25+ Classic Greek Eggplant Recipes to Try Today

by
greek eggplant recipes

Eggplant, or aubergine, is a staple ingredient in Mediterranean cuisine, particularly in Greece, where it is celebrated for its versatility and rich flavor. With its unique texture and ability to absorb spices and seasonings, eggplant has become a favorite in numerous dishes, ranging from hearty casseroles to light salads.

In this collection of over 25 Greek eggplant recipes, you will discover how this beloved vegetable takes center stage in both traditional and modern Greek dishes.

From the iconic Moussaka, with its layers of eggplant, meat, and béchamel sauce, to refreshing salads and simple roasted preparations, each recipe showcases the eggplant’s ability to shine in a variety of culinary contexts.

Whether you are a seasoned cook or a novice in the kitchen, these recipes will inspire you to explore the delightful flavors of Greek cuisine.

Get ready to impress your family and friends with dishes that not only nourish but also transport them to the sunny shores of Greece.

25+ Classic Greek Eggplant Recipes to Try Today

In conclusion, the world of Greek eggplant recipes is vast and flavorful, offering endless possibilities for home cooks and food enthusiasts alike.

Each recipe in this collection reflects the heart and soul of Greek culinary traditions, highlighting the eggplant’s ability to enhance both vegetarian and meat-based dishes. By experimenting with these recipes, you can bring a taste of Greece into your own kitchen, creating meals that are not only delicious but also infused with the warmth of Mediterranean hospitality.

So gather your ingredients, roll up your sleeves, and embark on this culinary adventure with the humble yet extraordinary eggplant at the forefront.

Greek Eggplant Moussaka

Eggplant Moussaka is a classic Greek comfort food that combines layers of eggplant, ground meat, and béchamel sauce. This rich and flavorful dish is perfect for a hearty family meal or special occasion. The tender eggplant pairs beautifully with the savory meat sauce and creamy topping, creating a harmonious blend of textures and flavors.

Ingredients:

  • 2 large eggplants, sliced into 1/4-inch rounds
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 lb ground beef or lamb
  • 1 can (14 oz) crushed tomatoes
  • 1/2 cup red wine
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups milk
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs, beaten

Instructions:

  1. Preheat the oven to 375°F (190°C). Place the eggplant slices on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes until tender and golden.
  2. In a large skillet, heat the remaining olive oil over medium heat. Add the onion and garlic and sauté until soft.
  3. Add the ground beef or lamb, breaking it up with a spoon, and cook until browned. Stir in the crushed tomatoes, red wine, oregano, cinnamon, salt, and pepper. Simmer for 20 minutes. Stir in the parsley.
  4. To make the béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes. Gradually add the milk, whisking constantly until thickened. Remove from heat and stir in the Parmesan cheese. Allow to cool slightly before whisking in the beaten eggs.
  5. In a baking dish, layer half of the eggplant slices, then the meat sauce, followed by the remaining eggplant. Pour the béchamel sauce over the top, spreading it evenly.
  6. Bake for 45-50 minutes, until the top is golden and set. Let it cool for 15 minutes before serving.

Greek Eggplant Moussaka is a delightful and satisfying dish that showcases the best of Greek cuisine. The combination of roasted eggplant, savory meat sauce, and creamy béchamel is sure to please any palate. Serve this dish with a simple salad and a glass of red wine for an authentic Greek dining experience.

Greek Eggplant Papoutsakia

Papoutsakia, which means “little shoes” in Greek, is a traditional dish where eggplants are stuffed with a savory ground meat mixture and topped with a creamy béchamel sauce. This dish is not only visually appealing but also rich in flavors, making it a perfect choice for a special dinner.

