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Easy Greek-Style Eggplant Recipe

Easy Greek-Style Eggplant Recipe

All-star eggplant recipe, prepared Greek style! Perfectly satisfying meatless dinner or side dish. Easy Greek-Style Eggplant Recipe.
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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 150 kcal

Equipment

  • braiser
  • Colander
  • oven

Ingredients
  

Eggplant and Vegetables

  • 1.5 lb eggplant cut into cubes
  • Kosher salt
  • ¼ cup extra virgin olive oil I used Greek EVOO
  • 1 large yellow onion chopped
  • 1 medium green bell pepper stem and innards removed, diced
  • 1 carrot chopped
  • 6 cloves garlic minced
  • 2 dry bay leaves
  • 1 to 1 ½ tsp 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
  • 1 28- oz can chopped tomato
  • 2 15- oz cans chickpeas reserve the canning liquid
  • 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 ¼ 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 ½ cup of water at a time.)
  • When eggplant is ready, remove from oven and add a generous drizzle of extra virgin 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 and pairs well with Greek yogurt or Tzatziki sauce.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 300mgPotassium: 400mgFiber: 6gSugar: 4gVitamin A: 700IUVitamin C: 20mgCalcium: 50mgIron: 2mg
Keyword dinner, Easy Greek-Style Eggplant Recipe, gluten-free, Healthy, vegan, vegetarian
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