Flavorful recipes incorporating seasonal substances are a staple of the wholesome Greek eating regimen. Strive the next recipes for a tasty lunch or dinner.


Eggplant and Pasta

2 kilos eggplant, lower into one-inch cubes

1/2 cup plus 1 tablespoon Greek further virgin olive oil, divided

4 cloves garlic, crushed, divided

1/2 teaspoon Greek dried oregano

Greek sea salt

Freshly floor black pepper

Pinch purple pepper flakes

1/4 cup chopped recent parsley, plus extra for topping

2 tablespoons recent lemon juice

1/3 cup plain bread crumbs

1/2 cup feta Dodonis, crumbled

1 package deal medium pasta, equivalent to rigatoni


Preheat oven to 400 levels F. Mix eggplant, 1/2 cup oil, half of the crushed garlic cloves, and oregano in a 9 by 13-inch baking dish. Season with salt, pepper, and purple pepper flakes and bake till the eggplant is tender and golden, stirring after about 10 minutes, for about 20 minutes.

To make the topping, mix the bread crumbs, the remaining 1 tablespoon of oil, and half of the crumbled feta. Put aside. In the meantime, place a big deep pot of water to boil over medium excessive warmth. As soon as i involves a rolling boil, add 1/2 teaspoon salt and cook dinner the pasta in keeping with package deal instructions till al dente. Drain the pasta and put aside.

When eggplant is cooked, stir within the parsley, lemon juice, and remaining garlic. Season with salt and pepper to style, holding in thoughts that the feta will add some saltiness as nicely. Add the cooked pasta and the remaining feta to the cooked eggplant and stir to mix. Swap the oven to broil. High the pasta and eggplant with the breadcrumb combination and broil till golden. High with parsley and serve instantly.


Rooster and Bulgur

Rooster and bulgur. Picture by EAT OUT COLOGNE, through Unsplash

4 (6-oz.) skinless, boneless hen breasts

3/4 teaspoon Greek sea salt, divided

1/2 teaspoon freshly floor black pepper, divided

3 tablespoons Greek further virgin olive oil, divided

1 small-medium purple onion, thinly sliced

1 purple bell pepper, thinly sliced

1/2 cup raw bulgur, medium grain

1 teaspoon Greek dried oregano

4 cups chopped recent kale

1/2 cup feta Dodonis, crumbled

1 tablespoon chopped recent dill


Preheat oven to 400 levels F. Season hen with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Warmth half the olive oil in a 10-inch cast-iron or different ovenproof pan over medium-high. Add the hen and sear till browned on either side, about 3 minutes per aspect. Switch hen to a plate. Add the remaining oil to the pan. Add the onion and cook dinner, stirring sometimes, till translucent. Add the bell pepper and cook dinner till aromatic. Add the bulgur and oregano and cook dinner, stirring typically, for about 2 minutes. Then, add the kale and cook dinner, stirring consistently, till the kale begins to wilt, about 2 minutes. Add 1 cup of water and the remaining 1/4 teaspoon every of salt and black pepper. Carry to a boil and place the seared hen within the bulgur combination. Place the pan within the preheated oven and bake for about quarter-hour or till a meat thermometer inserted within the thickest a part of the hen reads 165 levels F. Take away from the oven. Add the feta and permit to relaxation for about 5 minutes. High with the chopped dill and serve instantly.

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