Ingredients:

  • 4 medium eggplants, halved lengthwise
  • 3 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 lb ground beef or lamb
  • 1 can (14 oz) diced tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups milk
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs, beaten

Instructions:

  1. Preheat the oven to 375°F (190°C). Scoop out the flesh of the eggplants, leaving about 1/4 inch of flesh inside the skin. Chop the scooped-out flesh and set aside.
  2. Place the eggplant halves on a baking sheet, drizzle with olive oil, and roast for 20 minutes until softened.
  3. In a large skillet, heat the remaining olive oil over medium heat. Add the onion and garlic and sauté until soft. Add the chopped eggplant flesh and cook until tender.
  4. Add the ground beef or lamb, breaking it up with a spoon, and cook until browned. Stir in the diced tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 15 minutes. Stir in the parsley.
  5. To make the béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes. Gradually add the milk, whisking constantly until thickened. Remove from heat and stir in the Parmesan cheese. Allow to cool slightly before whisking in the beaten eggs.
  6. Fill each eggplant half with the meat mixture, then top with the béchamel sauce.
  7. Bake for 30 minutes, until the top is golden and set. Let it cool for 10 minutes before serving.

Greek Eggplant Papoutsakia is a dish that brings together the heartwarming flavors of traditional Greek cooking. The combination of tender eggplant, flavorful meat filling, and creamy béchamel topping is simply irresistible. This dish is sure to impress your guests and become a favorite in your culinary repertoire.

Greek Briam (Eggplant and Vegetable Bake)

Briam is a rustic Greek dish featuring a medley of eggplant and other vegetables, baked to perfection with olive oil and herbs. This vegan-friendly recipe is not only healthy but also bursting with Mediterranean flavors. It’s an excellent side dish or main course that celebrates the simplicity and goodness of fresh vegetables.

Ingredients:

  • 2 large eggplants, cut into 1/2-inch cubes
  • 3 medium potatoes, thinly sliced
  • 2 zucchinis, sliced into rounds
  • 1 large onion, thinly sliced
  • 3 garlic cloves, minced
  • 4 ripe tomatoes, chopped
  • 1/4 cup olive oil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley
  • 1/4 cup water

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, combine the eggplant, potatoes, zucchinis, onion, garlic, and tomatoes.
  3. Drizzle with olive oil and sprinkle with oregano, thyme, salt, and pepper. Toss to coat the vegetables evenly.
  4. Transfer the vegetable mixture to a large baking dish. Add the water to the dish.
  5. Cover the dish with aluminum foil and bake for 45 minutes.
  6. Remove the foil and bake for an additional 30 minutes, until the vegetables are tender and slightly caramelized.
  7. Sprinkle with fresh parsley before serving.

Greek Briam is a celebration of Mediterranean flavors, combining simple, fresh ingredients into a delicious and wholesome dish. The roasted vegetables are tender and flavorful, making this dish a wonderful addition to any meal. Enjoy it as a side dish with grilled meats or as a main course with crusty bread and a salad.

Greek Eggplant Imam Bayildi

Imam Bayildi is a classic Greek and Turkish dish that translates to “the imam fainted,” a testament to its deliciousness. This vegetarian dish features tender eggplant stuffed with a flavorful mixture of onions, tomatoes, garlic, and herbs. It’s perfect as a main course or a side dish and is best enjoyed with crusty bread to soak up the rich, aromatic juices.

Ingredients:

  • 4 medium eggplants, halved lengthwise
  • 1/4 cup olive oil
  • 2 large onions, thinly sliced
  • 4 garlic cloves, minced
  • 4 ripe tomatoes, chopped
  • 1/4 cup chopped fresh parsley
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • Salt and pepper to taste
  • 1 tbsp tomato paste
  • 1 cup water
  • Juice of 1 lemon

Instructions:

  1. Preheat the oven to 375°F (190°C). Scoop out the flesh of the eggplants, leaving about 1/4 inch inside the skin. Chop the scooped-out flesh and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté until soft and golden.
  3. Add the chopped eggplant flesh, tomatoes, parsley, oregano, cumin, salt, and pepper. Cook until the vegetables are tender and the mixture is well combined.
  4. Stir in the tomato paste and water, and cook for another 5 minutes until the mixture is thick and saucy.
  5. Fill each eggplant half with the vegetable mixture and place them in a baking dish. Pour any remaining sauce over the top.
  6. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, until the eggplants are tender and the top is slightly caramelized.
  7. Drizzle with lemon juice before serving.

