I have recently returned from a holiday in Zante (Greece) and like all countries they have their very own specialist cuisine. I have to confess I adored the food their, and my time their eating it!
Every evening my partner James and I would enjoy the hotels homemade Tsatsiki - which is a dip made from garlic, cucumber and Greek yogurt. I tried to produce the below when we got home - but it wasn't quite as good - perhaps it was the rain outside!
One thing I did notice was that the Greeks cooked a lot with garlic and a lot with yogurt.
As I am not a huge meat eater one of my favourite dishes whilst staying in Zante was the vegetable Moussaka! Which is like a really healthy lasagne (without pasta & meat.)
So I when I got home I made my Duckey version of Moussaka and heres how to do it!
RECIPE: A traditional Greek Moussaka made with oven roasted vegetables - perfect for summer evenings.
You will need:
- 2 Aubergines
- 2 Onions
- 2 red peppers
- 2 Courgettes
- 2 cloves of garlic
- 300g fresh Greek yogurt
- 400g chopped tomotoes
- 2 eggs
- Thyme - salt and pepper
- 55g Feta cheese
1. In a roasting pan chop up all of the vegetables (use two tins if you need to) and splash on a little bit of olive oil and roast for 35 minutes in the oven - giving it a good stir from time to time.
For the Moussaka:
2. In the meantime - crack two eggs in to a bowl and whisk with 300g of Greek Yogurt.
3. Once the vegetables have roasted add one layer to a baking dish.
4. The our over the can of 400g chopped tomatoes.
5. Add one more layer of vegetables.
6. Then add the yogurt and egg topping (you can sprinkle over some Feta cheese if you wish at this point followed by Thyme, salt and pepper).
7. Once ready to cook bake in the oven for 45 minutes.
I bet you didn't think it was that easy!
With my Moussaka I served a Greek Salad which included shredded iceberg lettuce - chopped tomatoes - olives and feta cheese. I also made a dressing from olive oil, lemon pepper, garlic and thyme.
It was a delcious dish and great for dinner parties!