Are you looking for a delicious and easy way to add some excitement to your meals? Look no further than the humble eggplant! This versatile vegetable can be used in a wide variety of dishes, from classic Italian recipes like eggplant parmesan to international flavors like Indian-inspired curry. In this article, we’ll explore 18 savory eggplant recipes that are sure to become new favorites.
From hearty casseroles and pasta dishes to quick stir-fries and dips, there’s something for everyone in our collection of eggplant recipes. And the best part? They’re all surprisingly easy to make, even for those who don’t consider themselves experienced cooks. So why not give one (or two, or three…) a try tonight?
Eggplant Parmesan with Fresh Basil
Eggplant Parmesan with Fresh Basil Recipe
Savor the flavors of Italy with this classic recipe that combines tender eggplant, rich tomato sauce, and a sprinkle of fresh basil.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 cup tomato sauce
– Fresh basil leaves, chopped
– Salt and pepper to taste
– Olive oil for frying
Instructions:
1. Preheat oven to 375°F (190°C).
2. Dip each eggplant slice in breadcrumbs mixed with a pinch of salt.
3. Fry the eggplant slices in olive oil until golden brown, about 3-4 minutes per side.
4. Place fried eggplant slices on a baking sheet lined with parchment paper.
5. Spoon tomato sauce over the eggplant, followed by a sprinkle of mozzarella and Parmesan cheese.
6. Top each slice with a sprinkle of chopped fresh basil leaves.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Grilled Eggplant with Garlic and Olive Oil
Eggplant takes center stage when grilled with a flavorful garlic and olive oil glaze. This simple yet savory recipe is perfect for a quick weeknight dinner or as a side dish for your favorite meals.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together minced garlic and olive oil.
3. Brush both sides of eggplant slices with the garlic-olive oil mixture.
4. Season with salt and pepper to taste.
5. Grill eggplant slices for 3-4 minutes per side, or until tender and slightly charred.
6. Serve hot, garnished with fresh parsley or basil leaves if desired.
Cooking Time: 12-16 minutes
Spicy Eggplant Stir-Fry
A flavorful and spicy stir-fry that combines the tender flesh of eggplant with a blend of aromatic spices, garlic, and ginger. This recipe is perfect for a quick weeknight dinner or as a side dish for your favorite Asian-inspired meals.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– 1 teaspoon oyster sauce (optional)
– 1/2 teaspoon red pepper flakes
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger; stir-fry for 30 seconds until fragrant.
3. Add the eggplant; cook for 3-4 minutes per side, until tender and slightly charred.
4. In a small bowl, whisk together soy sauce, oyster sauce (if using), and red pepper flakes.
5. Pour the sauce over the eggplant; stir-fry for an additional minute to coat.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions (if desired).
8. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Roasted Eggplant Dip with Pita Chips
Roasted Eggplant Dip with Pita Chips Recipe
Elevate your snack game with this creamy and flavorful Roasted Eggplant Dip, perfectly paired with crunchy pita chips.
Ingredients:
– 2 medium eggplants
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup Greek yogurt
– 1 tablespoon lemon juice
– 1/4 cup chopped fresh parsley
– Pita chips for serving
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the eggplants, then sprinkle with garlic, salt, and black pepper.
4. Roast the eggplants for 30-40 minutes, or until they’re tender and charred.
5. Remove from the oven and let cool slightly.
6. Scoop out the flesh of the eggplants and place it in a blender or food processor.
7. Add the Greek yogurt, lemon juice, and parsley to the blender.
8. Blend until smooth and creamy.
9. Serve with pita chips for dipping.
Cooking Time: 40-50 minutes
Eggplant and Tomato Casserole
A classic Mediterranean-inspired casserole that combines the flavors of eggplant, tomato, and mozzarella for a delicious and satisfying meal.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 8 oz fresh mozzarella cheese, shredded
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 cup breadcrumbs (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add eggplant slices and cook until golden brown, about 3-4 minutes per side. Drain on paper towels.
3. In the same skillet, add garlic and cook for 1 minute.
4. Add diced tomatoes to the skillet and cook until they release their juices and start to break down, about 5 minutes.
5. In a large bowl, combine cooked eggplant, tomato mixture, mozzarella cheese, oregano, salt, and pepper. Mix well.
6. Transfer the mixture to a 9×13-inch baking dish. Top with breadcrumbs (if using).
7. Bake for 30-35 minutes or until the casserole is hot and bubbly.
Cooking Time: 35-40 minutes
Stuffed Eggplant with Ground Lamb
Eggplants make a perfect vessel for savory fillings, and the combination of ground lamb, herbs, and spices creates a flavorful dish that’s both familiar and exotic.
Ingredients:
– 2 large eggplants
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon tomato paste
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out some of the flesh to create a cavity.