Greek Eggplant Imam Bayildi is a flavorful and aromatic dish that will leave your taste buds delighted. The combination of tender eggplant, sweet onions, and ripe tomatoes is simply divine. Serve it warm or at room temperature with a side of crusty bread or a light salad for a satisfying and healthy meal.

Greek Eggplant Stuffed with Feta and Herbs

This Greek-inspired dish features eggplant halves stuffed with a savory mixture of feta cheese, fresh herbs, and breadcrumbs. The creamy feta and aromatic herbs create a delectable filling that complements the tender eggplant perfectly. It’s an easy yet impressive dish that’s ideal for a light lunch or as a side dish for a larger meal.

Ingredients:

  • 4 small eggplants, halved lengthwise
  • 3 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup crumbled feta cheese
  • 1/2 cup breadcrumbs
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh parsley
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Juice of 1 lemon

Instructions:

  1. Preheat the oven to 375°F (190°C). Scoop out the flesh of the eggplants, leaving about 1/4 inch inside the skin. Chop the scooped-out flesh and set aside.
  2. Place the eggplant halves on a baking sheet, drizzle with 2 tablespoons of olive oil, and roast for 20 minutes until softened.
  3. In a skillet, heat the remaining olive oil over medium heat. Add the onion and garlic and sauté until soft.
  4. Add the chopped eggplant flesh and cook until tender. Remove from heat and let cool slightly.
  5. In a mixing bowl, combine the cooked eggplant mixture, feta cheese, breadcrumbs, mint, parsley, oregano, salt, and pepper. Mix well.
  6. Fill each eggplant half with the feta mixture and place them back on the baking sheet.
  7. Bake for 25-30 minutes, until the tops are golden and the filling is heated through.
  8. Drizzle with lemon juice before serving.

Greek Eggplant Stuffed with Feta and Herbs is a delicious and satisfying dish that showcases the flavors of the Mediterranean. The creamy feta and fresh herbs create a delightful filling that pairs beautifully with the tender roasted eggplant. Enjoy this dish as a light lunch or as a side dish alongside grilled meats or fish.

Greek Eggplant Saganaki

Eggplant Saganaki is a delightful twist on the traditional Greek cheese dish. This version features eggplant slices cooked in a rich tomato sauce and topped with melted cheese. The combination of tender eggplant, tangy tomato sauce, and gooey cheese makes this dish an irresistible appetizer or main course.

Ingredients:

  • 2 large eggplants, sliced into 1/2-inch rounds
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • Salt and pepper to taste
  • 1/4 cup chopped fresh basil
  • 1 cup crumbled feta cheese or shredded kasseri cheese
  • Lemon wedges for serving

Instructions:

  1. Preheat the oven to 400°F (200°C). Place the eggplant slices on a baking sheet, drizzle with 2 tablespoons of olive oil, and roast for 20 minutes until tender.
  2. In a large skillet, heat the remaining olive oil over medium heat. Add the onion and garlic and sauté until soft.
  3. Add the diced tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer for 10-15 minutes until the sauce thickens slightly.
  4. Stir in the fresh basil and remove from heat.
  5. In a baking dish, layer half of the roasted eggplant slices, followed by half of the tomato sauce. Repeat with the remaining eggplant and sauce.
  6. Sprinkle the crumbled feta or shredded kasseri cheese over the top.
  7. Bake for 15-20 minutes, until the cheese is melted and bubbly.
  8. Serve hot with lemon wedges on the side.

Greek Eggplant Saganaki is a rich and flavorful dish that’s perfect for any occasion. The combination of roasted eggplant, tangy tomato sauce, and melted cheese creates a harmonious blend of textures and tastes. Serve this dish as an appetizer with crusty bread or as a main course with a side salad for a complete meal.

