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Easy Greek-Style Eggplant Recipe

Easy Greek-Style Eggplant Recipe

A delicious Easy Greek-Style Eggplant Recipe featuring tender eggplants, chickpeas, and tomatoes for a satisfying meal.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Entree
Cuisine Greek
Servings 6 people
Calories 250 kcal

Equipment

  • Large braiser
  • Colander
  • large bowl

Ingredients
  

Vegetables

  • 1.5 lb eggplant cut into cubes
  • Kosher salt
  • 1 large yellow onion chopped
  • 1 each green bell pepper stem and innards removed, diced
  • 1 each carrot chopped
  • 6 large garlic cloves minced

Spices and Seasonings

  • 2 each dry bay leaves
  • 1 to 1.5 sweet paprika OR smoked paprika
  • 1 teaspoon organic ground coriander
  • 1 teaspoon dry oregano
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon organic ground turmeric
  • ½ teaspoon black pepper

Canned Ingredients

  • 1 28-oz chopped tomato
  • 2 15-oz cans chickpeas reserve the canning liquid

Oils

  • ¼ cup extra virgin olive oil I used Greek EVOO

Garnish

  • Fresh herbs such as parsley and mint for garnish

Instructions
 

Cooking Instructions

  • 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 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 ½ cup of water at a time.)
  • When eggplant is ready, remove from oven and add a generous drizzle of olive oil, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or Tzatziki sauce and pita bread.

Notes

This dish can be served hot or at room temperature, making it versatile for any meal.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 300mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 80mgIron: 3mg
Keyword Easy Greek-Style Eggplant Recipe, gluten-free, Healthy, Meatless Dinner, Mediterranean, vegan
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