Get ready to indulge in the rich flavors of Greece with these 20 mouthwatering eggplant recipes! The star of many a Mediterranean dish, eggplant is a versatile ingredient that can be grilled, roasted, stuffed, or pureed into a variety of delicious creations. From classic moussaka to innovative twists on traditional dishes, we’ve got you covered with our collection of Greek-inspired eggplant recipes. Whether you’re in the mood for something hearty and comforting or light and refreshing, these eggplant recipes are sure to please.
Greek Eggplant Moussaka
Greek Eggplant Moussaka: A classic Greek dish that combines tender eggplant with rich meat sauce and creamy bechamel topping.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 1 pound ground lamb or beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato puree
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 cup bechamel sauce (see below)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the ground meat over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
4. Stir in the tomato puree and season with salt and pepper to taste.
5. In a separate baking dish, arrange half of the eggplant slices in a single layer.
6. Spoon the meat sauce over the eggplant, then top with the remaining eggplant slices.
7. Pour the bechamel sauce over the top and sprinkle with chopped parsley (if using).
8. Bake for 45-50 minutes or until the eggplant is tender and the topping is golden brown.
Bechamel Sauce:
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup milk
– Salt and pepper to taste
Stuffed Eggplant with Feta and Herbs
A Mediterranean-inspired delight, this stuffed eggplant recipe combines the rich flavors of feta cheese, fresh herbs, and tender eggplant. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 large eggplants
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 cloves garlic, minced
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice eggplants in half lengthwise and brush with olive oil.
3. In a bowl, mix together feta cheese, parsley, dill, garlic, salt, and pepper.
4. Stuff each eggplant half with the feta mixture, dividing it evenly between the two.
5. Place stuffed eggplants on a baking sheet and bake for 30-35 minutes or until tender.
Cooking Time: 30-35 minutes
Eggplant Spanakopita Rolls
These crispy, cheesy rolls combine the flavors of Greece with the richness of eggplant. Perfect as an appetizer or snack.
Ingredients:
– 2 large eggplants
– 1 package of phyllo dough (usually found in the freezer section)
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice eggplants into 1/4-inch thick rounds.
3. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
4. Unroll phyllo dough and cut into 12 equal pieces.
5. Place an eggplant slice on each piece of phyllo, leaving a 1/2-inch border around the eggplant.
6. Sprinkle feta cheese and parsley over the eggplant, then roll up the phyllo tightly.
7. Place rolls seam-side down on a baking sheet lined with parchment paper.
8. Bake for 20-25 minutes or until golden brown.
Grilled Greek Eggplant with Lemon and Oregano
Elevate your summer cooking with this refreshing twist on traditional eggplant dishes. This recipe combines the natural sweetness of eggplant with the brightness of lemon and the earthiness of oregano.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 lemons, juiced
– 2 tbsp olive oil
– 2 tsp dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Brush both sides of eggplant slices with olive oil and season with salt, pepper, and oregano.
3. Grill eggplant for 3-4 minutes per side, or until tender and slightly charred.
4. Remove from grill and brush with lemon juice.
5. Garnish with chopped parsley, if desired.
6. Serve warm or at room temperature.
Cooking Time: 12-15 minutes
Eggplant Souvlaki Skewers
These Mediterranean-inspired skewers combine the richness of eggplant with the brightness of lemon and herbs, perfect for a quick and easy summer dinner.
Ingredients:
– 2 medium eggplants, cut into 1-inch cubes
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, lemon juice, and oregano.
3. Add eggplant cubes to the marinade and toss to coat.
4. Thread eggplant onto skewers, leaving a small space between each piece.
5. Season with salt and pepper to taste.
6. Grill skewers for 8-10 minutes per side, or until eggplant is tender and lightly charred.
Cooking Time: 16-20 minutes
Greek Eggplant and Tomato Stew
A hearty and flavorful stew that combines the rich flavors of eggplant, tomatoes, and herbs, perfect for a cozy dinner or lunch.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 large tomatoes, diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup chicken broth
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced eggplant and cook until tender, about 10-12 minutes.