Greek Eggplant Moussaka

Moussaka is a beloved Greek casserole that layers eggplant with a rich meat sauce and creamy béchamel topping. This hearty and comforting dish is a staple in Greek cuisine, known for its layers of flavor and satisfying texture. Perfect for a family dinner or special occasion, Moussaka is sure to impress with its savory goodness.

Ingredients:

  • 3 large eggplants, sliced into 1/2-inch rounds
  • 1/4 cup olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 lb ground beef or lamb
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 1/2 cup red wine
  • 1 tsp ground cinnamon
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley
  • 2 cups milk
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs, beaten
  • 1/4 tsp ground nutmeg

Instructions:

  1. Preheat the oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes until golden and tender. Set aside.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic and sauté until softened.
  3. Add the ground beef or lamb and cook until browned. Stir in the diced tomatoes, tomato paste, red wine, cinnamon, oregano, salt, and pepper. Simmer for 20 minutes until the sauce thickens.
  4. Stir in the parsley and set the meat sauce aside.
  5. To make the béchamel sauce, heat the milk in a saucepan until warm. In another saucepan, melt the butter over medium heat. Stir in the flour and cook for 2 minutes until slightly golden.
  6. Gradually whisk in the warm milk, stirring constantly until the sauce thickens. Remove from heat and stir in the Parmesan cheese, beaten eggs, and nutmeg. Season with salt and pepper.
  7. In a baking dish, layer half of the roasted eggplant slices, followed by the meat sauce, and then the remaining eggplant slices. Pour the béchamel sauce over the top, spreading it evenly.
  8. Bake for 40-45 minutes until the top is golden and bubbly. Allow to cool slightly before serving.

Greek Eggplant Moussaka is a deliciously layered dish that combines tender eggplant, savory meat sauce, and creamy béchamel topping. Each bite is a delightful blend of flavors and textures, making it a perfect comfort food for any occasion. Serve it with a simple Greek salad and a glass of red wine for an authentic Greek dining experience.

Greek Eggplant Papoutsakia

Papoutsakia, which means “little shoes” in Greek, is a delightful dish featuring eggplant halves filled with a savory meat mixture and topped with a creamy béchamel sauce. This traditional Greek recipe is comforting and full of flavor, making it an excellent choice for a family dinner or gathering with friends.

Ingredients:

  • 4 medium eggplants, halved lengthwise
  • 1/4 cup olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 lb ground beef or lamb
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 1/2 cup red wine
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley
  • 2 cups milk
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs, beaten
  • 1/4 tsp ground nutmeg

Instructions:

  1. Preheat the oven to 375°F (190°C). Scoop out the flesh of the eggplants, leaving about 1/4 inch inside the skin. Chop the scooped-out flesh and set aside.
  2. Place the eggplant halves on a baking sheet, drizzle with olive oil, and roast for 20 minutes until softened.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic and sauté until softened.
  4. Add the ground beef or lamb and cook until browned. Stir in the chopped eggplant flesh, diced tomatoes, tomato paste, red wine, oregano, salt, and pepper. Simmer for 20 minutes until the sauce thickens.
  5. Stir in the parsley and set the meat mixture aside.
  6. To make the béchamel sauce, heat the milk in a saucepan until warm. In another saucepan, melt the butter over medium heat. Stir in the flour and cook for 2 minutes until slightly golden.
  7. Gradually whisk in the warm milk, stirring constantly until the sauce thickens. Remove from heat and stir in the Parmesan cheese, beaten eggs, and nutmeg. Season with salt and pepper.
  8. Fill each eggplant half with the meat mixture and top with the béchamel sauce.
  9. Bake for 25-30 minutes until the top is golden and bubbly. Allow to cool slightly before serving.

