Eggplant Mykonos

Eggplant Mykonos

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Eggplant mukonos is a vegetable soup recipe with egg plants or brinjals. Add a touch of onions, garlic to this thick soup and relish hot with cheese sprinkled over!!

Eggplant Mykonos recipe - How to make Eggplant Mykonos

Preparation Time:    Cooking Time:    Total Time:     2Makes 2 servings
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2 tbsp olive oil
2 cups chopped onions
2 garlic (lehsun) cloves , crushed
6 cups chopped brinjal (baingan / eggplant)
1 red capsicum , cut into 1" cubes
1 tin of canned tomatoes , undrained and crushed
1/2 cup apple juice or water
salt to taste
1 tsp fennel seeds (saunf) powder
2 tbsp chopped dill leaves
2 tbsp fresh lemon juice
2 cups chopped spinach (palak)
salt and freshly ground black pepper powder to taste
1 cup grated processed cheese

  1. Heat the oil in a broad pan, add the onions and garlic and saute till the onions turn transparent.
  2. Add the brinjal and red capsicum, mix well and saute for more 3 minutes.
  3. Add the tomatoes with their liquid and mix well.
  4. Add the apple juice, salt, and fennel seeds, mix well and saute till the mixture becomes dry.
  5. Cover and simmer, stirring frequently, for 15 minutes or till the eggplant is tender.
  6. Add the dill, lemon juice, and spinach, mix well and simmer for more 5 minutes or till the spinach is cooked.
  7. Add salt and pepper to taste.
  8. Serve hot with cheese on top.