Greek Fava Bean Eggplant Olive Stew With Feta Recipes
FAVA BEAN STEW (KOUKIA YAHNISTA OR YAHNI)
A delicious savory bean stew of Fava or Broad beans simmered with tomatoes and onions. A great Lenten or Vegetarian meal or side dish.
Provided by Lynn Livanos Athan
Categories Entree
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Add beans plus enough water to cover beans by 2 inches to a pot.
- Add 2 tablespoons salt and stir.
- Bring beans to a rolling boil.
- Turn off heat, cover, and soak for an hour.
- Drain and rinse beans under cold water before using.
- Gather the ingredients.
- Heat the olive oil in a large soup pot over medium high heat.
- Add the onions and sauté until tender, about 5 minutes.
- Add the tomatoes, parsley, cumin, and bay leaves and continue to sauté for another 5 to 10 minutes until the flavors are nicely combined.
- Add the water to the pot and bring to a boil.
- Add the fava beans and lower the heat to a simmer. Simmer covered for 45 minutes.
- Remove the cover and season with salt and freshly ground black pepper.
- Simmer another 10 to 15 minutes until the beans are tender cooked but not mushy.
- Discard bay leaves.
- Serve with a drizzle of your favorite extra-virgin olive oil and a sprinkle of fresh parsley.
- Enjoy!
Nutrition Facts : Calories 206 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 2 g, Sodium 262 mg, Sugar 4 g, Fat 14 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
GREEK FAVA BEAN, EGGPLANT & OLIVE STEW WITH FETA
We had this recipe as a side dish for grilled meat, instead of over rice. The original recipe says it serves 4 people, I guess they forgot to mention that those 4 people were GIANTS. I change the servings to 6-8 because it does make a lot.
Provided by MsPia
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- HEAT 3 tablespoons of the oil in a large saucepan. COOK the onions for 10 minutes, stirring occasionally.
- ADD the red pepper, eggplant and zucchini and cook for 5 minutes, then add the potato, garlic and oregano and cook for 1 minute. ADD the tomatoes, stock, salt and pepper, stir well to combine and bring to a boil.
- REDUCE the heat to medium and cook, uncovered, for 20 minutes, stirring occasionally.
- WHILE the stew simmers, cook the rice. ADD the cooked, peeled fava beans, parsley and olives to the stew and cook, covered, for 10 minutes.
- REMOVE from the heat and stir in the remaining 2 tablespoons of olive oil.
- SERVE over rice with crumbled feta cheese on top (alternatively serve with bulgur or crusty bread instead of rice).
Nutrition Facts : Calories 570.2, Fat 19.6, SaturatedFat 5.3, Cholesterol 20.2, Sodium 1289, Carbohydrate 84.7, Fiber 10, Sugar 11.4, Protein 16.2
GREEK BEAN EGGPLANT/AUBERGINE AND OLIVE STEW
This stew is great as a winter warmer and extremely filling. For the potatoes I add sweet potatoes and also some chopped butternut squash. You could have it with rice or pasta but I have it just with crusty sunflower bread.
Provided by Wendy7
Categories Yam/Sweet Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- HEAT 2 tablespoons of the oil in a large saucepan. cook the onions for 10 minutes, stirring occasionally.
- ADD the red pepper, eggplant and zucchini and optional butternut squash and cook for 5 minutes, then add the potato(I use sweet), garlic and oregano and cook for 1 minute. ADD the tomatoes, stock, salt and pepper, stir well to combine and bring to a boil.
- REDUCE the heat to medium and cook, uncovered, for 20 minutes, stirring occasionally. WHILE the stew simmers, cook the rice (If using). ADD the fava beans, parsley and olives to the stew and cook, covered, for 10 minutes. REMOVE from the heat and stir in the remaining 2 tablespoons of olive oil. SERVE over rice with crumbled feta/mozzarella cheese on top (alternatively serve with bulgur or crusty bread instead of rice).
Nutrition Facts : Calories 485.6, Fat 25.2, SaturatedFat 7.3, Cholesterol 30.4, Sodium 2172.8, Carbohydrate 53.1, Fiber 13.1, Sugar 16.9, Protein 17.5
ROASTED EGGPLANT AND FETA
This is a Greek recipe. This can be used to top a salad of baby spinach or other greens, pasta, couscous or any other similar thing. Or, scoop it up on small bites of good crusty bread, or serve as a variation of eggplant bruschetta. It can be served as an appetizer, a side dish, or a meatless main course.
Provided by Susiecat too
Categories Greek
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Place eggplant cubes in a shallow baking pan; toss with 1/2 cup olive oil, salt to taste, bake until cubes are soft but not mushy -- about 30 minutes.
- Set aside to cool.
- Whisk together the remaining 1/4 cup olive oil, lemon juice, onion, garlic, and oregano in a small bowl. Season to taste with salt and pepper.
- Toss about half the dressing with eggplant.
- Put eggplant mixture on top of salad leaves, cooked pasta, couscous or slices of bread or toasts.
- Sprinkle with cheese and olives, drizzle with remaining dressing.
- Garnish with fresh oregano sprigs if desired.
Nutrition Facts : Calories 257.6, Fat 22.4, SaturatedFat 7.7, Cholesterol 33.8, Sodium 468, Carbohydrate 9.5, Fiber 4.2, Sugar 4.5, Protein 6.7
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