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Easy Greek-Style Eggplant Recipe

All-star eggplant recipe, prepared Greek style! Eggplants cooked to velvety tender perfection with chickpeas and tomato. A perfectly satisfying meatless dinner or side dish. Low-Fat. Vegan. Gluten Free.

Prep Time
20 mins
Cook Time
20 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 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- oz can chopped tomato
  • 2 15- oz cans chickpeas reserve the canning liquid
  • Fresh herbs such as parsley and mint for garnish

Instructions

    Cup of Yum
  1. Heat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
  5. Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
  6. 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.)
  7. 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

  •  
  • Slow-cooker instructions: you can prepare the recipe up to step #3 as written. Then transfer ingredients to your slow cooker. Add 1 cup water and the remaining ingredients from step 4. Cook on low for 4 hours or until eggplant is very tender. Visit our Online Shop to browse quality Mediterranean ingredients including extra virgin olive oils and all-natural and organic spices used in this recipe.
  • Slow-cooker instructions: you can prepare the recipe up to step #3 as written. Then transfer ingredients to your slow cooker. Add 1 cup water and the remaining ingredients from step 4. Cook on low for 4 hours or until eggplant is very tender.
  • Visit our Online Shop to browse quality Mediterranean ingredients including extra virgin olive oils and all-natural and organic spices used in this recipe.

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 Sodium 430.5mg (18%) Potassium 746.7mg (21%) 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: 6people

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.