Obviously, when we talk about Greek cuisine, images of summer dishes come to mind first, responding to the sweet names of tzatziki, moussaka, beureks or souvlaki. Also with some strong markers: Kalamata olives, feta, honey and grilled fish. There is some truth, of course, in this vision of a gourmet postcard, but Greek cuisine is not just about summer.
“Simple, comprehensive, tasty”, it can be enjoyed all year round, says Dina Nikolaou in her beautiful book Greece (Hachette Cuisine, 315 pages, 30 euros), published this year in a new edition. Based in Paris for twenty-five years, the chef of Greek origin opened in 2005 with her sister Maria the restaurant Evi Evane, which has become an institution of Greek gastronomy in the capital. They offer traditional dishes from different regions of Greece.
Like her restaurant, this book by Dina Nikolaou also aims to embrace all the culinary facets of her native country, between sea and mountains, from the Cyclades to Thessaly. The opportunity to celebrate healthy and family cooking, where vegetables and herbs have an important place. The proof with these three vegetarian recipes with travel flavors.
Eggplant rolls with Greek cheese and currants
Break : 1:30 a.m.
Preparation time : 20 mins
Cooking time : 42 mins
Level : easy
Material : food brush
Ingredients for 4 persons :
- 3 medium sized eggplants
- 1 tbsp. oregano
- 15 cl of olive oil
- Salt
For the stuffing:
- 200g anthotyro (cheese)
- 100g feta
- ½ bunch of spearmint
- 2 slices of stale sandwich bread
- 1 egg
- 2 tbsp. tablespoons black currants or white (sultana) raisins
- 1 tbsp. teaspoon paprika (sweet or spicy)
- Salt, ground pepper
For the sauce:
- 400g peeled tomatoes
- ½ bunch of mint
- 1 tbsp. cane sugar
- 1 tbsp. teaspoon dried coriander
- 6 cl of olive oil
- Ground pepper
Step 1: the eggplants
Cut the aubergines lengthwise into slices 1 cm thick. You need 12 nice slices. Salt them and place them in a colander for 1 hour 30 minutes so that they lose their water.
Preheat the oven to 180°C (th. 6). Press the eggplants with paper towel to dry them well. Arrange them in an oven dish, brush them with oil and sprinkle them with oregano. Bake them until golden (about 12 min).
Remove the dish from the oven and let cool.
Step 2: the stuffing
Mash the cheeses with a fork. Slice the mint and crumble the dry bread. Lightly beat the egg. In a deep dish, combine all the stuffing ingredients.
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