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:

  1. Using a sharp-ended knife punch 4-5 small holes in each eggplant.
  2. Sear/scorch eggplant on all sides on a BBQ grill, stove, or oven.
  3. Allow eggplant to cool.
  4. Cut eggplant open and remove insides using a spoon (discarding the burnt skin).
  5. Mash eggplant insides with a fork.
  6. Chop dill very finely.
  7. Crush garlic.
  8. Mix all ingredients.
  9. 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:

  1. Chop vegetables finely.
  2. Put wheat in bowl with equal amount of cold water and allow to soak until soft.
  3. Mix all ingredients and serve.


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Last updated: Jul 06/95