Moussaka is a savory Greek casserole. Traditional moussaka is made with ground beef and eggplant, although other vegetables are sometimes used in place of eggplant such as artichokes, zucchini, and potatoes, to name a few. The preparation for moussaka is a rather involved process so it is customarily made in large batches, and divided amongst...Read More

INGREDIENTS: 2 large eggplant 8 oz. fresh mozzarella cheese 2 plum tomatoes 1 bunch fresh basil 6 tablespoons olive oil, divided Dressing 4 tablespoons olive oil 2 tablespoons balsamic vinegar 1 tablespoon tomato paste 1 tablespoon fresh lemon juice Salt and pepper METHOD: Wash the eggplant and remove the ends. Cut the eggplant into 16...Read More

This pesto can be tossed with pasta for a main course or spread on crostini for appetizers. INGREDIENTS: 1 large eggplant (about 1 pound) 1/2 teaspoon salt plus additional for sprinkling the eggplant 1/4 cup olive oil plus additional for brushing the eggplant 2 medium onions, coarsely chopped 4 garlic cloves, minced 5 ounces Pecorino...Read More

INGREDIENTS: 2 large or 3 small seedless eggplants 1/4 cup olive oil 1 onion, peeled and thinly sliced 4 cloves garlic, peeled and crushed 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup yogurt, drained in cheesecloth for 3 hours 1 tablespoon chopped fresh mint, or 1 teaspoon dried mint 1/4 teaspoon saffron...Read More