GREEK VEGAN EGGPLANT CASSEROLE

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Step back in time with me as we discover a long-forgotten Greek recipe. Because this vegan eggplant casserole is unique and celebrates the essence of the Mediterranean Greek way of eating. As we taste the exquisite blend of juicy eggplants and aromatic garlic, not only do we enjoy amazing flavors but we also ensure that the culinary heritage remains firmly rooted in our hearts and on our plates.

Another peasant/poor man’s dish that reflects the resilience and adaptability of the Mediterranean people where every meal was a heartfelt expression of love, social bonding, and gratitude.

 WHY MAKE THIS EGGPLANT CASSEROLE?

So glad you asked.

Let’s count together:

• Easy to find ingredients. True. Eggplants and garlic are the basic ingredients. See? Everywhere, anywhere. From hypermarkets to the smallest grocery stores.
• Seasonal ingredients. Even though we find eggplants all year long, they always taste better in summer. Nevertheless, don’t hesitate to make this eggplant casserole anytime.
• Low-budget/in-staple ingredients. Just eggplant, garlic, bread, olive oil, a splash of lemon and vinegar, and some flour for coating. That’s it.
• Easy to make. Minimum preparation (almost zero prep) and assemble the above ingredients in a casserole/baking pan. In the oven and then it is only baking time.
• One pot meal. I know you love those meals. Me too. Especially if they are as delicious as this Greek eggplant casserole.
• Last but not least: it is vegan, meaning food in its purest form, real food made with love for the planet and for our family. I won’t stop repeating (sorry my faithful readers) that the Mediterranean Greek way of eating is basically (more or less 80%) vegetarian/vegan. That is why the abundance of vegan recipes and exquisite flavors.

THE HISTORY OF THE RECIPE

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For the rest of you, let’s travel back in time to the late 13th and early 14th century when the population from southern Albania named “Arvanites”* moved south into areas in what is today Greek territory. The main waves of migration reached a peak in the 14^th century and ended about 1600.

Initially, the settled Albanians practiced a nomadic lifestyle based on pastoralism, but later on, they spread out into small villages mostly in the Peloponnese and central Greece.

Despite the fact that the Arvanites maintained their customs and traditions and spoke their own dialect, over the centuries, they assimilated into Greek culture. Nowadays, their language is no longer practiced, and most of their customs have been forgotten, with the exception of their cuisine (thank God).

Several recipes still exist in the Greek countryside, especially in the Peloponnese and in central Greece areas like Attica and Boeotia, perhaps not the 100% authentic version, but with variations and adaptations to modern cooking methods. Even so, these recipes contain amazing combinations of simple ingredients. They transport you to another era where vegetables from the garden and leftover bread were combined with extra virgin olive oil and herbs to create a meal of unparalleled deliciousness.

*Read more about the really interesting history of the Arvanites here.

POOR MAN’S MOUSSAKA

After posting my moussaka recipe (thank you all so much for over 2k shares), I’ve been searching for a unique, traditional, vegan, and easy-to-make eggplant recipe. Believe me when I say that this vegan eggplant casserole covers all the bases.

It is a recipe from the Argolida area (Peloponnese), from a village called Panariti where the Arvanites settled a long time ago. This recipe used to be really popular in the area and still, quite a lot of cooks make it. They called this dish “poor man’s moussaka” because of the simple, cheap, right-from-the-garden ingredients in contrast with the fancy moussaka made with the expensive luscious béchamel and bucatini pasta.

My grandmother used to call it "eggplant skordalia". In Greece when we use garlic as one of the main ingredient, usually mixed with potato like in this recipe or with bread like in this post's recipe we call it "skordalia". Next time I will visit the Argoliko area, I will ask if this recipe has another local name because I guess the Arvanites used to call this dish in their dialect.

I am so happy that my mother was able to recall the recipe after so many years and I’ve been really emotional writing about it. It is amazing how certain dishes or flavors act as a bridge to our past, creating a sensory link that connects us emotionally to important people and moments of our life.

