18 Delicious Greek Eggplant Recipes for Every Occasion

Dive into the vibrant flavors of Greece with our roundup of 18 Delicious Greek Eggplant Recipes that promise to spice up your meal rotation! Whether you’re craving a quick weeknight dinner, a seasonal summer dish, or some hearty comfort food, these recipes are your ticket to a Mediterranean feast right at home. Keep scrolling to discover your next favorite eggplant masterpiece!

Moussaka with Eggplant and Ground Beef

Dive into the layers of flavor with this classic Moussaka, a hearty dish that combines tender eggplant, spiced ground beef, and a creamy béchamel topping.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 lb ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 cup olive oil
• Salt and pepper to taste
• 2 cups béchamel sauce
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F. Arrange eggplant slices on a baking sheet, brush with olive oil, and season with salt. Bake for 20 minutes until soft.
2. In a skillet, heat 2 tbsp olive oil over medium heat. Add onion and garlic, sautéing until translucent. Add ground beef, breaking it apart, and cook until browned.
3. Stir in diced tomatoes, tomato paste, 1 tsp cinnamon, 1/2 tsp allspice, salt, and pepper. Simmer for 10 minutes.
4. In a baking dish, layer half the eggplant, followed by the beef mixture, then the remaining eggplant. Pour béchamel sauce over the top and sprinkle with Parmesan.
5. Bake at 375°F for 30 minutes until the top is golden and bubbly. Let stand for 10 minutes before serving.

The cinnamon and allspice in the beef mixture give this Moussaka a subtly sweet and spicy depth that’s unforgettable.

Tip: Salting the eggplant before baking draws out moisture, ensuring your Moussaka isn’t watery.

Greek Stuffed Eggplant with Herbs and Cheese

Dive into the flavors of the Mediterranean with this Greek Stuffed Eggplant, a dish that’s as nutritious as it is delicious, perfect for a cozy dinner at home.

Ingredients

• 2 medium eggplants, halved lengthwise
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F. Scoop out the center of each eggplant half, leaving a 1/2-inch thick shell. Chop the scooped-out eggplant flesh.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes. Add the chopped eggplant, cooking until tender, about 5 minutes.
3. Remove from heat and stir in feta cheese, Parmesan cheese, parsley, oregano, salt, and pepper. Mix well.
4. Brush the eggplant shells with the remaining 1 tbsp olive oil. Fill each shell with the eggplant mixture and sprinkle with breadcrumbs.
5. Bake for 25-30 minutes, until the tops are golden and the eggplant is tender.

The combination of creamy feta and aromatic herbs stuffed into tender eggplant creates a dish that’s bursting with flavor and texture. It’s a wonderful way to bring a taste of Greece to your table.

Tip: For an extra crispy topping, broil the stuffed eggplants for the last 2-3 minutes of baking.

Eggplant Souvlaki with Tzatziki Sauce

Get ready to transport your taste buds to the Mediterranean with this Eggplant Souvlaki with Tzatziki Sauce, a vegetarian twist on the classic Greek dish that’s bursting with flavor.

Ingredients

• 1 large eggplant, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1 cup Greek yogurt
• 1/2 cucumber, grated and squeezed dry
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1 tbsp fresh dill, chopped
• 1/2 tsp salt
• 4 pita breads, warmed

Instructions

1. Preheat your grill or grill pan to medium-high heat.
2. In a large bowl, toss the eggplant cubes with 2 tbsp olive oil, 1 tsp salt, 1 tsp dried oregano, and 1/2 tsp black pepper until evenly coated.
3. Grill the eggplant for about 10 minutes, turning occasionally, until tender and charred in spots.
4. While the eggplant grills, make the tzatziki sauce by combining 1 cup Greek yogurt, the grated cucumber, 1 tbsp lemon juice, minced garlic, 1 tbsp fresh dill, and 1/2 tsp salt in a bowl. Mix well.
5. Serve the grilled eggplant on warmed pita breads with a generous dollop of tzatziki sauce.

The smoky grilled eggplant paired with the cool, creamy tzatziki creates a delightful contrast that’s both refreshing and satisfying.

