Roasted Eggplant
The best way to make Roasted Eggplant is to cut them into large pieces, then bake in the oven at a high temperature so it seals the surface, making the eggplant cubes plump and juicy on the inside, with gorgeous caramelisation on the outside.
No sad, shrivelled up eggplant around here!
Greek Braised Eggplant Recipe | The Mediterranean Dish
There is a reason thousands of people are raving about this flavorful, Greek eggplant recipe with chickpeas! A must-try!
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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
Greek Eggplant & Feta Pie/ Melitzanopita
πίτα μελιτζάνας
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1 pound phyllo dough, thawed and at room temperature
3/4 cup olive oil or melted butter
3 eggplants
1 bunch scallions, finely sliced
1 bunch fresh parley
2 tablespoons chopped fresh mint
1 tablespoon chopped rosemary
2 eggs
3/4 cup Panko breadcrumbs
1/2 pound shredded parmesan or kasseri cheese
1/2 pound feta, crumbled
salt and freshly ground pepper, to taste
pinch of crushed red pepper flakes
1/4 cup olive oil
sesame seeds (about 2 tablespoons)
Set your oven to the high broil setting. Place the oven rack as close to the heat element (or flame) as you can.
Line a baking sheet with aluminum foil.
Pierce the eggplants and rub them with some oil. Piercing them will prevent them from exploding in the oven.
Place the prepared eggplants on the lined baking sheets and into the oven.
Broil them for 20-25 minutes, flipping them over halfway through.
Allow to cool.
Preheat the oven to 400 degrees Fahrenheit, 204 degrees Celsius.
While the eggplant is cooking in the oven, place the sliced scallions with the 1/4 cup olive oil and cook over medium heat for about 5 minutes until soft.
Remove the skin from the cooled eggplant and place the flesh in a large mixing bowl.
Finely chop the mint, parsley, and rosemary and place in the pan with the cooked scallions. Do not cook the herbs.
Add the scallions, chopped herbs, and oil to the eggplant in the large bowl.
Add the breadcrumbs, feta, parmesan, salt, and pepper. Taste and adjust seasoning if needed.
Beat the two eggs lightly in a small bowl, then add them to the eggplant mixture.
Mix well to combine.
Brush some butter or oil all over a deep dish pie pan that measures 9-10 inches in diameter.
Place a stack of four sheets of phyllo into the pie pan making sure that the inside bottom of the pan is covered and the remaining is hanging over the side of the pan. Drizzle some oil over the phyllo and repeat this step going around the pan three more times, oiling each stack as you go.
Place all of the filling in the phyllo lined pie dish and fold the phyllo sheets hanging over the sides on top of the filling drizzling each stack with oil.
Place another stack of four sheets on top and tuck the excess phyllo into the sides of pan. Drizzle with more oil. Do the same with the final remaining sheets of phyllo.
Scour the pie into 8 slices or more if you will be serving smaller pieces. Try not to cut all the way down to the filling.
Drizzle about 1/4 cup of water all over the top layer of phyllo and sprinkle with sesame seeds.
Place the pie dish on a baking sheet to make it easier to transfer in and out of the oven.
Bake for 1 hour - 1 hour and 15 minutes. The pie is ready when it is golden brown all over.
Allow to cool at least 20 minutes before serving.
Enjoy!
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Outrageously Delicious Greek Moussaka
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Moussaka is a Greek classic, and here I'll show you how to make it in the most delicious way possible!
