18 Delicious Greek Eggplant Recipes Savory

Prepare to embark on a culinary journey to the Mediterranean with these 18 delicious Greek eggplant recipes that promise to bring a savory twist to your table. Perfect for home cooks looking to spice up their meal rotation, each dish offers a blend of traditional flavors and easy-to-follow steps. Whether you’re craving comfort food or something new, these recipes are sure to inspire your next kitchen adventure. Keep reading to discover your new favorite!

Moussaka with Eggplant and Ground Beef

Growing up in a family that loved to experiment with international cuisines, Moussaka was always a standout dish at our dinner table. It’s a hearty, flavorful casserole that layers eggplant with a spiced ground beef sauce, topped with a creamy béchamel—comfort food at its finest.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds (salting optional to reduce bitterness)
• 1 lb ground beef (85% lean for best flavor)
• 1 onion, finely chopped (yellow or white for sweetness)
• 2 cloves garlic, minced (more if you love garlic)
• 1 can (14.5 oz) diced tomatoes (undrained for saucier texture)
• 1 tsp ground cinnamon (adds warmth and depth)
• 1/2 tsp ground allspice (or nutmeg for a different twist)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup grated Parmesan cheese (for topping, adjust to taste)
• 2 cups béchamel sauce (homemade or store-bought)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Arrange eggplant slices on a baking sheet, brush lightly with olive oil, and bake for 20 minutes until soft. Tip: Flipping halfway ensures even cooking.
3. While eggplant bakes, heat 1 tbsp olive oil in a skillet over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
4. Add ground beef, breaking it apart with a spoon, and cook until no pink remains, about 8 minutes. Drain excess fat if needed.
5. Stir in diced tomatoes, cinnamon, and allspice. Simmer for 10 minutes to meld flavors. Tip: A splash of red wine can enhance the sauce.
6. In a 9×13 inch baking dish, layer half the eggplant, all the beef mixture, then remaining eggplant. Pour béchamel over top, smoothing with a spatula.
7. Sprinkle Parmesan cheese evenly over the béchamel. Bake for 30 minutes until golden and bubbly. Tip: Let it rest for 10 minutes before serving for cleaner slices.

Serve this Moussaka with a crisp green salad to cut through the richness. The layers meld together beautifully, offering a creamy, spiced, and utterly satisfying bite every time.

Stuffed Eggplant with Feta and Herbs

Very few dishes can transport me straight to my grandmother’s kitchen like a perfectly stuffed eggplant. There’s something about the way the feta melts into the herbs, creating a symphony of flavors that’s both comforting and exciting. Today, I’m sharing my go-to recipe that never fails to impress, whether it’s a quiet dinner at home or a gathering with friends.

Ingredients

• 2 medium eggplants (look for firm, shiny skins)
• 1 cup crumbled feta cheese (or more if you’re a cheese lover)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup chopped fresh herbs (I use a mix of parsley, dill, and mint for brightness)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the eggplants in half lengthwise and scoop out the center, leaving about a 1/2-inch thick shell. Tip: Save the scooped-out flesh for another dish, like a stir-fry or dip.
3. Brush the inside of each eggplant half with olive oil and sprinkle with salt and pepper. This helps to season the eggplant from the inside out.
4. In a bowl, mix the crumbled feta with the chopped herbs. Tip: If the mixture seems dry, a drizzle of olive oil can help bind it together.
5. Stuff each eggplant half with the feta and herb mixture, pressing down gently to fill the cavity.
6. Place the stuffed eggplants on a baking sheet and bake for 25-30 minutes, or until the eggplant is tender and the feta is slightly golden. Tip: For an extra crispy top, broil for the last 2-3 minutes.

You’ll love how the eggplant becomes tender and almost creamy, contrasting beautifully with the salty, herby feta. Try serving it with a drizzle of honey for a sweet and savory twist that’s utterly irresistible.

Greek Eggplant Salad

Venturing into the world of Mediterranean flavors, I stumbled upon this Greek Eggplant Salad that’s become a staple in my summer menu. It’s a dish that reminds me of a sunny afternoon in a small taverna by the sea, where the simplicity of ingredients speaks volumes.

