Ladera, meaning “oily”, are classic home-made peasant-style olive oil-based Greek dishes.

These dishes are almost always vegetarian, and are particular favourites during times of fasting in the Greek Orthodox tradition when meat and dairy products are restricted.

Favourites include green bean casserole (fasolakia), a mixture of vegetables (tourlou), roasted vegetables (briam), eggplant dish (imam bayildi) and others.

Most ladera recipes are basic and easy to make.

Aromatics such as garlic and herbs are sauteed before tomatoes are added and left to simmer.

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These days, tomatoes are a staple, however early recipes went without as these were only introduced into Greece in the 17th century.

Following a basic preparation with herbs and sauces, add your vegetable of choice from spinach to eggplant and cook until tender. Much of the success of these dishes depends on the quality of the ingredients – ideally, these should be fresh.

The dishes are a nutritional powerhouse fulfilling the daily requirements of vegetables with minimal calories.

TIPS:
Use feta cheese and olives to accompany ladera dishes. And of course, dip in with traditional Greek bread.

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BRIAM

This dish is also known as ‘tourlou tourlou’ which is a colloquial phrase for ‘mix up’. It can be enjoyed warm in winter and cool in summer, and tastes of wholesome goodness.

* herbs and spices (fresh garlic, parsley, dill, oregano etc)* potatoes
* 4 eggplants
* 4 zucchini
* 4 red onions
* 4 tomatoes
* green peppers
* 2/3 olive oil
* salt, black pepper

1. First, be sure the veggies are thinly sliced so that they cook well and evenly at around 3mm slices.
2. Douse the eggplant slices generously with salt and allow them to drain for 30 minutes before rinsing them, draining them and patting them dry.
3. Preheat the oven to 190 degrees C.
4. Brush the pan with olive oil and add the eggplants, zucchini, onions, tomatoes and green peppers in alternating layers. Season with garlic, salt and pepper, sprinkle oregano and parsley and drizzle with olive oil on top.
5. Bake for around 40 minutes, and then let it cool for one hour in room temperature.