4.9 from 542 votes
Easy Greek-Style Eggplant Recipe
This Greek-style eggplant recipe features tender cubes of eggplant simmered with aromatic spices like cinnamon, turmeric, coriander, and sweet paprika, combined with garlic, onion, bell pepper, carrot, and chickpeas in a rich tomato base. The eggplant is first salted to remove bitterness, then braised slowly to develop a deeply flavored, soft-textured stew. It provides a savory and hearty vegetarian dish with warm Mediterranean flavors that can be served as a main or side dish.
Prep Time
20 mins
Cook Time
55 mins
Servings:
6
people
Calories:
1443 kcal
Course:
Main Course
Cuisine:
Greek
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 1443
% 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.