Ingredients

• 2 medium eggplants, cubed (about 4 cups)
• 1/4 cup olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 large red onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1 tbsp dried oregano

Instructions

1. Preheat your oven to 400°F (200°C). This high heat is perfect for getting those eggplants nicely roasted.
2. Toss the cubed eggplants with 2 tbsp of olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer to ensure even roasting.
3. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the eggplants are golden and tender. Tip: Don’t overcrowd the pan, or they’ll steam instead of roast.
4. While the eggplants are roasting, heat the remaining 2 tbsp of olive oil in a pan over medium heat. Add the sliced red onion and sauté until soft and slightly caramelized, about 5 minutes.
5. Add the minced garlic to the pan and sauté for another minute until fragrant. Tip: Garlic burns quickly, so keep an eye on it.
6. Transfer the roasted eggplants to a large bowl. Add the sautéed onions and garlic, red wine vinegar, feta cheese, parsley, and oregano. Gently toss to combine. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.

Every bite of this salad is a delightful mix of creamy, tangy, and herby flavors, with the eggplants providing a meaty texture. Serve it alongside grilled meats or as a hearty standalone dish with some crusty bread to soak up the delicious juices.

Eggplant Souvlaki

Yesterday, I found myself craving something that could transport me straight to the streets of Athens without leaving my kitchen. That’s when I decided to whip up some Eggplant Souvlaki, a dish that’s as fun to make as it is to eat. It’s my go-to when I want something hearty yet healthy, and the best part? It’s incredibly versatile.

Ingredients

• 2 medium eggplants, cut into 1-inch cubes (leave the skin on for extra texture)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp lemon juice (freshly squeezed for the best flavor)
• 2 garlic cloves, minced (adjust to taste)
• 1 tsp dried oregano
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• Wooden skewers, soaked in water for 30 minutes (to prevent burning)

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F). This ensures a nice char without burning the eggplant.
2. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. This marinade is key to infusing the eggplant with flavor.
3. Add the eggplant cubes to the bowl and toss gently to coat them evenly in the marinade. Let them sit for 10 minutes to absorb the flavors.
4. Thread the marinated eggplant cubes onto the soaked skewers, leaving a little space between each piece for even cooking.
5. Place the skewers on the preheated grill. Cook for about 4 minutes on each side, or until the eggplant is tender and has nice grill marks.
6. Remove the skewers from the grill and let them rest for a couple of minutes before serving. This allows the juices to redistribute, making the eggplant even more flavorful.

What I love most about this Eggplant Souvlaki is its smoky flavor paired with the tanginess of the lemon marinade. Serve it over a bed of fluffy couscous or with a side of tzatziki sauce for an extra layer of creaminess. Either way, it’s a dish that’s sure to impress.

Baked Eggplant with Tomatoes and Feta

Remember those lazy Sunday afternoons when the aroma of something baking in the oven would fill the entire house? That’s exactly the vibe I’m going for with this dish. It’s a simple, yet flavorful way to turn eggplant into the star of your meal, with juicy tomatoes and creamy feta adding just the right amount of richness.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds (look for firm, shiny skin)
• 2 cups cherry tomatoes, halved (or any small tomatoes you have on hand)
• 1/2 cup feta cheese, crumbled (go for the block and crumble yourself for better texture)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp dried oregano (adjust to taste)
• Salt and pepper to taste (don’t skimp on the seasoning)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s hot enough for roasting.
2. Arrange the eggplant slices on a baking sheet in a single layer, brushing both sides lightly with olive oil. This helps them crisp up nicely.
3. Season the eggplant with salt, pepper, and oregano. A little goes a long way, so distribute evenly.
4. Roast in the preheated oven for 20 minutes, then flip each slice. You’re looking for a golden color and slightly edges.
5. Scatter the halved cherry tomatoes and crumbled feta over the eggplant. The tomatoes will burst, adding moisture and sweetness.
6. Return to the oven for another 10-15 minutes, until the feta is slightly melted and the tomatoes are soft.