INGREDIENTS YOU’LL NEED

EGGPLANTS

What variety should I use?

Another bonus for this recipe is that you can use any type of eggplant. From common purple eggplants that are large and fat with dark purple color to the long, narrow, and light purple color with white stripes (sometimes called graffiti or Sicilian).

For this recipe, I used the best eggplant I could purchase. It is a Greek PDO product named “Tsakonian eggplant”. You can see in the photo that they look like Graffiti eggplant.

The Tsakonian eggplant is cultivated in Leonidio in the Peloponnese. It keeps the same beautiful purple color and white stripes but the difference is the taste. The microenvironment and the area’s soil are the main reasons that local eggplant is so exquisitely sweet. I mean it. Once cooked, it tastes almost like candy. That’s why this eggplant is among the 107 Greek PDO products and it is popular all over Greece.

Tips for purchasing fresh eggplant

Whatever eggplant variety you use, look for eggplant with glossy skin and no cuts, soft spots, or bruises. Avoid also eggplant with dull and wrinkled skin and purchase the ones that are firm to the touch and feel heavy. Finally, take a look at the top because it should be green and fresh.

How to store eggplant

Store eggplants in the crisper drawer for 7 days ideally wrapped in a paper towel and placed in a hard-sided storage container or unsealed plastic bag. If the eggplant becomes too cool, its seed will harden and its flesh may be bitter. Either way, it is better to use your eggplant within a few days of purchase.

STALE BREAD

Don't toss those slices of bread unless there is mold, so your bread is past the point of return. The poor man’s (peasant) cuisine isn’t only delicious but also honors the zero waste practice.

Take out the stale bread from your pantry and use it for this recipe. Keep only the crumb because, with a simple trick, it will provide structure to the garlic sauce and will enhance its flavor.

Keep the crust as well. Use it in a salad as a kind of crouton. I am telling you I am obsessed with zero waste practice.

GARLIC

Don’t ask a Greek how much garlic (or lemon). You won’t get a rational answer. My grandmother used to add double the garlic I recommend in the post. It is A LOT even for the Greek standards.

I am sure that the quantity I propose is quite balanced but, as always, when the recipe features garlic or lemon I advise you to proceed with caution. For example, for this recipe, add a couple of cloves, taste, and then add some more, and test again until you find the quantity that is right for your taste bands (see instructions below).

PANTRY INGREDIENTS

Some of the items you have already in your pantry.

Extra virgin olive oil: It may seem a lot but keep in mind that olive oil is THE ONLY liquid that bakes the eggplant-garlic sauce combo. For a top-notched casserole, you need the best olive oil you can find.

Flour for coating the eggplant. Even though the traditional method stands for frying the eggplant, I skip frying whenever possible without compromising flavor. You see back in time, people were way more active, either working in fields all day or fighting against Turkish oppression. The extra calories were too important for their survivance.

When ready, top it with parsley or oregano or basil.

HOW TO COOK VEGAN EGGPLANT CASSEROLE

Basically, this recipe is an eggplant-garlic-bread combo. It is a brilliant way to use up eggplants, stale bread and assemble those ingredients into a delicious casserole. Apart from a 10-minute ridiculously easy prep, it’s all super fast. Just follow along step-by-step!

STEP#1: Prepare the eggplant 

Use a knife to slice the green stem and some of the eggplant’s bottom. Stand the eggplant up vertically.

Make about 1-inch (2,5 cm) vertical slices from top to down.

Take a baking pan/dish/sheet and arrange all the slices side by side so that they cover all of the pan. Keep in mind that boiling and baking will slightly shrink the eggplant. So make sure to place the slices tightly together.

Instead of frying the eggplants in olive oil (like the traditional version), I make a lighter version. I just throw the slices in a large pot with boiling water and a generous pinch of salt. Boil for about 5 minutes.

This should be enough time to make the eggplant tender but not overly mushy. After boiling, use a colander to drain it for a few minutes.

STEP#2: Make the garlic sauce

As long as the eggplant slices boil, soak the crumbs of bread in water until it becomes soft.

