Eggplant Mykonos

"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."
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Ready In:
1hr 2mins




  • 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.

Questions & Replies

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  1. Excellent, refreshing dish! Reminds me of a dish from Georgia (Country) called Ajapsandali. I fried the eggplant separately and added it in after peppers were cooked. I also added some potatoes and scallions.
  2. We loved it!!!! Will make this over and over again. Our 3 yrs old had seconds!!!
  3. Sorry, but I was disappointed. I guess this dish wasn't what I thought it would be.
  4. I love this recipe from Moosewoods. It is one of my family's favorites. I can never find fennel, so I just omit it. It still tastes good.
  5. 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.


  1. 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.



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