Eggplant Mykonos
Serves: 6
Branson Greenfelder
1 January 1970
Based on User reviews:
55
Spice
56
Sweetness
51
Sourness
36
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Olive Oil1 large
Green Bell Pepper (red or)1
Salt1 tsp
Fennel (ground)2 tbsp
Dill (chopped fresh 2 tsps)2 tbsps
Lemon Juice (fresh)Directions:
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