Milos Owner Costas Spiliadis discovered his true calling in 1979. Frustrated with the way Greek Culture was represented in North America he opened Filoxenia, a "boîte à chanson" dedicated to the art of music and literary appreciation in Montreal.  In 1980, he took his vision a step further and opened the restaurant Milos upstairs.  Milos quickly became the well-known spot to experience traditional Greek fare that was not only delicious but healthy too.  The popularity of Milos Montreal continued such that Costas expanded the existing restaurant to 200 seats.  Since then Costas has expanded his mission and love of sharing Greek Culture to New York City and back to his home in Athens, Greece.  The recipe he is sharing with us today is symbolic of the types of dishes he has been bringing to the masses for some 23 years.  The Special Fried Zucchini, Eggplant & Kefalograviera Appetizer showcases the simplicity of Greek Cuisine using the freshest ingredients, a dish that Milos himself boasts is so lovely it can be enjoyed everyday. 

Milos Special Fried Zucchini, Eggplant & Kefalograviera Appetizer

"Greek cuisine possesses an inherent, apparent naivety and uses extraordinarily straightforward ingredients. It doesn't disturb your sleep at night and you are ready to eat it again the next day" says Milos owner, Costas Spiliadis.

For 2 servings

• 1 quart vegetable or Greek olive oil for frying
• 1 ½ medium zucchini, trimmed and sliced into thin chips
• 1 medium eggplant, trimmed and sliced into thin chips*
• All-purpose flour
• Dried Greek oregano
• Salt
• 1 slice Kefalograviera cheese
• 1 ½ Tbsp. tzatziki (traditional spread of Greek strained yoghurt, cucumber, garlic and olive oil)

*The eggplant should be seedless

Heat the vegetable oil to 440 degrees Fahrenheit in a deep pot over medium-high heat.
Soak the chips in warm water for several minutes. Drain and dust the wet chips in flour: Pick up four dusted chips, dip them in warm water again, and then place them in the hot oil. Repeat for all the chips.

Mix the chips in the oil after 2 minutes of cooking. When they turn golden brown, remove with a spider. Sprinkle with dried oregano and salt.

Heat some more oil in a frying pan. Soak the kefalograviera cheese in warm water, dust with flower, then dip in water again and fry the cheese in the hot pan and turn once until crispy and golden.

To serve, place the tzatziki in the center of a plate and surround the fried chips and cheese.

About Milos

The focus at Milos is always on finding the best the world has to offer: the best produce, the best honey, the best yogurt, and certainly the best fish and seafood.  When the raw products are of such flawless quality, as they are at Milos, covering them up with sauces and forceful flavors is exactly what should not be done. Milos prides itself on its delicious food - the idea is perfect simplicity, to preserve each ingredient's distinct flavor and nutritional value. Why interfere with what nature has already mastered? Fish are put in a special hinged grid that goes directly on the hot grill. Then they are lightly dressed with olive oil and fresh lemon juice, so the fresh tastes of the sea remain undiminished.