🇬🇷 Greek

Eggplant Kokkinisto

Name: Eggplant Kokkinisto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 3 medium, cubed Potato; 400 ml Tomato Sauce; 2 tbsp Olive Oil; 1 tsp Dried Oregano; 2, thickly sliced Carrot; 2 large Eggplant; 750 ml Stock or Broth; 200 ml Red Wine; 1 stick Ground Cinnamon

🇬🇷 Greek

Slow kokkinisto — eggplant braised in cinnamon-scented tomato until spoon-tender. Ready in 50 minutes including prep.

Prep 15 min Cook 35 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Tomato Sauce400 ml
Olive Oil2 tbsp
Dried Oregano1 tsp
Carrot2, thickly sliced
Eggplant2 large
Stock or Broth750 ml
Red Wine200 ml
Ground Cinnamon1 stick

Optional extras

Fresh Dillhandful, to finish

Instructions

1
Warm the Olive Oil in a heavy casserole and brown the eggplant well on all sides — real colour means real flavour.
2
Lift the eggplant out, soften the onion and garlic in the same pot, then add the dried oregano.
3
Return the eggplant, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh dill right before serving.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Watch how it's made

Video: Greek Eggplant Dish with Rich Tomato Sauce (Melitzanes kokkinistes) · on YouTube