Greek Eggplant Papoutsakia is a comforting and flavorful dish that combines tender eggplant, savory meat filling, and a creamy béchamel topping. It’s a satisfying meal that captures the essence of Greek cuisine, perfect for enjoying with family and friends. Pair it with a side of roasted vegetables or a fresh Greek salad for a complete and delicious dinner.

Greek Eggplant and Chickpea Stew

This Greek Eggplant and Chickpea Stew is a hearty and nutritious dish that’s perfect for a cozy meal. The combination of tender eggplant, protein-rich chickpeas, and a flavorful tomato sauce creates a delicious and satisfying stew. It’s a great vegetarian option that can be enjoyed on its own or with a side of crusty bread or rice.

Ingredients:

  • 2 large eggplants, cubed
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) chickpeas, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • Juice of 1 lemon

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
  2. Add the cubed eggplant and cook until it begins to soften and brown, about 10 minutes.
  3. Stir in the diced tomatoes, chickpeas, cumin, coriander, cinnamon, paprika, salt, and pepper.
  4. Bring the stew to a simmer, then reduce the heat and let it cook for 30-35 minutes, until the eggplant is tender and the flavors are well combined.
  5. Stir in the fresh parsley, mint, and lemon juice before serving.

Greek Eggplant and Chickpea Stew is a hearty and flavorful dish that’s both nutritious and satisfying. The tender eggplant and protein-rich chickpeas are cooked in a fragrant tomato sauce, making it a perfect meal for any time of the year. Serve it with a side of crusty bread or over a bed of rice for a complete and delicious vegetarian dinner.

Greek Stuffed Eggplants (Melitzanes Yemistes)

Greek Stuffed Eggplants, or Melitzanes Yemistes, are a delightful combination of roasted eggplants filled with a savory mixture of ground meat, rice, and aromatic herbs. This dish beautifully balances rich flavors and textures, making it a satisfying meal for any occasion. It embodies the essence of Greek cuisine, showcasing fresh ingredients and traditional cooking methods.

Ingredients:

  • 4 medium eggplants
  • 1/2 cup olive oil, divided
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 lb ground beef or lamb
  • 1 cup cooked rice (white or brown)
  • 1 can (14 oz) diced tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup feta cheese, crumbled (optional)
  • 1/4 cup pine nuts (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the skin intact. Reserve the flesh for the filling.
  2. Brush the eggplant halves with 1/4 cup of olive oil and place them cut-side down on a baking sheet. Roast for 20 minutes until softened. Remove and let cool.
  3. In a skillet, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened.
  4. Stir in the reserved eggplant flesh and cook for about 5 minutes. Add the ground meat, cooking until browned. Mix in the diced tomatoes, cooked rice, oregano, cinnamon, salt, and pepper, simmering for 10 minutes. Remove from heat and stir in the parsley, feta, and pine nuts if using.
  5. Fill each roasted eggplant half with the meat and rice mixture. Place them in a baking dish, drizzle with olive oil, and cover with foil.
  6. Bake for 30-35 minutes until heated through and slightly golden on top. Remove the foil for the last 10 minutes of baking to allow browning.

Greek Stuffed Eggplants are a vibrant and delicious dish that brings the flavors of Greece to your table. The combination of roasted eggplant, savory meat, and herbs creates a comforting meal that is both nutritious and satisfying. Pair it with a side of Greek salad or tzatziki for a complete dining experience that your family and friends will love.

Greek Eggplant Fritters (Melitzanokeftedes)

Greek Eggplant Fritters, or Melitzanokeftedes, are crispy, flavorful patties made with roasted eggplant, herbs, and spices. These fritters make a delightful appetizer or snack and are perfect for serving at gatherings or as a side dish to a main course. Their crispy exterior and soft interior create a delicious contrast that everyone will enjoy.

