When it comes to exploring the world of Mediterranean cuisine, few ingredients are as iconic and beloved as the humble eggplant. In Greece, where eggplants are a staple in many traditional dishes, they’re often paired with rich flavors like feta cheese, kalamata olives, and sun-kissed tomatoes. Whether you’re looking for a hearty main course or a light and refreshing side dish, Greek eggplant recipes offer endless possibilities.
In this article, we’ll take you on a culinary journey through 20 flavorful Greek eggplant recipes that are sure to delight your taste buds. From classic dishes like moussaka and souvlaki to innovative twists on traditional recipes, these mouthwatering creations showcase the best of Greece’s culinary heritage. So, let’s get started and explore the wonderful world of Greek eggplant recipes!
Greek Stuffed Eggplant with Feta and Herbs
Experience the rich flavors of Greece with this simple yet impressive dish, where tender eggplant is filled with a savory blend of feta cheese, fresh herbs, and spices.
Ingredients:
– 2 medium-sized eggplants
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon paprika
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together feta cheese, parsley, garlic, salt, pepper, and paprika (if using).
4. Stuff each eggplant half with the cheese mixture, dividing it evenly.
5. Place the stuffed eggplants on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and bake for 30-35 minutes or until the eggplant is tender.
Cooking Time: 30-35 minutes
Eggplant Moussaka with Bechamel Sauce
A classic Greek dish that’s rich, satisfying, and easy to make. This recipe combines tender eggplant slices with a creamy bechamel sauce and a sprinkle of grated cheese.
Ingredients:
– 2 large eggplants
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato puree
– 1/4 cup olive oil
– Salt and pepper to taste
– 1 cup bechamel sauce (see below for recipe)
– 1/2 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice eggplants into 1/2-inch thick rounds, salt both sides, and let them sit for 30 minutes.
3. Rinse the eggplant slices under cold water, pat dry with paper towels, and brush with olive oil.
4. In a large skillet, sauté onion and garlic until softened. Add tomato puree and cook for an additional 2-3 minutes.
5. Layer the eggplant slices in a baking dish with the tomato mixture and sprinkle with salt and pepper.
6. Top with bechamel sauce and Parmesan cheese.
7. Bake for 30-40 minutes, or until golden brown.
Bechamel Sauce:
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup milk
– Salt to taste
Combine butter and flour in a saucepan, whisking constantly. Gradually add milk, whisking until smooth. Bring to a simmer and cook for 5-7 minutes, or until thickened.
Grilled Greek Eggplant Salad
This refreshing salad combines the smoky flavor of grilled eggplant with the bright, tangy taste of feta cheese and a drizzle of zesty tzatziki sauce. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 2 large eggplants
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– Salt and pepper to taste
– Tzatziki sauce (store-bought or homemade)
Instructions:
1. Preheat grill to medium-high heat.
2. Brush eggplant slices with olive oil and season with salt, pepper, and garlic.
3. Grill eggplant for 3-4 minutes per side, or until tender and slightly charred.
4. Allow eggplant to cool, then slice into thick rounds.
5. In a large bowl, combine grilled eggplant, feta cheese, parsley, dill, and tzatziki sauce.
6. Toss to combine and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Eggplant Souvlaki with Tzatziki
This recipe brings the flavors of Greece to your plate, by grilling eggplant into tender and flavorful souvlaki, served with a refreshing side of creamy tzatziki sauce.
Ingredients:
– 2 large eggplants
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cucumber, peeled and grated
– 1 cup Greek yogurt
– 2 tablespoons chopped fresh dill
– 1 tablespoon lemon juice
Instructions:
1. Preheat grill to medium-high heat.
2. Cut eggplant into 1-inch thick slices and brush with olive oil mixture (garlic, lemon juice, oregano).
3. Grill eggplant for 3-4 minutes per side, or until tender.
4. Meanwhile, prepare tzatziki sauce by combining cucumber, yogurt, dill, and lemon juice in a bowl.
5. Serve grilled eggplant souvlaki with tzatziki sauce on the side.
Cooking Time: 15-20 minutes
Greek Eggplant Dip (Melitzanosalata)
Savor the rich flavors of Greece with this classic eggplant dip, perfect for dipping pita bread or vegetables.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 1 large red onion, finely chopped
– 3 cloves garlic, minced
– 1/2 cup olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (for added tanginess)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place eggplant slices on a baking sheet lined with parchment paper.
