Flavorful recipes incorporating seasonal ingredients are a staple of the healthy Greek diet. Try the following recipes for a tasty lunch or dinner.

Eggplant and Pasta

2 pounds eggplant, cut into one-inch cubes

1/2 cup plus 1 tablespoon Greek extra virgin olive oil, divided

4 cloves garlic, crushed, divided

1/2 teaspoon Greek dried oregano

Greek sea salt

Freshly ground black pepper

Pinch red pepper flakes

1/4 cup chopped fresh parsley, plus more for topping

2 tablespoons fresh lemon juice

1/3 cup plain bread crumbs

1/2 cup feta Dodonis, crumbled

1 package medium pasta, such as rigatoni

Preheat oven to 400 degrees F. Combine eggplant, 1/2 cup oil, half of the crushed garlic cloves, and oregano in a 9 by 13-inch baking dish. Season with salt, pepper, and red pepper flakes and bake until the eggplant is tender and golden, stirring after about 10 minutes, for about 20 minutes.

To make the topping, combine the bread crumbs, the remaining 1 tablespoon of oil, and half of the crumbled feta. Set aside. Meanwhile, place a large deep pot of water to boil over medium high heat. Once i comes to a rolling boil, add 1/2 teaspoon salt and cook the pasta according to package directions until al dente. Drain the pasta and set aside.

When eggplant is cooked, stir in the parsley, lemon juice, and remaining garlic. Season with salt and pepper to taste, keeping in mind that the feta will add some saltiness as well. Add the cooked pasta and the remaining feta to the cooked eggplant and stir to combine. Switch the oven to broil. Top the pasta and eggplant with the breadcrumb mixture and broil until golden. Top with parsley and serve immediately.

Chicken and Bulgur

4 (6-oz.) skinless, boneless chicken breasts

3/4 teaspoon Greek sea salt, divided

1/2 teaspoon freshly ground black pepper, divided

3 tablespoons Greek extra virgin olive oil, divided

1 small-medium red onion, thinly sliced

1 red bell pepper, thinly sliced

1/2 cup uncooked bulgur, medium grain

1 teaspoon Greek dried oregano

4 cups chopped fresh kale

1/2 cup feta Dodonis, crumbled

1 tablespoon chopped fresh dill

Preheat oven to 400 degrees F. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat half the olive oil in a 10-inch cast-iron or other ovenproof pan over medium-high. Add the chicken and sear until browned on both sides, about 3 minutes per side. Transfer chicken to a plate. Add the remaining oil to the pan. Add the onion and cook, stirring occasionally, until translucent. Add the bell pepper and cook until fragrant. Add the bulgur and oregano and cook, stirring often, for about 2 minutes. Then, add the kale and cook, stirring constantly, until the kale begins to wilt, about 2 minutes. Add 1 cup of water and the remaining 1/4 teaspoon each of salt and black pepper. Bring to a boil and place the seared chicken in the bulgur mixture. Place the pan in the preheated oven and bake for about 15 minutes or until a meat thermometer inserted in the thickest part of the chicken reads 165 degrees F. Remove from the oven. Add the feta and allow to rest for about 5 minutes. Top with the chopped dill and serve immediately.