Ingredients:

  • 2 large eggplants
  • 1/4 cup olive oil
  • 1/2 cup breadcrumbs
  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 2 garlic cloves, minced
  • 1/4 cup fresh parsley, chopped
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Olive oil for frying

Instructions:

  1. Preheat the oven to 400°F (200°C). Cut the eggplants in half and place them cut-side down on a baking sheet. Roast for 30-35 minutes until tender. Allow to cool and scoop out the flesh.
  2. In a large bowl, combine the eggplant flesh, olive oil, breadcrumbs, flour, Parmesan, beaten egg, garlic, parsley, oregano, salt, and pepper. Mix until well combined.
  3. Shape the mixture into small patties, about 2 inches in diameter.
  4. Heat a generous amount of olive oil in a skillet over medium heat. Fry the fritters in batches for about 3-4 minutes per side until golden and crispy.
  5. Transfer the cooked fritters to a paper towel-lined plate to drain excess oil.

Greek Eggplant Fritters are a fantastic way to enjoy the delicious flavors of eggplant in a fun and crispy form. They are versatile enough to be served as a snack, appetizer, or side dish and pair wonderfully with tzatziki or a fresh Greek salad. These fritters will be a hit at your next gathering, leaving everyone wanting more!

Greek Eggplant and Tomato Bake (Eggplant Lathera)

Greek Eggplant and Tomato Bake, also known as Eggplant Lathera, is a simple yet delicious dish that showcases the natural flavors of eggplant and ripe tomatoes. This dish is both vegan and gluten-free, making it suitable for a wide range of dietary preferences. It’s an excellent choice for a light dinner or as a side dish alongside grilled meats or fish.

Ingredients:

  • 3 large eggplants, sliced into 1/4-inch rounds
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 4 large tomatoes, chopped
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • Salt and pepper to taste
  • 1/4 cup fresh basil, chopped
  • 1/4 cup parsley, chopped

Instructions:

  1. Preheat the oven to 375°F (190°C). Arrange the sliced eggplant on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes until tender. Set aside.
  2. In a large skillet, heat a little olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant.
  3. Stir in the chopped tomatoes, oregano, thyme, salt, and pepper. Simmer for about 15 minutes until the sauce thickens slightly.
  4. In a baking dish, layer the roasted eggplant slices and top with the tomato mixture. Sprinkle with fresh basil and parsley.
  5. Bake for 25-30 minutes until the dish is bubbling and slightly golden on top. Serve warm or at room temperature.

Greek Eggplant and Tomato Bake is a vibrant and healthy dish that celebrates the flavors of fresh vegetables. This comforting bake is perfect for enjoying on its own or as a side dish to complement grilled meats or a hearty salad. Its simplicity and flavor make it a favorite in Greek homes, and it’s sure to become a staple in your kitchen as well.

Greek Eggplant Moussaka

Greek Eggplant Moussaka is a rich and hearty casserole that layers tender roasted eggplant, seasoned ground meat, and a creamy béchamel sauce. This iconic dish is a staple of Greek cuisine, celebrated for its comforting flavors and elegant presentation. Perfect for family gatherings or special occasions, Moussaka is sure to impress your guests and leave them craving more.

Ingredients:

  • 2 large eggplants, sliced into 1/2-inch rounds
  • 1 lb ground beef or lamb
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 1/4 cup red wine (optional)
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • Salt and pepper to taste
  • Olive oil for frying
  • 1 cup milk
  • 1/4 cup all-purpose flour
  • 1/4 cup butter
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs, beaten

Instructions:

  1. Preheat the oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Fry the eggplant slices until golden brown on both sides. Drain on paper towels to remove excess oil.
  2. In the same skillet, add the chopped onion and garlic, sautéing until softened. Add the ground meat, cooking until browned. Stir in the diced tomatoes, red wine (if using), oregano, cinnamon, salt, and pepper. Simmer for 15 minutes.
  3. In a saucepan, melt the butter over medium heat. Stir in the flour, cooking for 1-2 minutes until golden. Gradually whisk in the milk, cooking until thickened. Remove from heat and mix in the beaten eggs and half of the Parmesan cheese.
  4. In a baking dish, layer half of the fried eggplant, followed by the meat mixture, and then the remaining eggplant. Pour the béchamel sauce over the top, spreading it evenly. Sprinkle with the remaining Parmesan cheese.
  5. Bake for 45-50 minutes until the top is golden and bubbly. Let it rest for 15 minutes before serving.

