Dhiafora Khorta sto Fourno (Mixed oven-baked Vegetables)
Dhiafora Khorta sto Fourno (Mixed oven-baked Vegetables) is a traditional Cypriot recipe for a classic accompaniment of mixed oven-baked vegetables in a tomato, cheese and oil base with herbs, anchovies and olives. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Mixed oven-baked Vegetables (Dhiafora Khorta sto Fourno).
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Ingredients
75g cheese, grated
100g ripe tomatoes, grated
1 tbsp tomato purée
250ml hot water
2 green bell peppers, sliced into thin rings
5 garlic cloves, finely chopped
6 anchovy fillets
250g potatoes, scrubbed and sliced lengthways into thick slices
250g aubergines (eggplants), cut lengthways into thick slices
250g courgettes (zucchini) sliced lengthways into thick slices
120ml olive oil
120ml corn oil
50g parsley, finely chopped
50g celery, finely chopped
50g pitted black olives
1/2 tbsp dried oregano, crumbled
50g onions, finely chopped
salt and freshly-ground black pepper, to taste
Method:
Butter a roasting tin and arrange the potatoes, courgettes and aubergines in heat rows on the taste. Spread half the cheese over the top then layer over the bell pepper, celery, oregano and anchovies.
Heat together the oil in a frying pan, add the garlic and fry until just golden. Add the onions and olives and stir-fry for about 4 minutes or until soft.
Dissolve the tomato purée in 250ml hot water and pour into a pan. Add the parsley, grated tomatoes and seasonings. Bring the sauce to a simmer and cook for 15 minutes then pour over the vegetables.
Spread the remaining cheese of the top then transfer to an oven pre-heated to 150°C and bake for 50 minutes.
The dish can be served either hot or cold and can be served as a mezze or as an accompaniment.
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