Tip: For an extra flavor boost, let the tzatziki sauce sit in the fridge for an hour before serving to allow the flavors to meld.

Greek Eggplant Salad with Feta and Olives

This Greek Eggplant Salad with Feta and Olives is a vibrant, flavorful dish that brings a taste of the Mediterranean to your table with minimal effort.

Ingredients

• 2 medium eggplants, cubed
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup pitted Kalamata olives, sliced
• 1 tbsp red wine vinegar
• 1 clove garlic, minced
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F. Toss the eggplant cubes with 1/4 cup olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated. Spread them out on a baking sheet in a single layer.
2. Bake for 25 minutes, stirring halfway through, until the eggplant is golden and tender.
3. Let the eggplant cool slightly, then transfer to a mixing bowl. Add 1/2 cup crumbled feta cheese, 1/4 cup sliced Kalamata olives, 1 tbsp red wine vinegar, 1 clove minced garlic, and 1/4 cup chopped fresh parsley. Gently toss to combine.
4. Serve at room temperature or chilled. The contrast of creamy feta and briny olives against the smoky eggplant creates a salad that’s as satisfying as it is colorful.

Tip: For an extra smoky flavor, grill the eggplant instead of baking it.

Baked Eggplant with Tomato and Feta Cheese

This Baked Eggplant with Tomato and Feta Cheese is a Mediterranean-inspired dish that brings a burst of flavor to your table with minimal effort.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 medium tomatoes, thinly sliced
• 1/2 cup crumbled feta cheese
• 1 tbsp chopped fresh basil
• 1 tsp dried oregano

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the eggplant rounds on the prepared baking sheet. Brush both sides with olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
3. Bake for 20 minutes, flipping halfway through, until the eggplant is tender and lightly golden.
4. Remove from the oven and top each eggplant round with a slice of tomato, a sprinkle of feta cheese, and a pinch of dried oregano.
5. Return to the oven and bake for an additional 10 minutes, or until the feta is slightly melted and the tomatoes are soft.
6. Garnish with fresh basil before serving.

The combination of creamy feta and juicy tomatoes on tender eggplant creates a dish that’s as satisfying as it is simple to make.

Tip: For an extra flavor boost, drizzle with a little balsamic glaze before serving.

Greek Eggplant Dip (Melitzanosalata)

This Greek Eggplant Dip, or Melitzanosalata, is a smoky, creamy delight that’s perfect for spreading on warm pita or as a vibrant side dish. It’s surprisingly simple to make and packs a punch of Mediterranean flavors.

Ingredients

• 2 large eggplants
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 2 garlic cloves, minced
• 1/4 cup finely chopped parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat. Pierce the eggplants all over with a fork and grill, turning occasionally, until the skin is charred and the flesh is soft, about 25 minutes.
2. Let the eggplants cool slightly, then peel off the skin and discard. Chop the flesh finely and transfer to a bowl.
3. Add 1/4 cup extra virgin olive oil, 2 tbsp fresh lemon juice, 2 minced garlic cloves, 1/4 cup chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl. Mix well to combine.
4. Serve at room temperature or chilled. The dip’s smoky depth from the grilled eggplant pairs beautifully with the brightness of lemon and parsley, making it a standout at any gathering.

Tip: For an even smokier flavor, you can roast the eggplants directly over a gas flame until charred, then proceed with the recipe.

Eggplant and Zucchini Greek Stew

Warm up your kitchen with this hearty Eggplant and Zucchini Greek Stew, a vibrant dish that brings the flavors of the Mediterranean right to your table.

Ingredients

• 2 tablespoons olive oil
• 1 large eggplant, diced into 1-inch cubes
• 2 medium zucchinis, sliced into 1/2-inch rounds
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 1/2 cup crumbled feta cheese

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic, eggplant, and zucchinis, cooking for another 5 minutes until the vegetables start to soften.
3. Add the diced tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low and cover. Cook for 20 minutes, stirring occasionally.
4. Remove from heat and stir in 1/4 cup chopped fresh parsley. Sprinkle with 1/2 cup crumbled feta cheese before serving.

