My husband and I take advantage of the times our vegetable-resistant son is not at home to rediscover something we didn’t get to enjoy nearly enough before: variety on the vegetable front. Don’t get me wrong, he ate a few favorites, but our rotation stayed pretty limited for years. So lately, we’ve had some fun bringing more bold, flavorful veggie dishes back to the table.
This Greek Eggplant is one of those recipes that feels both comforting and a little special. It’s a hearty, satisfying vegetarian dish that reminds me of moussaka, with warm spices and layers of flavor that make it anything but ordinary. A subtle hint of cinnamon, paired with savory herbs and seasonings, gives it that signature Greek-inspired flair that really sets it apart.
We kept things simple and served it with a fresh salad for an easy, wholesome meal, but it’s versatile enough to fit whatever you’re craving. If you’re not following a keto lifestyle, it pairs beautifully with pasta or even some crusty bread to soak up all that flavor.
Ingredients
2 eggplants
2 Tbsp. + extra virgin olive oil
2 heaping Tbsp. garlic, minced
1 onion, chopped
1 green pepper, chopped
4 Roma tomatoes, chopped
1 8-oz. can tomato sauce
1 can diced tomatoes
Salt and pepper to taste
1 tsp. each oregano, basil, thyme, Greek seasoning
1 tsp. honey
2 Tbsp. red wine vinegar
1 tsp. cinnamon
1 container feta cheese
Instructions
Preheat the oven to 350 degrees. First, place the sliced eggplant rounds in a colander and sprinkle with salt. Make sure that you toss the eggplant in the colander so that it has some salt on all sides. Allow the eggplant to stand for at least 30 minutes. The salt draws out any bitterness it may have. Rinse the eggplant thoroughly and pat dry.
Heat some oil in a frying pan. Fry the eggplant on both sides until browned. The eggplant will soak up the oil, so add oil to the pan if needed. Remove and set aside.
Heat 2 tablespoons of oil in the frying pan and saute the garlic for one minute. Add the onion and saute until translucent.
Add the green pepper and cook for a couple of minutes.
Add the chopped fresh tomatoes and cook until bubbly.
Add the tomato sauce and diced tomatoes. Cook and stir until hot. Add the salt, pepper, oregano, thyme, basil, Greek seasoning, honey, cinnamon, and red wine vinegar. Cook and stir for 5 minutes.
Spray a baking sheet with cooking spray. The eggplant will be layered in free-form on the baking sheet. For each eggplant, place an eggplant round on the baking sheet. Top with a spoonful, or a little more, of the sauce to cover the eggplant. The amount used depends on the size of the eggplant. Top the sauce with a sprinkling of feta cheese. Place another round of eggplant on top, topped with another spoonful of sauce and feta. Repeat with a third layer, ending with the feta. Repeat this process for each eggplant stack. The number of eggplant stacks depends on the size of the eggplants and how many rounds are cut.
Bake for 20 minutes, until the feta is slightly melted. The feta doesn’t melt much, but it will soften. Serve with a side salad.
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