CRETAN SOFEGADA (OVER-BAKED DISH) WITH SMOKEB CHEESE
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Recipe-Ingrediants
Sofegada is a traditional Cretan dish that closely resembles tourlou. Essentially, it consists of all the vegetables from our vegetable garden combined together (that's why you'll hear it also referred to as "sympetherio," meaning "in-laws!"). It's like a pot of the garden's harvest. There are no specific ingredients... You'll find everything from potatoes, eggplants, zucchinis, to peppers, "cool beans," or lima beans, leeks, and more. In some villages, they even added pickled fat pieces "to make them last" ... Today, we'll try sofegada with smoked cheese, nestled perfectly with eggplants and the vegetables.
Our Ingredients:
2 eggplants, cut into small pieces or slices (soaked in saltwater)
2 potatoes, cut into small pieces or slices
3 zucchinis (if small, cut into thick slices; otherwise, into pieces)
2 dry onions, thinly sliced
2 carrots, sliced
3-4 cloves of garlic, sliced
2 green bell peppers, cut into pieces
2 red bell peppers, cut into pieces
100g butter beans
100g fresh green beans
3 grated tomatoes
200g smoked cheese, cut into small cubes
100g grated graviera cheese
1 bunch finely chopped parsley
½ bunch of mint
Olive oil
Salt, pepper, oregano, thyme,
2 bay leaves
Directions
We cut our vegetables. In a wide pot, we saute the onion (just for the aroma) and then add the eggplants, zucchinis, carrots, beans, etc., except for the butter beans and parsley. We add the tomato and a little water, cover the pot, and let it simmer. 10 minutes before our dish is ready, we transfer it to a casserole dish, removing the bay leaves, and add the cubes of smoked cheese, distributing them everywhere, along with the butter beans and parsley. Then, we sprinkle grated graviera cheese on top and place the casserole dish in the oven for ten minutes until the vegetables acquire color and the cheese melts.
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