
Recipes courtesy of chef Yossi Omessi of
Mezzetta Cafe
Eggplant in Garlic and Dill
Serves 4 as appetizer.
Ingredients:
- 2-3 large eggplants
- 1/2 bundle dill
- 4-5 cloves of garlic
- 2-3 Tbsp. white vinegar
- salt, white pepper
Method:
- Using a sharp-ended knife punch 4-5 small holes in each eggplant.
- Sear/scorch eggplant on all sides on a BBQ grill, stove, or oven.
- Allow eggplant to cool.
- Cut eggplant open and remove insides using a spoon (discarding the
burnt skin).
- Mash eggplant insides with a fork.
- Chop dill very finely.
- Crush garlic.
- Mix all ingredients.
- Serve with warm (pita) bread.
Tabouli Salad
Serves 4.
Ingredients:
- 1 English cucumber
- 2 tomatoes (medium, preferrably plum)
- 1 onion (medium) or 3 green onions
- 1/2 bundle parsley (Italian)
- 1/2 bundle fresh mint (or 1 1/2 Tbsp. dry mint)
- 1/2 cup broken wheat (bulgar)
- 2 Tbsp. olive oil
- 2 Tbsp. lemon juice
- 1/2 tsp. black pepper
- salt and black pepper
Method:
- Chop vegetables finely.
- Put wheat in bowl with equal amount of cold water and allow to soak
until soft.
- Mix all ingredients and serve.
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Last updated: Jul 06/95