A seriously tasty dish hailing from Crete, which warms us with memories of the summer sun through its use of sun-kissed, juicy roast veg. Even better, all the ingredients (except the olive oil & salt) are local and can be picked up from Cultivate’s VegVan on a Saturday between 10am and 2pm in Botley!
You can use any amounts, and add other veg like beetroot and cherry tomatoes, but here is a rough guide to give you an idea of tried-and-tested amounts. This serves 4, with a reasonable amount left in the fridge to nibble on the next day – the leftovers are also really good between sheets of lasagne, with an easy white cheese sauce too!
1/2 kg courgettes
1/2 kg aubergines
1/2 kg potatoes
2 ripes grated tomatoes
3 crushed garlic cloves
1 bunch flat leaf parsley, finely chopped
1 glass of olive oil
Salt & pepper to taste
– Preheat the oven to 200 degrees C.
– Slice and salt the aubergines, putting to the side to lose their bitterness.
– Slice the potatoes and courgettes, grate the tomatoes, and then add to a big roasting dish with everything else, with a splash of water.
– Cook for about 2 hours, turning occasionally.
We eat this in our house as a main, with some pitta. You could also add some other Greek-style sides, like houmous, tzatziki and feta.
[August - October]