Georgio's Greek Stew

One of the diets with the most evidence for enhancing brain health is the mediterranean diet.

On the Mediterranean diet from the National Institute on Aging Research Highlights:

“The MIND and Mediterranean diets — both of which are rich in vegetables, fruits, whole grains, olive oil, beans, and fish — are associated with fewer signs of Alzheimer’s disease in the brains of older adults. Green leafy vegetables in particular were associated with less Alzheimer’s brain pathology. This NIA-funded study, published in Neurology, suggests these diets may help protect the brain from damage caused by Alzheimer’s.

Primarily plant-based, the MIND (Mediterranean-DASH Intervention for Neurodegenerative Delay) and Mediterranean diets are rich in nutrients important for brain health.”

My Greek former roommate, Georgios, introduced me to this most delicious way to consume vegetables mediterranean style with his Tourlou recipe, a vegetable stew similar to the french ratatouille but containing potatoes and served with feta cheese.

Ingredients

4 golden potatoes cubed
1 eggplant (chopped and salted for 2 hrs)
Fresh parsley
Two large cans of chopped tomatoes
Two carrots sliced
Three cloves garlic
Oregano
Good Greek feta
1 sweet onion chopped
Salt to taste
2 tbs high quality EVOO

Chop the eggplant into 1” cubes, place in large mixing bowl, salt generously and leave to drain for 2 hrs. Pour off the bitter liquid.

Heat a large pan over low heat and add two tablespoons of nice extra virgin olive oil. Add the onion and garlic and stir until the onion is translucent. Raise the temp to medium and add the potatoes and tomatoes and cook until the potatoes are half-way done. Next stir in the carrots, eggplant, oregano, and salt and cook until the potatoes and carrots are tender.

Serve with freshly chopped parsley, good Greek feta (optional), and crusty bread (optional). The bread and feta aren’t that healthy but are worth it in my opinion. Everything in moderation.