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Easy Greek-Style Eggplant Recipe

Easy Greek-Style Eggplant Recipe

A delicious easy Greek-style eggplant recipe with chickpeas and tomato, perfect for a vegan 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 144.3 kcal

Equipment

  • oven
  • colander
  • braiser

Ingredients
  

Vegetables

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

Herbs and Spices

  • 2 leaves dry bay leaves
  • 1 to 1 ½ tsp sweet 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 Goods

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

Miscellaneous

  • ¼ cup extra virgin olive oil use Private Reserve Greek EVOO
  • fresh herbs (parsley, mint) for garnish

Instructions
 

Cooking Steps

  • Heat oven to 400 degrees F.
  • Place eggplant cubes in a colander over a bowl, sprinkle with salt, and set aside for 20 minutes to sweat out bitterness. Rinse with water and pat dry.
  • In a large braiser, heat olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and carrots, and cook for 2-3 minutes. Add garlic, bay leaves, spices, and a dash of salt. Cook for another minute.
  • Add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
  • Bring to a rolling boil for 10 minutes, stirring often. Remove from stove, cover, and transfer to oven.
  • Cook in the oven for 45 minutes until eggplant is tender, checking once or twice for needed liquid.
  • Remove from oven, add a drizzle of olive oil, garnish with fresh herbs, and serve with Greek yogurt or Tzatziki sauce and pita bread.

Notes

For slow-cooker instructions, complete up to step 3, transfer to slow cooker, add 1 cup water and remaining ingredients from step 4. Cook on low for 4 hours until eggplant is very tender.

Nutrition

Serving: 1dishCalories: 144.3kcalCarbohydrates: 28.1gProtein: 6.8gFat: 2.1gSaturated Fat: 0.3gMonounsaturated Fat: 0.4gSodium: 430.5mgPotassium: 746.7mgFiber: 9.6gSugar: 9gVitamin A: 1980.3IUVitamin C: 34.2mgCalcium: 104.6mgIron: 2.9mg
Keyword Easy Greek-Style Eggplant Recipe, Eggplant Recipe, gluten free, Meatless Dinner, vegan, Vegetarian
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