Easy Greek Style Eggplant Recipe

Eggplant is one adaptable fixing you can use in numerous tasty and fulfilling ways.

Simmered. Seared. Stuffed. In a goulash like eggplant parmesan or moussaka. You can even make eggplant fries. Indeed, I said fries!

You can likewise transform an eggplant into one healthy stew like in the present vegetarian eggplant formula with chickpeas and tomatoes.

I’ve been making a ton of straightforward veggie lover plans from storeroom staples of late, and this eggplant formula absolutely possesses all the necessary qualities simple, ameliorating, and it takes one pot.

Greek Style Eggplant

0 from 0 votes
Recipe by themediterraneandish Course: MainCuisine: GreekDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

55

minutes
Total time

1

hour 

15

minutes

Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It’s perfect spread on toasted bread, or as party of a larger Greek meze party!

Ingredients

  • 1.5 lb eggplant, cut into cubes

  • Kosher salt

  • Extra Virgin Olive Oil (I used Private Reserve Greek EVOO)

  • 1 large yellow onion, chopped

  • 1 green bell pepper, stem and innards removed, diced

  • 1 carrot, chopped

  • 6 large garlic cloves, minced

  • 2 dry bay leaves

  • 1 to 1 1/2 tsp sweet paprika OR smoked paprika

  • 1 tsp organic ground coriander

  • 1 tsp dry oregano

  • 3/4 tsp ground cinnamon

  • 1/2 tsp organic ground turmeric

  • 1/2 tsp black pepper

  • 1 28 can can chopped tomato

  • 2 15 oz cans chickpeas, reserve the canning liquid

  • Fresh herbs such as parsley and mint for garnish

Directions

  • Heat oven to 400 degrees F.
  • Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to “sweat out” any bitterness. Rinse with water and pat dry.
  • In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
  • Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
  • Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
  • Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)
  • When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

Notes

Leave a Comment