John Myers
Ingredients for 4 servings:
- 500 g minced meat
- salt and pepper
- Oregano, rosemary, thyme
- Paprika powder
- 3 garlic cloves
- olive oil
- 1 large eggplant(s)
- 1 stalk(s) leek
- 1 m.-large zucchini
- 200 ml red wine (e.g. Cabernet Sauvignon)
- 500 ml tomato(s), pureed or chopped
- 250 g noodles (kritharaki, rice noodles)
- 200 ml broth
- 250 yogurt or sour cream
- g feta cheese made from sheep’s milk
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Greek Kritharaki with eggplant, zucchini and leek
Season the minced meat—I used a mixed mixture—with salt, pepper, and herbs. Then fry it in a pan until browned. To reduce the fat content of the minced meat, transfer it to kitchen paper and let it cool slightly. In the meantime, peel and finely chop the garlic. Peel and dice the eggplant. Cut the leek lengthwise, cut into 1 cm pieces, and wash it in cold water. Heat olive oil (at least 4 tablespoons) in a pan, add the eggplant, and brown on all sides over medium heat. In a large pot, lightly brown the minced meat with the chopped garlic and deglaze with the red wine. Then add the passata and bring to a boil. Season the fried eggplant with salt, add it to the minced meat, and bring everything to a boil. Now add the stock and rice noodles and simmer over medium heat for about 10 minutes – careful, stir regularly so it doesn’t burn. Preheat the oven to 180°C (top/bottom heat). Heat a little more olive oil in the pan, fry the well-drained leek in it and let it brown lightly. While everything is simmering, dice the zucchini. Mix everything together and season again with herbs, salt and pepper – then transfer to a baking dish. Spread the yogurt or sour cream on top, smooth it down and top with the crumbled feta cheese. Bake in the oven for about 20 minutes, then increase the heat to 220°C and let the casserole brown lightly. Remove from the oven and let it cool briefly before serving. A full-bodied red wine, such as Cabernet Sauvignon, goes well with this.
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