5. Add the diced tomatoes, oregano, paprika, salt, and pepper. Stir to combine.
6. Pour in the chicken broth and bring the stew to a simmer.
7. Reduce heat to low and let cook for 15-20 minutes or until the flavors have melded together.
Cooking Time: 30-40 minutes
Eggplant Tzatziki Dip
Eggplant Tzatziki Dip: A Refreshing Twist on a Classic Greek Recipe
This creamy dip is a perfect blend of smoky eggplant and tangy yogurt, served with crispy pita chips or fresh vegetables. It’s an ideal appetizer for any gathering.
Ingredients:
– 2 large eggplants
– 1/2 cup plain Greek yogurt
– 1/4 cup diced red onion
– 1 minced garlic clove
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the eggplants into 1-inch thick rounds. Place them on a baking sheet lined with parchment paper.
3. Roast the eggplant for 30-40 minutes or until tender and lightly browned.
4. In a blender or food processor, combine the roasted eggplant, yogurt, onion, garlic, lemon juice, salt, and pepper. Blend until smooth.
5. Taste and adjust seasoning as needed.
6. Garnish with chopped parsley, if desired. Serve chilled.
Cooking Time: 30-40 minutes
Baked Eggplant with Greek Yogurt Sauce
A simple yet flavorful vegetarian dish that highlights the sweetness of roasted eggplant paired with a tangy and creamy Greek yogurt sauce. Perfect as a side or main course, this recipe is quick to prepare and impressive to serve.
Ingredients:
– 2 medium eggplants
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup Greek yogurt
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1/4 teaspoon dried oregano
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the eggplants and season with salt and pepper.
4. Roast for 30-40 minutes, or until the eggplants are tender and lightly browned.
5. Meanwhile, mix Greek yogurt, garlic, lemon juice, and oregano in a bowl.
6. Serve the roasted eggplant with the creamy Greek yogurt sauce spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: 30-40 minutes
Greek Eggplant and Lentil Salad
This hearty salad combines the flavors of Greece with tender eggplant and nutritious lentils, perfect for a light yet satisfying meal or as a side dish. The tangy feta cheese adds a nice touch of creaminess to balance out the earthy notes.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup cooked green or brown lentils
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons extra-virgin olive oil
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Place eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt, and roast for 20-25 minutes or until tender.
2. In a large bowl, combine cooked lentils, roasted eggplant, crumbled feta cheese, and chopped parsley.
3. In a small bowl, whisk together olive oil and red wine vinegar. Pour the dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Eggplant and Feta Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the earthy sweetness of eggplant with the tanginess of feta cheese.
Ingredients:
– 4 large bell peppers, any color
– 2 medium eggplants, diced
– 1/2 cup crumbled feta cheese
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, heat the olive oil over medium-high. Add the onion and cook until translucent, about 5 minutes.
4. Add the garlic and cook for an additional minute.
5. Add the diced eggplant to the skillet and cook until tender, about 10-12 minutes.
6. Stuff each pepper with the eggplant mixture, followed by a sprinkle of feta cheese.
7. Cover the baking dish with aluminum foil and bake for 30 minutes.
8. Remove the foil and continue baking for an additional 15-20 minutes, or until the peppers are tender.
Cooking Time: 45-50 minutes
Greek Eggplant and Chickpea Bake
Greek Eggplant and Chickpea Bake: A hearty and flavorful vegetarian dish that combines the rich flavors of eggplant, chickpeas, and feta cheese with a hint of Mediterranean spices.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup crumbled feta cheese
– 1/4 cup olive oil
– Salt and pepper to taste
– 1 tsp dried oregano
– 1/2 tsp paprika
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss together eggplant slices, chickpeas, onion, garlic, feta cheese, olive oil, salt, pepper, oregano, and paprika until well combined.
