Helene from @Greekmommycooks brings you an easy and delicious eggplant recipe, perfect for fall season.
- 2-3 medium eggplants
- 4 russet potatoes
- olive oil
- 1/2 Lemon
- 1 28 oz can crushed tomatoes
- 1 white onion
- 3 garlic cloves
- salt and pepper
- 2 Tablespoon dried parsley
- 1 cup water
prepare eggplant by washing and cutting off the stems. Then slice the eggplant in half and cut into one inch slices
Next salt the eggplant slices and drizzle lemon over them
prepare the potatoes by washing and peeling them. Then quarter the potatoes
Sauté the chopped onion in olive oil over medium heat
Add the garlic, potatoes, tomato, eggplant, parsley and water. Cook for 4 minutes then simmer for 40 minutes. Add a bit more olive oil after it cools down.
Top with Greek yogurt or feta cheese for extra zip!
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