Kitchen
Greek Eggplant & Potato Stew (Yahni)
This classic Greek eggplant and potato stew, known as yahni, can be enjoyed with or without feta cheese. Make sure to cut the eggplants slightly larger than the rest of the vegetables to prevent them from softening too much. If you notice excessive liquid in the pot, remove the lid and let it boil for another 20-25 min…
It’s a great dish to enjoy during the summer and fall months when eggplant is in season, but it works equally well on a cold winter night. Enjoy!
Ingredients
- 4 potatoes peeled and cut into thick pieces
- 4-5 eggplants cut into thick pieces
- 1 large onion chopped
- 2 cloves garlic chopped
- 3 large tomatoes cut into thick pieces
- 1 ½ tbsp tomato paste
- 100 ml red wine
- 2 tbsp vinegar
- 1 bay leaf
- 2 liters vegetable broth
- salt
- pepper
- olive oil
Instructions
- Heat a large saucepan over medium heat, then add a small amount of olive oil. Sauté the potatoes and eggplants for 1 minute.
- Add the onion, sauté the garlic briefly, and then incorporate the tomato paste, stirring for an additional 1 minute.
- Pour in the wine and allow the alcohol to evaporate.
- Add the remaining ingredients, cover the pot with the lid, and let it simmer until the vegetables become tender.
- Serve the eggplants sprinkled with coarsely chopped feta, if desired.
Notes
Related: Spentzofai (Greek Sausage & Peppers Stew) Related: Mushroom Youvetsi (Greek Mushroom & Orzo Stew)
Related: Gemista: Greek Stuffed Tomatoes & Peppers Related: Lamb Giouvetsi: Greek Lamb Stew w/ Yogurt & Orzo
Key facts
- Who: Greek · Greek Eggplant
- Figures: 2 liters
