Eggplant Mykonos
My vegetarian friend shared this dish with me and i fell in love with it. If you like eggplant and spinach, you might want to give it a try. Adapted from moosewood.
Steps
In a large pot , saute the onions and garlic in oil until vegetables are transparent.
Add the eggplant and red bell pepper.
Stir to combine.
Crush the tomatoes and add them with their liquid to the pot.
Stir to combine.
Add the apple juice , 1 / 2 teaspoon salt , and fennel.
Stir to combine.
Cover and simmer , stirring frequently , for 15 minutes or until the eggplant is tender.
Add in the fresh dill , lemon juice , and spinach.
Simmer for a couple of minutes or until the spinach wilts but is still bright green in color.
Add salt and pepper to taste.
Ladle into individual bowls and sprinkle feta cheese on top.
Ingredients
onions, garlic cloves, olive oil, eggplants, red bell pepper, tomatoes, unsweetened apple juice, salt, ground fennel, fresh dill, fresh lemon juice, baby spinach, salt and pepper, feta cheese