Beef & aubergine casserole

Name: Beef & aubergine casserole
Yield: Serves 4
Cuisine: Greek
Ingredients: 1 onion, chopped; 1 kg/2¼ lb good-quality stewing steak or feather steak, sliced in 4 thick pieces; 60 ml/4 tbsp extra virgin olive oil; salt and ground black pepper; 150 ml/¼ pint/⅔ cup sunflower oil; 2–3 aubergines/eggplants, total weight about 675 g/1½ lb; 400 g/14 oz canned chopped tomatoes; 175 ml/6 fl oz/¾ cup white wine; 2 garlic cloves, chopped; 2.5 ml/½ tsp dried oregano; toasted pitta bread and green or mixed salad, to serve (optional); 45 ml/3 tbsp finely chopped fresh parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

Easy to make but with an exotic taste, melitzanes me kreas would make an excellent main course for a dinner party. Use good-quality beef and cook it slowly, so that it is meltingly tender and full of flavour. Serve it with crisp pitta bread for a contrast in textures, and to mop up the rich sauce.

Ingredients

60 ml/4 tbsp extra virgin olive oil
1 kg/2¼

Europe
Greece
Dinner
Main course
Mediterranean
Summer

Method

Heat the oil in a large pan over high heat and brown the meat on both sides. As each piece browns, take it out and set it aside on a plate.

Add the onion to the oil in the pan and sauté for about 10 minutes, until translucent. Add the oregano and garlic, then, as soo