Guest recipes with Chryso Patsalidou

Stuffed Eggplants with Cheese and Vegetables

These stuffed eggplants are wholesome, nourishing, and full of Mediterranean flavour. Tender roasted eggplants are filled with a light mixture of fresh vegetables, garlic, and creamy cottage cheese, creating a dish that’s both satisfying and naturally balanced.

For three serving
3 eggplants
1 green hot pepper
1 large tomato
1 red pepper
80g cottage cheese
2 garlic cloves, minced
2 tbsp olive oil
½ tsp salt
1 pinch oregano
Black pepper, to taste
Optional: fresh parsley for serving

Preheat the oven to 180C.
Carefully cut the tops off the eggplants to create a pouch, then gently carve out the inside flesh, leaving enough around the edges so the eggplants keep their shape.
Lightly season the inside with salt and drizzle with a little olive oil. Place the eggplants on a baking tray and bake for 35-40 minutes, until tender.
Once baked, scoop out the soft interior with a spoon and place it in a mixing bowl.
Add the chopped tomato, red pepper, green hot pepper, garlic, cottage cheese, olive oil, salt, oregano and black pepper. Mix everything well until evenly combined.
Spoon the filling back into the hollow eggplants and arrange them on the baking tray.
Bake again at 200C for about 15 minutes, until the filling is heated through and slightly golden on top.
Serve warm, optionally topped with fresh parsley.
Tip: If you like a slightly crisp top, sprinkle a little extra cottage cheese or grated cheese over the eggplants before the final bake. It will melt and create a delicious golden layer

chocolate truffles

Strawberry Chocolate Truffles
These strawberry chocolate truffles are rich, fruity, and wonderfully indulgent while still being simple to make. Made with sugar-free ingredients and creamy strawberry kefir, they offer a naturally sweet treat without the added sugar. The soft biscuit centre pairs beautifully with a smooth chocolate coating and a light dusting of cocoa. They’re the perfect little guilt-free snack when you want something sweet and satisfying without too much effort.

For 16-20 truffles
225g sugar-free digestive biscuits
150g strawberry kefir
250g sugar-free couverture chocolate
Unsweetened cocoa powder, for dusting

Crush the digestive biscuits into very fine crumbs and place them in a mixing bowl.
Add the strawberry kefir and mix well until the mixture forms a soft, slightly sticky dough.
Roll the mixture into small bite-sized balls and place them on a tray lined with baking paper. If the mixture feels too soft while shaping the truffles, place it in the refrigerator for about 10 minutes before rolling – it will firm up and be easier to work with.
Melt the couverture chocolate using a double boiler or in the microwave in short intervals, stirring until smooth.
Dip each truffle into the melted chocolate, turning it gently to coat it completely.
Place the coated truffles back onto the lined tray.
While the chocolate coating is still slightly soft, lightly sprinkle unsweetened cocoa powder over the top.
Refrigerate the truffles for about 20-30 minutes, or until the chocolate coating is fully set.

Chryso Patsalidou is a registered clinical dietitian, but not your typical one. Her goal is to help people build a healthy relationship with food, free from restrictive diets and guilt. Through simple, delicious recipes and intuitive eating, she guides you toward a way of eating that respects your body. Follow her on Instagram at @nurishwith_goldy