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Ari’s Greek Eggplant

February 23, 2011

In case you missed it, last Monday was a veritable “United Nations” of meals, complete with Curry Cauliflower and Chickpeas and Greek Eggplant.

Eggplant = love. Bad eggplant is something no one should have to suffer through, but once you’ve had a truly good eggplant dish– where the flesh is meltingly tender, never oily– only then have you experienced one of life’s primal pleasures.

Previous eggplant recipes:

Authentic or not, Ari threw together a really fantastically filling Mediterranean eggplant dish, which she said was based on something she’d eaten at a Greek restaurant. Eggplant halves are smeared with a garlic-olive oil mixture, baked, then topped with a cumin-laced tomato sauce and feta cheese, if you so desire.

Broiling the eggplant at the last minute makes the top golden and slightly crispy, which, when cut with a knife, reveals the unctuous interior just below. Heady with the scent of olive oil and piquant cumin, it feels as satisfying as biting into a steak.

Since Ari didn’t use a recipe, all proportions are approximate. My philosophy is always more garlic, cumin, and black pepper. AND CHILI PASTE.

Ingredients (Serves 2):

For the sauce:

  • 1 TBSP olive oil
  • 1 onion, chopped
  • 2 -4 garlic cloves, chopped
  • 1 TBSP tomato paste
  • 1-2 bay leaves
  • 1 tsp dried basil (or substitute fresh)
  • 1/2-1 tsp cumin
  • Salt and pepper

For the eggplant:

  • 1 eggplant
  • Juice of 2 lemons
  • Olive oil
  • Salt and pepper
  • Additional sauteed onions, optional
  • Feta cheese, optional


  • Make the sauce by it with heating olive oil on medium high heat, then adding the onions and garlic. (optional: set side a small portion of sauteed onions to top the eggplant later.) Next, add tomato paste, salt, basil, pepper, bay leaves, and cumin. Bring to a boil and reduce. Set aside.
  • Pre-heat the oven to 400.
  • Cut the eggplant in half and lightly coat it with olive oil on top, lemon juice, and sprinkle on salt and pepper.
  • Bake on a baking sheet for about 20-25 mins or until soft
  • Take the eggplant out and mush up the inside with a fork and mix then put the tomato-stuffed eggplant back in the oven until sizzling and then garnish with extra sauteed onions and garlic and feta cheese, if you so desire.

2 Comments leave one →
  1. February 23, 2011 4:28 am

    I love eggplant – it is delicious. My wife and I made eggplant parmesan tonight. Thanks for the post!

    • February 23, 2011 2:14 pm

      glad to hear you’re reading the blog!
      yeah, i like to think of this as a Greek-inspired eggplant parmesan. although i actually didn’t put cheese on my half…

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