Eggplant Mykonos Recipe

Name: Eggplant Mykonos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a nonreactive stewpot, saute the onions and garlic in the olive oil until translucent.
2
Cut the eggplant into 1inch cubes and add them to the pot.
3
Slice the pepper into 1inchsquare pieces.
4
Crush the tomatoes.
5
Add the peppers, tomatoes, apple juice or water, salt, and fennel to the pot.
6
If using dried dill, add it now.
7
Cover the pot and simmer, stirring frequently, until the eggplant is completely tender, about 15 minutes.
8
Stir in the fresh dill, if used, and add the lemon juice and spinach.
9
Simmer for another minute or two until the spinach wilts but is still bright green.
10
Add salt and pepper to taste.
11
This tangy stew is delicious over rice or couscous.
12
Serve topped with grated feta cheese, if desired

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 medium onions, chopped (about 2 cups), 2 garlic cloves, minced or pressed, 2 tablespoons olive oil, 1 mediumlarge eggplant (6 cups cubed), and more.

Yes, Eggplant Mykonos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Mykonos

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