TASTE of Greece
Invite the flavours of the Aegean into your kitchen with this colourful selection of dishes from The Cordony Kitchen.
ZAKYNTHOS EGGPLANT
1 Spread eggplant over a large baking tray, sprinkle evenly with salt. Set aside for 10 minutes.
2 Heat 40ml of the oil in a large heavy-based skillet on medium heat and cook eggplant in batches for 2 minutes each side. Add a little more oil if required. Transfer cooked eggplant to a plate and set aside.
3 Place garlic and 40ml of the oil in a frying pan and cook on low-to-medium heat for 1 minute. Add grated tomato and oregano and season. Simmer on low for 15 minutes, stirring ocassionally.
4 Preheat oven to 200ºC (180ºC fan). In a 28cm round baking dish, spread 2 ladles of tomato sauce and cover with a layer of eggplant in a circular pattern. Repeat with another ladle of sauce and layer of eggplant. Sprinkle over marjoram, add another layer of eggplant and top with remaining sauce.
5 Press down, then drizzle with vinegar. Bake, uncovered, for 40 minutes. Remove from oven and cool for 15 minutes. To serve, crumble over feta, scatter with oregano and drizzle with remaining oil.
BEETROOT TZATZIKI
1 Preheat oven to 200ºC (180ºC fan). Place beetroot on a sheet of foil. Drizzle with 20ml of the oil and sprinkle with a pinch of salt and pepper. Tightly wrap, place on a baking tray and bake for 45 minutes.
Bu hikaye Australian House & Garden Magazine dergisinin May 2024 sayısından alınmıştır.
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Bu hikaye Australian House & Garden Magazine dergisinin May 2024 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Giriş Yap
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