at the table.