The stew’s rich texture and the tangy pop of feta make it a standout dish that’s as nourishing as it is flavorful.

Tip: For an extra layer of flavor, let the stew sit for 10 minutes off the heat before adding the feta and parsley.

Greek Eggplant Rolls with Rice and Herbs

These Greek Eggplant Rolls are a delightful twist on traditional stuffed vegetables, combining tender eggplant with a fragrant rice and herb filling.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick strips
• 1/4 cup olive oil
• 1 cup cooked rice
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup tomato sauce

Instructions

1. Preheat your oven to 375°F. Brush both sides of the eggplant slices with olive oil and season with salt. Arrange on a baking sheet and bake for 10 minutes, until just tender.
2. In a bowl, mix the cooked rice, feta cheese, mint, parsley, oregano, salt, and pepper until well combined.
3. Place a tablespoon of the rice mixture at one end of each eggplant slice and roll up tightly. Arrange the rolls seam-side down in a baking dish.
4. Pour the tomato sauce over the eggplant rolls and bake for 20 minutes, until the sauce is bubbling and the rolls are heated through.

The combination of creamy feta and fresh herbs tucked inside tender eggplant makes these rolls a standout dish that’s as beautiful as it is flavorful.

Tip: For an extra touch of richness, drizzle the baked rolls with a little more olive oil before serving.

Grilled Eggplant with Greek Yogurt Sauce

Grilled eggplant meets its match with a creamy Greek yogurt sauce in this simple yet flavorful dish that’s perfect for summer barbecues or a light weeknight dinner.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup Greek yogurt
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1 tablespoon chopped fresh dill
• 1/4 teaspoon salt

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Brush both sides of the eggplant slices with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Grill the eggplant for 4-5 minutes on each side, until tender and grill marks appear.
4. While the eggplant grills, mix 1 cup Greek yogurt, 1 tablespoon lemon juice, 1 minced garlic clove, 1 tablespoon chopped fresh dill, and 1/4 teaspoon salt in a small bowl.
5. Serve the grilled eggplant warm, topped with the Greek yogurt sauce.

The smoky flavor of the grilled eggplant pairs beautifully with the tangy, herby yogurt sauce, creating a dish that’s both refreshing and satisfying.

Tip: For an extra touch, sprinkle some smoked paprika on top of the yogurt sauce before serving.

Greek Eggplant and Chickpea Bake

This Greek Eggplant and Chickpea Bake is a hearty, flavor-packed dish that brings a taste of the Mediterranean to your table with minimal fuss.

Ingredients

• 1 large eggplant, cut into 1-inch cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish.
2. In a large bowl, toss the eggplant and chickpeas with olive oil, salt, black pepper, oregano, and garlic powder until evenly coated.
3. Spread the mixture in the prepared baking dish and bake for 25 minutes, stirring halfway through, until the eggplant is tender.
4. Remove from the oven, pour the diced tomatoes over the top, and sprinkle with feta cheese. Return to the oven for another 10 minutes.
5. Garnish with fresh parsley before serving.

The combination of creamy feta and tender eggplant creates a melt-in-your-mouth texture that’s irresistibly good.

Tip: For an extra crispy top, broil for the last 2 minutes of cooking.

Eggplant Pizza with Greek Toppings

Transform your eggplant into a crispy, flavor-packed pizza base with these Greek-inspired toppings for a healthy twist on a classic.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup tomato sauce
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced Kalamata olives
• 1/4 cup diced red onion
• 1 tsp dried oregano

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the eggplant rounds on the prepared baking sheet. Brush both sides with olive oil and sprinkle with salt and black pepper.
3. Bake for 20 minutes, flipping halfway through, until the eggplant is tender and slightly golden.
4. Spread tomato sauce evenly over each eggplant round. Top with feta cheese, Kalamata olives, and red onion. Sprinkle with dried oregano.
5. Return to the oven and bake for another 10 minutes, or until the cheese is slightly melted.

The eggplant’s natural creaminess pairs perfectly with the tangy feta and briny olives, creating a Mediterranean flavor explosion in every bite.

