Lunch
Vazania yiahni (aubergines and potatoes in tomato sauce) with feta and bread
513 kcal14 g protein3 ingredients70 minutes
CypriotVegetarianFasting-friendly with a swap: no feta
Standard portion: 513 kcal and 14 g protein. In the app the grams change so that the dish fits the calories of your own meal.
What is in the dish
The standard portion, before the app adjusts it to your calories.
| Ingredient | Amount | kcal | Share of calories |
|---|---|---|---|
| Vazania yiahni (aubergines and potatoes in tomato sauce) | 1 recipe portion (≈ 480 g) | 358 | |
| FetaSwap for: Halloumi, Fresh anari (Cypriot whey cheese), Anthotyro (fresh whey cheese) | 30 g | 85 | |
| Wholemeal breadSwap for: Wholegrain rye bread, Multigrain bread, White bread, Koulouri (Cypriot sesame bread) | 1 slice | 70 |
How to make it
Serve vazania yiahni. Add feta. Serve with wholemeal bread.
The recipe for the whole pot: Vazania yiahni (aubergines with potatoes)
4 servings · 70 minutes
- Aubergines4 medium · 1000 g
- Potatoes, in 1 cm slices3 medium · 450 g
- Onion, sliced1 large · 150 g
- Garlic, thinly sliced3 cloves · 9 g
- Chopped tomatoes1 tin · 400 g
- Tomato purée1 tablespoon · 16 g
- Parsley½ cup, finely chopped · 30 g
- Olive oil⅓ cup (80 ml) · 73 g
- Salt⅓ teaspoon · 2 g
Seasoning: pepper
- Heat half the oil in a wide pan and fry the potatoes on both sides until lightly golden. Take them out onto a plate.
- Cut the aubergines into 2–3 pieces, make a slit and put a slice of garlic inside.
- Add 2 tablespoons of the oil and fry the aubergines on all sides. Take them out as well.
- In the rest of the oil, sauté the onion. Add the tomato, the tomato purée, the parsley, the salt and 1 cup of water.
- Put the potatoes and the aubergines back, bring to the boil and simmer until the potatoes are soft and the sauce has thickened, 30–35 minutes.
In Cyprus aubergines are called «vazania».
This recipe is based on: kopiaste.org (Ivy Liacopoulou): Vazania (melitzanes) giahni · Flavours of Cyprus, Cyprus Tourism Organisation, 2015
