Eggplants are a culinary chameleon – they can be grilled, roasted, sautéed, or even fried to perfection. With their meaty texture and rich flavor, it’s no wonder why eggplant is a staple ingredient in many cuisines around the world. From classic Italian dishes like eggplant parmesan to Mediterranean-inspired recipes like baba ganoush, there’s an endless array of ways to prepare this versatile vegetable.
In this article, we’ll dive into 18 flavorful eggplant recipes that are sure to satisfy your taste buds and inspire your cooking. Whether you’re a seasoned chef or a culinary newbie, these recipes cater to every occasion – from casual weeknight dinners to special celebrations. So without further ado, let’s crack open the world of eggplant cuisine!
Grilled Eggplant with Garlic and Herb Marinade
Elevate your summer grilling game with this flavorful and aromatic eggplant recipe, perfect for a quick weeknight dinner or a weekend BBQ. The tangy garlic and herb marinade brings out the natural sweetness of the eggplant, creating a dish that’s both savory and delightful.
Ingredients:
– 2 large eggplants
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 2 tbsp chopped fresh parsley
– 1 tsp dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, parsley, and oregano.
3. Slice eggplants into 1-inch thick rounds.
4. Brush both sides of the eggplant slices with the marinade.
5. Grill eggplant for 3-4 minutes per side, or until tender and slightly charred.
6. Season with salt and pepper to taste.
Cooking Time: 12-15 minutes
Eggplant Parmesan with Fresh Basil
Elevate your pasta night with this classic Italian-American dish, featuring tender eggplant slices smothered in rich tomato sauce and melted mozzarella cheese. Fresh basil adds a bright, herbaceous note to this satisfying vegetarian main course.
Ingredients:
– 2 large eggplants
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried oregano
– Salt and pepper to taste
– 8 oz mozzarella cheese, sliced
– Fresh basil leaves, chopped
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice eggplants into 1/4-inch thick rounds.
3. Dip each round in beaten eggs, then coat with breadcrumbs mixed with Parmesan cheese.
4. Heat olive oil in a large skillet over medium-high heat; cook coated eggplant slices until golden brown (about 3-4 minutes per side).
5. In the same skillet, add garlic and cook for 1 minute. Add crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes.
6. Assemble: Place cooked eggplant slices on a baking sheet lined with parchment paper; spoon tomato sauce over each slice. Top with mozzarella cheese and chopped basil. Bake for 15-20 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Spicy Eggplant Stir-Fry with Tofu
Elevate your stir-fry game with this spicy and savory dish that combines the richness of eggplant with the creaminess of tofu. Perfect for a quick weeknight dinner or a flavorful meal prep option.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 1 block firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon soy sauce
– 1/4 teaspoon red pepper flakes (or more to taste)
– Salt and pepper, to taste
– Chopped green onions, for garnish
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the eggplant slices and cook until tender, about 3-4 minutes per side.
3. Remove the eggplant from the pan and set aside.
4. In the same pan, add the remaining 1 tablespoon of oil. Cook the tofu for 2-3 minutes, or until lightly browned.
5. Add the garlic, ginger, soy sauce, and red pepper flakes to the pan. Stir-fry for 30 seconds.
6. Add the cooked eggplant back into the pan and stir to combine with the tofu mixture.
7. Season with salt and pepper to taste. Garnish with green onions.
Cooking Time: 15-20 minutes
Roasted Eggplant and Tomato Soup
Transform humble eggplants and tomatoes into a rich, velvety soup that’s perfect for a cozy evening meal.
Ingredients:
– 2 large eggplants, sliced into 1-inch thick rounds
– 3 large ripe tomatoes, cored and chopped
– 2 tablespoons olive oil
– 1 onion, diced
– 4 garlic cloves, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 4 cups vegetable broth
– Optional: heavy cream or Greek yogurt for added richness
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss eggplant slices with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pot, sauté onion and garlic in olive oil until softened. Add chopped tomatoes, roasted eggplants, oregano, salt, and pepper. Cook for 10-15 minutes or until the mixture is soft and fragrant.