Tip: For extra crispiness, broil the topped eggplant for the last 2-3 minutes of cooking.

Greek Eggplant and Lamb Casserole

This Greek Eggplant and Lamb Casserole is a hearty, flavorful dish that brings the warmth of the Mediterranean to your table with layers of tender eggplant, spiced lamb, and a rich tomato sauce.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 lb ground lamb
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup olive oil
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F. Brush eggplant slices with 2 tbsp olive oil and arrange on a baking sheet. Bake for 20 minutes until softened.
2. In a skillet, heat remaining olive oil over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
3. Add ground lamb, breaking it apart with a spoon. Cook until browned, about 8 minutes. Stir in cinnamon, oregano, salt, and pepper.
4. Pour diced tomatoes into the skillet, simmering for 10 minutes until the sauce thickens slightly.
5. In a casserole dish, layer half the eggplant, half the lamb mixture, and repeat. Top with Parmesan cheese.
6. Bake uncovered for 25 minutes until bubbly and cheese is golden.

The cinnamon-spiced lamb paired with creamy eggplant creates a comforting casserole with a surprising depth of flavor.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Eggplant Stuffed with Greek Style Minced Meat

Get ready to transport your taste buds to the Mediterranean with these Eggplants Stuffed with Greek Style Minced Meat—a hearty dish that’s as flavorful as it is comforting.

Ingredients

• 2 medium eggplants, halved lengthwise
• 1 tbsp olive oil
• 1 lb ground lamb or beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup tomato sauce
• 1/4 cup breadcrumbs
• 1/4 cup crumbled feta cheese
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F. Scoop out the flesh of the eggplants, leaving about a 1/2-inch shell. Chop the scooped flesh and set aside.
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes. Add the ground meat, breaking it apart with a spoon, and cook until browned.
3. Stir in the chopped eggplant flesh, oregano, cinnamon, nutmeg, and salt and pepper to taste. Cook for another 5 minutes. Add the tomato sauce and simmer for 2 minutes.
4. Remove from heat and mix in the breadcrumbs. Stuff the eggplant shells with the meat mixture and top with feta cheese.
5. Bake for 25-30 minutes, until the eggplants are tender and the tops are golden. Let cool for 5 minutes before serving.

The combination of cinnamon and nutmeg with the savory meat and creamy feta creates a uniquely Greek flavor profile that’s both aromatic and deeply satisfying.

Tip: For an extra crispy top, broil the stuffed eggplants for the last 2-3 minutes of baking.

Greek Eggplant and Potato Bake

This Greek Eggplant and Potato Bake is a hearty, flavorful dish that brings a taste of the Mediterranean to your table with minimal fuss.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 2 large potatoes, sliced into 1/4-inch rounds
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1 cup tomato sauce
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with some of the olive oil.
2. Arrange the eggplant and potato slices in the dish, overlapping slightly. Drizzle with the remaining olive oil and sprinkle with 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1/2 tsp garlic powder.
3. Pour the tomato sauce evenly over the vegetables and top with crumbled feta cheese.
4. Bake at 400°F for 35-40 minutes, until the vegetables are tender and the top is golden brown.
5. Sprinkle with chopped fresh parsley before serving.

The magic of this bake lies in the way the feta melts into the tomato sauce, creating a creamy, tangy layer that complements the earthy vegetables perfectly.

Tip: For an extra crispy top, broil for the last 2-3 minutes of baking.

Eggplant with Greek Honey and Walnuts

Get ready to fall in love with this Eggplant with Greek Honey and Walnuts recipe, a dish that perfectly balances sweet and savory flavors with a delightful crunch.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup walnuts, roughly chopped
• 2 tablespoons Greek honey
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon crushed red pepper flakes

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the prepared baking sheet. Brush both sides with extra virgin olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Bake for 25 minutes, flipping halfway through, until the eggplant is golden and tender.
4. While the eggplant bakes, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Set aside.
5. In a small bowl, whisk together the Greek honey, fresh lemon juice, and 1/4 teaspoon crushed red pepper flakes.
6. Once the eggplant is done, drizzle the honey mixture over the top and sprinkle with toasted walnuts.

