This classic Greek eggplant and potato stew also called yahni can be eaten with or without feta cheese.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Dimitra's Dishes | 2019-03-25 12:00:05 |  5,711 Views |
Patates Yahni: Greek – Potato Stew/VEGAN
Make sure to cut the eggplants a little bigger than the rest of the vegetables to prevent them from getting too soft. If you notice that there is too much liquid in the pan remove the lid and let it cook for another 20-25 minutes.
It is a great dish to eat during the summer and fall months when eggplant is in season but it is also delicious on a cold winter evening. Enjoy!
Related: Spentzofai (Greek Sausage and Pepper Stew)Related: Mushroom Youvetsi (Greek Mushroom and Orzo Stew)Related: Gemista: Greek Stuffed Tomatoes and PeppersRelated: Lamb Giouvetsi: Greek Lamb Stew with Yogurt and OrzoRelated: Eggplant Mousse Recipe
