Zuccini & Eggplant Fridata (Dairy) - 1 lb zuccini - 2 medium eggplants - 1 1/2 cup crumbled Feta and grated Parmesan cheese - 2 eggs separated - 1/4 cup matza meal - olive oil - Salt and pepper Sear the eggplants over an open flame, or under the broilers untilthe skin is black and blistered and the flesh soft and pulpy. Carefully remove the skins with a sharp knife (if small amounts of the charred skin remain, they will only give a better flavor). In a large bowl mash the pulp well. Cool for 15 minutes. Boil Zuccini in a little water until very tender. Drain and mash with eggplant pulp. Preheat oven to 350 (180°C), Separate the eggs. Beat the yolks untilcreainy and the whites until stiff. Add the yolks to the eggplant and stir in well, then add the cheese, and salt and pepper, Fold in the whites and turn the mixture into a buttered or oiled beep baking pan. Bake at 350F (180°C) for about 30 minutes, or until a rich brown crust is formed. Recipe Source: COOKBOOK OF THE IEWS OF GREECE	Eggplant & Cheese Fridata (Dairy) - 2 large eggplants - 1 1/2 cups crumbled Feta and grated Parmesan cheese - 2 eggs separated - olive oil - Salt and pepper Sear the eggplants over an open flame, or under the broilers until the skin is black and blistered and the flesh soft and pulpy. Carefully remove the skins with a sharp knife (if small amounts of the charred skin remain, they will only give a better flavor). In a large bowl mash the pulp well. Cool for 15 minutes. Preheat oven to 350 (180°C), Separate the eggs. Beat the yolks until creamy and the whites until stiff. Add the yolks to the eggplant and stir well, then add the cheese, and salt and pepper. Fold in the whites and turn the mixture into a buttered or oiled beep baking pan. Bake at 350F (180°C) for about 30 minutes, or until a rich brown crust is formed. Serves 4. Recipe Source: COOKBOOK OF THE IEWS OF GREECE Olive Spread - 1/2 can of pitted green olives - 3/4 cup crushed almonds - 1 clove garlic crushed - 1/4 cup chopped freshbasil Blend the olives, garlic and almonds. Add the basil and blend minimally. Bean Salad - 1/2 cup vinegar - 1/2 tsp pepper - 3/4 cup sugar - 1/3 cup oil - 1 tsp salt Mix the above and pour over the following bean mixture: - 1 can cut green beans - 1 can cut yellow beans - 1 can red kidney beans - 1 can chick peas - 1 onion sliced in rings - 1 green pepper sliced in rings Vegetarian Kishke - 1/2 cup oil - 2 celery stalks - 2 carrots - 1 onion - 1 1/2 cup flour - 1 1/4 tsp salt - 1 tsp paprika - pepper Saute in oil the celery, carrots and onion. Add rest of ingredients, mix. Place in tin foil and roll Bake 1 1/2 hours at 350°F or 180°C.
Vegetable Pie (Dairy) - 1 cup green beans - 4 medium zucchini - 1/2 cup fresh spinach - 3 eggs beaten - 2 cup mixed Parmesan and Feta cheese, coarsely grated - 1/4 cup matza meal - 1 Tsp chopped fresh dill - 2 Tbs olive oil - Salt and pepper - Sesame seeds Preheat oven to 350F (180°C). Boil or steam the beans and zucchini separately until just tender. Grind them, with the spinach, in a coarse grinders or chop them very fine. Mix the eggs with the cheese, match meal, dill, oil, and salt add pepper. Add the vegetables and mix together well Pour into a fairly deep, well-oiled baking pan. Sprinkle with sesame seeds and bake at 350f (180°C) for 30-35 minutes. Serves 4 Comments: This is a Romaniet dish, very like the Sefardic frittata but of different origin. Recipe Source: COOKBOOK OF THE JEWS OF GREECE
Boccoli Kugel - 6 eggs - 60 oz frozen broccoli - 4 tbsp onion soup mix - 4 tbsp flour - 1 cup mayonnaise - corn flake crumbs Oil a 9" by 12" pan. Spread a thin layer of corn flake crumbs. Mix the ingredients and pour into the pan. Spread a thin layer of corn flake crumbs on top of the mixture. Bake for 1 hour at350°F (180°C) or until brown.	Molly's Hallah Kugel - 1 old halah diced - 2 apples peeled cored and sliced - 1 can drained crushed pineapple - 1/2 cup raisins - 5 eggs - 1/3 cup oil - 1/3 cup sugar - 1 tsp cinnamon - 1 tsp vanilla - 1 pinch salt Soak halah in warm water until soft. Mix eggs, oil and sugar. Add other ingredients. Drain halah and add to mixture. Bake at 350°F (180°C) for one hour.

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