25+ Irresistible Greek Roasted Eggplant Recipes to Try Today

Eggplant is a versatile and beloved ingredient in Greek cuisine, celebrated for its rich flavor and satisfying texture.

Often referred to as “aubergine,” eggplant serves as a canvas for a variety of culinary creations, absorbing spices and flavors beautifully.

Roasting enhances its natural sweetness, making it a perfect addition to appetizers, main dishes, and even dips.

In this article, we’ve curated a collection of over 25 Greek roasted eggplant recipes that showcase this incredible vegetable in all its glory.

From classic dishes like moussaka and baba ghanoush to innovative stuffed eggplant and hearty casseroles, you’ll find inspiration to elevate your cooking and impress your family and friends.

Whether you’re a seasoned chef or a home cook, these recipes are easy to follow and guarantee delicious results.

25+ Irresistible Greek Roasted Eggplant Recipes to Try Today

Greek roasted eggplant recipes offer a delightful way to explore the rich and varied flavors of Mediterranean cooking.

With its ability to absorb spices and pair well with a variety of ingredients, eggplant becomes a star ingredient in many dishes.

Whether you choose to enjoy it as a comforting moussaka, a flavorful dip, or a unique side dish, roasted eggplant brings warmth and satisfaction to your table.

We hope this collection of over 25 recipes inspires you to experiment with this versatile vegetable, celebrating the taste of Greece in your kitchen.

So gather your ingredients, invite friends and family, and enjoy the incredible flavors of these roasted eggplant creations!

Greek Roasted Eggplant with Feta and Herbs

This dish showcases the rich, smoky flavor of roasted eggplant, enhanced with creamy feta cheese and fresh herbs. The combination of textures and tastes makes it an excellent appetizer or side dish, perfect for summer gatherings or cozy family dinners. The addition of garlic and olive oil adds depth, while the fresh herbs elevate the dish, making it a delightful representation of Greek cuisine.

Ingredients:

• 2 medium eggplants
• 4 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin.
3. Brush the cut sides of the eggplants with olive oil, then sprinkle with minced garlic, salt, and pepper.
4. Place the eggplants cut-side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes until they are tender and slightly charred.
5. Remove the eggplants from the oven and let them cool slightly. Carefully flip them over.
6. Sprinkle the roasted eggplants with crumbled feta, parsley, mint, and lemon juice.
7. Return to the oven and broil for an additional 5-7 minutes, until the feta is golden and slightly melted.
8. Serve warm or at room temperature.

This Greek roasted eggplant dish is a perfect blend of flavors and textures that will impress your guests and satisfy your taste buds. The creamy feta and fragrant herbs complement the smoky eggplant beautifully, making it a must-try recipe. Whether served as an appetizer or a side dish, this recipe embodies the essence of Greek cuisine and showcases the versatility of eggplants in a delightful and nourishing way.

Greek Baba Ganoush

Baba Ganoush is a classic Middle Eastern dip that features roasted eggplant as its star ingredient. This creamy, smoky dip is blended with tahini, garlic, and lemon, resulting in a rich, flavorful dish that pairs beautifully with pita bread, vegetables, or as a spread on sandwiches. It is not only easy to make but also a healthy option for gatherings and parties.

Ingredients:

• 2 medium eggplants
• 1/4 cup tahini
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1 teaspoon salt
• 1/2 teaspoon smoked paprika (optional)
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 450°F (230°C).
2. Pierce the eggplants several times with a fork to allow steam to escape. Place them on a baking sheet and roast for 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
3. Remove the eggplants from the oven and let them cool. Once cool enough to handle, scoop the flesh into a mixing bowl.
4. Add tahini, olive oil, minced garlic, lemon juice, salt, and smoked paprika to the bowl. Blend until smooth and creamy using a food processor or immersion blender.
5. Taste and adjust seasoning as needed.
6. Transfer the baba ganoush to a serving bowl, drizzle with olive oil, and garnish with fresh parsley.

Baba Ganoush is more than just a dip; it’s a creamy, smoky delight that can elevate any meal. Its unique flavor profile and smooth texture make it a versatile addition to any table, whether served at a party or as part of a family dinner. This dish captures the essence of Greek and Middle Eastern cuisine, emphasizing the beauty of simple ingredients transformed into something extraordinary. Enjoy it with pita chips or fresh veggies for a nutritious snack that everyone will love.

