Greek beef stew with eggplants

This dish is a favorite Sunday summer dish made with our favorite summer vegetable: the eggplant! The stew can also be made with zucchinis or both vegetables and, in another version, potatoes are added as well!


Greek beef stew with eggplants



Yields 4-5 dishes

1 ½ kilos beef cut into medium sized pieces

3-4 eggplants (long ones)

1 large white onion finely chopped

2 garlic cloves finely chopped

4 large ripe, juicy tomatoes grated

1 cinnamon stick

1-2 bay leaves

1 teaspoon ground allspice

150 ml esti extra virgin olive oil



Wash the eggplants, top, tail and cut into medium sized segments –about 2 cm thick.

In a large skillet heat the olive oil over medium heat. Brown the meat evenly on all sides. Remove from skillet and place on a plate. Keep the juices.

In the same skillet sauté onion and garlic for a few minutes. Add the eggplants and sauté for a few minutes more until eggplants obtain a brown color all over. Add meat with the juices, tomatoes, spices, bay leaves, salt and pepper and let simmer with skillet covered for 1 ½ hours until meat is tender and sauce is thick. Now and then stir and keep in mind to add some water in case sauce thickens earlier than needed.

Serve with French fries and a refreshing Greek rose wine!

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