3. In a large skillet, cook the ground lamb over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the chopped onion, minced garlic, tomato paste, paprika, salt, and pepper to the skillet. Cook until the mixture is well combined and the onion is translucent.
5. Stuff each eggplant half with the lamb mixture, dividing it evenly between the two.
6. Place the stuffed eggplants on a baking sheet lined with parchment paper and bake for 30-40 minutes, or until the eggplants are tender.
Cooking Time: 30-40 minutes
Eggplant Curry with Coconut Milk
This creamy curry dish showcases the rich flavor of eggplant, balanced by the warmth of spices and the creaminess of coconut milk.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 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 leaves, for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onions and cook until they start to brown, about 5 minutes.
2. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
3. Add the eggplant slices and cook until they are tender, about 10-12 minutes.
4. Stir in coconut milk and season with salt and pepper to taste.
5. Simmer the curry over low heat for 5-7 minutes or until the flavors have melded together.
6. Garnish with cilantro leaves (if using) and serve hot.
Cooking Time: 20-25 minutes
Eggplant Caponata with Olives and Capers
Eggplant Caponata with Olives and Capers: A classic Italian condiment that’s perfect for topping bruschetta, using as a sandwich spread, or serving alongside grilled meats.
Ingredients:
– 2 large eggplants, chopped into 1-inch cubes
– 1/4 cup extra-virgin olive oil
– 3 cloves garlic, minced
– 1/2 cup pitted green olives, sliced
– 1/4 cup capers, rinsed and drained
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and cook until fragrant, about 1 minute.
3. Add the eggplant cubes and cook, stirring occasionally, until they’re tender and lightly browned, about 10-12 minutes.
4. Stir in the sliced olives, capers, and red wine vinegar.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 15-18 minutes
Eggplant Lasagna with Ricotta Cheese
A creative twist on the classic Italian dish, this eggplant lasagna recipe combines the tender flesh of eggplant with creamy ricotta cheese and a rich tomato sauce.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 12 lasagna noodles
– 1 cup ricotta cheese
– 1 cup grated Parmesan cheese
– 1 cup tomato sauce (homemade or store-bought)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
3. Grill or sauté the eggplant until tender and lightly browned.
4. Cook lasagna noodles according to package instructions.
5. In a separate bowl, combine ricotta cheese and Parmesan cheese.
6. Assemble the lasagna by layering grilled eggplant, tomato sauce, and ricotta cheese mixture in a 9×13-inch baking dish.
7. Top with chopped fresh basil leaves, if desired.
8. Bake for 30-40 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Eggplant Pizza with Mozzarella and Tomato Sauce
Savor the flavors of Italy with this unique eggplant pizza, featuring tender slices of eggplant, creamy mozzarella cheese, and a rich tomato sauce.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup tomato sauce (homemade or store-bought)
– 8 oz fresh mozzarella cheese, sliced
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Brush both sides of eggplant slices with olive oil and season with salt and pepper.
3. Place eggplant slices on a baking sheet lined with parchment paper. Roast for 15-20 minutes or until tender and lightly browned.
4. Meanwhile, spread tomato sauce over the bottom half of a 12-inch pizza stone or baking dish.
5. Arrange roasted eggplant slices on top of the tomato sauce.
6. Top with sliced mozzarella cheese.
7. Return to oven and bake for an additional 10-15 minutes or until cheese is melted and bubbly.
8. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 30-40 minutes
Eggplant and Chickpea Stew
A hearty and flavorful stew that combines the richness of eggplant with the comforting warmth of chickpeas.
Ingredients:
– 2 medium eggplants, cut into 1-inch cubes
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, and smoked paprika. Cook for 1 minute.
4. Add the eggplant and cook until tender, about 10 minutes.
5. Add the chickpeas, vegetable broth, salt, and pepper. Bring to a simmer.
6. Reduce heat to low and let stew for 20-25 minutes or until flavors have melded together.
Cooking Time: 40-45 minutes
Eggplant Rollatini with Spinach and Cheese
A classic Italian-inspired dish that combines the flavors of eggplant, spinach, and melted mozzarella cheese.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup fresh spinach leaves, chopped
– 8 oz ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine chopped spinach, ricotta cheese, salt, and pepper.
3. Brush eggplant slices with olive oil and season with salt and pepper.
4. Place a spoonful of the spinach-ricotta mixture onto an eggplant slice, leaving a 1/2-inch border around the edges.
5. Roll up the eggplant tightly and place seam-side down on a baking sheet lined with parchment paper.
6. Repeat with remaining eggplant slices and filling.
7. Sprinkle mozzarella and Parmesan cheese over the rolled eggplants.
8. Bake for 30-40 minutes or until golden brown.
Cooking Time: 30-40 minutes
Eggplant and Zucchini Gratin
A flavorful and nutritious summer side dish or main course, this eggplant and zucchini gratin is a perfect way to enjoy the season’s best produce.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss together eggplant, zucchini, onion, and garlic.
