Eggplant Mykonos
- Ready In:
- 1hr 2mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 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
directions
- In a large pot, saute the onions and garlic in oil until vegetables are transparent.
- Add the eggplant and red bell pepper; stir to combine.
- Crush the tomatoes and add them with their liquid to the pot; stir to combine.
- Add the apple juice, 1/2 teaspoon salt, and fennel; stir to combine (if using dried dill, add it now).
- Cover and simmer, stirring frequently, for 15 minutes or until the eggplant is tender.
- Add in the fresh dill, lemon juice, and spinach.
- Simmer for a couple of minutes or until the spinach wilts but is still bright green in color.
- Add salt and pepper to taste.
- Ladle into individual bowls and sprinkle feta cheese on top.
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Reviews
-
This was a nice change from the regular eggplant recipes out there. I didnt have ground fennel, so I chopped some dried - the flavor didnt come through as strong as it could have. I also used lemon juice concentrate and frozen chopped spinach. We had it over brown rice. Hearty meal - loved it with the feta cheese.
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Tweaks
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Interesting recipe. I needed a recipe to use the abundant crop of eggplants I have growing right now. I happen to love eggplant but my husband doesn't. Surprise! He actually ate this stew. He said it's not his favorite, but he would eat it again. Anyway I made some changes to the recipe. First I used 28 oz of home grown cherry tomatoes instead of canned and added an extra 1/2 cup of apple juice because the soup was getting a bit too thick after adding the spinach. I wasn't sure I would like the sour taste of the lemon juice coming through, but it grew on me quite quickly, and now I think it is perfect for this recipe. I also eliminated the fennel because I hate fennel. I think the one thing I would do next time I make this, is completely eliminate the dill. It really seemed out of place and didn't blend with the other flavors, even after having had a change to meld with all the ingredients after a day. Other than that, I will try this recipe again and see how not including the dill will help. Also maybe using larger tomatoes next time instead of cherry tomatoes.