1 hr 2 mins
My vegetarian friend shared this dish with me and I fell in love with it. If you like eggplant and spinach, you might want to give it a try. Adapted from Moosewood.
My Private Note
Units: US | Metric
- 2 cups chopped onions
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 6 cups cubed eggplants (1-inch cubes)
- 1 large red bell pepper (cut into 1-inch pieces)
- 1 (28 ounce) can tomatoes, undrained
- 1/2 cup unsweetened apple juice or 1/2 cup water
- 1/2 teaspoon salt
- 1 teaspoon ground fennel
- 2 tablespoons chopped fresh dill or 2 teaspoons dried dill
- 2 tablespoons fresh lemon juice
- 8 ounces chopped rinsed fresh Baby Spinach
- salt and pepper
- 1 cup grated feta cheese
- 1In a large pot, saute the onions and garlic in oil until vegetables are transparent.
- 2Add the eggplant and red bell pepper; stir to combine.
- 3Crush the tomatoes and add them with their liquid to the pot; stir to combine.
- 4Add the apple juice, 1/2 teaspoon salt, and fennel; stir to combine (if using dried dill, add it now).
- 5Cover and simmer, stirring frequently, for 15 minutes or until the eggplant is tender.
- 6Add in the fresh dill, lemon juice, and spinach.
- 7Simmer for a couple of minutes or until the spinach wilts but is still bright green in color.
- 8Add salt and pepper to taste.
- 9Ladle into individual bowls and sprinkle feta cheese on top.
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Nutritional Facts for Eggplant Mykonos
Serving Size: 1 (586 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 302.0
- Calories from Fat 143
- Total Fat 15.8 g
- Saturated Fat 6.7 g
- Cholesterol 33.3 mg
- Sodium 771.7 mg
- Total Carbohydrate 34.0 g
- Dietary Fiber 10.0 g
- Sugars 18.6 g
- Protein 11.3 g