Greek Vegie Stew with Garlicky Yoghurt and Flatbread
Diving into this week with some insane flavours in this Greek Veggie Stew with Garlicky Yoghurt and Flatbread. So juicy, wholesome, creamy, savoury, delicious and satisfying!!!!!! Not sure whether you can tick any more boxes than that for a meal? The stew itself literally takes a few minutes to prep and then it’s in the oven, whilst it’s in there you can make the flatbreads and whisk together the best ever garlicky yoghurt and then it’s all ready to go! I used creamy Procal Dairies* GREEK YOGHURT for both the garlicky yoghurt and the flatbreads (you MUST MAKE THESE!) which has no added gelatin, sugar, colours or preservatives and the authentic Greek Yoghurt is a recipe that has been handed down through the generations – just as it should be. The combo of the veggies and beans in the stew, and protein rich Greek yoghurt with flatbread makes this such a well balanced meal I know you’ll love.
GREEK VEGETABLE STEW WITH GARLICKY YOGHURT AND FLATBREAD
2 tablespoons extra virgin olive oil
1 medium (170g) brown onion, peeled and roughly chopped
3 cloves garlic, peeled and roughly chopped
400g flat mushrooms, sliced 1cm thick
1 medium eggplant (450g), cut into chunks
400g tin butter or cannellini beans, rinsed and drained
400g tin chopped tomatoes
3/4 cup freshly squeezed orange juice
1/2 cup pitted black or kalamata olives
3 teaspoons dried oregano
1 teaspoon finely grated lemon rind
pinch chilli flakes
2 bay leaves
200g greek feta
1/2 cup fresh mint leaves, finely sliced
To serve: fresh crunchy green salad or steamed green beans
1 1/2 cups (375g) Procal Greek Yoghurt
1 clove garlic, crushed
1 tablespoon lemon juice
250g organic, unbleached self raising flour
1 teaspoon baking powder
1 cup (250g) Procal Greek Yoghurt
Heat oven to 170C. Place a large oven proof casserole dish (you can also convert this recipe into an electric slow cooker), on medium heat and add onion and garlic and sauce for 5-6 minutes or until translucent. Add mushroom and eggplant, toss, then add beans, tomatoes, orange juice, olives, oregano, lemon rind, chilli flakes and toss again. Pop bay leaves in the top, season with sea salt and black pepper, cover and place in oven to cook for 90 minutes.
Whilst stew is cooking make the Garlicky Yoghurt by whisking Procal Greek Yoghurt together with garlic and lemon juice, then set aside in fridge.
Make the flat breads by mixing flour and baking powder together in a bowl then add Procal Greek Yoghurt and mix until it is just coming together. Dust a clean kitchen bench with extra flour, pour dough onto the bench then knead for about 5 minutes. Over this time the ingredients should come together beautifully to form a smooth dough. Roll the dough into a log, cut into 8 even pieces and roll out until approximately 3-4mm thick. Heat a flat plate or frypan on medium high heat, shake off any excess flour from dough then cook individually 60-90 seconds each side, or until golden brown on each side. Set aside and cook remaining flat bread. Cover until stew is ready.
Once stew is cooked, remove from oven, then divide between four bowls and squeeze with lemon. Add delicious Garlicky Yoghurt, crumble feta over the top, sprinkle with mint and serve with flat bread.
+This is a partnered post with Procal Dairies, all thoughts and opinions expressed are the authors own.