If there’s one dish that captures the heart of Greek home cooking, it’s this one. Tender beef slowly simmered until melt-in-your-mouth soft, combined with silky eggplants and a tomato-based sauce rich in Mediterranean flavor.
This recipe is a staple on many Greek tables, especially when eggplants are in season, and it pairs beautifully with a loaf of rustic bread to soak up the juices.It’s the kind of comforting food that brings family together, served straight from the pot in generous portions. The balance between hearty beef and sweet, soft eggplant makes every bite satisfying.
Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry
1 kg (2.2 lbs) beef, cut into medium cubes
4 medium eggplants, cut into chunks
3 large tomatoes, grated or finely chopped
2 medium onions, chopped
3–4 cloves garlic, whole
½ cup olive oil
1 tbsp tomato paste
1 tsp sugar (optional, to balance acidity)
Salt and freshly ground black pepper
1 tsp dried oregano (optional)
1 bay leaf
1 cup hot water or beef stock
Direction’s
Prepare the eggplants:
Cut the eggplants into chunks and lightly salt them. Let them rest for 20–30 minutes, then rinse and pat dry. Fry or roast them in a little olive oil until golden. Set aside.
Brown the beef:
Heat olive oil in a heavy pot. Add the beef cubes and sear them on all sides until nicely browned. Remove and set aside.
Cook the base:
In the same pot, add onions and sauté until soft and golden. Stir in the garlic and tomato paste, cooking for another minute.
Build the sauce:
Add the grated tomatoes, sugar, oregano, bay leaf, salt, and pepper. Stir well and let simmer for 5 minutes.
Simmer the stew:
Return the beef to the pot, add hot water or beef stock, cover, and cook on low heat for 1.5–2 hours, until the meat is tender.
Add the eggplants:
Gently stir in the pre-cooked eggplants and continue cooking for another 15–20 minutes until everything blends together and the sauce thickens.
Serve:
Remove the bay leaf and serve hot with crusty bread or rice.
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