🇬🇷 Greek

Eggplant Fassolada

Name: Eggplant Fassolada
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Greek
Ingredients: to taste Salt; 1, diced Onion; 3 cloves, minced Garlic; 300 ml Tomato Sauce; 1 tbsp Olive Oil; 1/2 tsp Dried Oregano; 2 Carrot; 2 large Eggplant; 1 litre Stock or Broth; 3 stalks Celery; small handful Fresh Dill

🇬🇷 Greek

Gentle simmered eggplant in a fragrant broth, finished with fresh herbs — the greek answer to "something light tonight". 30 minutes of mostly hands-off cooking.

Prep 10 min Cook 20 min Serves 4 Easy

Ingredients

Saltto taste
Onion1, diced
Garlic3 cloves, minced
Tomato Sauce300 ml
Olive Oil1 tbsp
Dried Oregano1/2 tsp
Carrot2
Eggplant2 large
Stock or Broth1 litre
Celery3 stalks
Fresh Dillsmall handful

Instructions

1
Sweat the onion in the Olive Oil until translucent but not browned, about 5 minutes.
2
Add the garlic and dried oregano and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the eggplant.
4
Simmer gently until the eggplant is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with fresh dill and a grind of black pepper.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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Watch how it's made

Video: Eggplant "Imam Baildi" Recipe by pastor John Zavlaris · on YouTube