The Complete Book of Greek Cooking Paperback - 1991

From the publisher

Baked Eggplant and
Rice CasseroleMelitzana ke Rize sto Fourno 8 Servings2 eggplants, about 1 1/2 pounds each1 teaspoon salt
1/4 cup vegetable or olive oil3 cups finely minced onion
1 tablespoon minced garlic green pepper, seeded and cut into 1 -inch cubes1 teaspoon dried oregano
1 bay leaf3 tomatoes, peeled, seeded, and chopped
1 cup raw converted rice2 1/4 cups boiling chicken stock
salt and pepper to taste1/2 cup grated kefalotiri cheese
2 tablespoons butter

Preheat oven to 400 degrees.

Heat oil in a heavy skillet. Carefully dry eggplant pieces and add to the skillet. Cook over high heat, stirring occasionally, until lightly browned. Add onion, garlic, green pepper, oregano, and bay leaf while stirring. Stir in tomatoes and reduce heat. Simmer for 5 minutes, or until most of the liquid has evaporated. Pour vegetable mixture into a casserole and stir in the rice and boiling chicken stock. Season with salt and pepper. Sprinkle with cheese and dot with butter. Bake, uncovered, for 30 minutes, or until the liquid has been absorbed by the rice.Bean Salad, Politiko-StyleFassoulada Politikia6 to 8 Servings1/2 pound navy pea beans
1/2 cup thinly sliced onions1/2 cup olive oil
6 tablespoons fresh lemon juicesalt and pepper to taste
2 to 3 stalks celery, diced 1/2 cup chopped flat-leaf parsley

Soak beans several hours or overnight in water to cover; drain. Cover with fresh water, bring to a boil, and cook about I hour, or until tender. Drain beans and place in alarge bowl; add onions, olive oil, lemon Juice, salt, pepper, celery, and parsley, Mix well and serve at room temperature or slightly chilled.