Mediterranean cuisine for every day

Mοschari kokkinisto me melitzanes – Μοσχαράκι κοκκινιστό με μελιτζάνες

5 comments Jul 10th, 2009 | By | Category: Meat and Poultry, Recipes
Mοschari kokkinisto me melitzanes - Μοσχαράκι κοκκινιστό με μελιτζάνες

Veal in red sauce with aubergines - Μοσχαράκι κοκκινιστό με μελιτζάνες

Kokkinisto means “cooked in red ( kokkino) sauce” and it usually means that meat was cooked for hours with fresh tomatoes and some wine. This is a summer dish, due to the tomatoes being in season now. Eggplants fit this dish very well, thats why I added some. You can leave them out if you wish. The kokkinisto process of preparing food is a cornerstone of Greek cooking. I chose to cook it with veal this time. As the dish cooks for a while it is not ideal for a last minute dinner, but certainly a good idea if you are expecting a big party of guests.

Preparation time: 20 minutes Easy recipe


  • 1 kilo of good veal
  • 1 kilo of fresh tomatoes
  • 1 Kilo of eggplants
  • 2 large red onions
  • 4 cloves of garlic
  • some tomato paste
  • 2-3 table spoons of coriander seeds, paprika, ground cinnamon
  • juice of a lemon
  • a hand full of chopped parsley
  • a glass of red wine
  • some olive oil for frying

Preparation :

Cube the eggplant and put them onto a bowl with salted water. Take them out after 30 minutes and dry them well with some kitchen paper. Now cube the meat in pieces of 2-3 centimeters (1.5 inch) Heat some olive oil in a big pot. The pot should be able to fit all the ingredients. Fry the eggplants in the pot until they take some colour from all sides. Then take them out and put them aside. Meanwhile peel the onions and chop them finely. Put them into the pot once the eggplants are removed. Fry them gently. Ground the spices in a mortar and add them to the frying onions. Now add the garlic and the meat and fry all at medium heat for a few minutes. Add wine, the tomatoes (finely chopped) and some tomato pulp to the pot and stir well. Now let it all simmer for an hour and a half. Make sure all is covered in liquid. Check occasionally if it needs more liquid. Once the meat is nice and soft add the eggplants and the lemon. Let it simmer again for 20 minutes, then add the parsley. Season with salt and pepper. Ready to be served. Tip:.It is most commonly accompanied by simple white rice (burnt with wonderfull greek fresh butter) or fried potatoes. I serve this dish with lemon risotto. (love crossover cooking)

The German verion of this dish you can find here.
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  1. [...] Die englische Version dieses Rezeptes finden Sie hier. [...]

  2. One of my favorites… I love your version which includes eggplant. Great recipe!

  3. Efgaristo! This looks amazing. I’ve never been a really big fan of eggplant, but surprisingly enough I absolutely love it when it comes to Greek food. Nothing beats a good moussaka.

    I really miss Greece. High time for a vacation there! Thanks for letting me live vicariously through you in the mean time.

  4. Looks like a great recipe. Can’t wait to try it. Shouldn’t it be “ground cinnamon” instead? Unless it has misbehaved.

  5. Thanks for that.

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