Tumbet

Tumbet

2 large Onions, diced

1 large Aubergine, diced

3 Potatoes, scrubbed & diced

3 Courgettes, diced

2 Red Peppers, diced

6tbsp Oil

Two 425g cans of Chopped Tomatoes

1/2 head of Garlic, peeled & crushed

Handful of Parsley, chopped

1. Pre-heat oven to 180C/350F (160C/320F for a fan oven)
2. Mix all the raw vegetables, parsley and half of the garlic in a bowl, season, and toss to coat
3. Empty into a large, oven-proof dish, level off, season again and then pour over the oil
4. Mix together the remainder of the garlic and the chopped tomatoes, and pour this over the vegetables, making sure to coat everything evenly
5. Bake until the tomatoes are blackened at the edges, checking every half hour

This is the traditional Tumbet recipe, but you can try any vegetables you want!

“A vegetable garden in the beginning looks so promising and then after all little by little it grows nothing but vegetables, nothing, nothing but vegetables.”

Greek Butter Beans

Greek Butter Beans

1 Onion, finely chopped

1 Garlic Clove, sliced

425g can of Butter Beans, drained

1tbsp Tomato Purée

Juice of 1/2 a Lemon

1. Fry the onion in some oil for about 5 minutes, and then add the garlic and fry for another 5 minutes
2. Stir in the beans, purée, lemon juice and a good helping of salt and pepper
3. Stir fry for 2 minutes
4. Remove from the heat, stir in the parsley, and let rest, covered, for at least half an hour

Try adding a little cayenne pepper for an extra kick!

“People eat to live. The Greek live to eat”

Tofu Mayonnaise

Tofu Mayonnaise

250g pack of Silken Tofu

1 clove of Garlic, crushed

1tsp Mustard

Juice of half a Lemon

This one’s easy

1. Blend all the  ingredients in a food processor, until thick and creamy

And that’s it!

Try adding some dried mixed herbs, freshly chopped parsley, or some chilli to add a little kick into the mayo

“Gentiles are people who eat mayonnaise for no reason”