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Aubergine and olive stifado recipe

Aubergine and olive stifado recipe

17 ratings

This vegan version of the classic Greek lamb casserole is made with earthy aubergines, flavoursome olives and fluffy potatoes, seasoned with cinnamon and cloves. This dish is best served with rice or couscous. See method

Ingredients

  • 300g (10oz) new potatoes, scrubbed and quartered
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 aubergine, cut into 1cm (1/2 inch) slices
  • 2 large garlic cloves, finely chopped
  • 1 cinnamon stick
  • 6 cloves
  • 2 tsp dried oregano
  • 2 tbsp red wine vinegar
  • 1 x 500g pack sieved passata
  • 2 tbsp tomato paste
  • 150g (5oz) butter beans, from a can, drained
  • 75g (3oz) pitted black olives, from a jar, drained
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

    1140kj
    271kcal     14%

  • Fat

    10g 15%

  • Saturates

    2g 8%

  • Sugars

    15g 17%

  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 37.5g Protein 8.4g Fibre 10.4g

Method

  1. Cook the potatoes in plenty of boiling salted water for 12–14 minutes or until tender. Drain and leave until cool enough to handle, then peel off skins.
  2. Meanwhile, heat the oil in a large casserole over a medium heat and cook the onion for 5 minutes, covered and stirring occasionally. Add the aubergine and cook, covered, for another 8 minutes until tender. Add the garlic, cinnamon, cloves and oregano and stir well.
  3. Pour in the vinegar, passata and 200ml (7fl oz) water. Add the tomato paste, butter beans, olives and cooked potatoes and bring to the boil. Turn the heat down, part-cover with a lid, and simmer for 20 minutes, stirring regularly, until reduced and thickened.
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