Coming out of the oven, the eggplant is tender with a slight bite, the tomatoes are jammy, and the feta adds a salty creaminess that ties it all together. Serve it over a bed of greens for a light lunch or alongside crusty bread to soak up all the delicious juices.

Eggplant and Zucchini Bake

Wondering what to do with that eggplant and zucchini sitting in your fridge? I was in the same boat last week, which led me to create this comforting Eggplant and Zucchini Bake. It’s a dish that’s as versatile as it is delicious, perfect for those nights when you want something hearty without spending hours in the kitchen.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds (salting optional to reduce bitterness)
• 2 medium zucchinis, sliced into 1/2-inch rounds
• 2 cups marinara sauce (homemade or store-bought for convenience)
• 1 cup shredded mozzarella cheese (or a blend of your favorite cheeses)
• 1/4 cup grated Parmesan cheese (for that extra flavor kick)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp dried oregano (adjust to taste)
• Salt and pepper to taste (start with 1/2 tsp salt and adjust)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Arrange the eggplant and zucchini slices on a baking sheet. Drizzle with olive oil and season with salt, pepper, and oregano. Tip: Layering them slightly apart helps them roast evenly.
3. Roast in the preheated oven for 20 minutes, or until they start to soften and get a slight char. Tip: Flipping them halfway through ensures even cooking.
4. Spread a thin layer of marinara sauce at the bottom of a baking dish. Arrange half of the roasted vegetables over the sauce.
5. Sprinkle half of the mozzarella and Parmesan cheeses over the vegetables. Repeat the layers with the remaining vegetables and cheeses. Tip: Adding a little extra cheese on top makes it extra gooey and delicious.
6. Bake for 25 minutes, or until the cheese is bubbly and golden brown.

Perfectly tender vegetables meld with melted cheese and tangy marinara in every bite. Serve it straight from the oven with a side of crusty bread to soak up all the delicious sauce.

Greek Style Eggplant Dip

Perfect for those summer gatherings or when you’re just in the mood for something light yet flavorful, this Greek Style Eggplant Dip has become my go-to. I remember the first time I tried it at a friend’s picnic; the smoky flavor and creamy texture had me hooked, and I’ve been making it ever since.

Ingredients

• 2 large eggplants (about 2 lbs total)
• 1/4 cup olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1/4 cup tahini
• 2 tbsp lemon juice (freshly squeezed for best flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp ground cumin
• 1 tbsp chopped fresh parsley (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Pierce the eggplants all over with a fork to prevent them from bursting in the oven. Place them on the prepared baking sheet.
3. Roast the eggplants in the preheated oven for 45-50 minutes, turning them halfway through, until they’re completely soft and the skin is charred.
4. Let the eggplants cool slightly, then peel off the skin. It’s okay if a little bit of charred skin remains for added flavor.
5. In a food processor, combine the peeled eggplants, olive oil, minced garlic, tahini, lemon juice, salt, and cumin. Process until smooth.
6. Transfer the dip to a serving bowl and garnish with chopped fresh parsley.

What I love about this dip is its versatility; serve it with pita bread, fresh veggies, or even as a spread on sandwiches. The smoky undertones from the roasted eggplant paired with the tanginess of lemon juice make it irresistibly delicious.

Eggplant Stuffed with Rice and Pine Nuts

Over the years, I’ve found that eggplant has this magical ability to transform into something incredibly hearty and satisfying when stuffed. This recipe, with its fragrant rice and crunchy pine nuts, is a testament to that. It’s a dish that feels both indulgent and wholesome, perfect for those evenings when you want something a little special without too much fuss.

