13 Delicious Eggplant Recipes You Need to Try

Eggplant is a versatile veggie that shines in a variety of dishes, whether you’re roasting, grilling, or sautéing. With its unique texture and ability to soak up flavors, it’s a beloved ingredient in many cuisines. Dive into this collection of eggplant recipes that will inspire you to cook up something delicious and introduce a little more variety to your meals.

Eggplant Caponata with Crostini

Eggplant caponata is a savory Sicilian dish that is packed with flavors. This sweet and sour eggplant dish combines tender roasted eggplant with tomatoes, olives, and a hint of vinegar for a deliciously rich taste. It’s easy to prepare and can be served warm or cold, making it a versatile addition to any meal.

Pair it with crispy crostini, and you’ve got a delightful appetizer or snack. The crunchy bread perfectly complements the soft, tangy caponata, creating a nice contrast in texture. Plus, it’s perfect for entertaining guests or enjoying as a light bite on a cozy night in.

Ingredients

• 2 medium eggplants, diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cups diced tomatoes (canned or fresh)
• 1/2 cup green olives, pitted and chopped
• 1/4 cup capers, rinsed
• 1/4 cup red wine vinegar
• 1 tablespoon sugar
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh basil for garnish
• 1 baguette, sliced for crostini

Instructions

1. Preheat the oven to 400°F (200°C). Spread the eggplant on a baking sheet, drizzle with olive oil, and season with salt. Roast for about 25 minutes until tender and slightly browned.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent.
3. Add the roasted eggplant, tomatoes, olives, capers, vinegar, and sugar to the skillet. Stir well and simmer for about 15 minutes. Season with salt and pepper to taste.
4. For the crostini, brush sliced baguette with olive oil and toast in the oven for about 5-7 minutes until golden.
5. Serve the caponata warm or at room temperature, garnished with fresh basil, alongside the crostini for dipping.

Spicy Eggplant Stir-Fry with Tofu

This Spicy Eggplant Stir-Fry with Tofu is a delightful dish that brings a burst of flavor to your table. With its vibrant colors and a perfect balance of spicy, savory, and slightly sweet notes, this dish is sure to please your taste buds. Plus, it’s easy to whip up, making it ideal for a weeknight dinner or a casual get-together.

The combination of tender eggplant and crispy tofu creates a satisfying texture, while the spicy sauce adds a kick that makes each bite memorable. Whether you’re a seasoned cook or just starting out, this recipe is straightforward and perfect for experimenting in the kitchen.

Ingredients

• 1 medium eggplant, cut into bite-sized pieces
• 1 block of firm tofu, drained and cubed
• 2 tablespoons vegetable oil
• 1 bell pepper, sliced
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon chili paste (adjust to taste)
• 1 tablespoon rice vinegar
• 2 green onions, chopped
• Fresh cilantro, for garnish

Instructions

1. Prepare the Tofu: Start by pressing the tofu to remove excess moisture. Slice it into cubes and set it aside.
2. Cook the Eggplant: Heat vegetable oil in a large pan over medium heat. Add the eggplant and sauté for about 5-7 minutes until tender. Remove from the pan and set aside.
3. Stir-Fry: In the same pan, add more oil if needed, then toss in the garlic and ginger. Stir for about 30 seconds until fragrant.
4. Add Tofu: Carefully add the cubed tofu and cook until golden on all sides, about 5-6 minutes.
5. Combine: Return the cooked eggplant to the pan, along with the bell pepper, soy sauce, chili paste, and rice vinegar. Stir everything together and cook for another 3-4 minutes to heat through.
6. Serve: Garnish with chopped green onions and cilantro before serving. Enjoy this spicy stir-fry with steamed rice or noodles!

