Greek-style eggplant casserole

Mediterranean Eggplant Casserole

Greek-style eggplant casserole

Mediterranean Eggplant Casserole

Adina Elena Vladulescu
This hearty eggplant casserole will rapidly become one of your favorite comfort foods! You'll love the Greek flavors present thanks to a filet of olive oil and a combination of warm spices including paprika, coriander, oregano and a pinch of cinnamon. Easy, comforting, quick, and absolutely delicious! What are you waiting for?
Prep Time 7 minutes
Cook Time 25 minutes
Total Time 32 minutes
Course Main Course
Cuisine greek
Servings 6 portions


  • 200 g extra firm tofu diced
  • 1 eggplant chopped
  • Salt
  • 1 large yellow onion chopped
  • 1 bell pepper diced
  • 3 large garlic cloves minced
  • 2 dry bay leaves
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp dry oregano
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 1/2 tsp black pepper
  • 794 g (28-oz) canned diced tomatoes with the juice
  • 1/3 cup dried green lentils rinsed
  • 1 cup water
  • Fresh herbs such as parsley and mint to garnish


  • In a large braiser, heat up the olive oil over medium-high until shimmering but not smoking. Add onions, peppers and a dash of salt. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf and spices. Cook for another minute, stirring until fragrant.
  • Add eggplant, the can of tomatoes, and lentils. Stir to combine.
  • Bring to a rolling boil for 20 minutes or so until the lentils and vegetables are cooked. Stir often and adjust to taste.
  • Remove from the stove top and garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or Tzatziki sauce and pita bread. Enjoy!

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