mediterranean-cookbook.com

Ingredients:
2     large     eggplants
1/2     each     lemon
1     cup     water
1/4     cup     butter
1     tablespoon     flour, all-purpose
1     cup     milk
1/4     cup     mozzarella cheese     shredded
1     x     nutmeg
1     x     salt

Directions:

Smoke whole eggplants in covered barbecue, or bake at 350′F 20-30 minutes, until tender.
Add lemon half to water in shallow dish.
Place eggplants in water, turn to coat thoroughly, and let stand until cool.
Peel eggplants and remove seeds.
Cut flesh into 1/4 inch cubes.
Melt butter in skillet.
Add flour and cook and stir until light brown.
Stir in milk.
Add cheeses, eggplant, dash nutmeg and season to taste with salt.
Cook over very low heat 5 minutes.

February 1st, 2009 | Tags: Low calorie, low carb, turkish recipe, Vegeterian | Category: Entres, Turkish, Vegetarian | Leave a comment

Ingredients:

* 5 cups water
* 2 Tbsp. chopped parsley
* 2 Tbsp. lemon juice
* Green Pepper Sauce
* Salt to taste
* 1 medium cauliflower, rinsed
* 2 hard boiled eggs, quartered
* 2 black olives
* 4 radishes, finely sliced
* 2 scallions, chopped

Directions:

In a saucepan, bring to boil 5 cups of water, add the lemon juice and salt. Then add the whole, washed cauliflower. Boil until tender, 20 to 30 minutes. Allow to cool.

Remove cauliflower to salad bowl. Arrange egg slices around it. Decorate with olives, radishes, scallions, and parsley. Pour sauce on top and serve as a cold salad.

Green Pepper Sauce (Yesil Biberli Salca)

1 green pepper
1/3 cup olive oil or salad oil
5 Tbsp. lemon juice
1/4 tsp. mustard
Salt to taste

Wash green pepper and cut in half. Remove seeds. Slice horizontally into very thin slices. Place in a bowl. Add oil, lemon juice, mustard, and salt. Mix well.

May be prepared several hours ahead of serving time, or over night. This sauce may be served with all kinds of green salads, or with boiled potatoes and zucchini.

February 1st, 2009 | Tags: Low calorie, low carb, turkish recipe, Vegeterian | Category: Salads, Turkish, Vegetarian | Leave a comment

Ingredients:

2 pounds fresh spinach
1/2 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon dry mustard
Salt and freshly ground pepper to taste
1 cucumber, sliced
1 cup cherry tomatoes, halved
1/4 pound feta cheese, crumbled
2 green onions, chopped

Directions:

Remove stems from spinach. Wash and drain leaves, cut into 1-inch wide strips, and place in a salad bowl. Shake together the oil, vinegar, lemon juice, cinnamon, mustard, salt, and pepper; pour half the dressing over the spinach and mix well. Thinly slice cucumbers and arrange in a ring across the top with the cherry tomatoes. Sprinkle with cheese and onions. Pour remaining dressing over the salad.

December 12th, 2008 | Tags: Low calorie, low carb, mediterrean cookbook, vegetarian recipe | Category: Greek, Salads, Uncategorized, Vegetarian | Comments (1)