In a food processor or a medium bowl if you use a hand blender, blend the olive oil and the garlic cloves until it becomes a smooth paste. If you want to make a lighter garlic version use fewer cloves. Let’s say 5 cloves out of 10.

The last step of the garlic sauce is to add the bread. Use your hand to gently squeeze the soaked bread to remove excess water and add it to the food processor. If you use a hand blender, add the bread to the bowl. Blend the bread with the garlic paste.

Add the lemon juice and the red wine vinegar. Add grated cheese (like parmesan, kefalotyri). Cheese is totally optional.

If the paste is too thick, add tablespoons of water and blend again. Repeat until you have the desired consistency. Don't overdo it. The garlic sauce should be thick but runny enough to spread over the eggplant. Add a pinch of salt and pepper to taste.

Finally, taste the garlic sauce and if it needs more garlic, blend in a couple of cloves.

STEP#3: Assemble

Preheat your oven to 356 °F (180 °C).

Take the baking dish/pan and add 3 tablespoons of olive oil.

On a small plate with flour, coat each eggplant slice with a generous amount of flour.

Arrange a layer of eggplant slices at the bottom of the baking dish/pan and pour evenly 3 tablespoons of olive oil over the layered eggplant.

At this stage, if you want to add cheese (slices or grated) or charcuterie of your choice (smoked ham is an amazing pairing), it is completely up to you. Needless to say that the traditional version is totally vegan and personally I prefer it that way.

Pour the garlic sauce evenly over the top of the eggplant.

STEP#4: Bake

Cover the baking dish/pan with parchment paper and bake in the preheated oven for about 30 minutes.

Remove the parchment paper and continue baking for an additional 15-20 minutes or until the top is golden and crispy.

Take the casserole out of the oven and let it rest for a few minutes.

Garnish the casserole with chopped fresh parsley (alternatively oregano, basil) before serving.

SUBSTITUTIONS AND VARIATIONS

I wouldn’t change a thing (lol). My grandmother would be seriously livid. Why change a recipe that has been working for centuries?

Joking aside, even though I really like the traditional version, I cannot oversee that this vegan eggplant casserole is like a white canvas for all of you out there to make your own.

That being said, since it is a casserole with layers you may add thinly sliced potatoes, more sliced vegetables like zucchini and cheese (slices or grated), and charcuterie (like ham or prosciutto).

MAKE AHEAD AND STORAGE TIPS

Make ahead

If you want to save time, you can prepare the eggplant (boil and drain) and the garlic sauce. Keep them in airtight containers in the fridge until you’re ready to put the casserole together.

Storage Tips

Refrigerator: This vegan eggplant casserole keeps well in the fridge for several days without losing its flavor or compromising the texture. It is even better the next day. On hot summer days, it is perfect when served cool right out of the fridge.

Either cover the pan tightly with foil, or transfer leftovers to an airtight container. Refrigerate for up to 5 days.

This dish can be reheated in the microwave.

Freezer: I would recommend against freezing this eggplant casserole. The eggplant contains a fair amount of moisture. Freezing and then thawing the eggplant will result in a soggy less desirable texture once baked.

MY VEGAN EGGPLANT CASSEROLE IS READY! NOW WHAT?

This is a hearty main dish and that’s great served on its own. Pair it with a fresh salad like Greek salad or these refreshing salads with yogurt like this beet salad and this cucumber salad. During winter, I usually pair it with this traditional cabbage salad and enjoy an amazing meal.

It is also an excellent appetizer, or side dish. It can be part of a mezze delish and served on a picnic or a potluck.

It is one of those Mediterranean Greek recipes that take little effort or skill, yet it will leave everyone believing you spent hours in the kitchen.

If you have already made my Vegan eggplant casserole, I would be super grateful to leave a comment and/or give this recipe a rating or take a photo and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood! Above all, I absolutely love your feedback. This is a huge motivation for me and it keeps 30daysofgreekfood’s kitchen alive. Thank you so much!!!

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