Greek
Greek
Steamed Halloumi with garlic and yoghurt
A sun-drenched take on Halloumi Side, built on garlic and yoghurt and finished the way we like...
Greek · Breakfast
Garlic and yoghurt Aubergine Pancakes
Our tested Braised Aubergine Pancakes: rustic, generous, and balanced with garlic and yoghurt. Serves 8 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the garlic and yoghurt elements, and pat the aubergine dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the aubergine and braise until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the kalamata olives and the rest of the garlic and yoghurt flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek 
Greek
Members
Greek
Pan-Seared Turkey Side
This Greek Side leans on garlic and yoghurt to do the heavy lifting. We sear the Turkey for...
Greek
Greek
Greek Sweet Potato Mash
Our tested Glazed Sweet Potato Mash: herby, generous, and balanced with honey and walnut....
Greek
Members
Greek
Feta and dill Cod Shakshuka
A herby take on Cod Shakshuka, built on feta and dill and finished the way we like it. Ready in...