Three Mykonian Recipes

Cook, serve, close your eyes and travel back to the restaurants of Chora with these easy recipes that anyone can manage.


Sometimes, photos are just not enough to spark the most vivid memories of a vacation. Food, however, almost always does the trick. These flavorful Mykonian recipes will bring you back to the alleys of Chora and the restaurants of Little Venice.

Fried eggplants in tomato sauce

Preparation: 15 mins, cooking: 30 mins

Ingredients (Serves 4)

  • 4 large eggplants
  • 1-2 potatoes (optional)
  • Oil for frying 

For the sauce

  • 2 onions
  • 4 cloves garlic, finely chopped
  • 1kg ripe tomatoes, grated (preferably deseeded)
  • 1tbsp tomato paste, diluted in 2tbsp water
  • Dried basil
  • Olive oil
  • Salt, pepper

Method

In a saucepan, sauté the onions and then add the garlic and the tomatoes. Add salt, pepper and basil to taste, before stirring in the tomato paste. Simmer for around 30 minutes. Keep an eye on the sauce so it doesn’t burn.

In the meantime, peel the potatoes and eggplants and cut into thin slices lengthwise. Fry them in hot olive oil until golden.

Drain on kitchen paper and then place them on a platter, with the eggplants on top of the potatoes. When the sauce is ready, pour it over the vegetables and serve.

FRIED OCTOPUS WITH ZUCCHINI AND AMARANTH greens

Preparation: 15 mins, cooking: 30 mins

Ingredients (Serves 4) 

  • 1 medium-sized octopus
  • 1kg amaranth greens
  • 1kg zucchini
  • All-purpose flour
  • Olive oil
  • Vinegar

Method

Clean the octopus well, turning its hood inside out and removing the eyes. Boil whole for around 20 minutes in a deep pot, then drain well and cut into small pieces. Lightly flour the pieces and fry them in a pan with a bit of hot oil until golden on all sides. For additional flavor, you can add a dash of vinegar at the end.

In the meantime, lightly boil the zucchini and greens until they are tender but still have a bit of crunch. Drain and set on a platter, placing the octopus on top. Give the dish a light sprinkling of olive oil and vinegar. 

MYKONIAN PORK MEATBALLS

Preparation: 15 mins, cooking: 10 mins

Ingredients (Serves 6)

  • 1kg pork neck
  • 2 medium-sized onions, roughly grated
  • 1/2kg stale bread, without crusts, soaked in water and well strained
  • 2 eggs
  • Salt, pepper
  • 1tsp dried oregano
  • 1tsp dried savory
  • 1 shot ouzo
  • 2tbsp fresh mint, finely chopped
  • 2 fresh tomatoes for serving
  • Olive oil
  • All-purpose flour

Method

Either prepare the meat yourself by cutting it into small cubes and then mincing it roughly with two knives or get your butcher to do it for you. Place it in a bowl with all the ingredients, except the tomatoes, oil and flour. Knead well, shape into spheres the size of golf balls and flour lightly. In the meantime, heat some olive oil in a frying pan and fry the meatballs in batches. Once they’re golden brown, place them on some paper towels to soak up the excess oil. Serve with a simple tomato salad.


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