3. Transfer the mixture to a baking dish and smooth out the top.
4. Bake for 45-50 minutes or until the eggplant is tender and the flavors have melded together.
5. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 45-50 minutes
Eggplant Dolmades with Rice and Herbs
Transform the flavors of dolma into a stunning eggplant-based dish, packed with aromatic herbs and fluffy rice. This unique recipe is sure to impress your family and friends.
Ingredients:
– 2 large eggplants
– 1 cup cooked white rice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the eggplants into 1-inch thick rounds.
3. In a bowl, mix cooked rice with chopped parsley, mint, and feta cheese (if using).
4. Place an eggplant round on a flat surface. Spoon about 1 tablespoon of the rice mixture onto the center of each round, leaving a 1/2-inch border around the edges.
5. Fold the eggplant into a neat package, securing with toothpicks if needed.
6. Place dolmades seam-side down on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
7. Bake for 25-30 minutes or until the eggplant is tender.
Cooking Time: 25-30 minutes
Greek Eggplant and Spinach Pie
A flavorful pie that combines the richness of eggplant with the earthiness of spinach, all wrapped up in a crispy phyllo crust.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 package frozen chopped spinach, thawed and drained
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup crumbled feta cheese
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 package phyllo dough (usually found in the freezer section)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add eggplant slices and cook until tender, about 3-4 minutes per side. Drain on paper towels.
3. In a separate pan, sauté onion and garlic until softened. Add spinach and cook until wilted. Season with salt and pepper to taste.
4. In a large bowl, combine cooked eggplant, spinach mixture, feta cheese, and Parmesan cheese. Mix well.
5. Roll out phyllo dough and cut into 4 equal pieces. Place a spoonful of the eggplant mixture onto each piece, leaving a 1-inch border around edges.
6. Fold phyllo over filling to form a triangle or rectangle shape, pressing edges to seal.
7. Brush tops with olive oil and bake for 25-30 minutes, or until golden brown.
Roasted Eggplant with Kalamata Olives
This recipe brings together the rich flavors of roasted eggplant and Kalamata olives, perfect for a quick and easy side dish or light lunch.
Ingredients:
– 2 medium eggplants
– 1/4 cup Kalamata olives, pitted
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Slice the eggplants into 1-inch thick rounds.
3. Place the eggplant slices on a baking sheet lined with parchment paper.
4. Drizzle with olive oil and sprinkle with minced garlic.
5. Roast in the preheated oven for 20-25 minutes, or until the eggplant is tender and lightly browned.
6. Remove from the oven and top each eggplant slice with Kalamata olives.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Eggplant and Halloumi Skillet
This vibrant skillet dish combines the rich flavors of eggplant, halloumi cheese, and fresh herbs, making it a perfect choice for a quick and satisfying meal. With its bold colors and aromatic aroma, this recipe is sure to become a new favorite.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1 block of halloumi cheese, crumbled
– 2 cloves of garlic, minced
– 1/4 cup of olive oil
– 2 tablespoons of fresh oregano leaves
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the eggplant slices and cook for 3-4 minutes on each side, until tender and lightly browned.
3. Remove the eggplant from the skillet and set aside.
4. Reduce heat to medium and add the crumbled halloumi cheese. Cook for 1-2 minutes, until slightly melted and golden.
5. Add the minced garlic and cook for an additional minute.
6. Return the cooked eggplant to the skillet and stir in with the halloumi mixture.
7. Season with salt, pepper, and oregano leaves.
8. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Greek Eggplant and Zucchini Fritters
A delicious twist on traditional fritters, these crispy Greek-inspired bites combine the flavors of eggplant, zucchini, and Mediterranean herbs. Perfect as an appetizer or snack.
Ingredients:
– 2 medium eggplants, diced
– 1 medium zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 cup breadcrumbs
– 1/4 cup crumbled feta cheese
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine eggplant, zucchini, flour, breadcrumbs, feta cheese, and beaten egg.
3. Mix well, then season with garlic, oregano, salt, and pepper.
4. Using wet hands, shape into small patties.
5. Place on a baking sheet lined with parchment paper, drizzle with olive oil.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Eggplant and Tomato Galette with Feta
Eggplant and Tomato Galette with Feta: A flavorful twist on the classic galette, this recipe combines roasted eggplant, fresh tomatoes, and tangy feta cheese for a delicious summer dinner.
