A rustic summer recipe from Northern Greece, straight from grandma’s garden.
Baxotigania is a lesser-known but beloved traditional dish from Northern Greece, especially Macedonia and Thessaly.
The word combines “baxés” (garden) and “tigania” (pan-fried dish), referring to a skillet full of fresh garden vegetables.
This meatless version keeps all the soul of the original dish, showcasing the rich flavors of summer vegetables, slow-cooked in olive oil and tomato, finished with creamy crumbled feta.
Ingredients (serves 4–6)
- 3 green bell peppers
- 3 long green sweet peppers
- 2 Florina red peppers (or red bell peppers)
- 1 large eggplant
- 3 zucchinis
- 2 onions
- 3 ripe tomatoes
- Salt & pepper
- A few sprigs of parsley, finely chopped
- A few sprigs of dill, finely chopped
- Olive oil (about ½ cup, or as needed)
- 100–150 g (3.5–5 oz) feta cheese, crumbled
Instructions
- Prepare the vegetables:
Wash and cut all vegetables into bite-sized pieces (rounds, cubes, or strips).
Finely chop the onions and blend the tomatoes until smooth.
- Fry the vegetables:
Heat olive oil in a wide non-stick pot or deep skillet.
Fry the peppers, zucchini, and eggplant separately in batches until golden.
Set aside on paper towels to drain excess oil.
- Simmer:
Add a bit more oil if needed and sauté the onions until soft.
Return all the fried vegetables to the pot, add the blended tomatoes and 1 cup of water.
Season with salt and pepper, sprinkle with parsley and dill.
Simmer uncovered over medium-low heat for about 30 minutes, until the sauce thickens and everything is well combined.
- Finish:
Five minutes before removing from heat, sprinkle the crumbled feta and stir gently to melt into the sauce.
Serving Suggestion
Serve warm or at room temperature, ideally with fresh crusty bread. It’s a comforting vegetarian main or a perfect meze alongside ouzo or wine.
Tips & Variations
- Add smoked paprika or a touch of garlic for a bolder flavor.
- Use grilled halloumi or plant-based feta for a vegan version.
- For a lighter option, roast the vegetables instead of frying.
Estimated Nutrition Facts (per serving)
Calories: ~290 kcal
Protein: 7–9 g
Fat: 21–23 g
Saturated Fat: ~6 g
Carbohydrates: ~18–20 g
Sugars: ~10 g
Fiber: ~5–6 g
Sodium: ~450–550 mg
Calcium: ~150–200 mg
Vitamin A, C, and K: High
Iron & Potassium: Moderate
Notes:
The calories come mostly from olive oil and feta.
Rich in fiber, antioxidants, and healthy fats thanks to the vegetables and olive oil.
Can be made lower in fat if you roast the vegetables instead of frying.
For a vegan version, replace feta with plant-based cheese or omit it.
CookTheGreekWay 