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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.
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Prep Time 20 minutes
Cook Time 55 minutes
Servings: 6
Calories: 144.3
Ingredients Method Notes

Ingredients
  

  • 1.5 lb eggplant (cut into cubes)
  • Kosher salt
  • Extra Virgin Olive Oil
  • 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

Method
 

  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

  • To ensure your eggplant is tender and flavorful, make sure to let it sweat with salt for at least 20 minutes, then rinse it thoroughly to remove excess bitterness.
  • For a richer flavor, consider adding a splash of white wine or a squeeze of lemon juice while cooking the vegetables; it brightens the dish beautifully.
  • If you prefer a creamier texture, substitute half the chickpeas with a can of white beans, which will blend nicely into the sauce.
  • Leftovers can be stored in the fridge for up to three days, and they actually taste even better the next day as the flavors meld; reheat gently on the stovetop with a splash of water to prevent drying out.
  • Keep an eye on the dish as it braises in the oven; if it looks too dry, add a bit of reserved chickpea liquid or water to maintain a saucy consistency.