Greek Eggplant Moussaka

Moussaka is a traditional Greek dish that layers roasted eggplant with spiced meat and a creamy béchamel sauce. This hearty casserole is comfort food at its best, combining rich flavors and textures in every bite. While it requires some preparation, the result is a satisfying and impressive meal perfect for gatherings or family dinners. Moussaka beautifully showcases the versatility of eggplant in Greek cuisine.

Ingredients:

• 2 medium eggplants
• 1 pound ground beef or lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon cinnamon
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons flour
• 2 cups milk
• 1/4 cup grated Parmesan cheese
• 2 large eggs, beaten
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants into 1/2-inch thick rounds and sprinkle with salt. Let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
3. In a skillet, heat olive oil over medium heat. Sauté onions and garlic until softened. Add the ground meat and cook until browned.
4. Stir in crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 15 minutes, then set aside.
5. In another skillet, brush the eggplant slices with olive oil and roast them in the oven for about 20 minutes until tender and slightly browned.
6. To make the béchamel sauce, melt 2 tablespoons of olive oil in a saucepan. Whisk in the flour and cook for 1-2 minutes. Gradually add the milk, whisking continuously until the sauce thickens. Remove from heat and stir in Parmesan cheese and beaten eggs.
7. In a baking dish, layer half of the roasted eggplant, followed by the meat mixture, and then the remaining eggplant. Pour the béchamel sauce over the top, smoothing it out.
8. Bake for 30-35 minutes, or until the top is golden and bubbly. Allow it to cool slightly before serving.

Greek Eggplant Moussaka is a dish that encapsulates the essence of Greek home cooking: rich flavors, hearty ingredients, and comfort. Each layer tells a story, from the smoky eggplant to the spiced meat and creamy béchamel. While it may take time to prepare, the rewards are well worth the effort. Moussaka is not only a delicious meal but also a feast for the eyes, making it a perfect centerpiece for gatherings and special occasions. Enjoy this traditional dish with a fresh salad for a complete and satisfying meal.

Greek Roasted Eggplant with Tomato and Olive Salsa

This vibrant dish combines roasted eggplant with a fresh and zesty tomato and olive salsa, making it a perfect summer salad or side dish. The charred eggplant provides a smoky base, while the salsa adds a burst of flavor and color. This recipe not only highlights the eggplant but also incorporates the classic Mediterranean ingredients of tomatoes, olives, and herbs, creating a refreshing and nutritious addition to any meal.

Ingredients:

• 2 medium eggplants
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and chopped
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the eggplants into rounds about 1 inch thick. Arrange them on a baking sheet and brush both sides with olive oil. Season with salt and pepper.
3. Roast the eggplant for 25-30 minutes, flipping halfway through, until golden and tender.
4. While the eggplant is roasting, prepare the salsa. In a bowl, combine cherry tomatoes, olives, red onion, basil, parsley, and lemon juice. Toss well and season with salt and pepper to taste.
5. Once the eggplant is done, allow it to cool slightly before transferring it to a serving platter. Top the eggplant with the tomato and olive salsa.
6. Serve warm or at room temperature.

Greek Roasted Eggplant with Tomato and Olive Salsa is a perfect celebration of Mediterranean flavors and textures. The smoky eggplant pairs wonderfully with the bright, tangy salsa, creating a dish that is both satisfying and refreshing. This recipe is an excellent option for a summer barbecue or a light dinner, showcasing the vibrant produce of the season. Enjoy this dish as a delightful appetizer or a nutritious side to complement your main course.

Greek Stuffed Roasted Eggplant

Stuffed roasted eggplant is a hearty and satisfying dish that brings together the rich flavors of the Mediterranean. The eggplants are halved and roasted until tender, then filled with a savory mixture of rice, tomatoes, and spices, making it a great vegetarian option for lunch or dinner. This recipe not only highlights the versatility of eggplants but also creates a visually appealing dish that’s sure to impress your family and friends.

Ingredients:

• 2 large eggplants
• 1 cup cooked rice (white or brown)
• 1 can (14 ounces) diced tomatoes, drained
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup feta cheese, crumbled
• 1/4 cup pine nuts, toasted
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants in half lengthwise and scoop out some of the flesh to create a boat shape. Chop the scooped-out flesh and set it aside.
3. Brush the insides of the eggplant halves with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 25-30 minutes until tender.
4. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent. Add the chopped eggplant flesh and cook for another 5 minutes.
5. Stir in the cooked rice, diced tomatoes, oregano, cumin, salt, pepper, feta cheese, and pine nuts. Mix until well combined and heated through.
6. Turn the roasted eggplant halves over and fill them with the rice mixture. Bake for an additional 15-20 minutes until heated through.
7. Garnish with fresh parsley before serving.

