Greek-Style Eggplant Pot
Ingredients
- 1.5 lb eggplant cut into cubes
- Salt & Pepper
- Olive oil
- 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 paprika
- 1 teaspoon ground coriander(cilantro)
- 1 teaspoon dry oregano
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- 1 28- oz can chopped tomato
- 2 15- oz cans chickpeas reserve the canning liquid
- Optional fresh herbs such as parsley and mint for garnish
Directions
- Heat oven to 400 degrees F.
- Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
- In a large braiser/baking dish, heat ¼ cup olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
- Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
- Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
- Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about ½ cup of water at a time.)
- Remove from oven and add a drizzle of olive oil. Garnish with fresh herbs. Serving suggestion: with a side of Greek yogurt or Tzatziki sauce and pita bread.
Source
Adapted from
https://www.themediterraneandish.com/braised-eggplant-recipe-greek-style/
Primary Ingredient
Eggplant
