Its a beautiful harvest season on the farm and we have so much delicious fruits and veggies growing. The Eggplant & Potato Yaxni features our farm garlic, onions, tomatoes, parsley, potatoes and Japanese eggplants. A true farm to table seasonal dish. Yaxni is a Greek word meaning braise in a tomato base sauce. Growing up Greek Cypriot, my yiayia and mum always made comforting dishes like this during the cooler and winter months. You can top it with crumble feta and serve it with a fresh crusty bread to mop up all of its delicious flavourful juices. I promise you, this dish will convert you to loving eggplants! 😉

Enjoy

xo

For this recipe I used our Japanese Style Farm Eggplants but feel free to use your favourite egg plant variety as all will work wonderfully for this recipe.

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2 from 1 vote

Eggplant and Potato Yaxni

Total Time1 hour hr 30 minutes mins

Course: Main Course

Cuisine: Mediterranean

Materials

• 3-4 Japanese eggplants trimmed and cut in half lengthwise
• 5 large yellow skin/yukon gold potatoes skin on and cut in 1/2 rounds
• 1/3 cup + 2 tbsp olive oil
• 1 medium white onion finely diced
• 2 large garlic cloves thinly sliced
• 5 Roma/San Marzano tomatoes diced
• 11/2 cup cherry tomatoes yellow, red or heirloom
• 1/3 cup Italian flat leaf parsley finely chopped + additional for garnish
• 1 tsp salt
• 1 tsp fresh ground pepper
• ​

Instructions

• Preheat oven to 350 F
• In a large nonstick skillet, heat 2 tbsp of oil over medium-high heat. Add eggplants cut side down and cook until golden, about 2-3 minutes. Remove from skillet and set aside.
• Reduce heat to medium and add remaining oil and heat. Add onions and garlic and sauté for 1-2 minutes until translucent. Add diced Roma tomatoes and cook down until tomatoes have broken down and juices have been released, about 5-6 minutes. Add in cherry tomatoes and cook for an additional 3-4 minutes until they have softened. Stir in fresh parsley and season with salt and pepper.
• Add 2 tbsps of the sauce to the bottom of a 10×10 round oven safe dish. Line and layer the potatoes in the dish and top with eggplants cut side facing up. Pour tomato mixture all over on top of eggplant and potatoes. Bake in preheated oven for 45-50 minutes ore until potatoes are fork tender. Turn off oven and let rest for 15 minutes. Garnish with additional parsley before serving.