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Greek recipes

Fried Vegetables with Garlic Sauce / Tiganita Skorthalia


This dish is quite commonly found on the Islands. Fresh vegetables are lightly fried in olive oil and then covered in garlic sauce. Delicious!


2 potatoes peeled and cut into 1/4 inch slices 1 eggplant cut into 1/2 inch slices
2 zucchinis cut into 1/4 inch slices 1 cup olive oil
2 green peppers seeded and quartered salt and pepper
Garlic Sauce / Skordalia:  
3 mashed garlic cloves 1 1/2 cup mashed potatoes
1/3 cup white vinegar salt to taste
1/2 cup olive oil  

Wash and slice your vegetables. Salt them and set them in strainers to drain. Heat the oil in a skillet. Starting with the potatoes, fry the slices until brown then turn them over and brown the other side. Proceed with the zucchini, eggplants and green peppers in the same way. Removing the vegetables from the skillet to paper towels to drain.

Garlic Sauce / Skorthalia
Mix all the ingredients together, blending until the sauce is smooth. If you find that it is too thick or prefer a thinner version, use a bit of water to get the consistency that you like.

Susie’s Note: The skordalia sauce is excellent with fish too. Have lots of crusty bread around when serving this dish and make sure that everyone gets at least a taste of the garlic sauce or else they will have to suffer the diners’ ‘garlic breath’.


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