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Aromatic Eggplant Braised with Tomatoes & Trahana

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Aromatic Eggplant Braised with Tomatoes & Trahana

By Diane Kochilas

Servings

Recipes

Servings

Recipes

Ingredients

½ cup extra virgin Greek olive oil
1 large onion chopped
1 heaping teaspoon garlic puree
1 large eggplant trimmed and cut into chunks
2 cups chopped plum tomatoes
Water as needed
1 – 2 bay leaves to taste
1 cinnamon stick
Sea salt to taste
1 teaspoon dried Greek oregano
½ to 2/3 cup sour trahana
½ cup chopped fresh parsley

Instructions

Heat 2 tablespoons of olive oil over medium in a wide, deep skillet or shallow pot and cook the onion until soft and lightly browned, about 8 to 10 minutes. Swirl in the garlic.
Add the eggplant, lower the heat and cover to steam in the olive oil and soften, about 8 to 10 minutes.
Pour in the tomatoes and add the bay leaves and cinnamon stick. Season to taste with sea salt. Cook for about 8 to 10 minutes until the eggplant is tender.
Add about 1 ½ cups of hot water or stock to the pot, bring to a quick simmer and add the trahana. Stir, lower the heat, and cook, uncovered, until the trahana is tender, about 10 more minutes. Adjust seasoning, stir in the parsley and serve.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.