This simple vegan eggplant recipe with chickpeas and tomatoes is all the comfort! And you’ll love the Greek flavors thanks to a little extra virgin olive oil and a combination of warm spices including oregano, paprika, and a pinch of cinnamon.
Eggplant is one versatile ingredient you can use in many delicious and satisfying ways.
Roasted. Fried. Stuffed. In hearty dinners like eggplant rollatini, eggplant parmesan or moussaka. You can even make eggplant fries. Yes, I said fries!
You can also turn an eggplant into one wholesome stew like in today’s vegan eggplant recipe with chickpeas and tomatoes.
I’ve been making a lot of simple vegan recipes from pantry staples lately, and this eggplant recipe totally fits the bill–easy, comforting, and it takes one pot.
Why this recipe works? The quick braising process cooks the eggplant to tender perfection, it seriously melts in your mouth. Plus, you’ll love the Greek vibes thanks to a little extra virgin olive oil and earthy, warm flavors including oregano, paprika, and pinch of cinnamon.
A few important eggplant tips before we get to this tasty recipe.
Tips for buying and preparing eggplant
Some are intimidated by eggplant’s spongy texture. And many worry about the likelihood that their eggplant dish will taste bitter. Regardless of what eggplant recipes you try, a few tips are helpful to follow before you start:
- Choose eggplants with smooth, shiny skin that are uniform in color. If the eggplant skin looks shriveled or somewhat discolored, do not buy it.
- Choose eggplants that are smaller and feel heavy for their size. Smaller eggplants tend to be less bitter and they have thinner skin and less seeds.
- Test your eggplant for ripeness before buying. Lightly press a finger against the skin and if it leaves an imprint, the eggplant is ripe.
- Salt your eggplant before cooking. I’ve talked about this before. Salt the cut eggplant and let it “sweat” for a few minutes (or an hour, if you have the time) before cooking. Some don’t think this step is necessary, but it can help in a couple of different ways: salting will draw out moister and help break down the spongy texture of eggplant. It can also rid the eggplant of some of it’s bitterness.
Ingredients for this Eggplant Stew
This recipe takes three humble ingredients–eggplant, chickpeas, and canned tomatoes–paired with a few spices and some extra virgin olive oil. Here’s what you’ll need:
- Eggplant- about 1 1/2 pounds of globe eggplant (that’s 1 large eggplant or 2 smaller ones)
- Yellow onion, green pepper, carrot, and garlic– these chopped veggies are sauteed with the spices in extra virgin olive oil to form the flavorful base for this recipe
- Spices and such– dry bay leaf, dry oregano, sweet paprika (or smoked paprika if you prefer), coriander, cinnamon, hint of turmeric, and black pepper. This combination of earthy and warm spices is really what makes this dish so comforting. If you don’t have all the spices, don’t let that deter you from making this easy dish. You can omit some of the spices and do more of the ones you have. (You can find all-natural and organic spices at our online shop).
- Extra Virgin Olive Oil- I used Private Reserve Greek extra virgin olive oil to cook this vegan stew. And if you want the full Greek effect, drizzle some of this tasty EVOO to finish this comforting dish. (You can learn about this olive oil at our online shop here).
- Chopped Canned Tomatoes- one large can of chopped or diced tomatoes with their juices brings this stew together and provides sweetness and beautiful umami
- Chickpeas- canned chickpeas are a great option here. They’re ready to use, no need to soak overnight.
- Fresh Parsley (optional)- If you have it, a little fresh parsley or mint is a great garnish to add to this dish. Totally optional.
Greek-style eggplant recipe: step-by-step
Step 1: Salt eggplant
Cut up the eggplant into cubes or large bite-size pieces. Sprinkle with some kosher salt and leave in a large colander in your sink or over a bowl. Let it sweat for 20 to 30 minutes or up to 1 hour, then rinse and pat dry.
Step 2: Sautee chopped onions, veggies, and spices
Warm up some extra virgin olive oil and add onions, peppers and carrots. Toss around for a few minutes, then stir in garlic, bay leaf and spices (paprika, coriander, paprika, coriander, cinnamon, turmeric, and black pepper). Cook just briefly till fragrant.
This is this is where all the flavor in this recipe comes from.
Step 3: Add chopped tomatoes, eggplant, and chickpeas and bring to a boil
Now, pour in the chopped tomatoes, chickpeas (and chickpea liquid or water), and eggplant. Bring this party to a boil for a good 10 minutes (this is the start of the braising process).
Step 4: Transfer to oven
Now to finish cooking, cover the eggplant stew and transfer it to a 400 degree heated oven. Let it cook to tender perfection for another 45 minutes or so. Tip: be sure to check on the eggplant stew part-way through cooking, adding a little liquid if you feel it needs it.
Step 4: Serve
When ready, fish the eggplant stew with a generous drizzle of good extra virgin olive oil (I used Private Reserve Greek EVOO). Add a garnish of fresh parsley, if you like.
Transfer to serving bowl over my 15-minute couscous or just a side of warm pita bread. A dollop of Greek yogurt or even Tzatziki sauce and some olives make a great addition here. And, to keep with the Greek theme, you can start with a traditional Greek salad.
