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.

Greek Eggplant and Potatoes from HeatherChristo.com

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!

Greek Eggplant and Potatoes from HeatherChristo.com

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!

Greek Eggplant and Potatoes from HeatherChristo.com
Greek Eggplant and Potatoes from HeatherChristo.com
Greek Eggplant and Potatoes from HeatherChristo.com

Greek Eggplant and Potatoes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • ½ 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
  • ½ cup olive oil
  • 2 teaspoons dried oregano
  • Kosher salt and black pepper
Instructions
  1. Preheat the oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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 olive oil and then sprinkle the potatoes with the dried oregano, salt and pepper. Now generously spoon the sauce over the eggplant rounds.
  5. Bake everything for another 15-20 minutes until the potatoes are tender. Serve hot or at room temperature.

 

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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.

Greek Eggplant and Potatoes from HeatherChristo.com

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!

Greek Eggplant and Potatoes from HeatherChristo.com

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!

Greek Eggplant and Potatoes from HeatherChristo.com
Greek Eggplant and Potatoes from HeatherChristo.com
Greek Eggplant and Potatoes from HeatherChristo.com

Greek Eggplant and Potatoes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • ½ 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
  • ½ cup olive oil
  • 2 teaspoons dried oregano
  • Kosher salt and black pepper
Instructions
  1. Preheat the oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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 olive oil and then sprinkle the potatoes with the dried oregano, salt and pepper. Now generously spoon the sauce over the eggplant rounds.
  5. Bake everything for another 15-20 minutes until the potatoes are tender. Serve hot or at room temperature.