Greek Eggplant & Potato Stew (Yahni)
A traditional Greek eggplant and potato stew recipe, which is locally known as yahni.
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
For serving (optional):
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
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.
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