Ikaria cookbook: Recipes from zucchini fritters to baked chickpeas

Missing sunnier climes? Bring a touch of Greece to your kitchen with Meni Valle’s traditional recipes from the island the book takes its name from

Dishes are best served with a drizzle of olive oil

Baked chickpeas – psita revithia

This earthy dish was originally baked in a ceramic dish, which enhanced the flavours of the chickpeas. A heavy baking tray or casserole will also do the job if you don’t have a ceramic dish.

500g dried chickpeas, soaked overnight and drained
1 zucchini, cut into cubes
2 carrots, peeled and cut into cubes
1 onion, diced
2 tomatoes, grated
2 tbsp finely chopped mint
1 tbsp finely chopped parsley
100ml olive oil, plus extra for drizzling
squeeze of lemon juice, to serve (optional)

Preheat the oven to 180C. In a large saucepan, add the soaked chickpeas and cover with water. Bring to the boil over a medium-high heat and cook until almost cooked through but still firm.

Drain, reserving about 250ml of the cooking liquid, and pour the chickpeas onto a heavy baking tray or casserole dish. Add the reserved liquid.

Scatter the prepared vegetables and herbs over the chickpeas. Season well with salt and pepper and pour over the olive oil.

Mix well to combine. Bake for 20 minutes or until cooked through.

Serve with an extra drizzle of olive oil and a squeeze of lemon, if you desire.

Stuffed eggplant – imam

Imam is a traditional Greek dish that has a Turkish influence. The original Turkish dish, imam bayildi, translates to “imam fainted”. Legend has it that a Turkish imam fainted after he tasted a casserole of aubergine and other vegetables, through pure pleasure. This is the Ikarian version; it’s simply delicious served with some Greek yoghurt. And don’t forget the bread to mop up the juices!

6 aubergines
4 tomatoes, thinly sliced
2 onions, sliced
4 garlic cloves, finely diced
30g chopped parsley
1 tsp finely chopped thyme
1 tsp finely chopped oregano
1/2 tsp paprika
1/4 tsp ground cumin
1 tsp sugar
125ml olive oil,
plus extra for drizzling
feta, to serve (optional)
Greek yoghurt, to serve (optional)

Preheat the oven to 180C. Using a small sharp knife, make 3 lengthways slits into the eggplants from the top to the bottom, making sure not to cut all the way through.

Place the eggplants in a colander and sprinkle with a little salt. Allow to sit while you prepare the other ingredients. Combine the tomatoes, onions and garlic in a large bowl. Add the parsley, thyme, oregano, paprika, cumin and sugar and season well.

Wash the eggplant and squeeze out any excess liquid. Dry thoroughly. In a large deep frying pan warm the olive oil over a medium heat. Add the eggplants and fry gently on all sides for about 4-5 minutes or until softened and golden. Remove and place on paper towel to drain and cool.

Once cool enough to handle, put an eggplant in the palm of your hand and begin stuffing the slits with the tomato mixture until they are all filled. Place them on a baking tray and drizzle with some olive oil. Pour any leftover mixture into the bottom of the tray. Pour 250ml water into the baking tray and cover with aluminium foil.

Bake in the oven for 30 minutes or until the eggplants are cooked through, keeping an eye during the baking to see if more liquid is needed.

Serve warm with some feta or a dollop of yoghurt. Delicious with some fried potatoes or fresh bread to soak up all the juices.

Zucchini fritters – kolokeftedes

These super easy zucchini fritters are light and mouth-watering; one is never enough. The addition of the baking powder creates a delicate texture. Lovely for a light lunch served with a salad and tzatziki, and also popular on a meze platter.

4 large zucchini
4 spring onions
2 eggs
250g feta
30g finely chopped parsley
20g finely chopped oregano
25g finely chopped mint
150g plain (all-purpose) flour
1 heaped tsp baking powder
olive oil, for frying

Grate the zucchini into a colander and squeeze out any excess water. Slice the spring onion finely, using the white and some tender green parts.

Place the zucchini and spring onion into a large bowl, crack in the eggs, crumble in the feta, and add all the chopped herbs, flour and baking powder. Season with salt and pepper and place in the refrigerator for 30 minutes to 1 hour to rest. (This makes it easier to cook.)

After the mixture has rested, pour about 4-5 cm of olive oil into a deep frying pan and warm over a medium heat.

To check that the oil is hot enough for frying, simply drop a little of the mixture into the oil. If it immediately starts to bubble, the oil is ready.

Using a tablespoon, scoop out a walnut-sized amount of zucchini mixture and carefully place in the hot oil. Cook a few at a time but do not overcrowd or the oil will cool and the fritters will braise and not fry.

Turn the fritters so they are golden all over, then remove with a slotted spoon and place on some paper towel to drain. Serve hot or warm, perfect with a side of tzatziki.

‘Ikaria: Food and Life in the Blue Zone’ by Meni Valle (Hardie Grant, £22) Photography: Lean Timms