Melitzanes Katsarolas Voutirou (Potted Eggplant)

Melitzanes Katsarolas Voutirou is a beloved Greek comfort food that transforms humble eggplant into a luxurious, creamy dish. Known as "potted eggplant," this recipe relies on the slow simmering of roasted or fried eggplant cubes in a generous amount of butter, garlic, and tomatoes. The result is a velvety, aromatic stew where the eggplant absorbs the rich flavors of the garlic and butter, creating a texture that is both silky and substantial. It is an excellent vegetarian main course, perfect for cooler evenings or as a hearty side dish alongside crusty bread to soak up the savory juices. Simple ingredients come together to create a sophisticated taste that reflects traditional home-style Greek cooking.

Cooking Method: Stewing

Cuisine: Greek

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 627.7

Dietary: Gluten-free, Vegetarian

Description

Melitzanes Katsarolas Voutirou is a beloved Greek comfort food that transforms humble eggplant into a luxurious, creamy dish. Known as "potted eggplant," this recipe relies on the slow simmering of roasted or fried eggplant cubes in a generous amount of butter, garlic, and tomatoes. The result is a velvety, aromatic stew where the eggplant absorbs the rich flavors of the garlic and butter, creating a texture that is both silky and substantial. It is an excellent vegetarian main course, perfect for cooler evenings or as a hearty side dish alongside crusty bread to soak up the savory juices. Simple ingredients come together to create a sophisticated taste that reflects traditional home-style Greek cooking.

Ingredients

3 pound Eggplant
3/4 cup Butter
5 cloves Garlic
3 tablespoon Parsley, chopped
1 1/2 pound Tomatoes, peeled,strained OR
1 tablespoon Tomato paste + 1 c. water

Directions

1
Peel the eggplants and cut them into 1 1/2-inch cubes.
2
Place the eggplant cubes in a bowl of lightly salted water and soak for 15 minutes to remove bitterness.
3
Drain the eggplant thoroughly and gently squeeze out excess water using a clean kitchen towel or paper towels.
4
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat until it begins to foam and turn nutty brown.
5
Add the drained eggplant cubes to the pot, stirring occasionally to coat them in the brown butter. Cook for about 5 minutes until lightly browned on several sides.
6
Add the garlic cloves and cook for another minute until fragrant, being careful not to burn the garlic.
7
Stir in the chopped parsley, peeled tomatoes (or the mixture of tomato paste and water), salt, and pepper.
8
Add 1 cup of water to the pot, cover with a lid, and reduce heat to low.
9
Simmer gently for 30 to 45 minutes, stirring occasionally, until the eggplant is very tender and most of the liquid has been absorbed, leaving a creamy, oily sauce.
10
Taste and adjust seasoning with more salt and pepper if needed before serving warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 627.7kcal

% Daily Value *
Total Fat 38.1g59%
Saturated Fat 23.1g116%
Cholesterol 96.8mg33%
Sodium 353.4mg15%
Total Carbohydrate 68.7g23%
Dietary Fiber 15.0g60%
Sugars 18.0g
Protein 13.5g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This dish tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove, adding a splash of water if it has thickened too much.

Ingredient Substitution: If you cannot find peeled, strained tomatoes, you can use high-quality canned whole peeled tomatoes, drained and crushed by hand. The tomato paste alternative works well but ensure you add enough water to prevent burning.

Serving Suggestion: Serve hot with crusty Greek bread to sop up the rich buttery sauce. A side of simple green salad helps cut through the richness of the dish.

Keywords: eggplant, greek, melitzanes, stew, butter, garlic, tomato, vegetarian, comfort food, simmered, potted eggplant, katsarola, voutirou, parsley, mediterranean

Read it online: https://www.chefs-mate.com/recipe/melitzanes-katsarolas-voutirou-potted-eggpl/