Melitzanes Yiahni (Braised Eggplant)

This eggplant dish is best served over a bed of couscous or rice.

Serves: 4Hands-on: 15 minutesTotal: 1 hour 30 minutesDifficulty: Medium

Serves: 4


  • 2 large eggplants
  • ¼ cup extra-virgin olive oil
  • 1 medium yellow onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 2 cans (14.5 oz.) diced tomatoes
  • 1 cup water
  • 1 Tbsp. dried oregano
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 2 Tbsp. chopped fresh parsley


  • Wash eggplant and cut into small cubes; place in colander and sprinkle with salt. Place colander over plate; let stand 30 minutes to drain bitter juices.
  • Add 2 tablespoons of olive oil to pan; add onion and sauté over medium heat until soft, about 5 minutes. Add garlic; mix 30 seconds. Add tomatoes and water; bring to boil.
  • Rinse eggplant well and drain. Add to pan with boiling sauce. Partially cover; simmer over medium-low heat 30 minutes, until eggplant is soft and sauce has reduced. Stir occasionally; add oregano, salt, and pepper.
  • Add remaining olive oil to pan; stir well. Let simmer another 15 minutes over medium-low heat. Just before removing from stove, add parsley and give a few quick stirs.