Greek Style Eggplant (RECIPE)

Greek Style Eggplant (RECIPE)

Ingredients

• 1.5 lb eggplant cut into cubes
• Kosher salt
• Extra Virgin Olive Oil (Kasadrinos **FREE Bottle**)
• 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 teaspoon sweet paprika OR smoked paprika
• 1 teaspoon organic ground coriander
• 1 teaspoon dry oregano
• ¾ teaspoon ground cinnamon
• ½ teaspoon organic ground turmeric
• ½ teaspoon 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

Instructions

• 1. Heat oven to 400 degrees F.

• 2. Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.

• 3. In a large braiser, heat ¼ cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.

• 4. Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.

• 5. Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.

• 6. Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about ½ cup of water at a time.)

• 7. When eggplant is ready, remove from oven and add a generous drizzle of EVOO, garnish with fresh herbs (parsley or mint).

Enjoy!!

Servings : 6
Ready in : 55 Minutes
Course : Dinner, Lunch, Main Dish

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