Name: Greek Eggplant Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 medium eggplants, diced; 1 onion, chopped; 3 cloves garlic, minced; 1 can (14 oz) diced tomatoes; 1/2 cup vegetable broth; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper, to taste; 2 tablespoons olive oil; Crumbled feta cheese, for serving; Fresh parsley, chopped, for garnish

Instructions

Begin by preparing the eggplants. Peel the eggplants if desired, then dice them into bite-sized pieces. Place the diced eggplant in a colander, sprinkle with salt, and let sit for about 15 minutes. This helps to draw out any bitterness from the eggplant.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent, about 5 minutes.
Rinse the eggplant under cold water to remove the excess salt, then add it to the pot. Cook for another 5 minutes, stirring occasionally.
Pour in the can of diced tomatoes, vegetable broth, dried oregano, and dried thyme. Season with salt and pepper to taste. Stir well to combine all the ingredients.
Bring the stew to a gentle simmer, then reduce the heat to low and cover the pot. Let the stew cook for about 20-25 minutes, or until the eggplant is tender and the flavors have melded together.
Taste and adjust the seasoning if needed. If the stew is too thick, you can add a bit more vegetable broth or water to reach your desired consistency.
Once the stew is ready, serve it warm, garnished with crumbled feta cheese and freshly chopped parsley. The salty tang of the feta adds a delightful contrast to the rich flavors of the stew.
Enjoy this Greek Eggplant Stew on its own as a satisfying vegetarian meal, or pair it with crusty bread or a side of quinoa for a more substantial dinner. It also makes a great leftover lunch option, as the flavors tend to deepen and meld even more overnight.

Ingredients

Instructions

Nutrition Facts

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