EGGPLANT KOKKINISTO

Traditionally kokkinisto is a classic Greek stew of meat slowly braised in a rich, tomato based sauce with red wine, onions and warming spices until tender and deeply flavourful. This eggplant take is a great vegan version that is a lot quicker to cook as it doesn’t have the gravy steak slowly breaking down on a slow cook. it’s nourishing and make a large amount, great for freezing in batches and reheating when you like. The key to a kokkinisto is the mixture of spices that create a wonderful harmonious flavour that just becomes better and better as time goes by.

EGGPLANT KOKKINISTO

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EGGPLANT KOKKINISTO 〰️

Time: 50 minutes

Serves: 4-5

2 eggplants, cut into medium cubes

1 brown onion, finely diced

1 carrot, finely diced

2 celery sticks, finely diced

1 cup red wine

1 tbl sp each paprika, dr oregano

1 tea sp each garlic powder, all spice, chilli flakes, cinnamon, gr coriander, gr cumin

1/4 tea sp gr clove

140gm tomato paste

800gm canned baby Roma tomatoes

Oil + salt

Chives (garnish)

To serve: cooked rice or cooked orzo pasta

Brown your eggplant in hot pt in oil until all sides are charred and remove from pot.

Add onion, carrot and celery into pot and sweat for 10 minutes with salt and water as you go so it doesn’t burn. Add your spices and tomato paste and cook out for 2 minutes. Add in your red wine and cook down by half. Add your canned tomatoes and 200ml water. Bring to boil and then cook covered on a low simmer for 10 minutes. Add salt as you go to taste.

Add back in your charred eggplant cook for 20 minutes uncovered, or until you have a glossy thick sauce. Spoon onto pasta our rice, top with chopped chives, salt to taste and a drizzle of EVOO.