Stuffed Eggplant with Quinoa and Vegetables

Stuffed eggplant is a delightful dish that combines the earthy flavors of eggplant with a hearty quinoa and vegetable filling. This recipe is not only satisfying but also packed with nutrients, making it a fantastic choice for a light lunch or dinner. The subtle bitterness of the eggplant is balanced beautifully by the savory filling, creating an enjoyable meal that feels both wholesome and indulgent.

What’s great about this recipe is its simplicity. With minimal prep time and straightforward steps, it’s accessible for cooks of all skill levels. Plus, you can customize the filling according to your taste preferences—add in your favorite veggies or even a sprinkle of cheese for extra flavor!

Ingredients

• 2 medium eggplants
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions

1. Prep the Eggplants: Preheat your oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out some of the flesh to create a boat. Set the scooped flesh aside.
2. Cook the Quinoa: In a saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy.
3. Make the Filling: In a skillet, heat a bit of olive oil over medium heat. Add the diced onion and garlic, cooking until soft. Stir in the diced bell pepper and the reserved eggplant flesh. Cook until the vegetables are tender. Add black beans, cooked quinoa, cumin, paprika, salt, and pepper, mixing well.
4. Stuff the Eggplants: Fill each eggplant half with the quinoa mixture, pressing down lightly. Place the stuffed eggplants in a baking dish and cover with foil.
5. Bake: Bake in the preheated oven for 25-30 minutes, until the eggplants are tender. Remove the foil for the last 10 minutes if you want a slightly roasted top.
6. Garnish and Serve: Once done, garnish with fresh parsley or cilantro and serve warm.

Eggplant Curry with Coconut Milk

This eggplant curry with coconut milk is a delightful dish that offers a rich and creamy flavor profile. The combination of spices and coconut gives it a warm, comforting taste, perfect for any day of the week. It’s also quite simple to make, making it an ideal choice for both novice and experienced cooks.

With tender chunks of eggplant soaking up the creamy coconut sauce, this dish is satisfying and pairs wonderfully with rice or bread. It’s a great way to enjoy a healthy vegetarian meal that doesn’t skimp on flavor.

Ingredients

• 2 medium eggplants, cut into bite-sized cubes
• 1 can (400 ml) coconut milk
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice, for serving

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the minced garlic and ginger, cooking for another minute until fragrant.
3. Add the curry powder, turmeric, and cumin. Stir well to combine with the onion mixture.
4. Add the eggplant cubes and cook for about 5 minutes, stirring occasionally, until they start to soften.
5. Pour in the coconut milk, and season with salt and pepper. Bring the mixture to a simmer and let it cook for about 20 minutes, or until the eggplant is tender.
6. Serve the curry hot, garnished with fresh cilantro over a bed of cooked rice.

Roasted Eggplant Dip (Baba Ghanoush)

Baba Ghanoush is a delightful dip made from roasted eggplant that offers a rich, smoky flavor. It’s creamy, satisfying, and perfect for spreading on pita bread or enjoying with fresh veggies. This recipe is simple to whip up, making it an excellent choice for a snack or appetizer.

The combination of roasted eggplant, tahini, garlic, and lemon juice creates a balanced and flavorful dip that will have everyone reaching for more. Whether you’re hosting a gathering or just want a tasty treat, Baba Ghanoush is sure to please.

Ingredients

• 2 medium eggplants
• 1/4 cup tahini
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• Salt to taste
• Pita bread or fresh vegetables for serving

Instructions

1. Preheat the oven to 400°F (200°C). Cut the eggplants in half and score the flesh with a knife. Drizzle with olive oil, sprinkle with salt, and place them cut-side down on a baking sheet.
2. Roast for about 30-40 minutes, or until the eggplants are soft and charred. Allow them to cool slightly before scooping out the flesh.
3. In a food processor, combine the roasted eggplant flesh, tahini, garlic, lemon juice, and olive oil. Blend until smooth and creamy.
4. Taste and adjust seasoning with additional salt or lemon juice as desired. Serve with pita bread or fresh veggies.

