Aubergine and olive stifado with baked feta

Preparation info

  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      55 min

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

Here are a meat-free and a classic lamb version of the Greek stew, stifado. Either makes a nourishing, comforting meal, perfect for sharing with family and friends. They can happily be made in advance and then reheated when needed, which seems to heighten the flavour of the stew, with its warming hint of cinnamon and cloves.

Ingredients

  • 300 g/10½ oz new potatoes, scrubbed and quartered
  • 3 tbsp extra virgin olive oil

Method

  • Cook the potatoes in plenty of boiling, salted water for 10 minutes, or until almost cooked, then drain and leave to one side. Meanwhile, heat the oil in a large casserole over a medium-low heat. Add the shallots and