EA Recipe Book

5  - 6 Aubergines
3 onions finely chopped
1 garlic clove finely chopped
1 bunch parsley finely chopped
2 tomatoes chopped
1 tsp. tomato paste
1/3 cup warm water
5-6 small chili peppers
olive oil
salt
pepper

Directions

Cut off the stems of the aubergines. Fry the whole aubergine lightly in olive oil. Transfer to baking dish and cut in half lengthwise. Fry chili peppers and set aside. Saute onions, garlic parsley and tomatoes. Fill the aubergines with mixture and place a chili pepper on top of each one. Stir tomato paste into warm water and add salt and pepper to taste. Pour over aubergines and bake in medium oven until heated throughly.

There are slight variations to this recipe.

Potates Koftesi.

2 medium potatoes boiled peeled and grated
1 onion chopped
1 garlic clove crushed
1 pinch red pepper
1 pinch cheyenne pepper
1/4 cup feta cheese, crumbled (optional)
1 egg white
1/4 cup fresh parsley chopped
1/2 tsp. salt
1 pinch black pepper
1 egg yolk and 1 egg lightly beaten
1/2 cup flour
1/2 cup oil

Directions

Cook the onion with a few drops of oil in a small pan. Then add the garlic and saute for a few minutes. Place in a large bowl. Add red pepper, cheyenne pepper, feta cheese, egg white, parsley, and salt and pepper. Mix them with your hands. Pour the oil into a large frying pan and heat it up. Meanwhile, take a ball of the potato mixture, and give it a long, slightly flat shape. First roll it in the flour, and then soak in the egg mixture. Repeat for the remaining potato mixture and fry all the pates on both sides until golden brown. Place them on the paper towel to soak up the extra oil.

Ingredients
1 kg green beans
3 medium onions - chopped
2 large tomatoes (skinned)(or tin of toms if no fresh ones available)!
250 ml extra virgin olive oil
2 teaspoons salt
3 teaspoons sugar

Prepare beans top tail string and cut. Use olive oil to fry onions until soft,add toms (if fresh chop)
Add beans salt and sugar, stir up.
Add sufficient water to cover the beans bring to the boil and then simmer until tender - depending on beans can take 45-50 mins. By this time the liquid should have reduced.

Serve hot or cold with bread (freshly baked if possible).