3. In a greased 9×13-inch baking dish, arrange half of the vegetable mixture in an even layer.
4. Sprinkle with half of the cheddar and Parmesan cheese.
5. Repeat the layers, ending with a layer of cheese on top.
6. Drizzle with olive oil and season with salt and pepper to taste.
7. Bake for 45-50 minutes or until the vegetables are tender and the cheese is golden brown.
Cooking Time: 45-50 minutes
Eggplant Moussaka with Béchamel Sauce
A classic Greek dish gets a creamy twist with this eggplant moussaka recipe, featuring a rich béchamel sauce and tender eggplant slices.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup grated Parmesan cheese
– 1 cup all-purpose flour
– 1/2 cup butter, melted
– 1 cup milk
– 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 in batches until golden brown.
3. In a separate saucepan, melt butter and whisk together flour, milk, and Parmesan cheese.
4. Bring mixture to a simmer and cook for 5 minutes or until thickened.
5. Assemble the moussaka by layering cooked eggplant, onion, garlic, and béchamel sauce in a baking dish.
6. Top with additional grated Parmesan cheese and bake for 30-40 minutes, or until golden brown.
Cook Time: 45-50 minutes
Eggplant and Bell Pepper Stir-Fry
Eggplant and Bell Pepper Stir-Fry Recipe
Get ready for a flavorful and colorful stir-fry that combines the rich taste of eggplant with the sweetness of bell peppers!
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 large bell peppers (any color), sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 1 clove garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the eggplant slices and cook for 3-4 minutes on each side, until tender and lightly browned. Remove from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the bell pepper pieces and cook for 5 minutes, stirring occasionally, until they start to soften.
4. Add the minced garlic and cook for an additional minute, until fragrant.
5. Return the cooked eggplant to the pan and stir in soy sauce. Cook for 1-2 minutes, until everything is well coated.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Serve hot over rice or noodles and enjoy!
Eggplant and Lentil Curry
Experience the rich flavors of India with this simple and delicious eggplant and lentil curry recipe.
Ingredients:
– 1 medium eggplant, sliced into 1-inch pieces
– 1 cup red or yellow lentils, rinsed and drained
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 can (14 oz) diced tomatoes
– Water or vegetable broth, as needed
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add eggplant and cook, stirring occasionally, until tender, about 10-12 minutes.
4. Stir in cumin, curry powder, and turmeric; cook for 1 minute.
5. Add lentils, diced tomatoes, salt, and pepper. Pour in enough water or broth to cover the mixture.
6. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20-25 minutes.
Cooking Time: 35-40 minutes
Eggplant Ratatouille with Fresh Herbs
A classic Provençal dish gets a fresh twist with the addition of tender eggplant and aromatic herbs.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup fresh tomatoes, diced (or 1 can of crushed tomatoes)
– 1/4 cup chopped fresh parsley
– 2 tablespoons chopped fresh basil
– Salt and pepper to taste
– Freshly grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-low. Add onion and cook, stirring occasionally, until softened (8-10 minutes).
4. Add garlic and cook for an additional minute.
5. Add roasted eggplant, tomatoes, parsley, and basil to the skillet. Season with salt and pepper to taste.
6. Simmer ratatouille for 15-20 minutes or until flavors have melded together.
7. Serve warm, topped with Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Eggplant and Mushroom Risotto
Eggplant and Mushroom Risotto Recipe
A creamy and flavorful Italian-inspired dish, this eggplant and mushroom risotto is perfect for a cozy dinner or special occasion.
Ingredients:
– 1 medium eggplant, diced
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/4 cup white wine (optional)
– 2 tablespoons grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Add mushrooms; cook until they release their liquid and start to brown, about 5 minutes.
3. Add eggplant; cook until it starts to soften, about 3-4 minutes.
4. Add Arborio rice; cook for 1 minute, stirring constantly.
5. If using white wine, add it and cook until absorbed, about 2 minutes.
6. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
7. Cook for 20-25 minutes or until rice is tender and creamy.
8. Stir in Parmesan cheese; season with salt and pepper to taste.
9. Garnish with chopped parsley if desired.
Cooking Time: 30-35 minutes
Summary
Get ready to fall in love with eggplant! This article presents 18 deliciously easy recipes that showcase the versatility and flavor of this popular vegetable. From classic dishes like Eggplant Parmesan and Grilled Eggplant with Garlic and Olive Oil, to international-inspired recipes like Spicy Eggplant Stir-Fry and Eggplant Curry with Coconut Milk, there’s something for everyone. Plus, discover unique twists on traditional favorites, such as Roasted Eggplant Dip and Eggplant Lasagna with Ricotta Cheese. Whether you’re a seasoned cook or just starting out, these recipes are sure to inspire your next meal.
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