Eggplant slices stuffed with seasoned mixed vegetables
baked in the oven served with bulgur.

Four types of cheese with fresh peppers tomatoes and onions
softly flavored and pile into an iron pan. We bake it in the avon,
with a bit of olive oil until soft.
Served with pilaf and pita bread.

We place the vegetable Bulgur and sprinkle it with pan fried sugar peas
and mushroom cloves. We put grilled eggplant discs and garlicky spinach leaves on it.
A mushroom stuffed with goat cheese is placed on top, on which we stack strips of
crispy oil fried onion, bellpepper and sprinkle it with greenish fried ruccola.
The plate will get some vegan Keftedes (pan fried vegetable balls) and Bourekaki
(cheese cream rolled in eggplant leaves).
Served with artichokes- and corn porridge cream.

Tasty sauce cooked with a little garlic, fresh basil and tomatoes,
served with tagliatelle-style noodle sprinkled with feta cheese.