Best 2 Eggplant Mykonos Recipes

Embark on a culinary journey to the sun-kissed shores of Mykonos, where flavors dance and aromas mingle in a symphony of Mediterranean delight. Discover the secrets behind the beloved dish, Eggplant Mykonos, a tantalizing creation that captures the essence of this idyllic Greek island. Our carefully curated collection of recipes offers a diverse range of interpretations, each with its unique charm and taste profile. From the classic and authentic to the innovative and modern, these recipes cater to every palate and skill level. Prepare to be captivated by the vibrant flavors of roasted eggplant, perfectly complemented by a symphony of spices, fresh herbs, and tangy sauces. Whether you're a seasoned chef or a culinary novice, let us guide you through the steps of creating this delectable dish that will transport your taste buds to the heart of the Aegean Sea.

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EGGPLANT MYKONOS

Eggplant Mykonos image

Provided by Food Network

Categories side-dish

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 medium onions, chopped (about 2 cups)
2 garlic cloves, minced or pressed
2 tablespoons olive oil
1 mediumlarge eggplant (6 cups cubed)
1 large red or green bell pepper
3 cups undrained canned tomatoes (28ounce can)
1/2 cup unsweetened apple juice or water
1/2 teaspoon salt
1 teaspoon ground fennel
2 tablespoons chopped fresh dill (2 teaspoons dried)
2 tablespoons fresh lemon juice
3 cups chopped rinsed fresh spinach, packed (about 1/2 pound)
Salt and ground black pepper to taste
1 cup grated feta cheese (optional)

Steps:

In a nonreactive stewpot, saute the onions and garlic in the olive oil until translucent. Cut the eggplant into 1inch cubes and add them to the pot. Slice the pepper into 1inchsquare pieces. Crush the tomatoes. Add the peppers, tomatoes, apple juice or water, salt, and fennel to the pot. If using dried dill, add it now. Cover the pot and simmer, stirring frequently, until the eggplant is completely tender, about 15 minutes. Stir in the fresh dill, if used, and add the lemon juice and spinach. Simmer for another minute or two until the spinach wilts but is still bright green. Add salt and pepper to taste.
This tangy stew is delicious over rice or couscous. Serve topped with grated feta cheese, if desired

EGGPLANT MYKONOS

Eggplant Mykonos image

My vegetarian friend shared this dish with me and I fell in love with it. If you like eggplant and spinach, you might want to give it a try. Adapted from Moosewood.

Provided by ratherbeswimmin

Categories Stew

Time 1h2m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 cups chopped onions
2 garlic cloves, minced
2 tablespoons olive oil
6 cups cubed eggplants (1-inch cubes)
1 large red bell pepper (cut into 1-inch pieces)
1 (28 ounce) can tomatoes, undrained
1/2 cup unsweetened apple juice or 1/2 cup water
1/2 teaspoon salt
1 teaspoon ground fennel
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
2 tablespoons fresh lemon juice
8 ounces chopped rinsed fresh Baby Spinach
salt and pepper
1 cup grated feta cheese

Steps:

In a large pot, saute the onions and garlic in oil until vegetables are transparent.
Add the eggplant and red bell pepper; stir to combine.
Crush the tomatoes and add them with their liquid to the pot; stir to combine.
Add the apple juice, 1/2 teaspoon salt, and fennel; stir to combine (if using dried dill, add it now).
Cover and simmer, stirring frequently, for 15 minutes or until the eggplant is tender.
Add in the fresh dill, lemon juice, and spinach.
Simmer for a couple of minutes or until the spinach wilts but is still bright green in color.
Add salt and pepper to taste.
Ladle into individual bowls and sprinkle feta cheese on top.

Tips:

Choose the right eggplant: Look for eggplants that are firm and heavy for their size, with smooth, unblemished skin. Avoid eggplants that are soft, wrinkled, or have bruises or cuts.
Slice the eggplant evenly: This will help them cook evenly. If the slices are too thick, they will not cook through properly, and if they are too thin, they will become mushy.
Salt the eggplant slices: This will help to draw out the moisture and prevent them from becoming bitter.
Don't overcrowd the pan: When frying the eggplant slices, do not overcrowd the pan. This will prevent them from cooking evenly and becoming soggy.
Use a non-stick pan: This will help to prevent the eggplant slices from sticking to the pan and breaking apart.
Be careful not to overcook the eggplant: Overcooked eggplant is tough and chewy. Cook the eggplant slices until they are tender but still have a slight bite to them.
Serve the eggplant immediately: Eggplant is best served hot or warm. It can be served as a main course, a side dish, or an appetizer.

Conclusion:

Eggplant Mykonos is a delicious and versatile dish that can be enjoyed in many different ways. Whether you are looking for a main course, a side dish, or an appetizer, this dish is sure to please. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for busy weeknights or special occasions. So next time you are looking for a new and exciting way to enjoy eggplant, give this recipe a try. You won't be disappointed!

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