4. Pour in vegetable broth and simmer soup for 20-25 minutes or until heated through.
5. Blend soup to desired consistency. Serve hot with optional dollops of heavy cream or Greek yogurt.
Cooking Time: Approximately 45-50 minutes.
Eggplant Moussaka with Bechamel Sauce
A classic Greek dish that combines tender eggplant slices with rich bechamel sauce and a flavorful tomato-based layer. Perfect for a special occasion or a cozy dinner.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 can (28 oz) of crushed tomatoes
– 1 cup grated Parmesan cheese
– 1 cup all-purpose flour
– 1/4 cup butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté eggplant slices until tender, about 5 minutes per side.
3. Layer cooked eggplant, tomato sauce, and bechamel sauce (see below) in a 9×13-inch baking dish.
4. Top with Parmesan cheese and chopped parsley (if using).
5. Bake for 30-35 minutes or until golden brown.
Bechamel Sauce:
1. Melt butter in a medium saucepan over medium heat.
2. Whisk in flour, then gradually add milk, whisking constantly.
3. Bring to a simmer and cook for 2-3 minutes or until thickened.
4. Season with salt and pepper to taste.
Cooking Time: 35-40 minutes
Stuffed Eggplant with Quinoa and Feta
This recipe combines the flavors of quinoa, feta cheese, and fresh herbs to create a delicious and nutritious stuffed eggplant dish. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 2 medium eggplants
– 1 cup cooked quinoa
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together quinoa, feta cheese, parsley, dill, garlic, salt, and pepper.
4. Stuff each eggplant shell with the quinoa mixture, dividing it evenly among the four shells.
5. Place the stuffed eggplants on a baking sheet lined with parchment paper and drizzle with olive oil.
6. Bake for 30-35 minutes or until the eggplants are tender and the filling is heated through.
Cooking Time: 30-35 minutes
Eggplant Caponata with Olives and Capers
This Sicilian-inspired caponata recipe combines the rich flavors of eggplant, olives, and capers to create a delicious and savory condiment perfect for serving alongside pasta, rice, or as a topping for sandwiches.
Ingredients:
– 2 large eggplants, sliced into 1-inch thick rounds
– 1/4 cup extra virgin olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup pitted green olives, sliced
– 1/4 cup capers, rinsed and drained
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Brush eggplant slices with olive oil and season with salt.
3. Roast eggplant in the oven for 30 minutes, or until tender and lightly caramelized.
4. In a large skillet, sauté chopped onion and minced garlic over medium heat until softened.
5. Add roasted eggplant, sliced olives, and capers to the skillet. Season with salt and pepper to taste.
6. Simmer the mixture for 10-15 minutes, stirring occasionally, allowing flavors to meld together.
Cooking Time: 45-50 minutes
Eggplant Lasagna with Spinach and Ricotta
This vegetarian twist on classic lasagna replaces traditional noodles with tender eggplant slices, layered with creamy ricotta, wilted spinach, and melted mozzarella. A flavorful and satisfying main course for any occasion.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 package frozen chopped spinach, thawed and drained
– 12 oz ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Olive oil for brushing eggplant
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until softened. Add spinach and cook until wilted.
3. In a separate bowl, combine ricotta cheese and a pinch of salt and pepper.
4. Brush eggplant slices with olive oil and season with salt and pepper. Layer in a 9×13-inch baking dish: eggplant, spinach mixture, ricotta cheese, and mozzarella cheese. Repeat for three layers, finishing with mozzarella on top.
5. Bake for 35-40 minutes or until the eggplant is tender and the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Eggplant Curry with Coconut Milk
This flavorful and aromatic curry is a perfect blend of Indian spices, tender eggplant, and creamy coconut milk. Serve it over basmati rice or with naan bread for a satisfying meal.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Cook eggplant slices until browned, about 3-4 minutes per side. Remove from skillet and set aside.
3. Add onion, garlic, cumin, curry powder, turmeric, and cayenne pepper (if using) to the skillet. Cook for 2-3 minutes or until onion is translucent.