The magic of this dish lies in the contrast between the creamy eggplant, the sticky-sweet honey, and the crunchy walnuts—a trio that’s sure to impress.

Tip: For an extra touch of freshness, garnish with chopped parsley or mint before serving.

Greek Eggplant and Tomato Gratin

This Greek Eggplant and Tomato Gratin is a hearty, flavorful dish that layers the richness of eggplant with the brightness of tomatoes, all baked to perfection under a golden cheese crust.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 4 large tomatoes, sliced into 1/4-inch rounds
• 1/2 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp dried oregano
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F. Brush both sides of the eggplant slices with olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Arrange on a baking sheet and bake for 15 minutes, flipping halfway through, until slightly softened.
2. In a 9×13 inch baking dish, layer the baked eggplant and fresh tomato slices alternately, sprinkling each layer with oregano, the remaining salt, and pepper. Drizzle the remaining olive oil over the top.
3. Sprinkle the mozzarella and Parmesan cheeses evenly over the top. Bake at 375°F for 25 minutes, or until the cheese is bubbly and golden brown.

The magic of this gratin lies in the contrast between the creamy eggplant, juicy tomatoes, and crispy cheese topping, making it a standout dish for any dinner table.

Tip: For an extra flavor boost, add a sprinkle of fresh basil leaves before serving.

Eggplant and Feta Cheese Phyllo Pie

This Eggplant and Feta Cheese Phyllo Pie is a delightful twist on traditional pie, combining creamy feta with tender eggplant in a crispy phyllo crust. It’s a showstopper that’s surprisingly simple to make!

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1/2 cup olive oil, divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1 egg, lightly beaten
• 8 sheets phyllo dough, thawed

Instructions

1. Preheat your oven to 375°F. Brush both sides of the eggplant slices with 1/4 cup olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Arrange on a baking sheet and roast for 20 minutes, until soft and slightly golden. Let cool, then chop into small pieces.
2. In a bowl, mix the chopped eggplant, feta cheese, parsley, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in the beaten egg until well combined.
3. Brush a 9-inch pie dish with some of the remaining olive oil. Layer 4 sheets of phyllo dough into the dish, brushing each with olive oil before adding the next. Spread the eggplant mixture over the phyllo. Top with the remaining 4 sheets of phyllo, brushing each with oil. Tuck the edges into the dish and brush the top with the last of the oil.
4. Bake at 375°F for 30 minutes, until the phyllo is golden and crisp. Let stand for 10 minutes before slicing.

The contrast between the crispy phyllo layers and the creamy, savory filling makes every bite a delight. It’s a perfect dish for impressing guests or treating yourself to something special.

Tip: For extra flavor, sprinkle a little dried oregano or thyme between the phyllo layers.

Greek Eggplant and Lentil Soup

Warm up with this hearty Greek Eggplant and Lentil Soup, a comforting bowl that’s packed with Mediterranean flavors and easy to whip up on a weeknight.

Ingredients

• 2 tablespoons olive oil
• 1 large eggplant, diced (about 4 cups)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the eggplant and onion, cooking until softened, about 5 minutes.
2. Stir in 2 cloves minced garlic and cook for another minute until fragrant.
3. Add 1 cup dried green lentils, 4 cups vegetable broth, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, and 1/4 teaspoon red pepper flakes. Bring to a boil, then reduce heat and simmer for 25 minutes, or until lentils are tender.
4. Season with salt and pepper to taste, then stir in 2 tablespoons lemon juice and 1/4 cup chopped fresh parsley.

The smoky eggplant and earthy lentils create a depth of flavor that’s beautifully brightened by the fresh lemon and parsley. It’s a simple dish that feels gourmet.

Tip: For an extra creamy texture, blend half the soup before adding the lemon juice and parsley.

Conclusion

We hope this roundup of 18 delicious Greek eggplant recipes inspires your next meal, offering something for every occasion. Whether you’re a seasoned chef or a curious cook, there’s a dish here waiting to become your new favorite. Don’t forget to share your culinary adventures with us in the comments and pin your top picks on Pinterest. Happy cooking!

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