Spicy Szechuan Eggplant Stir-Fry

Spicy Szechuan Eggplant Stir-Fry is a delightful dish that brings a burst of flavors to your table. With tender eggplant and colorful vegetables, it’s both vibrant and satisfying. The Szechuan sauce adds a kick of heat, balanced with sweet and savory notes, making it a perfect pick for those who enjoy a little spice in their meals.

This recipe is simple to make, requiring just a few ingredients and minimal prep time. It’s great for a quick weeknight dinner or as a standout side dish for any gathering. Get ready to enjoy a deliciously spicy experience!

Ingredients

• 2 medium eggplants, cut into bite-sized pieces
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup green onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons ginger, minced
• 3 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons Szechuan chili sauce
• 1 tablespoon sugar
• Salt and pepper to taste

Instructions

1. Prepare the eggplant: Salt the eggplant pieces and let them sit for about 15 minutes to draw out moisture. Rinse and pat dry.
2. Heat the oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
3. Cook the eggplant: Add the eggplant to the pan and stir-fry for about 5-7 minutes until golden and tender.
4. Add the vegetables: Toss in the red and green bell peppers, garlic, and ginger. Stir-fry for an additional 3-4 minutes.
5. Make the sauce: In a small bowl, mix the soy sauce, rice vinegar, Szechuan chili sauce, and sugar. Pour this mixture over the stir-fried vegetables.
6. Finish cooking: Stir everything together and let it cook for another 2-3 minutes until heated through. Season with salt and pepper to taste.
7. Serve: Remove from heat and garnish with chopped green onions before serving hot.

Eggplant Rollatini with Ricotta Filling

Eggplant Rollatini with Ricotta Filling is a delightful dish that combines the rich flavors of roasted eggplant with a creamy, cheesy filling. The tender roasted eggplant slices are rolled around a mixture of ricotta and herbs, then baked in a flavorful tomato sauce. This dish is not only delicious but also offers a great way to incorporate more vegetables into your meals.

This recipe is simple to make and is perfect for a cozy dinner or a gathering with friends. It’s hearty enough to satisfy, yet light enough to leave you feeling good. Let’s dive into how to create this tasty dish!

Ingredients

• 2 medium eggplants
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 egg
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups marinara sauce
• Fresh basil for garnish

Instructions

1. Prepare the Eggplant: Preheat your oven to 400°F (200°C). Slice the eggplants lengthwise into 1/4-inch thick slices. Lay them on a baking sheet, sprinkle with salt, and let sit for about 15 minutes to draw out moisture.
2. Roast the Eggplant: Rinse and pat the eggplant slices dry. Drizzle with olive oil and roast in the oven for about 20 minutes or until tender and slightly golden.
3. Make the Filling: In a bowl, combine ricotta cheese, Parmesan cheese, shredded mozzarella, egg, oregano, salt, and pepper. Mix until well blended.
4. Assemble the Rollatini: Spoon a portion of the ricotta mixture onto each eggplant slice and roll it up tightly. Place the rolls seam-side down in a baking dish.
5. Add the Sauce: Pour marinara sauce over the rollatini, ensuring they are well-covered. Sprinkle any remaining mozzarella cheese on top.
6. Bake: Cover the dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
7. Serve: Let it cool for a few minutes before serving. Garnish with fresh basil for a pop of flavor!

Eggplant Parmesan with Marinara Sauce

Eggplant Parmesan is a comforting dish that brings together the rich flavors of roasted eggplant, gooey cheese, and tangy marinara sauce. The layers of flavors create a satisfying meal that’s both hearty and delicious. Plus, it’s fairly easy to whip up, making it a great option for busy weeknights or special gatherings.

