Easy Greek Style Eggplant Recipe

Eggplant is one versatile ingredient you can use in many delicious and satisfying ways. Roasted. Fried. Stuffed. In hearty dinners like eggplant rollatini, eggplant parmesan or moussaka. You can even make eggplant fries. Yes, I said fries! You can also turn an eggplant into one wholesome stew like in today’s vegan eggplant recipe with chickpeas and tomatoes. I’ve been making a lot of simple vegan recipes from pantry staples lately, and this eggplant recipe totally fits the bill–easy, comforting, and it takes one pot. Why this recipe works? The quick braising process cooks the eggplant to tender perfection, it seriously melts in your mouth. Plus, you’ll love the Greek vibes thanks to a little extra virgin olive oil and earthy, warm flavors including oregano, paprika, and pinch of cinnamon. A few important eggplant tips before we get to this tasty recipe.

Tips for buying and preparing eggplant

Some are intimidated by eggplant’s spongy texture. And many worry about the likelihood that their eggplant dish will taste bitter. Regardless of what eggplant recipes you try, a few tips are helpful to follow before you start:

Ingredients for this Eggplant Stew

This recipe takes three humble ingredients–eggplant, chickpeas, and canned tomatoes–paired with a few spices and some extra virgin olive oil. Here’s what you’ll need:

Eggplant- about 1 1/2 pounds of globe eggplant (that’s 1 large eggplant or 2 smaller ones)Yellow onion, green pepper, carrot, and garlic– these chopped veggies are sauteed with the spices in extra virgin olive oil to form the flavorful base for this recipeSpices and such– dry bay leaf, dry oregano, sweet paprika (or smoked paprika if you prefer), coriander, cinnamon, hint of turmeric, and black pepper. This combination of earthy and warm spices is really what makes this dish so comforting. If you don’t have all the spices, don’t let that deter you from making this easy dish. You can omit some of the spices and do more of the ones you have. (You can find all-natural and organic spices at our online shop).

Extra Virgin Olive Oil- I used Private Reserve Greek extra virgin olive oil to cook this vegan stew. And if you want the full Greek effect, drizzle some of this tasty EVOO to finish this comforting dish. (You can learn about this olive oil at our online shop here).Chopped Canned Tomatoes- one large can of chopped or diced tomatoes with their juices brings this stew together and provides sweetness and beautiful umamiChickpeas- canned chickpeas are a great option here. They’re ready to use, no need to soak overnight.Fresh Parsley (optional)- If you have it, a little fresh parsley or mint is a great garnish to add to this dish. Totally optional.

Greek-style eggplant recipe: step-by-step

Step 1: Salt eggplant Cut up the eggplant into cubes or large bite-size pieces. Sprinkle with some kosher salt and leave in a large colander in your sink or over a bowl. Let it sweat for 20 to 30 minutes or up to 1 hour, then rinse and pat dry. Step 2: Sautee chopped onions, veggies, and spices Warm up some extra virgin olive oil and add onions, peppers and carrots. Toss around for a few minutes, then stir in garlic, bay leaf and spices (paprika, coriander, paprika, coriander, cinnamon, turmeric, and black pepper). Cook just briefly till fragrant. This is this is where all the flavor in this recipe comes from. Step 3: Add chopped tomatoes, eggplant, and chickpeas and bring to a boil Now, pour in the chopped tomatoes, chickpeas (and chickpea liquid or water), and eggplant. Bring this party to a boil for a good 10 minutes (this is the start of the braising process). Step 4: Transfer to oven Now to finish cooking, cover the eggplant stew and transfer it to a 400 degree heated oven. Let it cook to tender perfection for another 45 minutes or so. Tip: be sure to check on the eggplant stew part-way through cooking, adding a little liquid if you feel it needs it. Step 4: Serve When ready, fish the eggplant stew with a generous drizzle of good extra virgin olive oil (I used Private Reserve Greek EVOO). Add a garnish of fresh parsley, if you like. Transfer to serving bowl over my 15-minute couscous or just a side of warm pita bread. A dollop of Greek yogurt or even Tzatziki sauce and some olives make a great addition here. And, to keep with the Greek theme, you can start with a traditional Greek salad.