Greek
Members
Greek
Smoked Beef with garlic and yoghurt
Weeknight-friendly Beef Broth with the garlic and yoghurt we come back to again and again. Big...
Greek · Side
Glazed Aubergine Pilaf
Weeknight-friendly Aubergine Pilaf with the honey and walnut we come back to again and again. Big flavour, short shopping list.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the honey and walnut elements, and pat the aubergine dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the aubergine and glaze until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the greek yoghurt and the rest of the honey and walnut flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek
Members
Greek
Greek
Pork Bisque in olive and caper
The kind of Greek plate you make on repeat. olive and caper, a proper glaze, and a finish of...
Greek
Greek
Steamed Paneer Fritters
The kind of Greek plate you make on repeat. garlic and yoghurt, a proper steam, and a finish of...
Greek
Greek
Greek Mushroom Salad
This Greek Salad leans on olive and caper to do the heavy lifting. We grill the Mushroom for...