Soufiko (Icarian vegetable stew)
Dimitra's Dishes · ♥ 743 likes · 20.2K views · 6 min video
Read about eggplants in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole eggplants
- salt
Cut the eggplant into cubes, peeling off the skin if wanted. Layer in a colander, salting well between layers, and leave about 30 minutes, or an hour, to release the bitter juices.
- 3 whole onions
- ¼–½ cup olive oil
Finely chop the onions into a big pot with the olive oil and a sprinkle of salt; cook over medium heat until soft and golden.
- 4 whole potatoes
- 1 whole bell pepper
- 2 whole zucchini
- baby carrots
Peel, rinse and cut the potatoes into rounds, or half moons if large. Dice the bell pepper and zucchini; slice the carrots into rounds.
- 5 cloves garlic cloves
Add the grated garlic and warm through for a few seconds until fragrant; add the eggplant and the rest of the vegetables.
- 1 can diced tomatoes
- ½ tsp sugar
- 2 whole serrano chilies
- black pepper
Add the canned tomatoes, the sugar, salt, the serrano chilies and black pepper.
Cover and cook 10 minutes over high heat, mixing now and then so the vegetables do not burn.
Stewing covered, then uncovered
Uncover and cook over medium heat about 25 or 30 minutes, until the potatoes and vegetables are fork tender.
- 3–4 tbsp balsamic dressing
- 1 tsp dried oregano
Mix in the balsamic dressing and the dried oregano; taste and adjust salt and pepper.