In the June edition of the OmegaZone, our intrepid restaurant reviewer Sherlock Zone promised to find clues about how to bring two popular Greek recipes into the Zone. Cleopatra, who with her husband, Panagiotis Drakopoulos, is spreading the word about the Zone in Greece, has developed these recipes for us. Sherlock approves.
1 large eggplant
3 ounces feta cheese, crumbled
2 medium tomatoes, chopped
1 clove garlic, or to taste, minced
1 tablespoon fresh parsley or to taste, chopped
1 teaspoon olive oil
Salt and pepper to taste
Pierce eggplant with fork. Place on grill pan (medium high) or outside grill and cook for 15 to 20 minutes turning frequently. Eggplant will become soft and “deflated.” Set aside to cool down. Cut eggplant in half and with a spoon remove most of the seeds. Coarsely chop the eggplant. In food processor add chopped eggplant, tomatoes, garlic, parsley, salt and pepper and olive oil. Pulse a few times to evenly mix all ingredients giving the salad a course texture. If you prefer it smooth and creamy blend for 45 to 60 seconds. Plate salad and top with feta cheese.
If you don’t have a food processor you can dice the eggplant and tomatoes into a mixing bowl adding in the garlic, parsley, salt and pepper, and olive oil. This will produce a beautiful rustic-style salad.