Greek Chicken & Eggplant Recipe - Aubergine Stew
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Greek Chicken & Eggplant Recipe - Aubergine Stew
You’ve just come across the easiest tastiest eggplant recipe ???? #shorts
You’ve just come across the easiest tastiest eggplant recipe ???? #shorts
Is there anything better than garlicky roasted eggplant in the summer? I personally love eggplant and it’s one of my favourite vegetables. Beautifully caramelized, sweet, and so easy to make. This Roasted Garlic Eggplant with Yogurt Dip recipe can be used for spreads, or enjoyed on its own with refreshing yogurt dips. It is perfect to make on the grill or in the oven which is my preferred method. I hope you give this recipe a try and please let me know what you think in the comments or how you made it differently.
INGREDIENTS:
The Eggplant:
3 small eggplants cut in half mine were palm size
drizzle of olive oil for the eggplant + sprinkle of salt on each one
The Garlic Oil:
1 tablespoon olive oil
1-2 minced garlic cloves depending on how garlicky you like it
2 basil leaves ripped, finely chopped, or sliced
The Yogurt Dip:
½ cup plain yogurt any you like
salt to taste
tablespoon of lemon juice or to taste
teaspoon of olive oil
tablespoon finely chopped fresh dill or 1/2 a teaspoon of dry dill weed
✨You can find the full printable recipe with tips and directions on my website which is linked here:
Or you can search for “eggplant” in the search tab on my blog and it will pop right up ????themodernnonna.com
#eggplantrecipe #eggplant #vegitarianfood #summerrecipies #homemade #viral #shorts #themodernnonna #easyrecipes
Greek Eggplant & Feta Pie/ Melitzanopita
πίτα μελιτζάνας
Get this recipe and more on my website:
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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Moussaka - How One Of Greece's Most Traditional Dishes Is Made
If you've ever been to Greece, you've likely sampled the most Greek of all dishes – moussaka! It’s traditionally made with eggplant, potatoes, ground beef, and béchamel sauce. A cornerstone of Greek cuisine, it’s as popular with visitors as it is with the locals.
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Report: Theodora Mavropoulos
Camera & Edit: Raphael Kominis
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Low-Carb Vegetarian Greek Lasagna: Eggplant with Spinach & Feta. To Die For!
Get the exact recipe here:
Ingredients
3-4 large eggplants, sliced lengthwise 1/2-inch thick
olive oil for frying
salt
1 cup of shredded mozzarella cheese
1 (24-0z/ 680g) marinara sauce
5 oz/140g harissa sauce
For the Filling:
1 pound (500g) spinach leaves, roughly chopped
2-3 tablespoons olive oil
1/2 of a medium onion, finely chopped
2 garlic cloves, grated
8 ounces (226g) cream cheese, softened
8 oz (230g) feta cheese, crumbled
1 teaspoon dried dill
salt, to taste
freshly cracked black pepper, to taste
a pinch of crushed red pepper flakes
Instructions
Preheat the oven to 425 °F, 220 °C.
Season the eggplant slices liberally with salt and place them all together in a colander for 20-30 minutes or while the filling is prepared.
Prepare the Filling:
In a skillet that is heating over medium heat, add the onion and olive oil with a pinch of salt. Cook until soft and golden, about 8 minutes.
Add the garlic and warm through until fragrant.
Add the spinach in 2-3 batches. Season each batch of spinach with salt and pepper, to taste.
Remove the skillet from the heat and add the dill, red pepper flakes, and cream cheese. Mix together. Add the crumbled feta and mix together. Taste and adjust seasoning if needed. Set aside.
Prepare the Eggplant Slices:
Rinse the eggplant slices using cold water and dry them using a kitchen towel or paper towels. be sure to dry them well. Alternatively skip the rinse and just blot them dry using paper towels.
You may pan fry the eggplant (my favorite way) or bake them.
To bake the slices, place the eggplant slices in a 2-3 baking trays and brush the slices with olive oil. Season lightly with salt and roast in a preheated 425°F oven until tender. About 25-30 minutes.
To pan-fry the slices, heat a large cast-iron skillet over medium-high heat and add a layer of olive oil to the pan. Fry the slices for 2-3 minutes on each side or until they are tender and golden. Transfer the slices to a pan that has ben lined with paper towels to absorb the excess oil.
Assemble the Lasagna:
Combine the marinara sauce with the Harissa and mix it together. For a smooth sauce, blend iit in a food processor or blender until smooth.
Spread half of the sauce in the bottom of a 9 by 13-inch baking pan.
Place a layer of eggplant slices over the sauce.
Dollop half of the spinach filling over the eggplant and spread it.
Top with another layer of eggplants and then the remaining filling.
Add the remaining eggplant slices on top and then pour the remaining sauce.
Sprinkle the mozzarella cheese on top.
Bake on the center rack of the oven for about 45 minutes.
Allow the lasagna to set for 30 minutes and then serve. Kali Orexi!
Notes
Substitutes: Feel free to substitute 4-5 large zucchini for the eggplant. Also, more veggies can be added to the filling: mushrooms, asparagus, cauliflower.
Freezer Instructions: Assemble the lasagna and wrap tightly in plastic wrap. Store in the freezer for up to 2 months. Thaw overnight in the refrigerator and bake.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
How to cook eggplant | The best pan fried eggplant
In this video, I'll show you how to cook eggplant one of the best ways I know! Pan-fried eggplant when well executed is a thing of great beauty and has an amazing array of textures and tastes. If you're wondering how to cook eggplant in a pan this video will definitely serve that need!
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INGREDIENTS:
2 medium eggplant sliced lengthways
1/3 cup avocado oil
1 TBSP EVOO
1 1/2 TBSP kosher salt
Maldon salt
squeeze of lemon
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, we'll receive a small commission.