Greek Stuffed Roasted Eggplant is a delightful dish that combines hearty ingredients with the earthy flavor of roasted eggplant. Each bite is filled with aromatic spices, creamy feta, and a satisfying crunch from the pine nuts. This recipe not only serves as a filling meal but also as a beautiful presentation that can elevate any dinner table. Perfect for gatherings or a family meal, this dish showcases the warmth and hospitality of Greek cuisine while providing a nutritious and delicious option for vegetarians and meat-lovers alike.

Greek Roasted Eggplant Dip (Melitzanosalata)

Melitzanosalata, or Greek roasted eggplant dip, is a smoky, creamy spread that brings together the rich flavors of roasted eggplant, garlic, and lemon. This dish is a staple in Greek cuisine, often served as an appetizer or meze alongside pita bread and fresh vegetables. The simple yet flavorful ingredients come together to create a dip that is both comforting and refreshing, making it a perfect addition to any gathering or celebration.

Ingredients:

• 2 medium eggplants
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• 1/4 teaspoon smoked paprika (optional)
• Salt and pepper to taste
• Fresh parsley, for garnish
• Pita bread or fresh vegetables, for serving

Instructions:

1. Preheat the oven to 450°F (230°C).
2. Prick the eggplants with a fork several times and place them on a baking sheet. Roast for 30-40 minutes, turning occasionally, until the skin is charred and the flesh is very soft.
3. Remove the eggplants from the oven and let them cool. Once cool enough to handle, scoop out the flesh into a mixing bowl.
4. Add olive oil, minced garlic, lemon juice, smoked paprika, salt, and pepper to the eggplant flesh. Blend with a fork or in a food processor until smooth and creamy.
5. Taste and adjust the seasoning as necessary.
6. Transfer the dip to a serving bowl and drizzle with additional olive oil. Garnish with fresh parsley.
7. Serve with pita bread or fresh vegetables.

Greek Roasted Eggplant Dip (Melitzanosalata) is a must-try for anyone who loves dips or Mediterranean flavors. The smoky essence of the roasted eggplant, combined with the zesty brightness of lemon and the warmth of garlic, creates a delightful spread that is perfect for any occasion. This dip is not only simple to prepare but also a crowd-pleaser that can be enjoyed by all. Serve it as part of a mezze platter or as a flavorful appetizer, and watch your guests savor every bite. It’s a wonderful way to introduce the flavors of Greece into your home cooking!

Greek Roasted Eggplant and Chickpea Salad

This vibrant salad combines roasted eggplant with protein-packed chickpeas, creating a nutritious and filling dish. The roasted eggplant adds a smoky flavor, while the chickpeas provide heartiness and texture. Tossed with fresh herbs, tomatoes, and a zesty dressing, this salad is perfect as a light meal or a side dish. It celebrates the essence of Mediterranean cuisine, showcasing the beauty of fresh, wholesome ingredients.

Ingredients:

• 2 medium eggplants, diced
• 1 can (15 ounces) chickpeas, drained and rinsed
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 3 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Spread the diced eggplant on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper, then roast for 25-30 minutes until golden and tender, stirring halfway through.
3. In a large bowl, combine the roasted eggplant, chickpeas, cherry tomatoes, red onion, parsley, and mint.
4. In a small bowl, whisk together the remaining olive oil, lemon juice, cumin, salt, and pepper. Pour the dressing over the salad and toss to combine.
5. Allow the salad to sit for at least 10 minutes to let the flavors meld before serving.

Greek Roasted Eggplant and Chickpea Salad is a delightful, healthy option that combines rich flavors and textures into a harmonious dish. The combination of smoky roasted eggplant and hearty chickpeas creates a satisfying meal that is both nutritious and flavorful. This salad is versatile and can be served warm or chilled, making it an ideal addition to your lunch or dinner table. Enjoy this Mediterranean-inspired dish as a light meal, a side salad, or as part of a larger spread at your next gathering!

Greek Roasted Eggplant with Tahini Sauce

This dish features roasted eggplant drizzled with a creamy tahini sauce that adds a rich, nutty flavor to the smoky eggplant. The simplicity of the ingredients allows the natural flavors to shine, making it a perfect appetizer or side dish. The combination of textures from the tender roasted eggplant and the smooth tahini creates a delightful eating experience that embodies the essence of Greek and Middle Eastern cuisine.

