in Greece

Kritharaki alla Aki

updated

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Ingredients for 4 servings:

  • 200 g Kritharaki (rice-shaped noodles)
  • 1 large eggplant(s)
  • 1 large onion(s)
  • 5 tomatoes
  • n. B. Oil
  • 2 garlic cloves, squeezed
  • n. B. Dried herbs of your choice
  • e.g. Feta cheese or Feto (vegan), chopped
  • n. B. Salt and pepper, coarsely ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Greek cuisine – vegan or vegetarian – quick and easy

Cook the kritharaki in plenty of salted water until al dente. Meanwhile, dice the vegetables and, if using, the feta cheese or feto. Fry the onion and eggplant in plenty of oil and season with salt. Once both are cooked, add the crushed garlic, tomatoes, dried herbs, and coarsely ground pepper. Then add the kritharaki (they don’t need to be drained thoroughly; you can add some of the cooking water). Season again if desired. Finally, stir in the feta cheese or feto (be careful with the salt!).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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