The rain held off for the Greek Festival in Melbourne today. That was a plus. No wild young men dancing though which is, after all, the main reason I like the Festival in the first place, a nice little Cretan war dance never goes astray.
However, I caught a cooking demonstration from Spiri Tsintziras and was inspired to start making fasolakia as soon as I got home.
- 1/2 cup Extra Virgin Olive Oil
- 2-3 medium potatoes chopped into smallish pieces
- 5 garlic cloves
- 1 large onion finely chopped
- 1 large can peeled whole tomato
- 1 medium eggplant topped and diced
- 1 kilo String beans trimmed and cut into small pieces
- 1 bayleaf
- 2 tspoon dried oregano
- salt and pepper
- lemon juice
- flat leaf parsley
- Add tomatoes, a bit of water, bay leaf, beans, and potatoes. Season with salt and pepper. Raise the heat and bring to a high simmer for 15 minutes, stirring occasionally. Transfer to a casserole dish and pop it into the heated oven.
- Keep your eye on the casserole dish. Cook until the sauce slightly thickens, and the beans and potatoes can easily be cut with side of your fork; about 35 minutes or so. (It's a good idea to check after 10 minutes or so and add a little bit of water if needed.)
- Remove from oven and stir in 2 tablespoon lemon juice and chopped fresh parsley. Stir in a generous drizzle of olive oil (at least another ¼ cup).
- Serve immediately with pita bread or your favorite rustic bread and some feta