3. Drizzle with olive oil, sprinkle with salt, and toss to coat evenly.
4. Roast in the oven for 30-40 minutes, or until eggplants are tender and lightly caramelized.
5. In a blender or food processor, combine roasted eggplant, chopped onion, garlic, lemon juice, salt, and pepper.
6. Blend until smooth, adjusting seasoning as needed.
7. Taste and adjust, if desired, with crumbled feta cheese.
Cooking Time: 30-40 minutes
Serve: With pita bread, vegetables, or crackers. Enjoy!
Eggplant and Tomato Stew (Briam)
A classic Mediterranean stew that brings together the flavors of eggplant, tomatoes, and herbs. This hearty dish is perfect for a cozy dinner or as a side to your favorite main course.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 large ripe tomatoes, diced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss eggplant slices with olive oil, garlic, salt, and pepper.
3. Spread the eggplant mixture on a baking sheet and roast for 20-25 minutes or until tender.
4. In a separate pot, combine diced tomatoes, parsley, salt, and red pepper flakes (if using). Simmer over medium heat for 10-15 minutes.
5. Combine roasted eggplant and tomato stew in a large serving dish.
6. Serve warm or at room temperature.
Cooking Time: Approximately 45-50 minutes
Greek Eggplant Rollatini with Spinach and Cheese
Elevate your dinner game with this flavorful Greek-inspired eggplant dish. Thin slices of eggplant are rolled with a savory mixture of spinach, feta cheese, and herbs, then baked to perfection.
Ingredients:
– 2 large eggplants
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– 1/4 cup grated Parmesan cheese
– 1 clove garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or oregano for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the eggplants into 1/4-inch thick rounds.
3. In a bowl, combine spinach, feta cheese, Parmesan cheese, garlic, salt, and pepper.
4. Brush both sides of the eggplant slices with olive oil.
5. Spoon about 1 tablespoon of the spinach mixture onto each eggplant slice, leaving a 1/2-inch border around the edges.
6. Roll up the eggplant slices tightly and place seam-side down on a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes or until the eggplant is tender and the filling is heated through.
Eggplant and Lentil Stifado
This classic Greek dish combines the rich flavors of eggplant, lentils, and onions with a tangy tomato sauce. Perfect for a cozy dinner or a quick lunch.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1 cup brown lentils, rinsed and drained
– 1 large onion, chopped
– 2 garlic cloves, minced
– 2 cups tomato sauce (homemade or store-bought)
– 1 tsp dried oregano
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss eggplant slices with 1 tablespoon olive oil, salt, and pepper.
3. Spread eggplant on a baking sheet and roast for 30 minutes or until tender.
4. In a large pot, cook lentils according to package instructions.
5. In a separate pan, sauté chopped onion and minced garlic until softened.
6. Add cooked lentils, tomato sauce, oregano, salt, and pepper to the pan. Stir well.
7. Combine roasted eggplant with the lentil mixture and simmer for 10-15 minutes.
Cooking Time: Approximately 45 minutes.
Greek Eggplant and Chickpea Bake
A flavorful and nutritious vegetarian dish that combines the rich flavors of eggplant and chickpeas with a Mediterranean twist.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup crumbled feta cheese
– 1/4 cup olive oil
– 2 tbsp lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss eggplant slices with 2 tbsp olive oil, salt, and pepper.
3. Spread the eggplant on a baking sheet lined with parchment paper.
4. In a separate bowl, mix together chickpeas, onion, garlic, feta cheese, lemon juice, salt, and pepper.
5. Arrange the chickpea mixture over the eggplant slices.
6. Bake for 30-35 minutes or until the eggplant is tender and the filling is heated through.
7. Garnish with chopped parsley, if desired.
Cooking Time: 30-35 minutes
Eggplant Spanakopita Triangles
Eggplant Spanakopita Triangles: A Creative Twist on a Classic Greek Dish
Combine the flavors of Greece with the richness of eggplant in this unique twist on spanakopita. Crispy phyllo triangles filled with tender eggplant, spinach, and feta cheese make for a delicious appetizer or snack.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 package of phyllo dough (usually found in the freezer section)
– 1 bunch of fresh spinach, chopped
– 1 cup of crumbled feta cheese
– 1/2 cup of grated Parmesan cheese
– 2 cloves of garlic, minced
– 1 tablespoon of olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the eggplant slices and cook until tender, about 3-4 minutes per side.
