Easy Greek-Style Eggplant Recipe
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
55 mins
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Servings
6 people
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Calories
1443 kcal
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Course
Main Course
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Cuisine
Greek
Easy Greek-Style Eggplant Recipe
Description
Easy Greek-Style Eggplant Recipe brings together cubed eggplant, yellow onion, green bell pepper, carrot, and chickpeas in a tomato sauce infused with spices such as sweet paprika, ground coriander, oregano, cinnamon, and turmeric. The eggplant is salted before cooking to remove any bitterness, then combined with vegetables and simmered first on the stovetop and finished in the oven to achieve a tender, flavorful result. The use of bay leaves and fresh herbs like parsley and mint adds complexity and freshness to the dish.
The combination of spices creates a warm, earthy profile balancing the sweetness of the tomato and the natural savoriness of eggplant and chickpeas. Cooking the eggplant in olive oil helps soften its texture and enhance its flavor. This dish can be served on its own, with crusty bread, or as a side to grilled meats or other Mediterranean dishes.
The recipe includes an option to prepare the dish in a slow cooker, allowing for convenient hands-off cooking over several hours while preserving the flavors. Checking for liquid during cooking helps ensure the eggplant remains moist and tender without drying out.
Ingredients
- 1.5 lb eggplant cut into cubes
- kosher salt
- extra virgin olive oil I used Private Reserve Greek EVOO
- 1 yellow onion chopped, large
- 1 green bell pepper stem and innards removed, diced
- 1 carrot chopped
- 6 garlic minced, large cloves
- 2 bay leaf dry
- 1 to 1 1/2 tsp sweet paprika or smoked paprika
- 1 tsp ground coriander organic
- 1 tsp oregano dry
- 3/4 tsp ground cinnamon
- 1/2 tsp ground turmeric organic
- 1/2 tsp black pepper
- 1 28- oz chopped tomato canned
- 2 15- oz chickpeas reserve the canning liquid, canned
- parsley fresh, for garnish
- mint fresh, for garnish
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 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
- Salting the eggplant before cooking helps reduce any bitterness and improves texture.
- During braising, check occasionally and add water if needed to maintain moisture.
- The slow cooker option allows for an easy, unattended cooking method yielding similarly tender eggplant.
- Fresh parsley and mint garnish add brightness and contrast to the rich, spiced tomato sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 1443 kcal
% Daily Value*
| Calories | 144.3kcal | 7% |
| Carbohydrates | 28.1g | 9% |
| Protein | 6.8g | 14% |
| Fat | 2.1g | 3% |
| Saturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.4g | 2% |
| Sodium | 430.5mg | 18% |
| Potassium | 746.7mg | 16% |
| Fiber | 9.6g | 38% |
| Sugar | 9g | 18% |
| Vitamin A | 1980.3IU | 40% |
| Vitamin C | 34.2mg | 38% |
| Calcium | 104.6mg | 10% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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