This basic Greek eggplant and potato stew, referred to as yahni, could be loved with or with out feta cheese.
Make certain to chop the eggplants barely bigger than the remainder of the greens to forestall them from softening an excessive amount of. In case you discover extreme liquid within the pot, take away the lid and let it boil for an additional 20-25 minutes.
It’s a fantastic dish to get pleasure from in the course of the summer time and fall months when eggplant is in season, however it works equally effectively on a chilly winter night time. Take pleasure in!
Greek Eggplant & Potato Stew (Yahni)
A conventional Greek eggplant and potato stew recipe, which is domestically referred to as yahni.
Components
- 4 potatoes peeled and minimize into thick items
- 4-5 eggplants minimize into thick items
- 1 massive onion chopped
- 2 cloves garlic chopped
- 3 massive tomatoes minimize into thick items
- 1 ½ tbsp tomato paste
- 100 ml purple wine
- 2 tbsp vinegar
- 1 bay leaf
- 2 liters vegetable broth
- salt
- pepper
- olive oil
Directions
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Warmth a big saucepan over medium warmth, then add a small quantity of olive oil. Sauté the potatoes and eggplants for 1 minute.
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Add the onion, sauté the garlic briefly, after which incorporate the tomato paste, stirring for a further 1 minute.
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Pour within the wine and permit the alcohol to evaporate.
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Add the remaining components, cowl the pot with the lid, and let it simmer till the greens turn out to be tender.
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Serve the eggplants sprinkled with coarsely chopped feta, if desired.
Notes
Associated: Spentzofai (Greek Sausage & Peppers Stew)
Associated: Mushroom Youvetsi (Greek Mushroom & Orzo Stew)
Associated: Gemista: Greek Stuffed Tomatoes & Peppers
Associated: Lamb Giouvetsi: Greek Lamb Stew w/ Yogurt & Orzo
Associated: Eggplant Mousse Recipe