Ingredients:

• 2 medium eggplants
• 4 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• Water (to thin the sauce)
• Fresh parsley, chopped for garnish
• Pomegranate seeds (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern. Brush the cut sides with olive oil and season with salt and pepper.
3. Place the eggplants cut-side down on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
4. While the eggplant is roasting, prepare the tahini sauce. In a bowl, whisk together tahini, lemon juice, minced garlic, and salt. Gradually add water until the sauce reaches your desired consistency.
5. Once the eggplants are done, allow them to cool slightly, then flip them cut-side up on a serving platter.
6. Drizzle the tahini sauce over the eggplants and garnish with fresh parsley and pomegranate seeds if using.

Greek Roasted Eggplant with Tahini Sauce is a beautifully simple yet incredibly flavorful dish that highlights the versatility of eggplant. The nutty tahini sauce complements the smoky roasted eggplant perfectly, creating a delicious pairing that will impress your guests. This dish can be served as a warm appetizer or a side, and it also works wonderfully as part of a mezze platter. Enjoy the delightful flavors of the Mediterranean with this easy-to-make and satisfying recipe!

Greek Roasted Eggplant and Quinoa Bowl

This nutritious quinoa bowl features roasted eggplant, making it a hearty and satisfying meal. Packed with protein from the quinoa and complemented by fresh vegetables and a zesty dressing, this bowl is a wonderful option for lunch or dinner. It’s a versatile dish that can easily be customized with your favorite vegetables and toppings, showcasing the Mediterranean flavors that make Greek cuisine so beloved.

Ingredients:

• 1 cup quinoa, rinsed
• 2 medium eggplants, diced
• 2 cups vegetable broth or water
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup spinach or arugula
• 1/4 cup Kalamata olives, pitted and sliced
• 3 tablespoons olive oil, divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lemon
• 1 teaspoon dried oregano
• 1/4 cup feta cheese, crumbled (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a pot, bring the vegetable broth or water to a boil. Add the quinoa, cover, and reduce the heat to low. Cook for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Set aside.
3. Spread the diced eggplant, bell pepper, and zucchini on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes until the vegetables are tender and slightly caramelized.
4. In a large bowl, combine the cooked quinoa, roasted vegetables, spinach, olives, lemon juice, oregano, and the remaining tablespoon of olive oil. Toss until well mixed.
5. If desired, sprinkle with crumbled feta cheese before serving.

The Greek Roasted Eggplant and Quinoa Bowl is a nutritious and delicious meal that captures the essence of Greek flavors while offering a modern twist. The combination of roasted vegetables and fluffy quinoa creates a satisfying and filling dish, perfect for any time of day. This recipe is incredibly versatile and can be easily adjusted to include your favorite seasonal vegetables or proteins. Whether enjoyed warm or cold, this bowl is a delightful way to nourish your body with wholesome ingredients and Mediterranean goodness.

Greek Roasted Eggplant with Feta and Herbs

This delightful dish features roasted eggplant topped with crumbled feta cheese and fresh herbs, delivering a burst of flavor in every bite. The sweetness of the roasted eggplant pairs beautifully with the salty, creamy feta, while the herbs add a refreshing note. This recipe is a simple yet elegant way to enjoy eggplant, making it perfect as a side dish, appetizer, or even a light main course. It highlights the beauty of using fresh, quality ingredients to create a Mediterranean masterpiece.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 cup crumbled feta cheese
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the sliced eggplant on a baking sheet. Brush both sides with olive oil and season with salt, pepper, and dried oregano.
3. Roast the eggplant for 25-30 minutes, flipping halfway through, until golden and tender.
4. Once the eggplant is done, remove it from the oven and let it cool slightly. Transfer the slices to a serving platter.
5. Sprinkle the roasted eggplant with crumbled feta cheese, chopped basil, and parsley. Drizzle with lemon juice before serving.

Greek Roasted Eggplant with Feta and Herbs is a celebration of Mediterranean flavors that’s simple yet packed with character. The rich, roasted eggplant provides a hearty base, while the tangy feta and aromatic herbs elevate the dish to new heights. Whether served as part of a mezze spread, an elegant appetizer, or a side dish to grilled meats, this recipe is sure to impress with its vibrant flavors and beautiful presentation. It’s a great way to showcase the versatile eggplant and indulge in the goodness of Greek cuisine.

