🇬🇷 Greek

Eggplant Stifado

Name: Eggplant Stifado
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; 2 tbsp Olive Oil; 1 tsp Dried Oregano; 2, thickly sliced Carrot; 2 large Eggplant; 750 ml Stock or Broth; 200 ml Red Wine; 400 g Pearl Onions; 2 tbsp Red Wine Vinegar

🇬🇷 Greek

Hearty and humble: eggplant braised with vegetables until the broth turns silky and every spoonful comforts. About 50 minutes from fridge to table.

Prep 15 min Cook 35 min Serves 4 Hard

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Olive Oil2 tbsp
Dried Oregano1 tsp
Carrot2, thickly sliced
Eggplant2 large
Stock or Broth750 ml
Red Wine200 ml
Pearl Onions400 g
Red Wine Vinegar2 tbsp

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.

Cook it with your pantry → Share this page: /dish/5446

Watch how it's made

Video: Greek EGGPLANT & CHICKPEA STEW. Recipe by Always Yummy! · on YouTube