Kalogeros (Beef Stew with Eggplant)

Kalogeros (Beef Stew with Eggplant)


  • 4 large eggplants
  • 8 large cubes of beef (round or shank)stewed in tomato sauce
  • 2 large tomatoes cut in rounds
  • 8 slices xinomyzithra cheese
  • 8 slices Naxos gruyere (graviera) cheese
  • pinch of cinnamon

Slice the eggplants in half lengthwise and cut a small piece from the back of the halves so they can sit nicely on a baking tray.

Score the surface and fry both sides until soft. Remove from frying pan and strain.

Place on a baking tray, back down.

Add the pieces of beef, the xinomyzithra, the tomato rounds and then the graviera on top.

Sprinkle with a little bit of cinnamon and bake for 3 minutes at 200C until the graviera has melted. Serve with fried potatoes.

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