Eggplant Saganaki
Today I tried making this Greek-inspired eggplant stew for the first time, intending to save it for two days. However, it was so delicious that it disappeared quickly, even the kids asked for seconds! I managed to capture some pictures and a video, which you can find on Instagram, Facebook, and YouTube Shorts. This dish is truly outstanding and extremely flavorful, offering serious competition to eggplant stew, zacusca, and even ratatouille.
In Greece, a dish with tomato sauce and cheese is known as Saganaki. You can also find the recipe for Shrimp Saganaki (baked) on our site, which is one of our household favorites. I plan to introduce more variations with Saganaki sauce, but for now, I’m simplifying the recipe by cooking it exclusively in a pan without compromising the taste.
Ingredients
●
Eggplant
2 pieces
not very large
●
Tomatoes
4 pieces
can be partially or completely replaced with tomato sauce, canned diced tomatoes, or passata
●
Vin alb sec
50 ml
optional
●
Chopped parsley
1 bunch
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Step by step
Step 1
Wash the eggplants, remove the core, and dice them into medium-sized cubes with the skin intact.
Step 2
Grate the tomatoes, discarding the peel.
You can also dice two of them for added texture.
If fresh tomatoes are unavailable, substitute with tomato sauce, or canned diced/pureed tomatoes. Adjust the quantity based on consistency and eggplant size.
Step 3
Dice the onion finely and chop the garlic.
Step 4
Heat the oil in a large, deep frying pan. Add the eggplant and sauté until they are golden brown, reduced in volume, and softened.
Remember to stir them frequently.
Step 5
Add the diced onion and chopped garlic to the sautéed eggplant, mixing and cooking everything together for an additional 5-10 minutes.
Step 6
Optionally, enhance the flavor by adding 50ml of dry white wine, then mix well and let it evaporate.
Step 7
Incorporate the grated tomatoes, or tomato sauce
Step 8
Stir well and let it simmer on low heat for approximately 10 minutes.
Add 1 teaspoon of salt, or to taste, keeping in mind the feta cheese will contribute saltiness.
Step 9
Crumble feta cheese over the entire dish, ensuring not to stir from this point onwards.
Step 10
Sprinkle 1 teaspoon of dried oregano and chopped parsley over the cheese.
Step 11
Cover with a lid and allow it to simmer on low heat for 10 minutes. Do not stir during this time.
Step 12
Allow the dish to cool slightly, ideally for 1-2 hours, before serving.
Delight in this exquisite blend of flavors and textures with Eggplant Saganaki.
Bon appétit!
Quantity:
6 servings
(one 28 cm deep pan)
Prep time:
30 min
Difficulty:
easy
Ready in:
40 min
Publish date:
