Happy Monday!
Anyone else have a few too many snacks yesterday while watching the superbowl? I know that Coco and rolled back to our apartment (up in Canada) and were moaning that we needed “real food!” as opposed to snack overload and too much sugar.
So tonight, we have a few things to combat: the sugar overload of yesterday, our first long day on set for the production of Coco’s show, snow and freezing temperatures up here. That’s a lot, so I am making sure we have something delicious, SAVORY, and that qualifies as Mega Comfort-food! Yia-yia’s Greek Eggplant and Potatoes.
In case you don’t know, Yia-yia is Greek for grandma, and refers to my amazing Mother-in-law Tula.
Tula came over a few weeks ago and showed me how to make this the way she does, and oh wow. I like to just sit back and watch and then pester her for measurements so that I can not only make it properly myself, but share the recipe with you! Then I like to eat it all.
I will say that I love that this is not only one of the incredible dishes that Pete grew up with and that we all get to enjoy when Tula cooks, but it also happens to be PLANT-BASED!!! Definitely accidental vegan food, but that kind of just makes me laugh! All I care about is that it is delicious and that the family will eat it and be happy!
So as with all the good Greek recipes I learn from Tula, being liberal with the olive oil seems like a very important part of the process! Because of that, I try not to skimp!
Below are pictures (I thought you might like to see the process) of what it looks like when assembling and then after baking the eggplant and potatoes. I hope they help. Mostly they make me very hungry!
- 1 cup olive oil
- 1 yellow onion, chopped
- 5 cloves garlic, finely chopped
- 15 ounce crushed tomatoes
- ½ bunch fresh parsley, finely chopped
- Kosher salt
- 2 eggplants, sliced into ½ inch rounds
- 6 large Yukon gold potatoes, peeled and sliced into ¼” rounds
- 2 teaspoons dried oregano
- Kosher salt and black pepper
- Preheat the oven to 400 degrees.
- In a medium saucepan, add ½ cup olive oil over medium heat. Add the onions and the garlic and stir often, cooking until translucent about 5 minutes. Add the crushed tomatoes and parsley and stir in. Add a lid, turn the heat to low and simmer while you prepare the vegetables.
- On a bare sheetpan, lay the eggplant slices evenly over the sheet pan and drizzle ¼ cup of the olive oil over the eggplant, brushing them all evenly with the oil. Sprinkle them with kosher salt and bake them at 400 degrees for 20 minutes until golden.
- Pull the eggplant off the sheetpan and evenly spread the potato rounds out over the sheetpan and then layer the eggplant over the potatoes. Drizzle the potatoes with remaining ¼ cup olive oil and then sprinkle the potatoes with the dried oregano, salt and pepper. Now generously spoon the sauce over the eggplant rounds.
- Bake everything for another 15-20 minutes until the potatoes are tender. Serve hot or at room temperature.
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a great eggplant dish, thank you, especially with this Greek version and extra olive oil!
Heather! After seeing pictures of this deliciousness on Instagram, I had to make this for dinner the other night! Oh my goodness…it was amazing! I’ve got a tiny bit leftover that I’m hoping no one else will find in the fridge so I can have it for lunch today. 😉
So good, simple, easy.
Well done!
Tried this yesterday, half recipe.
Only criticism is that I wish you would update the recipe to add weight measurements. Most of us have scales these days, so it would be nice to have that option so I don’t have to convert.
First time through not that important, but I had to work through doing a half recipe.
In the end, very basic and easy to adjust.
Thanks!
Greeks dont use scales.. or measuring cups. That’s the beauty of Greek cuisine. You could have added a whole other onion and some zucchini in the mix and it still would have been great.
So happy to find you!
Baked the potatoes and peeled eggplant separately then combined, added the tomato sauce and back in the oven for 5 minutes. Topped with parsley, mint and chopped green onion. Served with tzatziki sauce. Delicious!
Hi Heather! How do you think it would be to substitute red potatoes for the Yukon Golds called for in the recipe? Or even substituting Russets?
it would be totally fine! I sub russets all the time!
This looks delish, and I really want to try it, but could you please clarify the amount of olive oil. In the ingredients is states 1/2 cup of olive oil. Then in step 2 it states 1/2 cup olive oil, step three an additional 1/4 cup olive oil, and step 4 calls for an additional drizzle over the potatoes. Am I reading this right – nearly a cup of olive oil total? Thanks.
Yes! It is about a cup of olive oil. I know- it’s a ton- but that is part of what makes it so good! I will go back and check directions and adjust where it needs it- thank you!
Thank you I’m Greek too this eggplant recipe looks amazing I’ll be trying soon thanks again Heather
Thanks Irene!
This recipe was good….good consistency….it was just missing something….can’t put my finger on it but maybe some wine in the sauce.
I made this last night and it was absolutely fabulous! So tasty on a cold wintery night. We were on our boat and this was exactly what I wanted. We had it as a side dish for some shrimp we had grilled but I think the side dish stole the show. Thank you!
Well, I have just made this and I would say the recipe needs adjusting.
First off, the aubergines did not brown after 20 minutes at 200C. They were cooked but not browned. Second, not knowing what Yukon Gold potatoes are like, just used 6 large potatoes and found the proportion of potatoes was too high. Quantity of oil would have been excessive (even though I do like olive oil). Finally, when potatoes were put in the oven, they were nowhere near cooked in the 15-20 minutes. After a further 30 minutes they were edible but still quite firm.
So next time:
– roast aubergines at a higher temp? Or for longer?
– use equal volume of potatoes and aubergines.
– toss potatoes in oil/salt/pepper and roast by themselves for 20 mins before layering aubergines etc on top.
Having said all that, I do think this dish has potential! One more in my aubergine repertoire, and many thanks for that.
THANKS for your tips-I haven’t tried to cook it yet, but about to, and was wondering how the aubergines would brown/potatoes soften in the times shown.
I’m going to crumble feta cheese over it all at the end.
Wow! I love the eggplant recipe so much! These pictures that you put made me cook the Greek Eggplant and Potatoes recipe. So yummy!
I saw the recipe photos and made the eggplant and potatoes immediately. Delicious and Healthy! A keeper.
People’s comments about this dish and the photos shared by you are forcing me to try this greek eggplant dish tomorrow. I am so excited to try this.
This was great. Didn’t really measure anything and only used one eggplant. Had to manage without parsley and added a can of mixed beans to tomato sauce for protein. I cooked potato and eggplant layered together at highest heat fan forced (250C / 480F) for 10 mins by which time they were both browning and then added tomato sauce and cooked for further 10 mins at about 210C / 410F. Next time I’ll make sure I have parsley and will probably cook a little longer than 10 mins initially although both potatoes and eggplant were certainly cooked.
I have to say I don’t understand cooking the eggplant first as I find potato cooks more slowly.
Want to make this recipe not sure if I am to use fresh tomatoes or do you use tiin
You can absolutely do either Mandy!
Can I do this ahead of time? Or can I at least make the sauce ahead?
Thanks
Absolutely Jane!
This is the absolute best rustic Greek dish! Cook it and love it. Add mozzarella to the top before you bake.
Delicious and very easy! The wings are completely golden and bright. Thanks for the good food!
Great! Thanks Marcella!
I tried it. It really tastes really so delicious. You Shared a Great Information
This looks delicious, and I really want to try it, but could you please clarify the amount of olive oil.
You went wrong to say that this is the best, really! This is the best as well as tasty as well as healthy as well, it is my own experience to make it by looking at your article.
Great inspiration for my “cleaning out the produce drawer” dinner. Google potatoes + eggplant and found this recipe. Author comments gave me assurance its ok to add some other veg in place of a second eggplant 🙂 the olive oil really is the secret to this delicious meal. Thanks!
this is for sure the best recipe blog. I will make this recipe, looks delicious. Congratulations on the blog with very rich content.
Great website, thanks for the great recipes… I’ll use them again in the future 😉 THANK YOU !!! Greetings from Germany
good to know, there is not any issue on health after trying this dish. As a tennis player, i am appreciating your information
thank you
This was so easy and so delicious! It was plate licking good! I added some feta cheese on top when I served it.
This article beautifully captures the essence of Greek cuisine with its tantalizing recipe. The combination of eggplant and potatoes creates a harmonious blend of flavors and textures, while the use of traditional Greek herbs and spices adds an authentic touch. The step-by-step instructions are clear and easy to follow, making it accessible for both seasoned cooks and beginners. The result is a dish that not only satisfies the taste buds but also nourishes the soul. Whether enjoyed as a main course or a side dish, this Greek Eggplant and Potatoes recipe is a true delight. It’s a wonderful way to explore the rich culinary heritage of Greece from the comfort of our own kitchens. Thank you for sharing this delightful recipe with us!
Wow! This Homemade recipe is simply amazing !!!
Wow! This article is simply amazing !!!
your culinary expertise and introducing me to the wonderful world of eggplant and potatoes. I’m excited to try out your recipes and impress my family and friends with these delightful dishes. Keep up the fantastic work on your blog, and I look forward to reading more of your delicious creations in the future!”
I particularly love how the eggplant becomes creamy and flavorful when roasted alongside those golden potatoes. The combination of garlic, herbs, and lemon zest is simply divine. And let’s not forget about the tangy tzatziki to complement it all!
I’m definitely going to try making this for my next family gathering. It seems like a crowd-pleaser, and I can’t wait to see the smiles on their faces. If anyone has already given it a shot, please share your experience and any tips you may have. Let’s exchange some culinary wisdom!
I like this a lot
A recipe whose first ingredient is ‘1 cup olive oil’ is bound to ‘separate the men from the boys’ ! 🙂
Can I make this a day ahead?