Greek Eggplant Moussaka is a labor of love that is well worth the effort. The harmonious combination of flavors and textures makes this dish truly unforgettable. Whether you’re hosting a dinner party or enjoying a cozy family meal, Moussaka is a classic choice that will satisfy both the palate and the heart. Serve it with a crisp Greek salad and a glass of red wine for a complete Mediterranean experience.

Greek Baked Eggplant with Feta and Tomatoes

Greek Baked Eggplant with Feta and Tomatoes is a vibrant and flavorful dish that highlights the natural sweetness of eggplants and the tanginess of feta cheese. This recipe is simple to prepare and makes for a delicious vegetarian main course or a side dish. The melding of fresh ingredients creates a mouthwatering meal that embodies the essence of Greek cooking.

Ingredients:

  • 2 large eggplants, sliced into rounds
  • 2 cups cherry tomatoes, halved
  • 1 cup feta cheese, crumbled
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional)
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions:

  1. Preheat the oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet and brush both sides with olive oil. Season with salt and pepper. Bake for 20 minutes until slightly tender.
  2. In a bowl, combine the cherry tomatoes, garlic, oregano, red pepper flakes, and a drizzle of olive oil. Toss well to coat.
  3. Remove the eggplants from the oven and top each slice with the tomato mixture and crumbled feta cheese.
  4. Return to the oven and bake for an additional 15-20 minutes until the cheese is melted and slightly golden.
  5. Remove from the oven and garnish with fresh basil leaves before serving.

Greek Baked Eggplant with Feta and Tomatoes is a delightful way to enjoy the rich flavors of the Mediterranean. The combination of roasted eggplant, juicy tomatoes, and creamy feta creates a dish that is not only visually appealing but also incredibly tasty. This recipe is perfect for a light summer meal or as part of a larger spread of Greek dishes. Serve it with crusty bread to soak up the delicious juices, and savor the tastes of Greece!

Greek Eggplant and Chickpea Stew

Greek Eggplant and Chickpea Stew is a hearty and nutritious dish that combines the earthy flavors of eggplant with protein-rich chickpeas. This stew is packed with spices and fresh herbs, making it a warm and comforting meal perfect for chilly evenings. It’s a vegan-friendly option that is sure to please everyone at the table.

Ingredients:

  • 2 large eggplants, diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (optional)
  • 2 cups vegetable broth
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Fresh parsley or cilantro for garnish

Instructions:

  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant.
  2. Stir in the diced eggplant and cook for about 5-7 minutes until slightly softened. Add the chickpeas, diced tomatoes, cumin, smoked paprika, cayenne (if using), vegetable broth, salt, and pepper.
  3. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes until the eggplant is tender and the flavors meld together.
  4. Adjust seasoning if needed, then remove from heat and let the stew cool slightly.
  5. Serve warm, garnished with fresh parsley or cilantro.

Greek Eggplant and Chickpea Stew is a wonderful example of how wholesome ingredients can come together to create a satisfying and flavorful dish. This stew not only provides a comforting meal but also nourishes the body with its rich array of nutrients. It’s a fantastic choice for meal prep, as the flavors only improve with time, making it ideal for leftovers. Pair it with crusty bread or over rice for a filling and delicious experience!

Note: More recipes are coming soon!

Steph B

A passionate culinary enthusiast living in the United States. With her flair for creating mouthwatering homemade delicacies, she has carved a niche for herself in the world of cooking. Steph’s journey in the culinary realm began as a simple hobby but soon transformed into an exciting adventure that she cherishes to this day.