Opa! Greek style hamburgers, vegetable recipes

Need to add a little spice to your menu? Jim Botsacos, executive chef of Molyvos, shares his unique, tasty cuisine — Greek style hamburgers with marinated onions, grilled spicy potatoes and peaches and samos wine over Greek yogurt:

Grilled Marinated Eggplant

Ingredients

    • 2 Medium Eggplant, cut into 1/4 inch thick disks (7 to 8 slices per eggplant)
    • 1/2 cup Extra Virgin Olive Oil
    • 3 cloves Garlic, sliced
    • 1 1/2 Tbs Parsley, chopped
    • 1/4 cup Red Wine Vinegar
    • Salt and Pepper to taste

Preparation

Baking Directions:

1. Place the eggplant on a cookie sheet.   Using a pastry brush, lightly brush one slide of the eggplant with extra virgin olive oil and season with salt and pepper.   Turn the eggplant slices over and repeat the process.2. On a grill with medium heat, lay the eggplant down and let grill until the eggplant has grill marks.   Turn counter clock until they get additional grill marks resulting in a diamond pattern.   Let the eggplant cook slowly on grill with the grill lid closed until the eggplant is soft and fully cooked, approximately 8-10 minutes per side.  3. Once the eggplant is done, lay out the slices on a cookie sheet to cool.  4. Place the eggplant into a baking dish large enough to hold all the eggplant.   Drizzle with the red wine vinegar, and then sprinkle with the chopped parsley and finish with salt and pepper.  Drizzle the remaining olive oil over the grilled eggplant.

Peaches and Samos Wine - Over Greek Yogurt

Ingredients

    • 6 Ripe Peaches, peeled, pit removed and sliced in to 1/4 inch wedges
    • 1/2 Vanilla Bean, split and scraped
    • 2 cups Samos wine (or Moscato wine)
    • 2 Tbs Sugar
    • 2 Tbs Water
    • 2 Tbs Pistachio Nuts, chopped, for garnish (optional)
    • 1 1/2 cups Greek yogurt

Preparation

Baking Directions:

In a pot over medium high heat, combine the wine, water, sugar and the vanilla bean bring to a boil and lower to a simmer.Simmer until the liquid is reduced by half then cool to room temperature.   Place the peaches into a non reactive bowl and pour the wine syrup over the top combine and let set 15 minutes.  Reserve until ready to serve.To serve: Place ¼ cup of Greek yogurt in 6 small serving bowls, equally distribute the peaches with the syrup over the yogurt and sprinkle with chopped pistachios.

About Jim Botsacos
Jim Botsacos is the executive chef of Molyvos in New York, New York and the author of "The New Greek Cuisine," which reinvents one of the world’s classic cuisines in 150 recipes that celebrate its fresh ingredients and bold flavors.

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