Ingredients

• 2 large eggplants (look for firm, shiny skins)
• 1 cup cooked rice (white or brown, your choice)
• 1/4 cup pine nuts (toasted for extra flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp cumin (for a warm, earthy note)
• 1/4 cup chopped parsley (fresh is best)
• 1/2 cup vegetable broth (for moisture)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the eggplants in half lengthwise and scoop out the center, leaving about a 1/2-inch thick shell. Chop the scooped-out flesh finely.
3. Heat olive oil in a pan over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
4. Add the chopped eggplant flesh to the pan, cooking until soft, about 5 minutes. Tip: This is a great time to season well, as the eggplant absorbs flavors beautifully.
5. Stir in the cooked rice, pine nuts, salt, pepper, cumin, and parsley. Mix well to combine all the flavors.
6. Fill the eggplant shells with the rice mixture, pressing down gently. Pour the vegetable broth into the bottom of a baking dish to keep the eggplants moist.
7. Bake for 30-35 minutes, or until the eggplant shells are tender and the tops are slightly golden. Tip: Cover with foil if the tops brown too quickly.
8. Let them rest for 5 minutes before serving to allow the flavors to meld together.

Hearty and flavorful, these stuffed eggplants offer a delightful contrast between the creamy interior and the slightly crispy top. Serve them with a dollop of yogurt or a fresh salad to round out the meal.

Grilled Eggplant with Olive Oil and Lemon

Every summer, I find myself craving the simple, smoky flavors of grilled vegetables, and this grilled eggplant with olive oil and lemon is a staple in my kitchen. It’s a dish that reminds me of lazy Sunday afternoons spent in the backyard, with the grill fired up and a cold drink in hand.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds (look for firm, shiny skin)
• 1/4 cup extra virgin olive oil (or any neutral oil)
• 2 tbsp fresh lemon juice (adjust to taste)
• 1 tsp salt (I prefer sea salt for its texture)
• 1/2 tsp black pepper (freshly ground is best)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Brush both sides of each eggplant slice with olive oil, using about half of the total amount. This helps achieve those beautiful grill marks.
3. Place the eggplant slices on the grill. Cook for 4-5 minutes on the first side, until you see deep grill marks and the edges start to soften.
4. Flip each slice carefully. Grill for another 3-4 minutes on the second side. The eggplant should be tender but not mushy.
5. Transfer the grilled eggplant to a serving platter. Drizzle with the remaining olive oil and fresh lemon juice, then sprinkle with salt and pepper.

Just like that, you’ve got a dish that’s bursting with smoky, tangy flavors and a melt-in-your-mouth texture. I love serving this alongside grilled meats or as part of a vibrant vegetable platter for a light, summery meal.

Eggplant and Chickpea Stew

How many times have I found myself staring into the fridge, wondering what to make with an eggplant and a can of chickpeas? Too many to count. That’s how this Eggplant and Chickpea Stew came to be—a hearty, flavorful dish that’s become a weeknight staple in my home.

Ingredients

• 1 large eggplant, diced (about 4 cups)
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• Salt and pepper (adjust to taste)
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in minced garlic, ground cumin, and smoked paprika, cooking until fragrant, about 30 seconds.
4. Add diced eggplant to the pot, stirring to coat with the spices. Cook for 5 minutes, until the eggplant begins to soften.
5. Pour in diced tomatoes and vegetable broth, bringing the mixture to a simmer.
6. Reduce heat to low, cover, and let simmer for 20 minutes, stirring occasionally.
7. Add chickpeas to the stew, simmering uncovered for an additional 10 minutes to thicken slightly.
8. Season with salt and pepper to taste before serving.
9. Garnish with fresh parsley for a pop of color and freshness.

Unbelievably comforting, this stew boasts a melt-in-your-mouth texture with the eggplant and a slight chew from the chickpeas. Serve it over a bed of quinoa or with a slice of crusty bread to soak up every last bit of the flavorful broth.

