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Greek Vegetarian Dishes
MC

Greek Vegetarian Dishes

4th July 2021

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


MELITZANOSALATA

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


INGREDIENTS:

  • 3 – 5 Eggplants (I suggest one half for each person.)
  • Olive Oil
  • 3 Large Onion (Finely Chopped)
  • Garlic
  • 4 Large Tomatoes
  • Salt and Pepper
  • Vanilla Essence
  • Feta Cheese
  • Basil (Chopped)


METHOD:

  1. Preheat your oven to 200c.
  2. While your oven preheats, cut your eggplants in half lengthways. Score diagonally with a knife and drizzle with olive oil.
  3. Place in the oven for 8-10 minutes (or until soft, check that the inside is easy to scoop out.)
  4. In a separate pan, add olive oil, onion and garlic and cook to soften.
  5. While the onions are softening, scoop out the insides of the baked eggplants and set aside (be careful, they will be hot).
  6. Add the scooped out eggplant and tomatoes to the pan of onions and garlic and let simmer for 10 -15 minutes.
  7. Add salt and pepper and a couple of drops of vanilla essence.
  8. Scoop your mix back into the eggplant shells and sprinkle with feta and place in the oven until the feta is golden.
  9. Remove from oven and top with chopped basil when ready to serve.


GREEK SALAD FRITTATA

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.


INGREDIENTS:

  • 10 Eggs
  • Salt and Pepper
  • Olive Oil
  • 1 ½ Cups Cherry Tomatoes (Halved)
  • 1 Medium Courgettes (Diced)
  • 1/2 Cup Pitted Olives
  • Red Onions (Sliced)
  • 3/4 Cup Feta


METHOD:

  1. Preheat oven to broil (grill)
  2. In a large bowl, whisk eggs until small bubbles appear. (This will make the egg fluffier when it is cooking). Add salt and pepper.
  3. Heat oil in a frying pan over medium heat, add chopped onion and cook until soft and golden.
  4. Add tomatoes, courgettes and olives; cook to desired
  5. Lower the heat and pour eggs into the pan, stirring to mix with vegetable mix, cook until the frittata is set around the edges.
  6. Add crumbled feta to the top of the frittata.
  7. Place your frittata into the oven, until the frittata is set though and feta is lightly golden.
  8. Remove from oven and serve!

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