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 minutes.
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!
Greek Eggplant & Potato Stew (Yahni)
Giorgos Tsoulis
A traditional Greek eggplant and potato stew recipe, which is locally known as yahni.
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
Chef’s tip: 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 minutes.
Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world.
He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients.
As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.
