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Easy Greek-Style Eggplant Recipe

Easy Greek-Style Eggplant Recipe

An all-star easy Greek-style eggplant recipe with chickpeas and tomato, offering a satisfying meatless dinner or side dish. Low-Fat, Vegan, Gluten Free.
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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
  • braiser
  • colander
  • large bowl

Ingredients
  

Vegetables

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

Spices

  • 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

Canned Goods

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

Oils

  • ¼ cup extra virgin olive oil used Private Reserve Greek EVOO

Garnish

  • fresh herbs such as parsley and mint for garnish

Instructions
 

Cooking Steps

  • 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 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, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute until fragrant.
  • Now 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 oven for 45 minutes until eggplant is fully cooked through to very tender. Check once or twice for more liquid needed, if so, 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. Serve hot or at room temperature with a side of Greek yogurt or Tzatziki sauce and pita bread.

Notes

For slow-cooker, prepare up to step #3, then transfer to slow cooker. Add 1 cup water and remaining ingredients from step 4. Cook on low for 4 hours or until eggplant is very tender.

Nutrition

Serving: 1servingCalories: 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 Chickpeas, Easy Greek-Style Eggplant, Eggplant, Gluten Free, Vegan, vegetarian
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