Ingredients:
- 2 medium eggplants, sliced into 1/4-inch thick rounds
- 3 large tomatoes, diced
- 1/2 cup crumbled feta cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 pie crust (homemade or store-bought)
Instructions:
- Roast the eggplant slices in a preheated oven at 400°F for 20-25 minutes, or until tender. Let cool.
- In a separate pan, heat the olive oil and sauté the garlic until fragrant. Add the diced tomatoes and cook for 5-7 minutes, or until they release their juices and start to soften.
- Roll out the pie crust to a thickness of about 1/8 inch. Place the roasted eggplant slices on one half of the crust, leaving a 1-inch border around the edges. Top with the tomato mixture and crumbled feta cheese.
- Fold the other half of the crust over the filling, pressing gently to seal. Crimp the edges to form a decorative border.
- Bake at 375°F for 25-30 minutes, or until the crust is golden brown and the filling is hot and bubbly.
Cooking Time: 45-50 minutes
Greek Eggplant and Lamb Casserole
A hearty and flavorful casserole that combines the richness of lamb with the tender sweetness of eggplant, all wrapped up in a crispy phyllo crust. This dish is perfect for a cozy night in or a special occasion.
Ingredients:
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato sauce
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 package phyllo dough (usually found in the freezer section)
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook lamb, onion, and garlic until browned. Drain excess fat.
3. Add tomato sauce, oregano, paprika, salt, and pepper. Stir to combine.
4. In a separate baking dish, layer eggplant slices, lamb mixture, and phyllo dough (brushing each sheet with olive oil).
5. Bake for 45-50 minutes or until the eggplant is tender and the phyllo is golden brown.
Cooking Time: 45-50 minutes
Eggplant and Artichoke Greek Salad
A refreshing twist on traditional Greek salad, this recipe combines the richness of roasted eggplant with the tender crunch of artichoke hearts, all tied together with a zesty dressing.
Ingredients:
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup Kalamata olives, pitted
– 1 cup crumbled feta cheese
– 1/4 cup red onion, thinly sliced
– 2 tbsp. olive oil
– 2 tbsp. red wine vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with olive oil, salt, and pepper. Roast for 20-25 minutes or until tender.
3. In a large bowl, combine roasted eggplant, artichoke hearts, olives, feta cheese, and red onion.
4. In a small bowl, whisk together red wine vinegar and a pinch of salt.
5. Pour dressing over the salad and toss to combine.
6. Garnish with chopped parsley if desired.
7. Serve immediately.
Cooking Time: 25-30 minutes
Greek Eggplant and Pasta Bake
Greek Eggplant and Pasta Bake: A flavorful Mediterranean-inspired casserole that combines tender eggplant with al dente pasta, rich feta cheese, and a hint of herbs.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 8 oz. pasta (such as penne or fusilli), cooked according to package directions
– 1 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 cloves garlic, minced
– 1 tsp. dried oregano
– Salt and pepper, to taste
– 1 tbsp. olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the eggplant slices in batches, cooking until they release their moisture and start to brown, about 5 minutes per batch.
4. In a large bowl, combine cooked pasta, eggplant, feta cheese, parsley, dill, garlic, oregano, salt, and pepper. Mix well.
5. Transfer the mixture to a 9×13-inch baking dish and bake for 25-30 minutes, or until the casserole is hot and bubbly.
Summary
Discover the rich flavors of Greece with these 20 mouthwatering eggplant recipes! From classic dishes like Greek Eggplant Moussaka and Stuffed Eggplant with Feta and Herbs, to innovative twists like Grilled Greek Eggplant with Lemon and Oregano and Eggplant Tzatziki Dip. Explore a variety of preparations, including baked, grilled, and stuffed options, as well as savory stews and salads. With these recipes, you’ll experience the bold flavors of Greece in every bite. Perfect for eggplant lovers and those looking to try something new!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