More eggplant recipes:
Vegetarian
Low-Carb Eggplant Pizza
Italian
Easy Pasta alla Norma
Appetizer and Mezze
Mediterranean Grilled Eggplant with Whipped Feta
Visit Our Shop
Easy Greek-Style Eggplant Recipe
Ingredients
- 1.5 lb eggplant cut into cubes
- Kosher salt
- Extra Virgin Olive Oil I used Private Reserve Greek EVOO
- 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 1/2 tsp sweet paprika OR smoked paprika
- 1 tsp organic ground coriander
- 1 tsp dry oregano
- 3/4 tsp ground cinnamon
- 1/2 tsp organic ground turmeric
- 1/2 tsp 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
- Heat oven to 400 degrees F.
- 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.
- In a large braiser, heat 1/4 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.
- Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
- Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
- 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 1/2 cup of water at a time.)
- When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.
Video
Notes
-
- Slow-cooker instructions: you can prepare the recipe up to step #3 as written. Then transfer ingredients to your slow cooker. Add 1 cup water and the remaining ingredients from step 4. Cook on low for 4 hours or until eggplant is very tender.
- Visit our Online Shop to browse quality Mediterranean ingredients including extra virgin olive oils and all-natural and organic spices used in this recipe.
Nutrition
*This post first appeared on The Mediterranean Dish in 2018 and has recently been updated with new information and media for readers’ benefit. Enjoy!
Tried it tonight and Loved it. Made it strictly according to instructions and it came out great. Since I’m not vegan I’m thinking of adding some chicken next time. I think that will be awesome
Thanks, Lynn! So glad you enjoyed it!
I made this for the first time today and my entire family absolutely loved it! Hearty and flavorful and totally unique! Obsessed-I will be making it again and I sent the recipe to all my friends, especially the vegans and pescatarians! I bought finely chopped tomatoes by accident so I also added some fresh sliced tomatoes and it was perfect.
Thank you, Karen!
This recipe was so delicious and hearty! Paired with some toasted bread yum!! The only thing I would make different next time- is to make double! Everyone loved it- just mash a little and my 1 1/2 year old couldnβt get enough! Yum!!
Yay!! Thanks, Connie!
I’m diabetic what is king size alot of carbs
Hi, Marleen. I would check with your personal doctor about this since they know you your health history best.
This recipe is simply delicious! Rich, flavorful & healthy! Thank you so much for sharing!
I’m trying this today!
Suzy,,,, I LOVE LOVE LOVE this recipe (and your other vegetarian recipes and your weekly emails… !!) . I’ve made this one over a dozen times.. and now, every time I innovate. Most recently, I made it with a can of kidney beans and chick peas together, and have ALSO served it with red quinoa, and another time, with pearl barley (instead of eating it with pita or bread). just plain love it. …. THANK YOU THANK YOU …
Thanks for sharing your variations! So glad you’re enjoying this one!
So delicious and so easy! I forgot to cancel my produce box this week and ended up with two eggplants and nothing to do with themβglad I stumbled upon this recipe. A very tasty use of those eggplants π
Love this one – itβs a big hit in our house! Great flavours, simple, and filling. A bit of Greek yog and some pittas just make this a really good meal. Thanks!
So glad you enjoyed it, Fiona!
I love Trader Joe’s grecian eggplant, but don’t love waiting in long NYC lines for a can or two. This was a great (healthier!) homemade version that made way more than a can!! I used half the chickpeas called for and it ended up great in my hummus pita. Thanks!!
Easy to prepare and delicious. I serve it with cooked red quinoa. Loved it!
Yay! Thanks so much!
This recipe was a huge hit with my teenage daughters. Simple to make but complex comforting flavours.
Yay! So glad they enjoyed it!!
I was looking for a way to eat eggplant without going the “Parmesan” route.
Wow, truly a delicious recipe!
I must confess that I had to play around with the ingredients with what I had in my fridge/cupboard and be assured it is very versatile.
Healthy and tasty!
Thanks, Lisa! We have a lot of fun eggplant recipes. Hope you check out some of the others!
Just delicious- eggplant so soft it could melt in your mouth! Made my greek family very happy share something vegan with me that reminded them of home!
Awww! This is wonderful to hear. Thanks, Zoe!
Just made it…my wife finds it amazing.
Yay! That is great to hear!
Made this recipe today. It was easy to prepare and so sumptuous. Will make again! Thank you!
Wonderful! So glad you enjoyed it, Paul!
I have made this dish many times now.. After making it a couple of times I realized that I had been only using one 15 oz can of tomatoes instead of the 28 oz that the recipe calls for– and I can report that I actually prefer it with less tomato! No problems with lack of liquid; it cooks down really nicely. The flavors in this dish are exceptional. I have loved every recipe I’ve tried from your site, and have recommended it to my friends!!
Awww! Thank you, Natalie!
Wow! I never comment on recipes but this turned out fabulously! I didnβt expect to like it but the flavors work so well together. I had eggplant I needed to use. Followed the recipe (only omitted green pepper as I didnβt have any). Both my kids loved it! This recipe does not disappoint!
Thanks, Daphne!