Greek Eggplant Rolls with Cheese

Sometimes, the simplest ingredients come together to create something truly magical. That’s exactly what happened when I first tried making Greek Eggplant Rolls with Cheese. It was a lazy Sunday afternoon, and I was craving something cheesy yet light—this dish hit the spot perfectly.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick strips (look for firm, shiny eggplants)
• 1 cup ricotta cheese (whole milk for creaminess)
• 1/2 cup feta cheese, crumbled (adds a nice tangy flavor)
• 1 egg, lightly beaten (helps bind the filling)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp dried oregano (adjust to taste)
• Salt and pepper to taste
• 1/2 cup marinara sauce (homemade or store-bought)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Brush both sides of the eggplant slices with olive oil and season lightly with salt. Arrange them on the baking sheet in a single layer.
3. Bake the eggplant slices for 15-20 minutes, flipping halfway through, until they are soft and pliable but not browned.
4. While the eggplant is baking, mix the ricotta, feta, beaten egg, oregano, salt, and pepper in a bowl until well combined.
5. Once the eggplant slices are done, let them cool for a few minutes. Then, spread a tablespoon of the cheese mixture onto each slice and roll them up tightly.
6. Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the rolled eggplants seam side down in the dish.
7. Bake for another 20-25 minutes, until the cheese is melted and the sauce is bubbly.

Now, these Greek Eggplant Rolls with Cheese are not just a treat for the taste buds but also a feast for the eyes. The creamy filling pairs beautifully with the tender eggplant, and the marinara sauce adds a lovely tang. Serve them warm, garnished with fresh basil or a drizzle of olive oil for an extra touch of elegance.

Eggplant and Potato Stew

Finally, a dish that brings me back to my grandmother’s kitchen every time I make it. This Eggplant and Potato Stew is a hearty, comforting meal that’s perfect for those days when you need a little extra warmth and love in your bowl. I love how the flavors meld together, creating something truly special out of simple ingredients.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large eggplant, cubed (about 4 cups)
• 2 medium potatoes, cubed (about 3 cups)
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cumin
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for another minute until fragrant.
4. Add cubed eggplant and potatoes to the pot, stirring to coat with the oil and onion mixture.
5. Pour in diced tomatoes and vegetable broth, then add salt, pepper, paprika, and cumin.
6. Bring the stew to a boil, then reduce heat to low and simmer covered for 25 minutes, or until potatoes are tender.
7. Check seasoning and adjust if necessary.
8. Garnish with fresh parsley before serving.

The stew should be thick and hearty, with the eggplant melting into the broth and the potatoes providing a comforting bite. Serve it with a slice of crusty bread to soak up all the delicious flavors, or over a bed of rice for a more filling meal.

Roasted Eggplant with Garlic and Yogurt Sauce

Nothing beats the simplicity and depth of flavor in a well-roasted eggplant, especially when it’s paired with a creamy garlic and yogurt sauce. I remember the first time I tried this combination at a friend’s dinner party; it was love at first bite. Now, it’s a staple in my kitchen, perfect for those evenings when I want something both comforting and a bit fancy.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds (look for firm, shiny skins)
• 3 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup plain yogurt (whole milk for creaminess)
• 2 garlic cloves, minced (more if you love garlic)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1 tbsp chopped fresh dill (or parsley for a different herb note)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. Arrange the eggplant slices on a baking sheet in a single layer, avoiding overlap for even cooking.
3. Drizzle the olive oil over the eggplant, then sprinkle with salt and black pepper. Use your hands to gently coat each slice.
4. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the eggplant is golden and tender.
5. While the eggplant roasts, prepare the sauce by combining the yogurt, minced garlic, lemon juice, and dill in a small bowl. Stir well to blend all the flavors.
6. Once the eggplant is done, let it cool for a few minutes before serving to allow the flavors to settle.
7. Serve the roasted eggplant warm or at room temperature, topped with the garlic yogurt sauce.

Great for a light lunch or as part of a mezze platter, this dish offers a wonderful contrast between the smoky, tender eggplant and the cool, tangy sauce. Try adding a sprinkle of smoked paprika or a drizzle of honey for an extra layer of flavor.

Eggplant and Lentil Soup

Just last week, I found myself staring at my fridge, wondering what to do with the lone eggplant sitting in the veggie drawer. That’s when I remembered this cozy, hearty eggplant and lentil soup that’s become a staple in my kitchen during the cooler months. It’s the perfect blend of earthy lentils and creamy eggplant, with a hint of spice to warm you up.

