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.
Wash the eggplants, remove the core, and dice them into medium-sized cubes with the skin intact.
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.
Dice the onion finely and chop the garlic.
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.
Add the diced onion and chopped garlic to the sautéed eggplant, mixing and cooking everything together for an additional 5-10 minutes.
Optionally, enhance the flavor by adding 50ml of dry white wine, then mix well and let it evaporate.
Incorporate the grated tomatoes, or tomato sauce
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.
Crumble feta cheese over the entire dish, ensuring not to stir from this point onwards.
Sprinkle 1 teaspoon of dried oregano and chopped parsley over the cheese.
Cover with a lid and allow it to simmer on low heat for 10 minutes. Do not stir during this time.
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!
