Summer started early. We desperately need some rain, but I really enjoy those sultry evenings and dinners outside. I probably spend 1h, 1,5h cooking daily although I try to pre-prepare certain things in advance ( to use the energy of our solar panels).
Skordalia is a traditional Greek dish, a puree of beans or potatoes with ‘skorda’ or garlic as important ingredient. This recipe is derived from that dish. I’m probably breaking lots of rules with this variation, but I hope you like it.
For 2p, remove the skin of 500 grams of potatoes. Divide in wedges and spread in an oven dish. Wash 500 grams of yellow cherry tomatoes and add them to the potatoes. Peel 8 garlic cloves and spread them in the dish. Season with pepper, salt, fresh thyme stems and spread a drizzle of olive oil. Cover the pan with a lid. Bake in the oven at 200° for 30 minutes. Stir halfway. Stop the oven. Leave the pan in the oven to cool down.
Boil 1 frozen ( Mirco brings me a super fresh one which I put immediately in the freezer after coming home from the market) polpo of approximately 500-600 grams until tender ( +/- 1h) in salted water. Drain. Chop in parts and store cool.
Put the content of the oven dish (remove the wooden stems) in the blender. Blend until smooth. Taste, season with pepper and salt. Set aside.
Cut 1 eggplant in 1cm slices. Brush them with oil. Grill on each side. Spread in the empty oven dish. Season with pepper and salt. Spread the puree on the eggplant. Cover with the lid. Reheat in the oven at 160° for 15-20 minutes. Grill the polpo. Spread on the puree. Finish with some fresh basil leaves.