Outrageously Delicious Greek Moussaka | Serves 8
FULL RECIPE POST:
INGREDIENTS
Beef Layer:
1.6lb / 750g Ground Beef (preferably fairly lean)
1 cup / 240ml Tomato Passata (pureed/strained tomatoes in US)
1 cup / 240ml Beef Stock
1/2 cup / 120ml Dry Red Wine (can sub more beef stock)
1/4 cup finely diced Fresh Parsley, plus extra to serve
2 heaped tbsp Tomato Paste (Tomato Puree in UK)
1 tbsp finely diced Fresh Thyme Leaves
1 large White Onion, finely diced
2 cloves of Garlic, finely diced
2 small or 1 large Bay Leaf
3/4 tsp Salt, or to taste
1/2 tsp Sugar (any)
1/2 tsp Cinnamon
1/4 tsp Black Pepper, or to taste
1 tbsp Olive Oil
Béchamel Sauce:
4oz / 120g Unsalted Butter
4oz / 120g Plain Flour
4 cups / 1litre Milk, at room temp
1 cup / 80g freshly grated Pecorino Romano, plus extra to serve (Kefalotiri Cheese is traditional, can also sub parmesan)
2 Egg Yolks
1/2 tsp Salt, or to taste
1/2 small Nutmeg, grated (or 1/4 tsp ground nutmeg)
1/4 tsp White Pepper
Veg Layers (see notes for baking version):
2lb / 1kg (approx 4 smallish) Eggplants/Aubergine, sliced around 1/3 thickness (I do lengthways do you can make more smaller rounds if you wish)
1.6lb / 750g (approx 2 large) Baking Potatoes, peeled & sliced around 1/4
1lb / 500g (approx 2 medium) Zucchini/Courgettes, sliced into approx 1/3 strips (I do lengthways)
2 cups / 500ml Vegetable or Olive Oil, or enough to cover veg in the pan
few pinches of Parsley & Pecorino (to sprinkle in between layers)
Salt & Pepper, as needed
METHOD
Beef Layer: Heat 1 tbsp olive oil in a large pan or pot over medium heat. Add onion and fry until it begins to soften/brown, then add in garlic and fry for 1-2mins longer. Add in beef and break up with a wooden spoon until fully browned. Stir in tomato paste and fry for a couple of mins, then pour in wine. Deglaze the pan if needed, then pour in passata and beef stock. Add in parsley, thyme, cinnamon, salt, sugar, pepper & bay leaf and give it a good stir. Keep on a gentle simmer for around 30mins, stirring occasionally until nice and thick. Meanwhile...
PREP Veg Layer: Rest few sheets of paper towel on a flat surface and lay on your eggplant slices. Rub a pinch of salt over both sides, then add two layers of paper towels on top. On top of that add the zucchini slices, followed by another layer of paper towel, followed by potato slices and finished with another layer of paper towel. Gently press down to soak up the moisture. Can use tea towels instead if you wish.
COOK Veg Layer: Heat up enough oil to cover the veg in a suitably sized pot/pan until it gently sizzles (you're aiming for around 150C/300F). Carefully start sliding in your potato slices and fry both sides until lightly golden with the potato fork tender. Remove, shake off oil and place on fresh paper towel. Increase oil temp slightly to around 170C/340F and fry the zucchini slices until softened & lightly browned, then finish with the eggplant slices. Leave everything to drain on paper towels. You can use two pans to speed things up or bake one or two of the veg (see notes).
Béchamel Sauce: In a suitably sized pot over medium heat melt butter. Stir in flour to create a paste then gradually begin whisking in your milk. Once you've poured in all the milk and the sauce is thick, stir in salt, white pepper and nutmeg. Take the pot off heat and stir in pecorino until the sauce is lump free, then quickly whisk in the egg yolks. Take 1/2 cup of the sauce and stir it into the beef.
Stack Moussaka: Add a layer of potato to the baking dish (overlapping as needed) and sprinkle over a hefty pinch of parsley, pecorino, salt & pepper. Follow with zucchini and parsley/pecorino/salt/pepper, then half the eggplant with a pinch of salt and pepper. Try and close all the gaps and make it all nice and compact. Spread over beef layer, top with the rest of your eggplant then top with the Béchamel sauce.
Cook & Serve Moussaka: Finish with a sprinkling of pecorino then place in the oven at 180C/350F for 35-45mins, or until golden on top. I highly recommend leaving it to sit for at least 15mins, just to help it keep shape. Serve up and enjoy!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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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