Greek Roasted Eggplant and Lentil Stew

This hearty and nutritious Greek Roasted Eggplant and Lentil Stew is a comforting one-pot meal that brings together roasted eggplant, lentils, and a variety of vegetables. The combination of flavors is enhanced by fragrant spices, making this stew a satisfying option for dinner. It’s perfect for a cozy night in or meal prep for the week, offering a healthy balance of protein, fiber, and rich flavors. This recipe showcases how simple ingredients can come together to create a deeply satisfying and wholesome dish.

Ingredients:

• 2 medium eggplants, diced
• 1 cup green or brown lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14 ounces) diced tomatoes
• 4 cups vegetable broth
• 2 teaspoons dried oregano
• 1 teaspoon cumin
• 3 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Spread the diced eggplant on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast for 25-30 minutes until golden and tender.
3. In a large pot, heat the remaining olive oil over medium heat. Sauté the onion, garlic, carrots, and celery until softened, about 5-7 minutes.
4. Add the lentils, roasted eggplant, diced tomatoes, vegetable broth, oregano, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils are tender.
5. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

The Greek Roasted Eggplant and Lentil Stew is a nourishing, filling meal that combines rich flavors and textures into a delightful dish. The roasted eggplant adds depth and sweetness, while the lentils provide a hearty, protein-packed base. This stew is perfect for meal prep, as it tastes even better the next day when the flavors have melded together. Enjoy it as a stand-alone dish or serve it with crusty bread for a complete meal. This recipe beautifully exemplifies the essence of Greek cuisine, bringing together wholesome ingredients for a comforting dining experience.

Greek Roasted Eggplant and Potato Bake

This Greek Roasted Eggplant and Potato Bake is a comforting and flavorful dish that layers roasted eggplant with tender potatoes, tomatoes, and spices. Topped with a golden cheese crust, it’s a perfect side dish or main course for family gatherings or special occasions. The combination of the creamy, baked layers creates a rich, satisfying meal that captures the heart of Mediterranean cooking. This recipe showcases the versatility of eggplant and how it pairs beautifully with other hearty ingredients.

Ingredients:

• 2 medium eggplants, sliced
• 3 large potatoes, thinly sliced
• 2 cups diced tomatoes (fresh or canned)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 cup grated cheese (such as mozzarella or kasseri)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a baking dish, layer half of the potato slices at the bottom. Season with salt, pepper, and a sprinkle of oregano.
3. Layer half of the eggplant slices over the potatoes, followed by half of the chopped onion and minced garlic. Add half of the diced tomatoes and sprinkle with thyme.
4. Repeat the layers with the remaining potatoes, eggplant, onion, garlic, and tomatoes, finishing with a layer of potatoes on top.
5. Drizzle olive oil over the top layer, cover with aluminum foil, and bake for 45 minutes.
6. Remove the foil, sprinkle the grated cheese on top, and bake uncovered for an additional 15-20 minutes until the cheese is melted and golden.
7. Allow to cool slightly before serving, garnished with fresh parsley.

Greek Roasted Eggplant and Potato Bake is a comforting dish that brings warmth and flavor to any meal. The layers of roasted eggplant and tender potatoes harmoniously blend together, creating a hearty and satisfying experience. The addition of cheese adds a delightful richness, making it an ideal choice for family dinners or gatherings. This recipe is not only delicious but also showcases the incredible versatility of eggplant, transforming it into a beloved centerpiece for your dining table. Enjoy this bake as a standalone dish or alongside grilled meats for a complete Mediterranean feast!

Greek Roasted Eggplant Dip (Baba Ghanoush)

This creamy Greek Roasted Eggplant Dip, commonly known as Baba Ghanoush, is a flavorful and nutritious spread that pairs perfectly with pita bread, fresh vegetables, or as part of a mezze platter. The smoky flavor from the roasted eggplant, combined with tahini, garlic, and lemon juice, creates a deliciously rich dip that is both satisfying and healthy. This versatile dip is perfect for entertaining or as a healthy snack, showcasing the wonderful flavors of Mediterranean cuisine.

