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Fassolakia (country vegetables stew)
Category: Side dishes
Serves : 6 to 8
Preparation time : 20 minutes
Cooking time : 1h20
190 ml (3/4 cup) extra virgin olive oil
3 garlic cloves, coarsely chopped
1 large Vidalia onion, coarsely chopped
1/2 kg (1 lb) green beans, cleaned
1 small eggplant, in wedges
2 large Yukon Gold potatoes (or other), in wedges (keep the peel if not too thick)
2 large ripe tomatoes, in wedges
60 ml (1/4 cup) fresh herbs, finely chopped (mint, fennel and dill)
1 ounce of Ouzo or anis liquor
500 ml (2 cups) chicken broth
Fresh ground black pepper
— In a heavy saucepan, combine olive oil, garlic, onions, green beans, eggplant and potatoes. Cook for 3 to 4 minutes on high heat. Add tomatoes and herbs; season generously. Deglaze with Ouzo and moisten with chicken broth.
— Simmer at low heat for approximately 1h15.
NOTE — Aristo’s «yiayia» (grandmother) used to prepare this dish for him. Today, a couple of generations later, his daughters carry on the tradition. Delicious with feta cheese and any grilled meats.