Ingredients

• 1 large eggplant, diced (peel if you prefer a smoother texture)
• 1 cup dried green lentils, rinsed (they hold their shape better than red lentils)
• 1 medium onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
• 4 cups vegetable broth (low sodium to control saltiness)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp cumin (adjust to taste)
• 1/2 tsp smoked paprika (for that deep, smoky flavor)
• Salt and pepper to taste (start with 1/4 tsp salt)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in minced garlic, cumin, and smoked paprika, cooking until fragrant, about 30 seconds.
4. Add diced eggplant and rinsed lentils to the pot, stirring to coat with the spices.
5. Pour in vegetable broth, bringing the mixture to a boil. Then, reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
6. Season with salt and pepper to taste. For a smoother soup, blend half of it with an immersion blender.

After simmering, this soup transforms into a velvety, rich dish with layers of flavor from the smoked paprika and cumin. I love serving it with a dollop of Greek yogurt and a sprinkle of fresh herbs on top for an extra touch of freshness.

Greek Eggplant and Tomato Casserole

Every time I think about comfort food, my mind immediately goes to the rich, layered flavors of a Greek Eggplant and Tomato Casserole. It’s a dish that reminds me of summer evenings spent at my grandmother’s house, where the aroma of roasted eggplant and tomatoes would fill the air. This recipe is my modern take on that memory, perfect for sharing with friends or enjoying as a hearty weeknight dinner.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds (salting them before cooking removes bitterness)
• 4 cups tomato sauce (homemade or store-bought, but choose a good quality one)
• 1 cup crumbled feta cheese (for a tangy kick)
• 1/2 cup olive oil (or any neutral oil, for brushing)
• 1 tsp dried oregano (adjust to taste)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Brush both sides of the eggplant slices with olive oil and season lightly with salt. This helps to enhance their flavor and texture.
3. Arrange the eggplant slices on a baking sheet in a single layer. Roast for 25 minutes, flipping halfway through, until they’re golden and tender.
4. In a baking dish, spread a thin layer of tomato sauce at the bottom. This prevents sticking and adds moisture.
5. Layer half of the roasted eggplant slices over the sauce, followed by half of the remaining tomato sauce and a sprinkle of feta cheese. Repeat the layers once more.
6. Sprinkle the top with dried oregano, salt, and pepper for added flavor.
7. Bake uncovered for 30 minutes, or until the casserole is bubbly and the cheese has slightly melted.

This casserole emerges from the oven with a beautiful contrast of textures—creamy eggplant, tangy tomato sauce, and crumbly feta. Try serving it with a side of crusty bread to soak up all the delicious juices, or over a bed of quinoa for a gluten-free option.

Fried Eggplant with Honey and Sesame Seeds

Today, I stumbled upon a dish that took me back to my grandmother’s kitchen—Fried Eggplant with Honey and Sesame Seeds. It’s a simple yet irresistible combination that balances the earthy tones of eggplant with the sweet and nutty flavors of honey and sesame. Perfect for those who love a quick, flavorful side dish or a light meal.

Ingredients

• 1 medium eggplant, sliced into 1/2-inch rounds (choose firm, shiny eggplants for best results)
• 1/4 cup all-purpose flour (for a gluten-free option, almond flour works great)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup vegetable oil (or any neutral oil for frying)
• 2 tbsp honey (warm it slightly if it’s too thick to drizzle)
• 1 tbsp sesame seeds (toasted for extra flavor)

Instructions

1. In a shallow dish, mix the flour, salt, and black pepper. This will be your dredging mixture.
2. Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F. Use a thermometer for accuracy.
3. Dredge each eggplant slice in the flour mixture, shaking off any excess. This ensures a light, crispy coating.
4. Fry the eggplant slices in batches for about 2-3 minutes per side, or until golden brown and crispy. Avoid overcrowding the skillet to maintain oil temperature.
5. Transfer the fried eggplant to a paper towel-lined plate to drain excess oil. This step is crucial for keeping them crispy.
6. Drizzle the warm honey over the fried eggplant and sprinkle with toasted sesame seeds while still warm. The heat helps the honey seep into the eggplant.