This dish combines crispy eggplant with a savory sauce and melty mozzarella, resulting in a delightful mix of textures. Each bite delivers a burst of flavor, making it a crowd-pleaser. Whether you’re a longtime fan of eggplant or trying it for the first time, this recipe will surely impress.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 teaspoon salt
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• Fresh basil for garnish

Instructions

1. Prepare the Eggplant: Sprinkle the salt over the eggplant slices and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
2. Bread the Eggplant: Set up a breading station with flour, beaten eggs, and breadcrumbs mixed with oregano and black pepper. Dip each eggplant slice first in flour, then in egg, and finally coat with breadcrumbs.
3. Fry the Eggplant: In a large skillet, heat oil over medium heat. Fry the breaded eggplant slices for about 3-4 minutes on each side until golden brown. Drain on paper towels.
4. Assemble the Dish: In a baking dish, spread a layer of marinara sauce, then add a layer of eggplant, followed by a layer of mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with cheese on top.
5. Bake: Preheat the oven to 375°F (190°C). Bake the assembled dish for about 25-30 minutes until the cheese is bubbly and golden. Let it cool slightly before garnishing with fresh basil and serving.

Eggplant Tacos with Avocado Cream

Eggplant tacos are a delightful twist on traditional tacos, offering a unique and savory flavor. The roasted eggplant adds a rich, smoky taste that pairs beautifully with fresh vegetables and creamy avocado. This dish is perfect for a quick weeknight dinner or a casual gathering with friends.

Not only are these tacos tasty, but they’re also simple to prepare. With a few straightforward steps, you can whip up a satisfying meal that everyone will enjoy. The avocado cream brings a refreshing element, making each bite even more delicious!

Ingredients

• 2 medium-sized eggplants, sliced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup diced tomatoes
• 1/2 cup diced bell peppers
• 1/4 cup fresh cilantro, chopped
• 1 avocado
• 1/4 cup sour cream or Greek yogurt
• 1 tablespoon lime juice

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the eggplant slices with olive oil, cumin, salt, and pepper. Spread them out on the baking sheet in a single layer.
3. Roast the eggplant in the oven for about 20-25 minutes, flipping halfway through, until golden brown and tender.
4. While the eggplant is roasting, prepare the avocado cream by blending the avocado, sour cream, lime juice, and a pinch of salt until smooth.
5. Warm the corn tortillas in a skillet or microwave. Assemble the tacos by layering roasted eggplant, diced tomatoes, bell peppers, and a drizzle of the avocado cream.
6. Garnish with fresh cilantro and serve immediately.

Eggplant and Tomato Gratin

Eggplant and tomato gratin is a delightful dish that combines the earthy flavor of eggplant with the tangy sweetness of fresh tomatoes. This recipe is simple to make and perfect for a comforting meal, whether it’s a family dinner or a cozy gathering with friends. The creamy layer of cheese adds a rich texture that beautifully melds the flavors together.

This dish is not only pleasing to the palate but also makes for an impressive presentation. Baked until golden and bubbly, it’s a great way to enjoy vegetables in a hearty manner. Let’s dive into the ingredients and how to prepare this scrumptious gratin!

Ingredients

• 2 medium eggplants, sliced
• 4 large tomatoes, sliced
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. Prep the Eggplants: Preheat your oven to 375°F (190°C). Slice the eggplants and lightly salt them to draw out moisture. Let them sit for about 20 minutes, then rinse and pat dry.
2. Layer the Ingredients: In a greased baking dish, layer half of the eggplant slices, followed by half of the tomato slices. Spread half of the ricotta and half of the mozzarella over the layers. Sprinkle with garlic, oregano, salt, and pepper.
3. Repeat the Layers: Add the remaining eggplant and tomato slices on top, followed by the rest of the cheeses. Finish with a sprinkle of Parmesan cheese and drizzle with olive oil.
4. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is golden and bubbly.
5. Serve: Allow the gratin to cool for a few minutes before slicing. Enjoy it warm as a side dish or a main course!

