The Glorious Foods of Greece Traditional Recipes from the Islands, Cities, and Villages Roasted Eggplant Salad with Capers and Onions Melitzanosalata Me Kapari Kai Kremmydia Makes 6 to 8 servings Roasted eggplant spreads and salads come in many variations throughout Greece and are usually embellished with local flavor. In the North, yogurt is often added to the eggplants, for example, throughout the Cyclades, it is the ubiquitous caper and tomato that season this delicious dish. Ingredients: 3 large eggplants, roasted (see page 461) 1/2 cup extra-virgin olive oil Salt to taste 1 medium onion, finely chopped 3 garlic cloves, pressed or minced 1/4 cup small, preferably Greek capers, rinsed and drained 1 large firm, ripe tomato, peeled, seeded, and finely chopped 1/4 cup finely chopped fresh flat-leaf parsley 2 tablespoons red wine vinegar, or more to taste Freshly ground black pepper to taste Instructions: Wash and pat dry the eggplants. Roast them whole over an open flame on top of the stove or under the broiler, turning, until the skins are charred on all sides. (This may also be done on a grill.) Remove and let cool slightly. Have a large bowl with the olive oil ready. Cut the eggplants open lengthwise and remove as many of the seeds as possible. Scoop out the roasted eggplant pulp and place it in a bowl with the olive oil. Salt lightly. With a fork and knife, cut the eggplant so that it is chunky. Add the onion, garlic, capers, tomato, and parsley and mix with a fork to combine well. Add the vinegar and adjust the seasoning with additional salt, pepper, and vinegar if desired. Semolina and Ground Almond Cake Samali Makes 24 pieces One of the great sweets of Thessaloniki, made in pastry shops, at home, and hawked from small carts on the streets all around the Kapani market. Ingredients: 1 cup (2 sticks) plus 1 tablespoon unsalted butter, softened 1 cup confectioners' sugar 4 large eggs, separated 1 teaspoon pure vanilla extract 1 1/2 cups coarse semolina 2 scant teaspoons baking powder 1 cup finely ground blanched almonds 1 teaspoon grated lemon zest Pinch of salt 1/2 teaspoon fresh lemon juice For the syrup 2 1/2 cups granulated sugar 2 cups water 1 small cinnamon stick 4 to 5 whole cloves, to taste One 1-inch strip lemon zest 2 tablespoons brandy With an electric mixer in a large bowl, whip the cup of butter until soft. Add the confectioners' sugar a little at a time and whip until fluffy. Add the egg yolks, one at a time, beating after each addition. Add the vanilla and continue whipping for about 5 minutes. Combine the semolina, baking powder, almonds, and lemon zest in a small bowl. Slowly add the semolina mixture to the butter and sugar, beating to combine thoroughly. Preheat the oven to 375°F. Butter a 12- by 18-inch glass baking pan. In a medium metal bowl, place the egg whites, salt, and lemon juice and whip with an electric mixer until stiff peaks form. Fold the meringue into the semolina mixture, working fast to combine, Pour the batter into the prepared pan and bake until set, 35 to 40 minutes. About 15 minutes before the samali is finished baking, prepare the syrup: Combine the granulated sugar and water in a medium saucepan and bring to a boil. As soon as the sugar dissolves, add the spices, zest, and brandy. Reduce the hear to medium-low and simmer until the syrup is viscous, about 10 minutes. When the samali is baked, Pull it out of the oven and reduce the oven temperature to 300°F. Score it into 3-inch square pieces with a sharp paring knife. Pour the warm syrup over the hot samali and place back in the oven. Bake until the syrup is absorbed, another 5 to 7 minutes, and remove from the oven. Let cool and serve. The Glorious Foods of Greece Traditional Recipes from the Islands, Cities, and Villages . Copyright © by Diane Kochilas. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold. Excerpted from The Glorious Foods of Greece: Traditional Recipes from the Islands, Cities, and Villages by Diane Kochilas All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