3. In a separate bowl, combine the cooked eggplant, chopped spinach, crumbled feta cheese, grated Parmesan cheese, and minced garlic.
4. Unroll the phyllo dough and cut into triangles. Place a spoonful of the eggplant mixture onto one end of each triangle, leaving a 1/2-inch border around the filling.
5. Fold the other end of the triangle over the filling to form a triangle shape. Brush with olive oil and place on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Greek Eggplant and Feta Tart
A flavorful and elegant tart that combines the sweetness of eggplant with the tanginess of feta cheese, perfect for a Mediterranean-inspired dinner or brunch.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 sheet puff pastry, thawed
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Arrange eggplant slices on the prepared baking sheet in a single layer.
4. Drizzle olive oil over the eggplant and season with salt and pepper.
5. Roll out puff pastry to a thickness of about 1/8 inch. Place on top of the eggplant.
6. Sprinkle feta cheese evenly over the pastry, leaving a 1-inch border around the edges.
7. Fold the edges of the pastry up over the filling, pressing gently to seal.
8. Brush the pastry with a little water and sprinkle with chopped parsley (if using).
9. Bake for 35-40 minutes or until the pastry is golden brown.
Cooking Time: 35-40 minutes
Eggplant and Zucchini Gratin with Kefalotyri Cheese
This creamy, cheesy gratin is a perfect way to enjoy the flavors of summer vegetables year-round. With the tanginess of kefalotyri cheese, it’s sure to become a new favorite!
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup kefalotyri cheese, crumbled
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss eggplant and zucchini slices with salt and pepper.
3. In a separate pan, sauté onion and garlic until softened. Add olive oil and cook for an additional minute.
4. In a greased 9×13-inch baking dish, create a layer of sautéed onions and garlic, followed by a layer of eggplant and zucchini slices.
5. Sprinkle with kefalotyri and Parmesan cheese.
6. Repeat layers two more times, finishing with a layer of cheese on top.
7. Bake for 35-40 minutes or until the vegetables are tender and the cheese is golden brown.
Cooking Time: 35-40 minutes
Greek Eggplant and Orzo Casserole
Greek Eggplant and Orzo Casserole
A Mediterranean-inspired twist on a classic casserole, this dish combines the flavors of Greece with the comfort of pasta. Fresh eggplant, orzo, feta cheese, and herbs come together in a hearty, satisfying meal.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 8 oz orzo pasta
– 1 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 cup grated mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook orzo according to package instructions.
3. In a large skillet, heat olive oil over medium-high heat. Add eggplant slices and cook until golden brown, about 5 minutes per side. Drain on paper towels.
4. In a large bowl, combine cooked orzo, feta cheese, parsley, oregano, salt, and pepper. Stir to combine.
5. In a 9×13-inch baking dish, create a layer of orzo mixture, followed by a layer of eggplant slices. Repeat for two layers, finishing with a layer of orzo on top.
6. Sprinkle mozzarella cheese over the top layer of orzo.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Eggplant and Potato Yemista
Yemista is a classic Greek dish where tender vegetables are filled with savory ingredients. In this recipe, we’ve added the sweetness of potatoes to the usual eggplants, creating a delightful combination.
Ingredients:
– 2 large eggplants
– 3-4 medium-sized potatoes, peeled and diced
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup of tomato sauce
– 1/4 cup of crumbled feta cheese
– Salt and pepper to taste
– Olive oil for greasing
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and hollow out, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together the potatoes, onion, garlic, salt, and pepper.
4. Stuff each eggplant with the potato mixture, filling to the top.
5. Place the stuffed eggplants in a baking dish, drizzle with tomato sauce, and sprinkle feta cheese on top.
6. Bake for 45-50 minutes or until the vegetables are tender and the filling is golden brown.
Cooking Time: 45-50 minutes
Greek Eggplant and Lamb Moussaka
Moussaka, a classic Greek dish, is a hearty casserole made with layers of tender lamb, rich eggplant, and creamy bechamel sauce. This recipe combines the bold flavors of Greece with the simplicity of layering ingredients for a satisfying meal.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato puree
– 1 cup bechamel sauce (see below)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a large pan, cook lamb, onion, and garlic until browned, breaking up with spoon as needed.
