Recipes From Our Sailing Trip to Greece

On our recent AdventureWomen tour to Greece, “Sailing Greece from Athens to Santorini”, we had a private cooking class at Selene, one of Santorini’s most prestigious restaurants. We also begged our Greek chef for some of his wonderful recipes that he cooked during our 5 day motor-sailor voyage from mainland Greece to Santorini.

Following is a Greek recipe from Selene restaurant and the yacht. I have been experimenting with this for the past two weeks!


Eggplant with Caper-Tomato Sauce







Cut off top of eggplant and halve the eggplant, lengthwise. Alternatively, cut the eggplant into generously thick 3/4 inch slices. Do not take off the skin.

Score the halved eggplant or the thick slices. Lightly brush eggplant with olive oil.

In a pan sprayed with PAM or a small amount of olive oil, sauté the eggplant until brown on each side. Put the eggplant into a baking dish. Alternatively, you can grill the eggplant on an outdoor grill.

Mix the following for the caper-tomato sauce:

  • 1/2 c chopped red onion
  • 1-2 cloves chopped garlic
  • 1/2 c chopped parsley
  • 1 1/2 – 2  c fresh chopped tomatoes or can of chopped tomatoes
  • 1/4 c white wine plus 1/2 c olive oil
  • 2 bay leaves
  • 1 c capers
  • salt and pepper

    Feasting on what we made in our Greek cooking class!

    Feasting on what we made in our Greek cooking class!

Rinse the capers in water and drain in a colander. Heat olive oil in a heavy skillet and lightly sauté the onion and garlic. Add the wine, then parsley, tomatoes, the capers and bay leaves and simmer for half an hour at a low temperature.

Top the sautéed/grilled eggplant with slices of gouda cheese, and then the caper tomato sauce.  Bake in the oven at 400 degrees for 15 minutes. Bon appetit!