Courgette, tomato and feta gratin

Courgette, tomato and feta gratin

Kalavasutcho

By
From
Hazana
Serves
3-4
Photographer
Mowie Kay

This recipe comes from Corfu, but variations are made by Jews all over Greece and Turkey.

Ingredients

Quantity Ingredient
900g courgettes, trimmed
2-3 tomatoes
225g feta cheese, crumbled
2 eggs, lightly beaten
grating of nutmeg
salt
freshly ground black pepper
2 tablespoons freshly grated parmesan or kefalotyri cheese

Method

  1. Slice the courgettes thinly lengthwise. Steam for 4–5 minutes, then arrange in a shallow baking dish. Place the tomatoes in a heatproof bowl and cover with boiling water. Set aside for 1–2 minutes until the skins have split. Drain and, when cool enough to handle, peel and slice thinly. Arrange over the courgettes.
  2. In a bowl, mash the feta, then add the eggs. Mix and season with nutmeg, salt and pepper. Pour over the tomatoes and sprinkle the grated cheese on top. Bake in a preheated 180°C oven for 30 minutes or until golden. Serve hot.
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