Name: Aubergine and olive stifado with baked feta
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 4
Cuisine: Greece
Ingredients: orzo pasta or crusty bread, to serve; 350 g/12 oz shallots or baby onions, halved if large; 500 ml/17 fl oz/2 cups passata/sieved tomatoes; 300 g/10½ oz block of sheep’s feta cheese; 7 cloves; 1 small cinnamon stick; 85 g/3 oz/scant 1 cup pitted black olives; 2 tbsp red wine vinegar; 300 g/10½ oz new potatoes, scrubbed and quartered; 175 ml/6 fl oz/scant ¾ cup red wine; 400 g/14 oz can butter beans, drained and rinsed; 2 tbsp tomato purée/paste; sea salt and freshly ground black pepper; 1 tsp oregano leaves; 3 tbsp extra virgin olive oil, plus extra for drizzling; 1 large aubergine/eggplant, cubed; 3 garlic cloves, finely chopped; 1 heaped tbsp oregano leaves, plus extra sprigs, for sprinkling and serving

Nicola Graimes

Aubergine and olive stifado with baked feta

Preparation info

Serves
4

Difficulty
Medium
Ready in
55 min

Appears in

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

Europe
Greece
Main course
Mediterranean
Vegetarian

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

Preparation info

Serves

Difficulty

Ready in

Appears in

Ingredients

Method