Greek-Style Eggplant Recipe | Vegan Eggplant Stew #shorts
Mediterranean Diet 30-Day Challenge (Mediterranean Diet Meal Plan) Day 13: Greek-Style Eggplant Stew! This simple vegan eggplant recipe with chickpeas and tomatoes is a vegan recipe that is packed with plant-based protein. I've been making a lot of simple vegan recipes from pantry staples lately, and this eggplant recipe totally fits the bill--easy, comforting, and it takes one pot! #eggplant #eggplantrecipe #mediterraneandiet #plantbased #plantbaseddiet #plantbasedrecipe #veganrecipes
RECIPE:
▢1.5 lb eggplant cut into cubes
▢Kosher salt
▢Extra Virgin Olive Oil I used Private Reserve Greek EVOO
▢1 large yellow onion chopped
▢1 green bell pepper stem and innards removed, diced
▢1 carrot chopped
▢6 large garlic cloves minced
▢2 dry bay leaves
▢1 to 1 ½ teaspoon sweet paprika OR smoked paprika
▢1 teaspoon organic ground coriander
▢1 teaspoon dry oregano
▢¾ teaspoon ground cinnamon
▢½ teaspoon organic ground turmeric
▢½ teaspoon black pepper
▢1 28- oz can chopped tomato
▢2 15- oz cans chickpeas reserve the canning liquid
▢Fresh herbs such as parsley and mint for garnish
Best Imam Bayildi - Greek Eggplant in tomato and mint sauce
Imam Bayildi is an excellent vegetable side dish. It certainly shows the Ottoman influence over Greek cuisine. This is a dish with a legend behind it... google it for a fun look at this story. Excellent served hot, warm, or even at room temperature.
Ingredients:
2 lg eggplant
1/2-1 6 oz (157) ml can of tomato paste
1 lg onion
2 sprigs of mint - basil is another option
3 cloves garlic
salt & pepper, to taste
olive oil for frying and cooking
water, as needed
Greek Style - Vegetarian Stuffed Eggplant: Veg. Melitzanes Papoutsakia
Μελιτζάνες παπουτσάκια
Get this recipe with exact measurements here:
Serves 4:
2 eggplants
2 potatoes, peeled and sliced 1/4 inch thick
1 small onion, finely chopped
1/4 cup olive oil, plus 2 tablespoons
5 small Portobello mushrooms, chopped
14.5 ounces canned diced tomatoes, or grated fresh tomatoes
1/3 cup garbanzo beans/chick peas
6 Kalamata olives, sliced
salt and freshly ground black pepper, to taste
1 teaspoon dried oregano
pinch crushed red pepper flakes
about 2 cups shredded mozzarella cheese
about 2 cups cubed feta cheese
1/4 cup fresh, chopped parsley
Preheat oven to 500 degrees Fahrenheit, 260 degrees Celsius.
Slice eggplant in half, lengthwise and scoop out the pulp leaving 1/4 inch border all around. Set the pulp aside in a bowl to use in the sauce.
Brush inside and outside with some olive oil and season with salt and pepper.
Place on a baking tray lined with foil.
Bake in the oven for 6-7 minutes. Set the oven to the broil setting. Broil the eggplant on the middle rack for about 6 minutes or until golden.
Remove from oven and set aside to cool.
Reduce the oven temperature to 400 degrees Fahrenheit, 204 degrees Celsius.
Place the potato slices in a 9 by 13 inch baking tray. Drizzle 2 tablespoons olive oil over them and season with salt, pepper, and oregano on both sides. Bake for 15 minutes. Remove from oven and set aside.
Leave the oven on at 400 degrees.
To make the sauce, combine the onions, garlic, and olive oil in a saucepan and cook over medium heat about 15 minutes or until soft and golden. Stir often and reduce the heat if the onions and garlic begin to brown too fast. Smash the garlic with a wooden cooking spoon.
Add the chopped mushrooms to the pot and cook over high heat about 2-3 minutes. Season lightly with salt and pepper.
Add the eggplant pulp and cook for 3-4 minutes, mixing so that it does not burn. Season lightly with salt and pepper.
Mix in the diced tomatoes, salt, pepper, oregano, and 1.4 cup water. Cook 20-25 minutes on medium heat and mixing often. Add some more water if necessary. The sauce is ready when the eggplant is soft and breaks down to create a thick, rich sauce. If after 25 minutes there is too much liquid in the pot, increase the heat to high and cook while stirring until it thickens.
Stir in the sliced olives and chick peas with the parsley. Taste seasoning and add more salt and pepper if needed.
Crumble some feta and place inside each eggplant. Distribute the sauce evenly into each eggplant and tp with the remaining crumbled feta cheese.
Bake in the center rack for 30 minutes. Remove from oven and top with the shredded mozzarella cheese. Return to oven and bake 15 more minutes.
Remove from oven and set aside to cool at least 10 minutes before serving.
Serve with salad and toasted hearty bread.
Enjoy!
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Crispy Greek Eggplant (No egg)
Crispy Greek Eggplant
Full recipe here:
How about some Greek Crispy Eggplant? It’s so crunchy on the outside that you can hear yourself when you bite into it. All that and... the batter is made with beer! Add some oregano to the mix and this Greek appetizer, or side dish will wow your friends and family!
#greekfood #eggplant #fried
Greek Eggplant and Feta Cheese Bake | Melitzanes Sto Fourno
Here's a very easy Greek eggplant and feta cheese bake. This easy to follow recipe is vegetarian but with so much delicious flavour, you would never know. Try it today, love it forever....
Recipe:
Ken's Greek Table Newsletter:
Ken's Extra Virgin Olive Oil:
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Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!!!
Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,
Ken
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Eggplant Feta Cheese Roll | Quick and easy to make Appetizer | Greek Style
Steps
Remove the top of an eggplant ( Brinjal )and slice into thick pieces vertically
Place them on a tray with a baking sheet
Sprinkle mixed herbs on top of the eggplant slices
Apply little olive oil ( or cooking oil ) and gently spread across the slices with a brush
Sprinkle red chilli flakes on top of it
Keep the tray in an oven and bake for 30 minutes at 200 degrees Celsius
In a bowl mix 200gm Feta cheese,4 garlic cloves mince, 2 tbsp oil and 2 tbsp fresh chopped coriander and mix thoroughly
Spread the feta cheese mix on top of baked eggplants slices and gently roll them
Garnish with plum tomatoes and enjoy.
NOTE : Do not add salt during this process as the cheese have it sufficient salt in it.
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