14th Aug 2019 EAT IT

MCs Vegetarian Greek Recipes

I have recently been in Greece and was reminded of this delicious dish. It’s tasty, vegetarian, baked and sautéed. Very easy to make and great for large group lunches or dinners.

Healthy Fact: Eggplants are a great source of fiber and full of B1 and B6 vitamins.

This is my method below but of course you can add or subtract any part that you don’t like or can’t eat!

You will need:

  1. Enough Eggplants for your party – I suggest one half for each person depending on how much your guests eat. (This recipe is based on 3 – 5 eggplants)
  2. 4 large tomatoes
  3. 3 large finely chopped onions
  4. Garlic
  5. Salt and pepper
  6. Feta cheese
  7. Vanilla essence
  8. Olive oil

Method:

  1. Preheat your oven to 200c. While it heats up, cut your eggplants in half lengthways. Scour diagonally and drizzle olive oil on top. Put in the oven for 8-10 minutes (or until soft).
  2. Once the eggplant has softened, remove from the oven and check that the inside is easy to scoop out.
  3. In a separate pan, add olive oil, your finely chopped onion and garlic and let soften.
  4. While the onions are softening, scoop out the insides of the baked eggplants (be careful, they will be hot). Then add the insides and the tomatoes to the pan.
  5. Let simmer for 10-15 minutes. Add salt and pepper and a couple of drops of vanilla essence.
  6. Once you are satisfied with the flavor, scoop your mix back into the eggplants. Sprinkle feta on top and put back in the oven until the feta browns. (if you prefer feta to be cold, add when serving).
  7. Add chopped basil then serve.

Another twist on a Greek classic is my Greek salad frittata. It always goes down very well and is a bit heartier than a plain Greek salad.

It’s a fairly simple recipe so you can make it however you feel comfortable and the amount of ingredients really depends on how many people you have. My method is below:

You will need:

  1. Eggs
  2. Tomatoes
  3. Red Onions
  4. Olives (I use pitted olives)
  5. Courgettes (instead of cucumber)
  6. Salt and pepper
  7. Olive oil

Method:

  1. In a bowl crack all your eggs and whisk until you see small bubbles appear. (This will make the egg fluffier when it is cooking)
  2. Add salt and pepper.
  3. In a frying pan drizzle some olive oil and wait to for it to heat up.
  4. Add the chopped onion first and let brown, then add the cut tomatoes, Courgettes and olives.
  5. Once you are happy with how they are looking lower the heat and add the egg to the pan.
  6. The trick here is to pull back the edges with a spatula, this will allow the runny egg to move into the space… This way it won’t over cook in one area.
  7. Keep doing this until the Frittata is almost cooked but still slightly runny on top.
  8. Add crumbled feta to the top of the frittata.
  9. You now have two options. The first is to let it sit on the low heat, so the feta melts a little. The second is to remove the pan from the heat and put it under the broil (grill) so that the feta browns a little.
  10. Once you are satisfied, remove and serve!

Happy cooking!