Wednesday, January 14, 2009

Mid-week, sorta Greek


I'm sure no self-respecting Greek makes it with buffalo meat. I've praised the virtues of its flavour and leanness before, so I won't again tonight. The base of this, of course, is a thick layer of baked eggplant. Plenty enough for lunches tomorrow and then some.

The salad has some pseudo Greekiness to it too, mainly in the form of a heap of feta cheese.

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