Cretan Lamb and Eggplant Stew (Κρητικό Κεφτέδι με Αρνί και Μελιτζάνες)

Κεφτέδι (keftedakia) is a traditional Cretan dish that is typically made with ground meat, herbs, and spices. In this recipe, we will be making a delicious Κρητικό Κεφτέδι (Cretan meatball) stew with lamb and eggplants, a classic combination in Cretan cuisine.

Cretan Lamb and Eggplant Stew (Κρητικό Κεφτέδι με Αρνί και Μελιτζάνες)

Ingredients

  • 500g ground lamb
  • 2 eggplants, cubed
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 can (400g) diced tomatoes
  • 1/2 cup chicken or vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the ground lamb, breadcrumbs, parsley, oregano, cumin, cinnamon, nutmeg, salt, and pepper. Mix well and form the mixture into small meatballs.
  2. Heat the olive oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the pot and set aside.
  3. In the same pot, add the onion and garlic. Sauté until the onion is soft and translucent.
  4. Add the diced tomatoes and broth to the pot. Stir to combine, then return the meatballs to the pot.
  5. Add the cubed eggplants to the pot and gently stir to combine with the meatballs and sauce.
  6. Cover the pot and let the stew simmer for 45-50 minutes, or until the meatballs are cooked through and the eggplants are tender.
  7. Adjust the seasoning with salt and pepper if needed. Serve the Cretan lamb and eggplant stew hot, garnished with fresh parsley if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large bowl Large pot Wooden spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serving suggestions: Serve the Cretan lamb and eggplant stew with crusty bread or over cooked grains like rice or quinoa.

Tips & tricks

Tips: For a richer flavor, you can add a splash of red wine to the stew while it simmers.

Cost

$15