Greece will always be my "second home" in my heart. Greece was the place I enjoyed cooking more than usual. I guess the lovely surroundings and the gorgeous weather has something to do with it, but the main reason probably is the abundance of fresh local vegetables. The Greeks feel the need to share what nature has provided, and it's so charming to have my next door neighbors bringing me vegetables and fruit from their gardens, like tomatoes, cucumbers, eggplants, watermelons or whatever that's in season.
As a vegetarian, I find the Greek cuisine to be extremely satisfying, since fresh vegetables, olive oil and herbs are the basics in most of the dishes. However, meat can be added to many of the dishes, or they all can be excellent side dishes to those who prefers a piece of meat, chicken or fish to go with their meal.
Eggplants (aubergines) are popular in Greek cooking and very versatile. I believe, I could write a Greek cookbook alone, about this immensely useful and tasteful vegetable.
I'll share with you one of my favorite Greek eggplant dishes. This dish has all the classic Greek tastes; eggplant, potatoes, tomatoes, onions, olive oil and oregano. During the extremely hot season, I usually cooked the meal in the morning, to be eaten cold for lunch or dinner. It's more tasteful that way. However, it can be enjoyed as a hot meal as well.
Greek Stew of Eggplant and Potatoes ( Melitzanes sti Katsarola)
Eggplants (aubergines) are popular in Greek cooking and very versatile. I believe, I could write a Greek cookbook alone, about this immensely useful and tasteful vegetable.
I'll share with you one of my favorite Greek eggplant dishes. This dish has all the classic Greek tastes; eggplant, potatoes, tomatoes, onions, olive oil and oregano. During the extremely hot season, I usually cooked the meal in the morning, to be eaten cold for lunch or dinner. It's more tasteful that way. However, it can be enjoyed as a hot meal as well.
Greek Stew of Eggplant and Potatoes ( Melitzanes sti Katsarola)
Prep Time: 25 minutes
6 tbsp of olive oil
1 1/4 cups of water
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1 teaspoon of oregano
Crumbled Feta cheese. Can be replaced with Graviera.
Directions:
Heat 6 tbsp of oil in a deep stew pot.
Saute the onions until tender.
Add the, garlic, bell peppers, carrots, eggplants, parsley, potatoes, pulped tomatoes, olive oil, salt , pepper and oregano
Mix until well combined.
Saute for 1-2 minutes.
Add the water.
Bring to a boil.
Lower the heat. Cover.
Let it cook over medium heat for 30-35 minutes or until the potatoes are done and most of the juices are absorbed.
Take the pot off from the heat.
Sprinkle the feta cheese or Graviera cheese on top, and let it melt.
Serve it hot or cold with olives and a slice of feta cheese.
Cook Time: 35-40 minutes
Yield: serves 4
Ingredients:
Yield: serves 4
Ingredients:
1 pound of eggplants, peel half the skin away from the eggplants in long strips, so that they look stripy. Cut in egg-sized chunks
2 pounds of potatoes, peeled, cut in large chunks
2 medium red onions, (finely diced)
2 cloves garlic (finely chopped)
1 green bell pepper (diced)
2 Carrots (diced)
1 bunch of fresh parsley, (chopped)
2 cups of pulped stewed tomatoes (or 1 can tinned tomatoes, pureed)
2 medium red onions, (finely diced)
2 cloves garlic (finely chopped)
1 green bell pepper (diced)
2 Carrots (diced)
1 bunch of fresh parsley, (chopped)
2 cups of pulped stewed tomatoes (or 1 can tinned tomatoes, pureed)
6 tbsp of olive oil
1 1/4 cups of water
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1 teaspoon of oregano
Crumbled Feta cheese. Can be replaced with Graviera.
Directions:
Heat 6 tbsp of oil in a deep stew pot.
Saute the onions until tender.
Add the, garlic, bell peppers, carrots, eggplants, parsley, potatoes, pulped tomatoes, olive oil, salt , pepper and oregano
Mix until well combined.
Saute for 1-2 minutes.
Add the water.
Bring to a boil.
Lower the heat. Cover.
Let it cook over medium heat for 30-35 minutes or until the potatoes are done and most of the juices are absorbed.
Take the pot off from the heat.
Sprinkle the feta cheese or Graviera cheese on top, and let it melt.
Serve it hot or cold with olives and a slice of feta cheese.
Bon Appetite! Or as we say in Greece; Kali Orixi!
Sannel
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Hippocrates taught us,
“Nutrition should be your medicine.”
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