🍆 Roasted Goat with Eggplants – Traditional Recipe from Samos

🛒 Ingredients (for 4–6 servings)

1.5 kg goat meat (shoulder or leg, cut in pieces)
5–6 eggplants (preferably round or striped)
2 onions, chopped
3 garlic cloves, minced or whole
500 g grated tomato
2 tbsp tomato paste
½ cup white wine (or Samos sweet wine for extra aroma)
½ cup olive oil
½ tsp cinnamon (optional)
Salt & black pepper
Optional: bay leaf, nutmeg, chopped parsley

A dish full of summer, wood oven aromas, and tradition

This dish has it all: local goat meat, sweet eggplants, fresh tomato, and lots of olive oil. Slowly roasted in the oven, it becomes golden and slightly caramelized. It's the kind of food you serve on a Sunday under the grapevine, just like in Samos.

👨‍🍳 Instructions

Prep the eggplants
Cut into slices or large chunks, salt them and let sit for 30 mins. Pat dry and grill or lightly fry them. Set aside.
Sear the meat
In a large pot, brown the goat in olive oil. Add onions, garlic, and tomato paste. Stir to coat.
Deglaze and simmer
Add wine, let it cook off. Then add grated tomato, cinnamon, salt, pepper. Simmer for ~30–40 min until semi-tender.
Bake
In a large baking dish, layer goat pieces with eggplants. Pour over the sauce. Bake at 180°C for 45–60 minutes until golden and rich.