Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Mezze: Fried “Greek” Tomatoes

Good Final

What does one do with green tomatoes? I thought I knew the answer when I planted some Green Zebra heirlooms at my mom’s house. But as I stared at my overflowing garden patch, I kept thinking, what am I going to do with these?? There was the usual – toss them with some fresh mozzarella, olive oil, garlic, salt, and pepper for a perfectly simple little salad. But eating a whole gardenful of it seemed like a bit much. I needed new ideas.

So I decided to recreate one of my favorite bites from a long ago New Orleans vacation – fried green tomatoes. Back then it was stuffed into a Po’Boy with remoulade, perfectly fried and tangy. But a big hefty sandwich is not the M & D way. So after a quick consultation with Jacque, I decided to make this light, Mediterranean twist on the traditional dish, sans big french roll, of course. 

These fried “Greek” tomatoes fold herbs like oregano and mint into the cornmeal batter and substitute briny kalamata olive tapenade for the traditional remoulade. They’re great as a cocktail party hors devours or a game day snack. You can also fancy them up with a little feta cheese, or for an Italian twist, layer thinly sliced mozzarella in between the tomatoes and tapenade. –jaime

Ingredients

~Fried Tomatoes~
5 small or 3 large green tomatoes (I used heirloom green zebras)
1/2 cup cornmeal
1 tablespoon oregano
1 teaspoon dried mint
1/2 teaspoon salt
Generous dash of cayenne pepper (optional)
1 egg
4 tablespoons milk
1/4 cup olive oil

~Tapenade~
makes 1 cup
3 cloves garlic, peeled
1 cup PITTED kalamata olives
2 tablespoons lemon juice (around half of a small lemon)
2 1/2 tablespoons olive oil
Dash of salt
Pinch of pepper
15 fresh mint leaves, torn into small pieces (optional, but adds wonderful brightness)

Directions

Make tapenade first: In a small food processor, pulse garlic until coarsely chopped. Add the rest of the ingredients (olives through mint leaves, if using) and pulse until chopped and combined to the consistency you prefer. Taste and adjust for seasoning, then set aside.

1. Slice tomatoes 1/4 inch thick.

2. In a small bowl, combine the next 5 ingredients (cornmeal through cayenne, if using) and set aside.

3. In another small bowl, whisk egg. Add in milk and stir together. Set egg and cornmeal bowls next to each other.

4. Heat oil in a large frying pan on medium-high heat. Dip a tomato slice in the egg mixture, coating both sides. Then dip the egg-coated tomato in the cornmeal mixture to coat both sides. Place in the frying pan. Repeat with the other tomato slices until the pan is full but the tomatoes aren’t touching each other.

5. Once one side has browned (around 3-5 minutes), flip the tomatoes over and brown the other side. Cover a plate with a piece of paper towel and place fried tomatoes on it. Once the plate is covered, layer another paper towel on top and add any additional tomatoes (to soak up some of the grease). Repeat for any remaining tomatoes that need to be fried.

6. Let the tomatoes cool slightly and serve. For every 5-6 tomatoes, top with around a tablespoon of tapenade or more if you prefer!

7. If using feta, crumble it on top of the tapenade before serving. If using fresh mozzarella, slice it thinly and layer it in between the tomatoes and tapenade.

Good Tomatoes

Good Tapenade

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on January 16, 2014 by in Appetizers/Dips, Mezze, Side Dishes and tagged , , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

Categories

Follow us on Pinterest!

Follow Me on Pinterest

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 122 other followers

Check out our food porn on FoodGawker!

Flourishing Foodie

Light Mediterranean Meals Paired with Ample Dessert

bottom of the pot

Light Mediterranean Meals Paired with Ample Dessert

The Year In Food

Light Mediterranean Meals Paired with Ample Dessert

My Persian Kitchen

Light Mediterranean Meals Paired with Ample Dessert

Dinner: A Love Story

Light Mediterranean Meals Paired with Ample Dessert

101 Cookbooks

Light Mediterranean Meals Paired with Ample Dessert

http://www.lizandjewels.com/

Light Mediterranean Meals Paired with Ample Dessert

Tori Avey

Light Mediterranean Meals Paired with Ample Dessert

dinners & dreams

Light Mediterranean Meals Paired with Ample Dessert

butter tree

Light Mediterranean Meals Paired with Ample Dessert

Butter Me Up Brooklyn

baking makes friends.

Lottie + Doof

Light Mediterranean Meals Paired with Ample Dessert

Cookie and Kate

Light Mediterranean Meals Paired with Ample Dessert

%d bloggers like this: