Wash and trim the beet root. Do not peel. Cook the beet root in plenty of boiling salted water until tender, approximately 45 minutes. Remove from the heat, drain and, when cool enough to handle, peel and dice into 1 x 1 x 1 cm cubes.
Combine the vinegar, sugar, dill and salt in a large bowl. Add the oil and then mix in the beet root. Season to taste with ground white pepper then let rest for at least 6 hours before serving.
!! 132 Baba Ghanoush - Eggplant with Tahina
Preheat the broiler. Pierce the eggplants with a fork and then broil them until the skin is black and the flesh is soft, approximately 30 minutes. Remove the eggplants from the broiler. When cool enough to handle, slice the eggplants in half lengthwise and scoop out the flesh. Discard the seeds. Place the flesh in a colander and allow to drain. PurÄe the eggplant flesh then transfer to a bowl. Using a fork, mash the crushed garlic and salt into the purÄe. While alternating from time to time, beat the tahini and lemon juice into the eggplant purÄe. Add more salt, garlic, lemon juice or tahini to taste.
!! 133 Eggplant PurÄe
Preheat the broiler. Pierce the eggplants with a fork and then broil them until the skin is black and the flesh is soft, approximately 30 minutes. Remove the eggplants from the broiler. When cool enough to handle, slice the eggplants in half lengthwise and scoop out the flesh. Discard the seeds. Place the flesh in a colander and allow to drain. PurÄe the eggplant flesh in a food processor then transfer to a bowl. Gradually add the olive oil while continuously beating. Mix in the rest of the ingredients and serve.
!! 134 Spicy Eggplant
Slice the eggplant into 1 1/2-2 cm slices. Place in a colander, sprinkle with coarse salt and allow to drain for 30 minutes. Wash, drain and dry the eggplant slices.
Preheat the oven to 200í C.
Dip the eggplant slices in olive oil, put on a baking sheet and bake for 20-25 minutes.
Core and thinly slice the chili pepper. Combine the chopped herbs, chili pepper, vinegar, sugar, garlic and freshly ground pepper in a bowl. Mix well. Arrange the eggplants in layers, placing some of the herb mixture between each layer. Let rest for at least 6 hours before serving. If the dish is too sour, dilute with some water.
!! 135 Herbed Zucchini
Trim the zucchini then cut into sticks. Place the sticks in a colander, sprinkle with salt and allow to drain for 15 minutes. Wash and drain the zucchini sticks. Heat the olive oil in a frying pan and sautÄ the zucchini until it is al dente, about 4-5 minutes. Add the vinegar and fennel. Season to taste with freshly ground pepper. Stir for one minute, then remove it from the heat. Serve at room temperature.
!! 136 Taramasalata
Soak the bread in water. After a few minutes squeeze out the water. Skin the roe and purÄe in a food processor or use a blender. Add the bread, garlic, cayenne and the egg yolk. Work until smooth. When smooth, gradually add the lemon juice and olive oil. Work into a smooth cream. Add one egg white if the taramasalata is too stiff. Serve or refrigerate.
!! 137 Lakerda Salad
Chop the fish. Combine all of the ingredients in a bowl. Mix well.
Let rest for 30 minutes before serving.
!! 138 Herring in Sour Cream
Combine the onion, lemon juice, sour cream, sugar and freshly ground pepper in a bowl. Mix well. Slice the fish fillets into 2 cm pieces. Add to the sour cream mixture. Peel, core and cut the apple into quarters then cut the quarters into slices. Add to the bowl. Let rest for 1 hour before serving.
!! 139 Herring with Juniper Berries
Slice the fish fillets into 2 cm pieces. Place in a bowl. Add the rest of the ingredients. Mix well. Let rest for 6 hours before serving. Discard the bay leaves before serving.
!! 140 Calamari in Olive Oil
Wash the tentacles well. Cut the larger tentacles into pieces. Boil water in a saucepan. Poach the calamari for 1 minute. Strain and refresh in cold water. Combine the lemon juice, herbs, garlic, salt and freshly ground pepper in a bowl. Mix in the calamari and set aside for six hours. Add the olive oil and let rest for another hour before serving.
