Categories Dinner Recipes, Easy Recipes, Side Dish, Vegan Recipe

Easy Greek-Style Eggplant

by Annmarie

This simple vegan eggplant recipe with chickpeas and tomatoes is pure comfort food in every bite. The tender eggplant soaks up the rich tomato sauce, while the chickpeas add hearty texture and plant-based protein. It’s a flavorful dish that’s easy to make yet feels warm, rustic, and satisfying for any night of the week.

You’ll especially love the Greek-inspired flavors in this recipe. A drizzle of extra virgin olive oil combined with oregano, paprika, and a hint of cinnamon creates a beautiful depth of taste. Serve it with crusty bread, rice, or couscous for a complete and nourishing meal everyone will enjoy.

Easy Greek-Style Eggplant

Easy Greek-Style Eggplant

Easy Greek-Style Eggplant

This simple vegan eggplant recipe with chickpeas and tomatoes is all the comfort! And you'll love the Greek flavors thanks to a little extra virgin olive oil and a combination of warm spices including oregano, paprika, and a pinch of cinnamon. A perfectly satisfying meatless dinner or side dish. Low-Fat. Vegan. Gluten Free.

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 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 tsp sweet paprika OR smoked paprika
  • 1 tsp organic ground coriander
  • 1 tsp dry oregano
  • ¾ tsp ground cinnamon
  • ½ tsp organic ground turmeric
  • ½ tsp 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

Instructions

Step-By-Step Instructions

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Notes

  • Slow-cooker instructions: you can prepare the recipe up to step #3 as written. Then transfer ingredients to your slow cooker. Add 1 cup water and the remaining ingredients from step 4. Cook on low for 4 hours or until eggplant is very tender.

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