Baked Eggplant with Cheese




1-2 large aubergine

2 small onions finely chopped

1 green bell pepper finely chopped

1 red bell pepper finely chopped

1 yellow bell pepper finely chopped

A little of hot pepper (if we want)

100 gr feta cheese

100 gr kefalotyri

1 pack of grated tomatoes or 2-3 ripe tomatoes


A little parsley and mint

Olive oil


Сut eggplants along in thin slices and season with salt.

After 10 — 20 minutes rinse the eggplants under cool

water to remove the salt and then dry thoroughly.

Heat the olive oil in a pan and fry the eggplants

until they are soft.

Then remove the slices one by one and put them

on a dish with kitchen towels to «let go» a lot of oil.

At the same time, we prepare the sauce:

Fry onion with peppers, add the grated tomato,

half a teaspoon of sugar, a little salt, mint and


Stir the sauce well and leave it on low heat until

it «binds».

Put fried aubergines, feta cheese in a Pyrex, add

the sauce.

Sprinkle with a lot of kefalotyri and bake it in the

oven at 180°C for about 20 minutes.

Bon Appetite!


Artichokes with Potatoes, Peas and Lemon Juice




1 kg of peas purified, fresh or frozen

600 g. fresh or frozen artichokes

2 potatoes, cut in pieces

2  carrots, cut into circles

2/3 cup of olive oil

3 chives, finely chopped

1 onion chopped

1 cup of water or vegetable broth

2-3 tbsp. fresh dill finely chopped

Salt, pepper

Juice from 2 lemons


Heat half of olive oil, add onion, chives,

peas, potatoes, carrots and artichokes and

sauté for 6′-7 ‘.

Season with salt and pepper, add the

remaining olive oil, 1 cup of water or

vegetable broth and stir.

Once the vegetables start to boil, cover

the pot, lower the heat and simmer for

about 30 ‘until the food is remain with

the sauce. Just before removing it from

the fire, pour the lemon juice, add the

dill and stir.

You can add egg-lemon sauce at the end of cooking.

Beat 2 egg yolks with lemon juice, add corn flour

and some water. Mix well, pour the vegetables and stir.

Bon Appetite!





Pasta with Eggplants



500 g (1 packet) of spaghetti

3-4 eggplants

5 tbsp. of olive oil

1 onion finely chopped

2 cloves of garlic grated

1 tbsp. chopped basil leaves + extra for garnish

Salt, freshly ground pepper

Grated cheese ( better feta) for serving


1. Cut the bottom of the tomatoes crosswise and

put them in a pot of boiling water for 1/2 minute.

Then  cool the tomatoes with running water, peel

and finely chop them (picking up their juice).

2. Heat 2 tbsp. of olive oil in the casserole and

saute the onion until soften.

Add the garlic, let it boil and add the tomatoes.

Season with salt and pepper.

Add chopped basil.

Cover the saucepan and simmer on low heat

for about 15 minutes, until the sauce is sufficiently

viscous, but not completely, so that it remains


3. In the meantime, cut the eggplants in half

lengthwise and then in half a crescent motif

of about ½ cm thick. Put them in a strainer,

sprinkle  with salt and let them take down

their water for about 30 minutes. Rinse and

squeeze them to drain well.

In another pot, boil the spaghetti in a lot of

salted water.

4. Heat the remaining oil in a large non-stick pan

and sauté the eggplant until it is brown.

Put them on absorbent paper to drain.

Then, stir the eggplants in the saucepan with

the sauce and let them boil until soften

and to soak the sauce.

5. Drain the spaghetti, bring them back to the

saucepan, add the sauce with the eggplants,

salt and pepper. Serve garnished with basil

and with grated cheese (feta cheese)

Bon Appetite!




Christmas Salad



4 boiled potatoes

1 boiled chicken fillet

4 boiled eggs

3 cooked beets

4 tbsp. mayonnaise

1/2 bunch parsley

4 tbsp. olive oil

2 green onions chopped

1 clove garlic chopped

Cheese grated plus small piece of

cheese for decoration

Salt, pepper

Pomegranate Seeds

Red bell pepper


Prepare separately 4 mini salads:

1. Mash the boiled potatoes with a fork,

add 2 tbsp. olive oil, finely chopped onion,

chopped parsley, salt pepper. Stir.

2. Cut boiled chicken fillet into small

pieces, add 2 tbsp. mayonnaise, salt,

pepper. Stir.

3. Cut boiled beets  into small pieces,

add 2 tbsp. olive oil, finely chopped garlic,

a little parsley, salt, pepper. Stir.

4. Cut eggs into pieces, add salt, pepper and

2 tbsp. mayonnaise. Stir.

Place a round shape forming salads on a

platter and lay out 4 layers:

potato salad;

potato salad;

beet salad;

egg salad.

Sprinkle the top layer with grated cheese.

Decorate salad with pomegranate seeds,

parsley, slices of red sweet pepper and a slice of cheese.

Place salad  in the fridge for 1 hour.

Take off the round shape before serving.

Bon Appetite!


праздничный салат на Рождество111222

Rice with Cabbage — Lachanoryzo



1/2 cabbage cut into small pieces

2 large onions finely chopped

3 tbsp of tomato paste

3 cups of rice

Salt, pepper

Olive oil


1. Clean the cabbage from the stalk, cut it,

wash it well and let it drain.

2. Sauté the onion with the olive oil in a large saucepan

and when it is blanched, add the cabbage and stir well

to combine all the ingredients.

3. Season with salt, pepper and leave it to cook on medium

heat during 3′-5′.

4. Add the tomato paste and saute well until it dissolves.

5. Add two glasses of hot water  and let it boil until the

liquid has evaporated and the cabbage is half cooked.

6. Add rice and mix well.

7. Add very hot water and let it cook for about 10′.

8. Remove the food from the fire when it has a little

broth, cover it and set aside for 10′ until thickened.

9. Serve hot with a lot of lemon.

Bon Appetite!





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