4 simple appetizers for your gatherings🙂

For these recipes you need:

• Potato 900 gr
• Eggplant* 500 gr
• Zucchini* 200 gr
• Mushroom* 200 gr
• Cooked green peas* 100 gr
• Green onions* 5 small
• Milk half a cup plus 2 tsp
• Egg 2
• Bread crumbs 1 tbs
• Grated parmigiano* 6 tbs
• Mini bocconcini cheese* 200 gr
• Mini naan 1 pack – 15 pieces
• Salami* to taste
• Salt & pepper to taste
• Olive oil roughly half a cup
• Butter 10 gr
• Oregano and thyme to taste

*The amount of these ingredients used in each recipe can vary based on your taste.

Preparation:
• Cook the potatoes in the boiling water until they are soft. Let them cool down and then peel the skin and mash them until there is no lumps.
• Slice the zucchini into small cubes.
• Peel the eggplant and slice it into small cubes. Put them in a colander and sprinkler about 2 tbs of salt and leave them for half an hour (Salting removes excess liquid and some of the bitterness). Pat dry with a lint free towel.
• Spread the eggplants and zucchinis in a lightly greased tray, brush them with some olive oil and cook in a preheated oven at 350˚F (175˚C) for 40 min.
• Slice the mushrooms. Spread them in a lightly greased tray, brush them with some olive oil and cook in a preheated oven at 350˚F (175˚C) for 15-20 min.
• Slice the salami.
• Chop the green onions.
• Slice each mini bocconcini cheese into 3-4 pieces.

Dish#1
1. Melt the butter in a pan over low heat then add 200 grams of the mashed potatoes, salt & pepper and stir frequently for 1-2 minutes.
2. Add the half a cup of milk in two steps to the paste and stir until well incorporated, then remove from the heat.
3. Serve it immediately in your desired plate.
4. In a greased pan over medium heat, sear some of the chopped green onions, cooked green peas and cooked mushrooms for about 2 min. Add salt to taste.
5. Top up the mashed potato with the seared ingredients, some of the cooked eggplants & zucchinis, and some pieces of the salami.
6. Sprinkler some grated parmigiano on top of everything.

Dish#2
1. Preheat the oven at 390˚F (200˚C).
2. In a bowl mix 700 gr of the mashed potato, one of the eggs, salt & pepper, 2 tbs of the parmigiano, and the 2 tsp of milk.
3. Grease liberally a 7”×10” (17×25cm) oven safe dish and spread half of the mixture evenly in it.
4. Spread the sliced bocconcini.
5. Then put a layer of the chopped green onions, cooked green peas, mushrooms, eggplants and zucchinis.
6. Add another layer of bocconcini.
7. Cover the above with the other half of the mixture prepared in the step#2.
8. Sprinkle some parmigiano.
9. Place on the bottom shelf of the preheated oven and cook for 30 min.
10. Then take the dish out and spray some oil on top of it.
11. Switch the oven to broil at 500˚F (260˚C) and cook for 4 min or until golden brown.
12. Let it cool down and turn it over to a plate, cut into small cubes and serve it with your preferred sauce.

Dish#3
1. Preheat the oven on broil at 390˚F (200˚C).
2. Arrange the mini naans in an oven tray.
3. Top them up with the sliced bocconcini, the cooked eggplants, zucchinis, mushrooms, and the sliced salami.
4. Brush them with some olive oil and dried thyme & oregano.
5. Sprinkle some parmigiano.
6. Broil in the preheated oven for 5 min or until the cheese starting to melt.

Dish#4
1. Preheat the oven at 390˚F (200˚C).
2. Mix well one cup of the cooked eggplants and zucchinis, ¼ cup of the cooked green peas, 2 tbs of the parmigiano, 1 tbs of the bread crumbs, 1 egg, black pepper, and 1 tbs of the chopped green onions. I didn’t add salt as the eggplants were well seasoned.
3. Shape the mixture into small balls and put them on a well-greased oven tray. Spray some oil on top of them as well.
4. Place on the bottom shelf of the preheated oven and cook for 2-3 min.
5. Then switch the oven to broil at 500˚F (260˚C) and cook for 4 min.