Clare's Mediterranean Tapas Night

Oh what a night .... So many flavors, so many bites, like a carnival for your tongue. Please edit what the dishes as my memory fails Were Actually ....

Nicky's Parma Ham & Brie concoction. Loved the apple-mint that was fresh and Surprise.

Nicky's Avocado Cucumber Rolls

Colleen's now-famous calamari, as 'failed' it was still delicious, cold as it was still delicious! (Recipe here)

Colleen's diet I Prawns (Recipe here)

Clare's Chorizo in red wine

Kelly's arancini



Clare's Berenjena con Vinagreta / Grilled Eggplant in Tomato Vinaigrette


Prep Time: 15 minutes Cook Time: 20 minutes
Ingredients:
* 2 eggplants, medium size or 1 large
* 1/3-1/2 cup extra virgin Spanish olive oil
* 3 roma or plum tomatoes (also good with cherry tomatoes)
* 3 Tbsp Spanish sherry vinegar(I used balsamic)
* 2 red onions, finely chopped
* 2 tsp capers, minced
* 3 cloves garlic, minced
* 1/4 cup fresh basil leaves, chopped
* 2 basil sprigs for garnish
* 1 French-style baguette

Preparation: 6-8 servings as an appetizer.
Trim off any stems or blemishes on the skin of the eggplants. Cut eggplants crosswise into slices about 3/8 inch thick.Note: Slices 1/4 inch thick are a bit too thin. They will burn easily and fall apart after they are dressed with oil and vinegar. Slices 1/2 inch thick take too long to cook under the grill and the skin can be hard to cut or chew.Turn on grill to heat. Place slices on a baking sheet and spray or lightly brush each slice with olive oil. Place baking sheets under grill on second shelf from top, so that they are not too close, or they will burn. When one side is slightly browned and soft when you press lightly, turn slices over, apply olive oil and return to grill.Depending on your grill and the distance from the pan, it may take 15 - 20 minutes to cook.Remove slices individually as they are done cooking and place on a large platter or serving plate. Don’t be afraid to overlap slices on the serving plate. It works just fine for serving and will be more appetizing.While the eggplant is grilling, finely chop the tomatoes and place them into a medium size mixing bowl. Finely chop the onions and garlic and place in the bowl with tomatoes. Remove the capers from the jar with a slotted spoon, so that they drain. Chop the capers and mix into the bowl with other ingredients. Make sure that stems are removed from the basil leaves, then chop the basil and place in bowl.Pour Olive oil and vinegar into the bowl and mix with the other ingredients.Allow the eggplant to cool a few minutes. Then, spoon the tomato vinaigrette sauce over the eggplant. Serve immediately with sliced bread or cover with plastic wrap and refrigerate. If you refrigerate this dish, be sure to take it out of the fridge a few minutes before serving, so that it warms up. You will not taste the rich flavors of this dish if it is served ice cold.
Alison's? Fancy italian especially for mushrooms in cream

Clare's Patata Bravas

Bread and Olives Which we did not eat Actually ....

Kelly's Dolmades

Monique's or Trinity: 1. Rosemary Cookies and Orange Scented Figs


2. Orange somthing yummy

3. The divine Creme Caramel