Best 2 Eggplant Mykonos Recipes
Welcome to the culinary adventure of eggplant mykonos! Embark on a journey to discover the delectable flavors and aromas of this iconic Greek dish. From the shores of the azure waters of Mykonos to your kitchen, this comprehensive guide will take you through the steps of creating an eggplant dish that will tantalize your taste buds and transport you to the heart of the Mediterranean. With a symphony of flavors, textures, and aromas, eggplant mykonos is a symphony of culinary artistry that promises to leave an enduring impression on your palate. Prepare to be captivated as we delve into the secrets of crafting this masterful dish, one ingredient and technique at a time.
Check out the recipes below so you can choose the best recipe for yourself!
EGGPLANT MYKONOS
Steps:
- In a nonreactive stewpot, saute the onions and garlic in the olive oil until translucent. Cut the eggplant into 1inch cubes and add them to the pot. Slice the pepper into 1inchsquare pieces. Crush the tomatoes. Add the peppers, tomatoes, apple juice or water, salt, and fennel to the pot. If using dried dill, add it now. Cover the pot and simmer, stirring frequently, until the eggplant is completely tender, about 15 minutes. Stir in the fresh dill, if used, and add the lemon juice and spinach. Simmer for another minute or two until the spinach wilts but is still bright green. Add salt and pepper to taste.
- This tangy stew is delicious over rice or couscous. Serve topped with grated feta cheese, if desired
EGGPLANT MYKONOS
My vegetarian friend shared this dish with me and I fell in love with it. If you like eggplant and spinach, you might want to give it a try. Adapted from Moosewood.
Provided by ratherbeswimmin
Categories Stew
Time 1h2m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, saute the onions and garlic in oil until vegetables are transparent.
- Add the eggplant and red bell pepper; stir to combine.
- Crush the tomatoes and add them with their liquid to the pot; stir to combine.
- Add the apple juice, 1/2 teaspoon salt, and fennel; stir to combine (if using dried dill, add it now).
- Cover and simmer, stirring frequently, for 15 minutes or until the eggplant is tender.
- Add in the fresh dill, lemon juice, and spinach.
- Simmer for a couple of minutes or until the spinach wilts but is still bright green in color.
- Add salt and pepper to taste.
- Ladle into individual bowls and sprinkle feta cheese on top.
Tips:
- To choose the best eggplant, look for one that is firm and heavy for its size, with smooth, unblemished skin.
- If you are using a large eggplant, you may want to cut it in half lengthwise before cooking to reduce the cooking time.
- Season the eggplant slices generously with salt before cooking to help draw out the bitterness.
- Be careful not to overcook the eggplant, as it will become mushy.
- Serve the eggplant Mykonos hot or at room temperature, as a main course or a side dish.
Conclusion:
Eggplant Mykonos is a delicious and easy-to-make dish that is perfect for a summer meal. The combination of eggplant, tomatoes, onions, and peppers is flavorful and satisfying, and the addition of feta cheese and oregano gives the dish a Greek flair. This dish is sure to be a hit with your family and friends.
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