7 Greek Recipes with Eggplant That Are Not Moussaka
Eggplant is a beloved ingredient in Greek cuisine, but there’s more to it than just moussaka! This vegetable works wonders for grilled dishes and stews and shines in many creative recipes.
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Why Eggplant Deserves the Spotlight
Eggplant, or melitzana as it’s called in Greece, is a staple in Mediterranean kitchens. Its mild flavor and spongy texture make it perfect for absorbing the rich flavors of olive oil, tomatoes, herbs, and spices.
It’s a vegetable that adapts beautifully to grilling, roasting, frying, and baking.
In Greek cooking, eggplant plays a starring role in dishes beyond the iconic moussaka. There will always be the right eggplant dish for vegetarian options, light summer meals, or comforting winter recipes.
Check out these delicious recipes highlighting the best Greek culinary traditions—without a trace of moussaka!
1. Melitzanosalata (Eggplant Dip)
Ingredients:
- 2 large eggplants
- 2 garlic cloves, minced
- 3 tbsp olive oil
- Juice of 1 lemon
- 2 tbsp tahini (optional)
- Salt and pepper to taste
Preparation:
- Roast the eggplants whole over an open flame or in the oven until the skin is charred and the flesh is soft.
- Peel off the skin and mash the flesh in a bowl.
- Mix in garlic, olive oil, lemon juice, tahini (if using), salt, and pepper.
- Serve chilled with pita bread.
2. Briam (Greek Ratatouille)
Ingredients:
- 2 medium eggplants, sliced
- 3 potatoes, sliced
- 2 zucchinis, sliced
- 1 large onion, sliced
- 4 garlic cloves, minced
- 4 tomatoes, grated or chopped
- ½ cup olive oil
- Fresh parsley for garnish
Preparation:
- Preheat the oven to 375°F (190°C).
- Layer all vegetables in a baking dish. Add garlic and season with salt and pepper.
- Pour the tomato sauce and olive oil evenly over the vegetables.
- Bake for 50-60 minutes, stirring occasionally, until tender and slightly caramelized.
3. Imam Bayildi (Stuffed Eggplant)
Ingredients:
- 4 medium eggplants
- 2 onions, sliced
- 4 garlic cloves
- 4 tomatoes, chopped
- ½ cup olive oil
- Fresh parsley for garnish
Preparation:
- Cut the eggplants in half lengthwise and scoop out some flesh to make room for the filling.
- Sauté onions and garlic in olive oil, then add tomatoes and simmer until thick.
- Stuff the eggplants with the mixture, drizzle with olive oil, and bake at 350°F (175°C) for 45 minutes.
4. Melitzanes Papoutsakia (Eggplant “Little Shoes”)
Ingredients:
- 3 medium eggplants
- 1 cup tomato sauce
- 1 cup grated cheese (kefalotyri or parmesan)
- 1 cup béchamel sauce
Preparation:
- Halve the eggplants lengthwise and roast until tender.
- Scoop out the flesh, mix it with tomato sauce, and stuff it back into the shells.
- Top with béchamel sauce and grated cheese, then bake at 375°F (190°C) for 30 minutes.
5. Eggplant Souvlaki Skewers
Ingredients:
- 2 large eggplants, cubed or sliced
- 1 red onion, cubed
- 1 red bell pepper, cubed or sliced
- cherry tomatoes
- Olive oil
- Dried oregano
Preparation:
- Toss eggplant, onion, tomatoes, and bell pepper in olive oil and oregano.
- Thread onto skewers and grill until charred and tender.
- Serve with tzatziki or pita bread.
6. Psiti Melitzana (Grilled Eggplant)
Ingredients:
- 2 large eggplants
- 3 tbsp olive oil
- Juice of 1 lemon
- Chopped fresh parsley
Preparation:
- Slice eggplants into rounds, brush with olive oil, and grill until soft and lightly charred.
- Drizzle with lemon juice and sprinkle with parsley before serving.
7. Eggplant and Lentil Stew
Ingredients:
- 2 medium eggplants, cubed
- 1 cup lentils
- 1 onion, chopped
- 1 carrot, sliced
- 1 zucchini, sliced
- 3 garlic cloves, minced
- 2 tomatoes, diced
- 4 cups vegetable broth
Preparation:
- Sauté onion and garlic in olive oil.
- Add the carrots and zucchini and let soften.
- Add the tomatoes and cook until softened.
- Add eggplants, lentils, and broth.
- Simmer for 40-50 minutes until lentils are tender.
- Serve with crusty bread.
Tips for Cooking Eggplant
- Salt to Remove Bitterness: Sprinkle sliced eggplant with salt and let it sit for 20-30 minutes. Rinse and pat dry to remove bitterness and excess moisture.
- Use Enough Oil: Eggplants absorb oil quickly, so use a generous amount or opt for baking to reduce greasiness.
- Choose Fresh Eggplants: Look for firm, shiny eggplants with no soft spots or blemishes.
- Cook Until Tender: Ensure eggplants are fully cooked to bring out their natural sweetness and silky texture.
Eggplant is a versatile and delicious ingredient at the heart of many Greek dishes. You can grill them, bake them, or stuff them!
These recipes step beyond moussaka to explore the incredible flavors of Greek cuisine using this staple ingredient. Rest assured that these eggplant recipes will certainly impress!
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Unique Recipes with Eggplant that Are Not Greek Moussaka
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