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Main Dish / Side Dish / Vegetarian / Plant-based / Vegan
Most of the food eaten in Ikaria is harvested from seasonal gardens, which provide the purest form of the Mediterranean diet in the world. Summer plots feature arugula tomatoes, peppers, eggplant, and varieties of citrus fruits. This Ikarian variation of an iconic Turkish eggplant recipe is a celebration of Ikarian summer vegetables and offers antioxidant-rich anthocyanins from the popular nightshade eggplant. Add the heartiness of potatoes and you have another one-pan meal that won’t leave you wanting. This is a chewy, richly textured entree that’s hearty enough to satisfy even your biggest carnivores at dinner time.
5 medium eggplants, ends cut off, scored deeply four times lengthwise
1 cup parsley, chopped
2 large tomatoes, diced
2 onions, diced
4 cloves garlic, sliced in thirds
1 cup extra-virgin olive oil
1 potato, peeled and thinly sliced
1 bell pepper (green, red, or yellow), diced
Salt and pepper to taste