Eggplant Mykonos Recipes

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EGGPLANT MYKONOS



Eggplant Mykonos image

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.

Provided by ratherbeswimmin

Categories     Stew

Time 1h2m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

EGGPLANT MYKONOS



Eggplant Mykonos image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 14

2 medium onions, chopped (about 2 cups)
2 garlic cloves, minced or pressed
2 tablespoons olive oil
1 mediumlarge eggplant (6 cups cubed)
1 large red or green bell pepper
3 cups undrained canned tomatoes (28ounce can)
1/2 cup unsweetened apple juice or water
1/2 teaspoon salt
1 teaspoon ground fennel
2 tablespoons chopped fresh dill (2 teaspoons dried)
2 tablespoons fresh lemon juice
3 cups chopped rinsed fresh spinach, packed (about 1/2 pound)
Salt and ground black pepper to taste
1 cup grated feta cheese (optional)

Steps:

  • In a nonreactive stewpot, saute the onions and garlic in the olive oil until translucent. Cut the eggplant into 1inch cubes and add them to the pot. Slice the pepper into 1inchsquare pieces. Crush the tomatoes. Add the peppers, tomatoes, apple juice or water, salt, and fennel to the pot. If using dried dill, add it now. Cover the pot and simmer, stirring frequently, until the eggplant is completely tender, about 15 minutes. Stir in the fresh dill, if used, and add the lemon juice and spinach. Simmer for another minute or two until the spinach wilts but is still bright green. Add salt and pepper to taste.
  • This tangy stew is delicious over rice or couscous. Serve topped with grated feta cheese, if desired

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