Kalogeros is a traditional Greek beef stew that originates from the island of Naxos. Naxos is famed for its abundant livestock that includes cows, and its wonderful cow’s milk cheeses, the most famous being graviera. This dish combines all these great things that come from Naxos; veal chunks, eggplants, and graviera cheese, which can be substituted by any Greek graviera or Gruyère cheese. As seen in Series 6 Episode 1!
6 Eggplants, medium sized
150ml Olive oil
1 Large onion, diced
500g Veal (or beef), cut into 1.5cm slices
100ml red wine
4-5 large fresh tomatoes, diced
250-300g graviera cheese or Gruyère cheese, grated
1 Cinnamon stick
2 Bay leaves
1 Pinch granulated sugar
Place a non-stick pot over high heat and add the chopped meat to brown it.
Once the veal is partly browned add the olive oil and continue stirring.
Add the diced onion.
Add the wine and wait until the alcohol evaporates.
Add the bay leaves and the cinnamon stick.
Add hot water just enough to cover the meat, not much.
Let it boil for an hour (depending on the meat it might take a little longer).
While the meat cooks, cut the eggplants in half, lengthwise and remove the stems.
With a sharp knife remove the insides and set aside for later. Make sure that you don’t tear the flesh of the eggplant.
Place the hollowed halves into an oiled tray. Season with salt and drizzle with olive oil. Bake in the oven for 20’.
While that’s happening cut the eggplant hearts into 1cm cubes.
After an hour has passed and the meat has cooked, add the diced fresh tomatoes.
Add the aubergine cubes in the mix (you may need to add a bit of water but keep in mind that the tomatoes will release its juice).
Add salt, pepper and a pinch of sugar.
Let it boil for 10-15’ until it reduces.
Once the meat has cooked down into a stew-like mixture, set aside to cool.
Make sure that the stew isn’t too runny.
Fill the baked eggplant shells with the mix.
Add some grated Greek graviera or gruyere cheese on top.
Place in the oven for 15’ for the cheese to melt.