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Moshari me Melitzanes

Serves 4 to 6 Entree meat

Moshari me Melitzanes

Moshari me Melitzanes is a beloved staple in Greek homes, where the comforting aroma of veal simmering with eggplants and tomatoes fills the kitchen. This dish is not reserved for special occasions but is a regular at family dinners, embodying the essence of everyday Greek cooking. It captures the simplicity and heartiness that defines much of the country's cuisine, with ingredients that are often on hand in Greek households.

The flavors in Moshari me Melitzanes are robust yet balanced, with tender veal absorbing the sweetness of tomatoes and the subtle bitterness of eggplants. A hint of cinnamon adds warmth, while the olive oil and a squeeze of lemon brighten each bite. Salt and pepper are added by instinct, ensuring the dish resonates with personal taste. Served with crusty bread, it invites diners to savor every last drop of the rich, flavorful sauce.

Ingredients

  • 1 kgveal — cubed
  • 3eggplants — cubed
  • 400 gtomatoes — grated
  • 1onion
  • 100 mlolive oil
  • 1 stickcinnamon
  • to tastefine sea salt and black pepper

Method

  1. Begin by cutting the 1 kg of veal into large chunks, about 2 inches each. Season the meat generously with fine sea salt and freshly ground black pepper. Let it sit for a few minutes to absorb the seasoning, which will enhance the flavor during cooking.
  2. Heat 50 ml of olive oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the veal pieces in a single layer, ensuring not to overcrowd the pot. Brown the meat on all sides until it develops a deep, golden crust. This caramelization is key to building flavor, so take your time with this step.
  3. While the meat is browning, dice the onion finely. Once the veal is browned, remove it from the pot and set aside. Add the remaining 50 ml of olive oil to the pot, followed by the diced onion. Sauté the onion until it becomes translucent and starts to caramelize, releasing a sweet aroma.
  4. Chop the 400 g of tomatoes into small cubes and add them to the pot along with a stick of cinnamon. Stir well, scraping up any browned bits from the bottom of the pot. These bits are full of flavor and will enrich the sauce.
  5. Return the browned veal to the pot, nestling it among the tomatoes and onions. Add enough water to just cover the meat, and bring the mixture to a gentle simmer. Cover the pot and let it braise slowly until the veal is tender, stirring occasionally. The meat should be fork-tender and the sauce slightly thickened, with a rich aroma from the cinnamon.
  6. While the veal is braising, prepare the eggplants by cutting them into thick slices, about 1 inch each. Sprinkle them lightly with salt and let them sit for a few minutes to draw out any bitterness. Pat the slices dry with a paper towel.
  7. In a separate skillet, heat a little olive oil over medium heat. Fry the eggplant slices until they are golden brown on both sides and tender when pierced with a fork. This step adds a lovely texture and flavor to the dish.
  8. Once the veal is tender, add the fried eggplants to the pot. Stir gently to combine, allowing the eggplants to soak up the flavors of the sauce. Taste the dish and adjust the seasoning with more salt and pepper if needed.
  9. Serve the Moshari me Melitzanes hot, accompanied by crusty bread, rice, or potatoes to soak up the delicious sauce. The dish should have a harmonious blend of tender veal, soft eggplants, and a fragrant tomato-cinnamon sauce, embodying the essence of Greek home cooking.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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