Just out of the skillet, these eggplant slices are a delightful contrast of crispy outside and tender inside, with the honey adding a sticky sweetness that’s perfectly balanced by the nutty sesame seeds. Serve them as a side to grilled meats or atop a bed of greens for a light, flavorful salad.

Eggplant and Bell Pepper Stir Fry

This morning, as I was rummaging through my fridge, I stumbled upon an eggplant and a bell pepper that were begging to be used. It reminded me of the quick and vibrant stir-fry my mom used to whip up on busy weeknights. Today, I’m sharing my take on that comforting dish, perfect for when you’re short on time but craving something delicious.

Ingredients

• 1 medium eggplant, cubed (about 2 cups)
• 1 large bell pepper, sliced (any color works, but I love red for sweetness)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (fresh is best, but 1 tsp jarred works in a pinch)
• 1 tbsp soy sauce (adjust to taste)
• 1/2 tsp red pepper flakes (optional, for a bit of heat)
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat (about 350°F).
2. Add the cubed eggplant to the skillet. Cook for 5 minutes, stirring occasionally, until the eggplant starts to soften.
3. Add the sliced bell pepper and minced garlic to the skillet. Cook for another 3 minutes, stirring frequently to prevent the garlic from burning.
4. Pour in the soy sauce and sprinkle the red pepper flakes over the vegetables. Stir well to combine.
5. Continue cooking for 2 more minutes, or until the vegetables are tender but still have a bit of crunch. Taste and add salt if needed.

Every bite of this stir-fry is a delightful mix of textures—the eggplant becomes wonderfully tender, while the bell pepper adds a crisp contrast. The soy sauce and garlic infuse the dish with umami depth, making it a versatile side or a light main when served over rice. For an extra touch, sprinkle with sesame seeds or fresh basil before serving.

Greek Eggplant and Lamb Casserole

Zesty flavors and hearty ingredients come together in this Greek Eggplant and Lamb Casserole, a dish that’s been a staple in my kitchen ever since I stumbled upon it during a culinary adventure in Greece. It’s the perfect blend of savory lamb, creamy eggplant, and aromatic spices that’ll transport your taste buds straight to the Mediterranean.

Ingredients

• 1 lb ground lamb (for a leaner option, you can use ground turkey)
• 2 medium eggplants, sliced into 1/2-inch rounds (salting them beforehand removes bitterness)
• 1 large onion, diced (yellow or white for sweetness)
• 3 cloves garlic, minced (adjust to taste)
• 1 can (14.5 oz) diced tomatoes (fire-roasted add a nice depth)
• 1/2 cup olive oil (or any neutral oil)
• 1 tsp dried oregano (Greek oregano preferred)
• 1/2 tsp ground cinnamon (adds a warm, subtle sweetness)
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese (for topping, optional)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Salt the eggplant slices and let them sit for 15 minutes to draw out bitterness, then rinse and pat dry.
3. Heat 1/4 cup olive oil in a large skillet over medium heat. Add the eggplant slices in batches, frying until golden on each side, about 3-4 minutes per side. Set aside on paper towels to drain.
4. In the same skillet, add the remaining olive oil and sauté the onion until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
5. Add the ground lamb, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes. Stir in the diced tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes to meld the flavors.
6. Layer half of the eggplant slices in a 9×13 inch baking dish. Spread the lamb mixture evenly over the eggplant, then top with the remaining eggplant slices.
7. Sprinkle the grated Parmesan cheese over the top if using. Bake in the preheated oven for 25-30 minutes, until bubbly and slightly golden on top.

Velvety eggplant layers meld beautifully with the spiced lamb, creating a dish that’s both comforting and exotic. Serve it with a crisp Greek salad and some crusty bread to soak up all the delicious juices for a meal that’s sure to impress.

Conclusion

Kickstart your culinary adventure with these 18 Delicious Greek Eggplant Recipes, each offering a savory taste of Greece right in your kitchen. Perfect for home cooks looking to spice up their meal rotation, these dishes promise to delight. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the love for Greek cuisine!

Bella Bacinos