Ingredients:

• 2 medium eggplants
• 1/4 cup tahini
• 3 tablespoons olive oil, plus extra for drizzling
• Juice of 1 lemon
• 2 cloves garlic, minced
• Salt to taste
• Fresh parsley for garnish
• Pita bread or vegetables for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Prick the eggplants with a fork and place them on a baking sheet. Roast for 30-40 minutes until the skin is charred and the flesh is soft. Alternatively, you can grill the eggplants for a smokier flavor.
3. Once the eggplants are cool enough to handle, peel off the skin and place the flesh in a food processor.
4. Add tahini, olive oil, lemon juice, minced garlic, and salt to the food processor. Blend until smooth and creamy.
5. Adjust seasoning as needed. Transfer to a serving bowl, drizzle with olive oil, and garnish with fresh parsley.
6. Serve with pita bread or fresh vegetables for dipping.

Greek Roasted Eggplant Dip (Baba Ghanoush) is a delightful addition to any appetizer spread, bringing a rich, smoky flavor that will impress your guests. This dip is not only easy to prepare but also packed with nutrients, making it a great choice for health-conscious eaters. Enjoy this creamy dip at your next gathering or as a tasty snack anytime. The versatility of Baba Ghanoush allows it to be paired with various dippers, making it a favorite for gatherings and picnics alike!

Greek Roasted Eggplant Stuffed Peppers

These Greek Roasted Eggplant Stuffed Peppers are a delightful and colorful dish that brings together the rich flavors of roasted eggplant, rice, and spices. Stuffed into vibrant bell peppers, this recipe is not only visually appealing but also packed with nutrients. This dish makes for an impressive centerpiece at any meal and can be served as a main course or a side. The combination of textures and flavors makes this a fulfilling and satisfying option for vegetarians and meat lovers alike.

Ingredients:

• 4 large bell peppers (any color)
• 2 medium eggplants, diced
• 1 cup cooked rice (white or brown)
• 1 can (14 ounces) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup feta cheese, crumbled (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened. Add the diced eggplant and cook until tender, about 5-7 minutes.
3. Stir in the cooked rice, diced tomatoes, oregano, cumin, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
4. Cut the tops off the bell peppers and remove the seeds. Place the peppers upright in a baking dish.
5. Stuff each pepper with the eggplant and rice mixture, packing it down gently. If desired, sprinkle crumbled feta cheese on top of each stuffed pepper.
6. Cover the baking dish with foil and bake for 30-35 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender.
7. Garnish with fresh parsley before serving.

Greek Roasted Eggplant Stuffed Peppers are a nutritious and flavorful dish that beautifully combines the goodness of roasted vegetables and wholesome grains. Each bite offers a delightful blend of textures, from the tender roasted peppers to the savory eggplant filling. This dish is perfect for a family meal or a special occasion, and it can easily be customized with your favorite grains or cheeses. Serve these stuffed peppers warm for a comforting meal that celebrates the vibrant flavors of Greek cuisine!

Greek Roasted Eggplant Moussaka

Greek Roasted Eggplant Moussaka is a traditional and hearty dish that layers roasted eggplant, spiced meat sauce, and creamy béchamel for a satisfying, flavor-packed meal. This beloved Greek casserole is perfect for gatherings, offering a comforting blend of textures and flavors. While it requires a bit of preparation, the result is a stunning dish that showcases the versatility of eggplant and the richness of Mediterranean cooking.

Ingredients:

• 2 large eggplants, sliced into rounds
• 1 pound ground beef or lamb
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 cup béchamel sauce (store-bought or homemade)
• 1 cup grated cheese (such as kefalotyri or Parmesan)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the eggplant slices on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes until tender and golden, flipping halfway through.
3. In a skillet, heat the remaining olive oil over medium heat. Sauté the onion and garlic until softened. Add the ground beef or lamb and cook until browned.
4. Stir in the diced tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 10-15 minutes until the sauce thickens.
5. In a greased baking dish, layer half of the roasted eggplant at the bottom. Top with the meat sauce and then the remaining eggplant.
6. Pour the béchamel sauce over the top and sprinkle with grated cheese.
7. Bake for 30-40 minutes until the top is golden and bubbling. Let it cool for a few minutes before serving.

Greek Roasted Eggplant Moussaka is a rich and indulgent dish that exemplifies the heartiness of Greek cuisine. The layers of roasted eggplant, savory meat sauce, and creamy béchamel create a satisfying and comforting meal perfect for family gatherings or special occasions. While this dish may take some time to prepare, the delicious flavors and textures make it well worth the effort. Serve it with a simple salad or crusty bread to enjoy a truly memorable Greek feast that will impress your guests and satisfy your taste buds!

Note: More recipes are coming soon!