eggplant stew

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.

Easy Greek-Style Eggplant Recipe

eggplant,

Kosher salt

Extra Virgin Olive Oil

yellow onion, chopped

green bell pepper, stem and innards removed, diced

carrot, chopped

garlic cloves, minced

dry bay leaves

tsp sweet paprika OR smoked paprika

tsp organic ground coriander

dry oregano

cinnamon

tsp organic ground turmeric

tsp black pepper

tomato

chickpeas, reserve the canning liquid

herbs

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.

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.

Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.

Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.

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.)

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.

We love egg plant, love Greek food and with Covid pandemic, we were looking to try some new recipes to cook at home.  Yesterday, I cooked this "Easy Greek Style Eggplant Recipe" for my family.  I was missing the bay leaves and the tumeric, so I did what Suzy said - if you are missing a few spices, continue by adding some additional of the other spices.  I added a bit more  oregano, paprika and cinnamon.  The dish came out delicious!!!! My family of all men (husband and two teenage boys) loved it and gobbled it up.  It was easy to make, delicious and most all very healthy. My husband and I are on Weight Watchers and this is a great dish with minimal points. Thanks, Suzy for a great recipe.

Loved it kids loved it first time making it!  This is something i can see myself making it again.

I just made this for the first time and it's amazing. And something I can share with my vegan friends. Or anyone, really. It suits my gluten-free diet, too.

Making this for the 3rd time in a few months today, it is so yummy and freezes well, even my meat lover hubby loves it!

I want to make this soon! Is it OK to use fresh bay leaves? I have a plant!

A nice simple dish with good ‘bones’ - a nice mix of herbs and spices.
It’s in the oven and I know we are going to love it just from how the house smells 😋
I have developed a bit of an obsession with eggplant, after many years of seeing it as a ‘difficult’ vegetable for some reason. Recipes like this just make me love it even more!

Gorgeous - even better the next day ;) we had with couscous and a naughty side of halloumi...

Made this for the first time the other day and filled soft tortilla boats with it topped with a little cheese and some tzatziki sauce ......amazing, thank you so much for sharing this recipe, trying to get the teenagers to eat a little less meat and a little more healthy, my daughter told me this was the best meal we had had in a while, it's tough to please a 17 yr old so that really is a compliment!!

This was amazing!  Making it again this weekend.  Hubby and mom loved it too!

https://content.jwplatform.com/videos/Ln04PfH0.mp4

Flavor packed Greek Style Braised Eggplant with Chickpeas

Greek Braised Eggplant Recipe

This Hearty Eggplant Stew is packed with fresh summer vegetables and simple pantry staples to make a delicious dish you&#039;ll crave every year at the end of summer. Vegan, Gluten-Free, Grain-Free.

Eggplant Stew with Summer Vegetables

olive oil (divided)

eggplant (½” dice (about 1 medium))

kosher salt (plus more to taste)

onion

zucchini (diced)

yellow squash (diced)

cherry tomatoes (cut in half)

garbanzo beans (drained and rinsed)

garlic (minced)

Italian seasoning

paprika

low-sodium vegetable broth

torn fresh basil (for garnish (optional))

Pan-Fry the Eggplant: Warm 3 tablespoons of oil in a dutch oven or heavy-bottomed pot over medium-high heat. Add the eggplant and 1/2 teaspoon salt and stir immediately. Pan-fry for 5 to 6 minutes, stirring occasionally, until the eggplant is translucent and browned. Remove the eggplant from the pot and set aside on a plate.

Veggies: Add the onion to the pot and sauté for 1 minute, scraping the bottom of the pot to remove any browned bits. Add the tomatoes, zucchini, yellow squash, and an additional generous pinch of salt. Mix well and sauté for 5 minutes, stirring occasionally.

Aromatics: Add the garlic, Italian seasoning, and paprika to the pot and stir well. Sauté for 1 to 2 minutes, until the garlic is fragrant.

Simmer: Add the chickpeas and vegetable broth to the pot and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally. If the stew gets too thick for your liking you can thin it out with additional vegetable broth or water.

Serve: Turn the heat to low and add the eggplant, stirring well. Once the eggplant has warmed, divide the stew between serving bowls and top with torn basil. Serve warm; leftovers will keep in the fridge for up to 5 days.

This eggplant stew features melty and juicy chunks of eggplant cooked in a sweet and salty sauce. It is infused with garlic, shallots, green onions, and soy sauce for plenty of umami goodness! This hearty meal is ideal for cold evenings and pairs perfectly with a serving of fluffy white rice.

Eggplant Stew

eggplants

tbsp oil

garlic

shallot (minced)

green onions

water

soy sauce

tbsp sugar

Slice the eggplants. Start by washing the eggplants and patting them dry. Next, cut the eggplants into 3 pieces crosswise. Cut each piece lengthwise into 6 matchsticks.

Coat with oil. Transfer the sliced eggplant to a mixing bowl and toss with oil and a pinch of salt.

The next step consists of roasting the sliced eggplants. This step will allow the eggplants to soften and get a subtle charred flavor. To do so, you have two options:In the oven: Arrange the sliced eggplants on a baking sheet lined with parchment paper. Bake for about 25 minutes in a 350 °F (175°C) oven, stirring once halfway through baking.In the air fryer: Transfer the sliced eggplants to the air fryer basket and air-fry for 8-10 minutes in a 365 °F (185°C) preheated air fryer. Shake the air fryer basket once halfway through air frying.

Cook the eggplants

Sauté the aromatics. Heat a tablespoon of oil in a clay pot or regular pot. Once hot, add the minced shallots, garlic, and green onions. Sauté for 2-3 minutes, stirring regularly.

Add the eggplants. Next, add the roasted eggplants to the pot.

Pour in the remaining ingredients. Pour in the water and the soy sauce. Add the sugar and ground black pepper.

Cover and let simmer. Cover the pot with a lid and let it simmer for 10-12 minutes, stirring once halfway through cooking. The eggplants will soak up the sauce and become super melty!

Serve with white rice, quinoa, or pasta. You can keep this eggplant stew in the refrigerator for up to 3 days.

Make the stew

Delicious, but far too sweet.  I used 2 tbsps of Splenda instead of 3 of sugar and then had to add another 1/4 cup of soy sauce.  I would add sugar to taste.

Do you think the addition of some fresh grated ginger would be good!??   Although I haven’t tried this yet, I gave you 5 stars because I can already tell this is a 5 star recipe!

Thomas, this recipe was so easy and delicious - all the good umami flavours that my family love.
Busy person bonus: I baked the eggplant in the morning, then finished the recipe on getting home from work. The best ever 15-minute dinner.Thank you

Looks amazing. I'll try it for my family. Thank you for sharing.

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Top 3 eggplant stew recipes from across the web

The most viewed eggplant stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Greek-Style Eggplant Recipe

Eggplant Stew with Summer Vegetable...

Eggplant Stew

The most viewed eggplant stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine