Tomato-fritters (Domatokeftedes) Santorini
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500 g small firm ripe tomatoes
2 medium onions, finely chopped
salt and pepper
6 tbsp finely choped, parsley
2 tbsp oil
150 g flour
olive oil for frying
Wash the tomatoes and grate on an onion-gratter. Combine them with the parsley, basil, olive oil, and flour. Add salt and pepper. The mixture should be thick. If necessary, add more flour. Fry spoonfuls of the mixture in hot olive oil (serves 4)
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Aubergine (eggplant) dip (Krema melintzana) Santorini
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1 kg aubergines (eggplants), quartered
1 lt milk
1/2 bunch fresh thyme. chopped (or 1 tsp drilled)
250 g goat cheese
3 tbsp chopped parsley
1 tbsp chopped dill
salt (only a little) and pepper
1 tbsp vinegar
Peel the aubergines (eggplants), remove the caps and stem, and cook in milk and thyme until temder. Drain and blend in the food processor with the cheese until thick and smooth. Add the dill, parsley, salt, pepper, and a bit of vinegar to taste. (serves 4-6)
» Greek cooking recipes » AEGEAN CUISINE