Mac and Cheese, Greek Style (Makarónia kai Tyriá, Elliniká)

 

Mac and Cheese 

American - Greek Style

 

 

Bake: 2-3 min

Prep: 15-20 min

Serves: 6-8

 

Greek mythology suggests that Hephaestus, a Greek god, of fire and metal work invented a device to make threads of dough thus we have the ancient Greeks to thank for pasta. Kefalograviera gives the dish a nice nutty flavor; however, fontina may be used in place of the kefalograviera. Consider sautéing cherry tomatoes to top off pasta. Take a look at the URL for more information.

 

1 large globe eggplant	1/2 cup flat-leaf parsley
1/2 cup olive oil, divided	1 teaspoon black pepper
1 1/2 teaspoon salt, divided 1 teaspoon pepper, divided	1- pound box ziti, penne or kofto 2 cups fontina or kefalograviera, grated
2 garlic cloves, minced

 

Peal eggplant (about 1 ½ pounds), or not, your choice. Cut eggplant into small cubes, about ¼-inch. Place ¼ cup olive oil in a large sauce pan and bring to a moderately high heat. Add eggplant and 1 teaspoon of salt, stirring constantly until eggplant is soft, about 10-15 minutes. Stir in and mix well garlic, parsley and ½ teaspoon black pepper with the cooked eggplant. Cook pasta per package directions and drain water when done. After draining water from the pasta, toss pasta with eggplant, 1/4 cup olive oil, ½ teaspoon salt and 1/2 teaspoon pepper. Finely grate cheese and add choice of cheese to pasta mixture and toss again. Place pasta mixture in a 9x13-in rectangular baking dish prepared with canola oil. Bake at 350⁰F until the cheese begins to bubble. Before taking out, broil for 1 - 2 minutes until pasta slightly browned. May add sautéed cherry tomatoes to top off pasta.

This is American-Greek version of the Wine and Cheese recipe

"Ziti, Eggplant and Fontina Gratin"

https://www.foodandwine.com/recipes/ziti-eggplant-and-fontina-gratin

This is American-Greek version of the Wine and Cheese recipe

"Ziti, Eggplant and Fontina Gratin"

https://www.foodandwine.com/recipes/ziti-eggplant-and-fontina-gratin

Comments

1. I would suggest cooking the pasta for less time than is recommended on the package directions, by at least a couple of minutes, because it the pasta will continue to cook more once placed in the oven as the final step.
2. Medium or coarsely grated cheese with a box grater makes allows the cheese to melt quickly, preventing clumping. I grate my own cheese now since learning pre-shredded cheese contains additives such as cellulose (a refined, food-safe fiber often derived from wood pulp or vegetable fiber), potato starch, cornstarch, and sometimes natamycin (a mold inhibitor).
3. After mixing in the cheese and flat-leaf parsley with the pasta, I baking it at 350⁰F for a few minutes.  Or you can place the baking dish with the pasta under broiler for 1-2 minutes until browned.
4. Kefalograviera is a hard yellow cheese with a nutty, salty taste made of sheep's milk or a mixture of sheep and goat milk. Put in freezer for a few minutes to grate better. I use a Cuisinart.  
1. It gained its Designation of Origin Status (PDO) in 1996. It has been described as a balance between the sharper tasting kefalotyri and the milder tasting graviera cheese. It is mostly sheep milk with 10-20% goat’s milk.
5. Fontina Cheese is very good, too if kefalograviera is not easily available.
6. Globe, American or Western eggplants are the big, bulbous purple eggplants known as aubergine in Europe distinguishing it from Italian (smaller/sweeter) or the Japanese (long/slender), and Chinese eggplants.
7. Sautéed cherry tomatoes on top of the pasta tastes great and gives a nice touch.

 

Question of the Day ?????

 Should you peel, then salt and drain eggplant before cooking?

 Answer

Well, peeling an eggplant or not is a matter of choice. However, if the eggplant with skin becomes more bitter as it ages. Many Greek cooks of my mom’s generation, salted and drained the eggplant before cooking to remove any bitterness. Today many find this an unnecessary step, especially if you are getting your eggplant from your own garden or a farmer's market. Also, keep in mind that a salted eggplant absorbs less oil when frying. Personally, I like buying my eggplants from the farmer's market because I find the store- bought ones have black seeds indicating they have been sitting around for a while and are bitter.