3. In a separate pan, sauté eggplant slices in oil until tender.
4. Assemble moussaka by layering cooked lamb mixture, eggplant slices, and bechamel sauce in a 9×13-inch baking dish.
5. Top with additional bechamel sauce and sprinkle with parsley (if using).
6. Bake for 45-50 minutes or until golden brown.
Cooking Time: 45-50 minutes
Eggplant and Halloumi Skewers
Eggplant and Halloumi Skewers: A flavorful and colorful twist on traditional skewers, combining the smoky flavor of eggplant with the salty sweetness of halloumi cheese.
Ingredients:
– 2 large eggplants, sliced into 1-inch thick rounds
– 12 ounces halloumi cheese, crumbled
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, garlic, salt, and pepper. Add the sliced eggplant and toss to coat.
3. Thread 2-3 eggplant slices onto each skewer, leaving a small space between each piece.
4. Top each eggplant slice with a few pieces of crumbled halloumi cheese.
5. Grill the skewers for 10-12 minutes, turning occasionally, until the eggplant is tender and the cheese is golden brown.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 10-12 minutes
Greek Eggplant and Tomato Phyllo Pie
A classic Greek appetizer or snack, this phyllo pie is a flavorful combination of roasted eggplant, tomatoes, and feta cheese, wrapped in crispy phyllo sheets.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup crumbled feta cheese
– 1 package phyllo dough (usually found in the freezer section)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, toss eggplant slices with olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 30 minutes or until tender.
3. In another bowl, combine roasted eggplant, diced tomatoes, and crumbled feta cheese.
4. Unroll phyllo dough and cut into 12 equal pieces. Brush each piece with olive oil.
5. Place a spoonful of the eggplant-tomato mixture onto the center of each phyllo sheet. Fold the pastry over the filling to form a triangle or square shape, and press edges together to seal.
6. Arrange pies on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.
Cooking Time: 50-55 minutes
Eggplant and Bulgur Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines roasted eggplant, bulgur, and spices for a delicious and healthy meal.
Ingredients:
– 4 bell peppers (any color)
– 1 large eggplant, roasted and diced
– 1 cup cooked bulgur
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a large bowl, mix together the roasted eggplant, bulgur, onion, garlic, cumin, salt, and pepper.
4. Stuff each pepper with the eggplant mixture, filling to the top.
5. Drizzle the tops with olive oil and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Greek Eggplant and Chickpea Salad
Experience the flavors of Greece with this refreshing salad that combines tender eggplant, creamy chickpeas, and a hint of Mediterranean magic.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1/4 cup red wine vinegar
– 2 tbsp extra-virgin olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the eggplant slices on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the eggplant and sprinkle with garlic, salt, and pepper.
4. Roast in the preheated oven for 20-25 minutes or until tender and lightly browned.
5. In a large bowl, combine the chickpeas, red wine vinegar, oregano, salt, and pepper.
6. Add the roasted eggplant to the chickpea mixture and stir gently.
7. Garnish with chopped parsley if desired.
Cooking Time: 25-30 minutes
Eggplant and Artichoke Bake with Feta
This flavorful casserole combines the rich flavors of eggplant, artichoke hearts, and tangy feta cheese for a satisfying vegetarian main dish. Perfect for a cozy evening at home.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup crumbled feta cheese
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss eggplant slices with 2 tablespoons olive oil, salt, and pepper.
3. In a separate bowl, combine artichoke hearts, feta cheese, garlic, and remaining 2 tablespoons olive oil. Mix well.
4. Arrange eggplant slices in a 9×13-inch baking dish. Top each slice with the artichoke-feta mixture.
5. Bake for 35-40 minutes or until eggplant is tender and top is golden brown.
6. Garnish with chopped parsley, if desired.
Cooking Time: 35-40 minutes
Summary
Indulge in the rich flavors of Greece with these 20 delicious eggplant recipes! From classic dishes like Moussaka and Souvlaki to innovative twists on traditional favorites, this collection has something for everyone. Try your hand at making Stuffed Eggplant with Feta and Herbs, or impress your friends with Grilled Greek Eggplant Salad. With a focus on healthy eating, these recipes use fresh ingredients and bold flavors to create mouth-watering meals that are sure to please. Whether you’re a seasoned cook or just starting out, this collection is the perfect resource for anyone looking to add some Mediterranean flair to their cooking repertoire.