4. Stir in coconut milk and bring to a simmer.
5. Return eggplant slices to the skillet and season with salt and pepper. Simmer for an additional 10-15 minutes, stirring occasionally.
6. Garnish with chopped cilantro (if desired). Serve hot.
Cooking Time: 25-30 minutes
Baba Ganoush with Smoky Eggplant
Baba Ganoush is a popular Middle Eastern dip made from roasted eggplant, garlic, and tahini. This recipe adds a smoky depth by incorporating grilled eggplant into the mix.
Ingredients:
– 2 large eggplants
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: paprika or cumin for extra smokiness
Instructions:
1. Preheat grill or broiler.
2. Cut eggplants in half lengthwise and brush with olive oil. Grill or broil until charred and tender, about 30-40 minutes.
3. Scoop out the flesh of the eggplants and transfer to a blender or food processor.
4. Add tahini, lemon juice, garlic, salt, and pepper. Blend until smooth.
5. Taste and adjust seasoning as needed.
6. Serve warm or at room temperature with pita bread, vegetables, or crackers.
Cooking Time: 30-40 minutes
Eggplant Pizza with Mozzarella and Cherry Tomatoes
Transform your pizza game by using tender eggplant slices as the “crust” instead of traditional dough. This unique twist combines the flavors of mozzarella cheese, juicy cherry tomatoes, and fresh basil for a delicious and healthier alternative.
Ingredients:
– 2 large eggplants
– 1 cup cherry tomatoes, halved
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the eggplants into 1/4-inch thick rounds.
3. Brush both sides of the eggplant slices with olive oil and season with salt, pepper, and garlic.
4. Place the eggplant slices on a baking sheet lined with parchment paper.
5. Top each eggplant slice with a halved cherry tomato and a slice of mozzarella cheese.
6. Bake for 20-25 minutes or until the eggplant is tender and the cheese is melted.
7. Garnish with fresh basil leaves and serve hot.
Cooking Time: 20-25 minutes
Eggplant Ratatouille with Zucchini and Bell Peppers
This hearty vegetable stew is a classic Provençal dish that’s perfect for a quick weeknight dinner or a special occasion. The combination of tender eggplant, zucchini, and bell peppers, along with the rich flavors of tomato and herbs, makes this ratatouille a true delight.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 large bell peppers (any color), sliced into 1-inch pieces
– 3 cloves of garlic, minced
– 2 cups of chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the eggplant, zucchini, and bell peppers, cooking until tender and lightly browned (about 10-12 minutes).
3. Add the garlic and cook for an additional minute.
4. Stir in the chopped tomatoes and season with salt and pepper to taste.
5. Simmer the ratatouille for 15-20 minutes or until the vegetables are very tender.
6. Garnish with fresh basil leaves and serve hot over rice, pasta, or as a side dish.
Cooking Time: 30-40 minutes
Eggplant Rollatini with Marinara Sauce
This classic Italian dish is a flavorful and satisfying vegetarian option that’s perfect for any occasion. Thinly sliced eggplant, rolled with a savory filling and baked to perfection, is served with a rich and tangy marinara sauce.
Ingredients:
– 2 large eggplants
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 cup marinara sauce (homemade or store-bought)
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice eggplants into 1/4-inch thick rounds.
3. In a bowl, combine ricotta, Parmesan, parsley, and garlic.
4. Place a spoonful of the filling on each eggplant slice, leaving a 1/2-inch border around edges.
5. Roll up slices and place seam-side down in a baking dish.
6. Pour marinara sauce over the rolls and top with additional grated Parmesan cheese (optional).
7. Bake for 25-30 minutes or until eggplant is tender and filling is heated through.
Cooking Time: 25-30 minutes
Eggplant Shakshuka with Poached Eggs
This North African-inspired dish combines tender eggplant with a rich tomato sauce and poached eggs for a satisfying brunch or dinner option. With minimal ingredients and effort, you can create a flavorful and nutritious meal.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 can (14.5 oz) crushed tomatoes
– Salt and pepper to taste
– 4 poached eggs
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add eggplant slices in batches, cooking for 3-4 minutes per side or until tender.