Eggplant and Spinach Lasagna

This Eggplant and Spinach Lasagna is a delightful twist on a classic dish. It layers tender eggplant, fresh spinach, and a rich tomato sauce between sheets of pasta, creating a satisfying meal that’s both hearty and healthy. With a mix of flavors and textures, it’s sure to please vegetarians and meat-lovers alike.

The best part? This recipe is simple to prepare and can be made ahead of time for an easy weeknight dinner. Just pop it in the oven and enjoy the delicious aroma that fills your kitchen.

Ingredients

• 2 medium eggplants, sliced
• 4 cups fresh spinach
• 9 lasagna noodles
• 2 cups marinara sauce
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Prepare the Eggplant: Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for about 20 minutes until tender.
2. Cook the Noodles: While the eggplant is roasting, cook the lasagna noodles according to package instructions. Drain and set aside.
3. Assemble the Lasagna: In a baking dish, spread a layer of marinara sauce on the bottom. Layer with three lasagna noodles, half of the roasted eggplant, half of the spinach, and dollops of ricotta cheese. Repeat the layering process and finish with another layer of noodles and sauce on top.
4. Add Cheese: Sprinkle the mozzarella and Parmesan cheeses on top of the final sauce layer. Sprinkle Italian seasoning over the cheese.
5. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
6. Rest and Serve: Let the lasagna rest for about 10 minutes before slicing. Serve warm and enjoy!

Mediterranean Eggplant Salad

This Mediterranean Eggplant Salad is a delightful dish that combines roasted eggplant with fresh vegetables and a sprinkle of feta cheese. It offers a burst of flavors, blending the smokiness of the eggplant with the sweetness of cherry tomatoes and the briny taste of olives. It’s light yet satisfying, making it perfect for a summer meal or as a side dish at a gathering.

The recipe is straightforward, making it accessible for cooks of all skill levels. With a few simple steps, you can create a colorful and healthy salad that not only tastes great but also looks beautiful on your table.

Ingredients

• 1 large eggplant, diced
• 2 cups cherry tomatoes, halved
• 1 cup black olives, pitted
• 1 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Spread the diced eggplant on a baking sheet, drizzle with olive oil, and season with salt and pepper.
2. Roast the eggplant in the oven for about 25-30 minutes, or until it is golden and tender. Stir halfway through for even cooking.
3. In a large bowl, combine the roasted eggplant, cherry tomatoes, black olives, and feta cheese.
4. Drizzle with balsamic vinegar and sprinkle with dried oregano. Toss gently to combine.
5. Garnish with fresh basil leaves before serving. Enjoy your Mediterranean Eggplant Salad warm or chilled!

Miso Glazed Eggplant

Miso glazed eggplant is a delightful dish that combines the rich, savory flavors of miso with the natural sweetness of roasted eggplant. This recipe is both simple and quick to prepare, making it an excellent choice for a weeknight meal or a trendy side dish for gatherings. The umami from the miso pairs beautifully with the tender, caramelized eggplant, creating a satisfying bite.

With just a few ingredients and minimal prep time, you can whip up this flavorful dish that will impress your family or guests. It’s a perfect option for vegetarians and those looking to explore more plant-based recipes. Let’s dive into how to make this tasty treat!

Ingredients

• 2 medium eggplants
• 1/4 cup miso paste
• 2 tablespoons maple syrup
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon minced garlic
• Sesame seeds and chopped green onions, for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Slice the eggplants in half lengthwise and score the flesh in a crosshatch pattern, being careful not to cut through the skin.
3. In a small bowl, mix together the miso paste, maple syrup, soy sauce, sesame oil, rice vinegar, and minced garlic until well combined.
4. Brush the miso mixture generously over the cut sides of the eggplants.
5. Place the eggplants on a baking sheet, cut side up, and roast in the oven for about 25-30 minutes, or until they are tender and caramelized.
6. Once done, remove from the oven and sprinkle with sesame seeds and chopped green onions before serving.