Greek Pork with Eggplant & Cheese (Milos Inspired)
Tender pork slowly simmered in a rich tomato and red wine sauce with golden eggplant and creamy pockets of melted Greek cheese. Inspired by a memorable dish we discovered on the island of Milos, this is rustic Greek comfort food at its best.
About This Greek Pork with Eggplant and Cheese
We discovered this dish while visiting the Greek island of Milos and loved it so much that we ordered it night after night for dinner. It became one of our favourite meals from the entire trip.
The combination is simple but incredibly good: tender pieces of pork in a rich tomato and red wine sauce, soft caramelised eggplant and melted Greek cheese throughout.
For my version, the eggplant is browned separately first, so it develops colour and flavour while still holding its shape. The pork is then browned well before being slowly simmered with tomato, red wine, cinnamon, allspice and Greek oregano. The eggplant is folded back through towards the end, followed by cubes of Kasseri and grated Kefalograviera. The cheese softens into creamy pockets throughout the sauce, or the casserole can be placed briefly under the grill for the bubbling, golden finish that reminds me most of the dish we ate in Milos.
Watch How to Make It
Ingredient Notes
Pork shoulder: Remove the rind and thick surface fat before cutting into cubes. Leave some internal marbling to help keep the meat tender during slow cooking.
Pork scotch: Naturally more tender than shoulder and generally requires less simmering time.
Eggplant: Browning the eggplant before adding it to the casserole develops flavour and helps the pieces hold their shape rather than disappearing into the sauce.
Kasseri: A semi-hard Greek cheese with a mild, slightly tangy flavour that melts beautifully. Provolone is a good substitute, while a mild cheddar can also be used.
Kefalograviera: Adds a salty, savoury finish and melts beautifully over the top. Parmesan can be substituted if needed.
Allspice (Bahari – μπαχάρι): A warming spice commonly used in Greek slow-cooked meat and tomato dishes.
Red wine: A dry red wine adds depth and richness to the tomato sauce without making the finished dish taste strongly of wine.
Tips for the Best Greek Pork with Eggplant
Brown the pork well.
Allow it to develop a deep golden crust, as this adds flavour to the entire sauce.
Cook the eggplant separately first.
This develops flavour and helps the eggplant retain its shape once it is added to the casserole.
Keep the simmer gentle.
Slow, gentle cooking allows the pork to become tender without reducing the sauce too quickly.
Watch the liquid level.
Different pots and cuts of pork will reduce at different rates, so add extra boiling water whenever necessary.
Don’t overcook the cheese.
The Kasseri should soften into creamy pockets rather than completely disappearing into the sauce.
Allow the sauce to reduce.
The finished sauce should be rich and concentrated while still being generous enough to coat the pork and eggplant.
Serving Suggestions
Greek Pork with Eggplant and Cheese is especially good served with Greek Fried Potatoes (Patates Tiganites). ⬅️ Grab the recipe here. The simple combination of hot fried potatoes, sea salt and Greek oregano is perfect for soaking up the rich tomato sauce.
If you're after something a little lighter, this dish also pairs beautifully with Fluffy Stovetop Rice or a simple Gluten Free Pasta, both of which let the tomato and red wine sauce take centre stage. Either option makes for an easy midweek pairing, while the fried potatoes are perfect when you want to lean into the full traditional Greek taverna experience.
Other Pork Recipes You’ll Love
Greek Pork with Eggplant & Cheese (Milos-Inspired)
Serves: 4–6 | Prep: 15 minutes |
Cook: Approximately 1 hour 30 minutes + 20 minutes, depending on the cut of pork
Equipment: Large casserole pot or Dutch oven, approx. 30cm wide x 10cm deep
INGREDIENTS
Pork
1.2 kg pork shoulder roast, rind and thick fat cap removed, cut into 4 cm cubes
OR 1.2 kg pork scotch roast (Pork scotch fillet can also be purchased as individual pieces and diced into 4 cm cubes)
3 tablespoons extra virgin olive oil
1 medium brown onion, finely diced
2 tablespoons tomato paste
100 ml dry red wine
400 g crushed tomatoes
1 cinnamon stick
½ teaspoon ground allspice (Bahari: μπαχάρι)
1 teaspoon dried Greek oregano
Sea salt and freshly ground black pepper
1 L boiling water, plus extra as needed
Eggplant
700 g eggplant, cut into 4 cm cubes
6–8 tablespoons extra virgin olive oil, divided
Sea salt and freshly ground black pepper
To Finish
120 g Kasseri cheese, cut into 1 cm cubes (optional to use provolone, or a mild cheddar)
50 g Kefalograviera cheese, finely grated (optional to use Parmesan)
INSTRUCTIONS
1. Cook the Eggplant
Heat half the olive oil in the casserole pot over medium heat.
Add half the eggplant in a single layer, placing the pieces skin-side down where possible. Cook for 3 minutes, then turn and cook on at least one more side until golden and beginning to soften. Transfer to a bowl.
Add the remaining eggplant to the pot with additional olive oil as needed and repeat.
Season the cooked eggplant generously with sea salt and freshly ground black pepper, then set aside.
2. Brown the Pork
Add the 3 tablespoons extra virgin olive oil to the same casserole pot and increase the heat to high. Add the pork (working in batches if necessary) and cook for approximately 4 minutes per side, turning until at least two sides are well browned. Return all the pork to the pot if cooked in batches.
Add the onion and cook briefly, stirring, until it begins to soften.
3. Build the Sauce and Simmer
Add the tomato paste and stir through until the pork and onion are evenly coated.
Pour in the red wine, scraping up any browned bits from the base of the pot, and simmer for approximately 2 minutes.
Add the crushed tomatoes, cinnamon stick, allspice, Greek oregano, sea salt and freshly ground black pepper.
Pour in 1 L boiling water, adding a little more if needed so the pork is well covered with liquid.
Cover and simmer gently for 40 minutes–1 hour, checking every 20 minutes and stirring occasionally. Add extra boiling water as needed to keep the pork covered as the liquid reduces.
If using pork scotch fillet, approximately 40 minutes should be enough. If using pork shoulder roast, allow closer to 1 hour for the meat to become tender.
4. Add the Eggplant
Gently fold the cooked eggplant through the pork and sauce.
Cover and simmer gently for a further 15 minutes, checking halfway through and adding a little extra boiling water if needed. The pork should be tender, the eggplant soft and silky, and the sauce rich and reduced while still leaving enough sauce to coat everything generously.
5. Add the Cheese
Remove and discard the cinnamon stick.
Scatter the diced Kasseri throughout the casserole, gently nestling the pieces into the sauce and sprinkle with the grated Kefalograviera on top.
Cover and cook over low heat for approximately 3 minutes, just until the cheese softens into creamy pockets without completely melting into the sauce.
Alternatively, place the casserole under a hot grill (broiler in the US) for 2–3 minutes, or until the cheese is bubbling, lightly golden and blistered on top. This gives the dish that slightly charred, melted finish, which is how I enjoyed it in Milos.
6. Serve
Serve with Greek Fried Potatoes, or alongside rustic bread (gluten-free).
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Margaret Pahos @CreateCookShare
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