4. Stir in crushed tomatoes, salt, and pepper. Bring to a simmer and let cook for 10-12 minutes or until the sauce has thickened slightly.
5. Make poached eggs by cracking them into a pot of simmering water. Cook for 3-4 minutes, then remove with a slotted spoon.
6. Serve eggplant shakshuka with poached eggs on top and garnish with chopped parsley or cilantro if desired.
Cooking Time: 25-30 minutes
Eggplant Tacos with Avocado Crema
Eggplant Tacos with Avocado Crema: A flavorful twist on traditional tacos, this recipe combines the sweetness of roasted eggplant with the creaminess of avocado crema.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1/4 cup olive oil
– 1 lime, juiced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8 corn tortillas
– Avocado crema (see below)
– Optional toppings: diced tomatoes, shredded lettuce, crumbled queso fresco, cilantro
Avocado Crema:
– 3 ripe avocados, halved and pitted
– 1/2 cup sour cream
– Juice of 1 lime
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, salt, and pepper.
3. Add the eggplant slices and toss to coat.
4. Roast the eggplant for 20-25 minutes or until tender.
5. Warm tortillas according to package instructions.
6. Assemble tacos by placing roasted eggplant on a tortilla, topping with avocado crema, and adding desired toppings.
Cooking Time: 45-50 minutes
Eggplant and Chickpea Stew
This flavorful stew combines the richness of eggplant with the creamy texture of chickpeas, perfect for a quick and easy dinner. This recipe is a great way to get your daily dose of fiber and vitamins.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (28 oz) crushed tomatoes
– 2 cups vegetable broth
– 1 tsp cumin
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
3. Add eggplant, chickpeas, crushed tomatoes, vegetable broth, cumin, salt, and pepper. Stir well.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until eggplant is tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Eggplant Fries with Spicy Aioli
Eggplant fries are a game-changer for veggie lovers and those looking for a healthier alternative to traditional potato fries. This recipe combines the natural sweetness of eggplant with the bold flavors of spicy aioli.
Ingredients:
– 2 large eggplants
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup buttermilk
– Vegetable oil for frying
– Spicy Aioli ingredients: 1/2 cup mayonnaise, 2 tablespoons sriracha sauce, 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice eggplants into fry shapes.
3. In a bowl, mix flour, cornstarch, salt, and pepper. Dredge eggplant slices in the mixture, shaking off excess.
4. Dip floured eggplant slices in buttermilk, then coat with breadcrumbs.
5. Fry coated eggplant strips in hot oil (350°F/175°C) for 3-4 minutes or until crispy.
6. Drain on paper towels and serve immediately.
7. For Spicy Aioli: Mix mayonnaise, sriracha sauce, and lemon juice in a bowl. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 15-20 minutes
Eggplant and Mushroom Risotto
This creamy risotto combines the rich flavors of roasted eggplant and mushrooms with Arborio rice, perfect for a cozy dinner or special occasion. The key to this recipe is to cook the risotto slowly and patiently, allowing the grains to absorb the flavorful liquid.
Ingredients:
– 1 large eggplant, sliced into 1-inch thick rounds
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), cleaned and sliced
– 4 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine (optional)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast eggplant slices for 20-25 minutes, or until tender.
3. In a large skillet, sauté mushrooms in olive oil until golden brown.
4. Add onion and garlic; cook until softened.
5. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
6. Add wine (if using), broth, and roasted eggplant. Simmer, stirring occasionally, for 20-25 minutes or until creamy.
7. Stir in Parmesan cheese. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Summary
Get ready to egg-cell your culinary skills with these 18 flavorful eggplant recipes! From classic Eggplant Parmesan to innovative dishes like Spicy Eggplant Stir-Fry and Eggplant Curry, there’s something for every taste and occasion. Whether you’re looking for a quick weeknight dinner or a special occasion dish, this collection of recipes is sure to impress. With options ranging from savory stews to creamy risottos, you’ll never run out of ideas for cooking with eggplant.
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