Biza or manarolia is a long-forgotten legume, now making a comeback thanks to dedicated efforts in Thrapsano Pediada and the Lassithi Plateau. This dish is traditionally prepared in villages across the Lassithi Plateau.
Ingredients
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½ kg biza or manarolia
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1 kg eggplants
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2 dry onions, thinly sliced
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3 ripe tomatoes, grated
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3 garlic cloves
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½ cup olive oil
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Salt, pepper
Method
Clean the biza and soak them overnight in salted water.
The next day, boil the biza in a large pot until soft but not mushy.
Wash and cut the eggplants into pieces, then soak them in salted water for 15 minutes.
In a clean pot, heat the olive oil and sauté the onion and eggplant pieces. Stir briefly, then add the grated tomatoes and garlic.
When the eggplants are halfway cooked, add the biza, salt, pepper, and a bit of warm water if needed.
Stir gently, lower the heat, and let the stew simmer for about 20 minutes.
Avoid stirring with a spoon — instead, gently swirl the pot in a circular motion.
—
Recipe by Lena Igoumenaki
President of the Cretan Cuisine Festival Association
Cretan Cuisine Festival
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