Greek Eggplant Byzantine

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            FOOD FUNNY
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Thanks again to A. J. Allred for passing this along:

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            TODAY'S RECIPE
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Think of this dish as the Greek version of eggplant Parmesan.

Greek Eggplant Byzantine (Melitzanes Vizantiou)

1 large eggplant (aubergine), cut into 1/2-inch (1 cm) slices
Salt
Olive oil

For the sauce:
1 onion, chopped
1 cup (250 ml) tomato puree or tomato sauce
1 cup (250 ml) yogurt
1 cup (250 ml) water
1 tsp (5 ml) dried oregano, crushed
Salt and freshly ground pepper to taste

1 cup (250 ml) freshly grated kefalotiri or Parmesan cheese

Sprinkle the eggplant slices generously with salt and place in a
colander for 15 minutes. Rinse the eggplant and pat dry. Place the
eggplant slices on a greased baking sheet and brush generously with
olive oil. Place under a preheated broiler and broil until lightly
browned, about 5 minutes per side. Meanwhile, combine the ingredients
for the sauce in an electric blender or food processor and puree until
smooth. Layer half the eggplant slices in a greased baking dish and
spread half the sauce over them. Repeat with the remaining eggplant
and sauce and top with the grated cheese. Bake in a preheated 350F
(180C) oven until bubbling and lightly browned, about 45 minutes.
Serves 4 to 6 as a side dish, 2 to 3 as a main dish.
Received on Wed May 4 06:17:34 2005