Veg. & Pulses
Eggplants with garlic and tomato
Serves/Yields: 2 - 3 persons
Difficulty: Medium
Season: Summer/Autumn
Greek: Melitzanes skordostoubi
The following dish comes from the island of Zakynthos (Zante). It might be slightly different from the original recipe, but still the ingredients that are used are the same.
Zucchini blossoms stuffed with cracked wheat
Serves/Yields: 4 - 6 servings
Season: Summer/Autumn
Greek: Kolokythoanthoi me pligouri
Recipe is taken from the special edition “Tastes of the Summer” of “Kathimerini” Greek newspaper.
Stuffed zucchini blossoms
Serves/Yields: 4 - 6 persons
Season: Summer/Autumn
Greek: Yemista (gemista) kolokytholoulouda
Traditional food of Lesvos island. Can be found in other locations as well.
Eggplant with tomato and nut sauce
Serves/Yields: 4 - 6 persons
Difficulty: Easy
Season: Summer
Greek: Melitzanes me saltsa karydi
Stewed zucchini with tomato sauce
Serves/Yields: 4 persons
Season: Summer/Autumn
Greek: Kolokythakia yahni
Cauliflower in egg & lemon sauce
Serves/Yields: 4 - 5 persons
Time: 20 minutes
Difficulty: Easy
Season: Winter/Spring
Greek: Kounoupidi avgolemono
Source: Cretan cooking, Maria & N Psilakis
Recipe: Chrisoula Pattakou, Ayia Paraskevi, Armari
Fried Cauliflower
Serves/Yields: 3 - 4 persons
Season: Winter/Spring
Greek: Kounoupidi Tiganito
Source: Cretan cooking, Maria & N Psilakis
Recipe: Kat. Theodoraki, Rethymnon
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