6 medium tomatoes
6 medium peppers
1 1/2 cup rice
2 onions (chopped)
1 1/2 cup (Lefas Extra Virgin) olive oil
2 cups tomato juice
Salt & pepper
Slice-off the top of the tomatoes (& peppers) and carve-out the inside. Save the "carvings", mash it and mix it with the rice, onion, parsley, salt & pepper and half the oil. Stuff the tomatoes (& peppers) and lid them with their previously sliced-off tops and place them in a pan. Top with the tomato-juice, bread-crumbs and the rest of the olive-oil and bake in a medium oven for about 1 1/2 hour.
1 cup red wine
1/2 cup red wine vinegar
1/3 cup (Lefas Extra Virgin) olive oil
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1/4 cup red bell pepper, diced
1 pound small fresh mushrooms, washed and trimmed
1/4 cup chopped green onions
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1. In a saucepan over medium heat, combine the wine, vinegar, oil, sugar, garlic, bell pepper, red pepper flakes and mushrooms. Bring to a boil, cover and set aside to cool.
2. Once cooled, stir in the green onions, oregano, salt and pepper. Serve chilled or room temperature.
Eggplant Dip - "Melitzana Dip";
1 large eggplant
¼ cup Lafas Extra Virgin Olive oil
2 cloves of garlic, crushed
2 table spoons wine vinegar or the juice of one lemon
Chopped Italian parsley for garnish
salt and freshly ground pepper to taste
Score the eggplant and bake in the microwave for 12 minutes.
Cool eggplant and split open. Discard skin and seeds. Scoop out all the flesh into a food processor. Add oil, lemon or vinegar, crushed garlic, salt and freshly ground pepper to taste. Process until creamy. Scoop mixture in a bowl, garnish with chopped parsley and sprinkle on it a teaspoon of olive oil. Serve with toasted, seasoned pita pieces. Yield: 12 servings