10+ Best Eggplant Recipes to Delight Your Taste Buds

Eggplant is a versatile vegetable that can transform any dish into something special. The best eggplant recipes can satisfy a variety of tastes and dietary needs. From hearty casseroles to light salads, there are countless ways to incorporate this ingredient into your meals.

If you’re looking to expand your cooking repertoire, exploring eggplant recipes is a great place to start. Not only can you enjoy its unique flavor, but you can also discover different cooking methods that bring out its best qualities. Dive into the world of eggplant and find your new favorite dishes!

1) Eggplant Parmesan

Eggplant Parmesan is a classic dish that combines layers of eggplant, marinara sauce, and cheese. It’s comforting and perfect for any meal.

To start, slice the eggplant into 1/2-inch thick rounds. Salting the slices can draw out excess moisture, which helps the eggplant become tender.

Next, layer the eggplant with marinara sauce and cheese. You can use mozzarella for a nice melt and Parmesan for a salty kick. Then, bake the dish at 350°F (175°C) until it’s bubbly and golden.

This dish can also be made ahead of time. Just store it in the fridge and reheat when you’re ready to enjoy it.

Ingredients

• 2 medium eggplants
• Kosher salt
• Marinara sauce
• Mozzarella cheese
• Parmesan cheese
• Olive oil

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. Slice the eggplants and sprinkle with salt.
3. Let the eggplant sit for about 30 minutes, then rinse and pat dry.
4. Layer eggplant, marinara, and cheeses in a baking dish.
5. Bake for 25–30 minutes until golden and bubbly.

2) Baba Ganoush

Baba Ganoush is a creamy, smoky eggplant dip that’s perfect for sharing with friends. It combines roasted eggplant with tahini, garlic, and lemon juice. You can enjoy it with pita bread or fresh veggies.

To make delicious Baba Ganoush, start by charring your eggplant. This enhances the flavor and adds a wonderful smokiness. Let it cool, then scoop out the flesh.

Next, blend the eggplant with tahini, minced garlic, lemon juice, and olive oil until smooth. You can adjust the garlic or lemon to suit your taste.

Serve it in a bowl, garnished with a drizzle of olive oil and a sprinkle of parsley. It’s a simple yet flavorful addition to any meal or appetizer spread.

Ingredients:

• 1 medium eggplant
• 4 tablespoons tahini
• 2-4 cloves garlic, minced
• 1/4 cup lemon juice
• 3 tablespoons extra virgin olive oil
• Salt, to taste
• Fresh parsley, for garnish

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).
2. Poke holes in the eggplant and roast for 30-40 minutes until soft.
3. Let the eggplant cool, then scoop out the flesh.
4. Blend the flesh with tahini, garlic, lemon juice, and olive oil.
5. Season with salt and serve with parsley on top.

3) Eggplant Rollatini

Eggplant Rollatini is a delicious dish that’s fun to make. You start by slicing the eggplant into thin pieces. After salting the slices, let them sit for about 30 minutes. This step helps remove excess moisture.

Next, preheat your oven to 375°F (190°C). You’ll need a filling, which can be made from ricotta cheese, mozzarella, and herbs. Spread the filling onto each eggplant slice and roll them up.

Place the rollatini in a baking dish. Pour marinara sauce over them and sprinkle some extra cheese on top. Then, cover with foil and bake for about 25 minutes. Remove the foil and let it bake for another 10 minutes until the cheese is bubbly.

Enjoy your Eggplant Rollatini fresh from the oven!

Ingredients:

• 1 large eggplant
• Salt
• Ricotta cheese
• Mozzarella cheese
• Fresh herbs (like basil)
• Marinara sauce
• Olive oil

Cooking Instructions:

1. Thinly slice the eggplant and sprinkle with salt. Let it sit for 30 minutes.
2. Preheat the oven to 375°F (190°C).
3. Prepare the cheese filling.
4. Spread the filling on eggplant slices and roll them up.
5. Place in a baking dish and cover with marinara sauce and cheese.
6. Cover with foil and bake for 25 minutes.
7. Remove foil and bake for an additional 10 minutes.

4) Stuffed Eggplant

Stuffed eggplant is a delightful dish that’s fun to make and delicious to eat. You can fill the eggplants with a variety of ingredients to fit your taste. Many recipes include meats, grains, and vegetables.

For a Moroccan twist, try stuffing with couscous, ground beef, and fresh herbs. This creates a rich flavor. You could also opt for a classic Italian version with sausage, mushrooms, and Parmesan cheese, which is always a favorite.

Don’t forget about vegetarian options! You can fill your eggplant with rice, beans, and spices for a healthy meal. Each bite offers a mix of textures and flavors.

Ingredients

• 2 medium eggplants
• 1 cup couscous
• 1 pound ground beef
• 1 cup diced tomatoes
• 1 cup chopped vegetables (like bell peppers and onions)
• ½ cup Greek yogurt (optional)
• Fresh herbs (like cilantro or basil)
• Olive oil, salt, and pepper

Cooking Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut eggplants in half and scoop out some flesh.
3. Cook the couscous according to package instructions.
4. Sauté ground beef and vegetables until cooked through.
5. Mix cooked couscous with meat and vegetables.
6. Fill eggplant halves with the mixture and drizzle with olive oil.
7. Bake for 25-30 minutes until eggplants are tender.
8. Serve with a dollop of Greek yogurt if desired.

5) Moussaka

Moussaka is a classic Greek dish that many people love. It features layers of eggplant, spiced ground meat, and a rich béchamel sauce. This casserole is hearty and perfect for sharing with family and friends.

To prepare Moussaka, start by slicing your eggplants and salting them to remove excess moisture. Then, cook your ground meat with onions and spices for added flavor. Next, layer the ingredients in a baking dish.

The final touch is the creamy béchamel sauce on top. Bake the Moussaka in the oven at 475°F (245°C) until golden brown. Let it cool a bit before serving for the best texture and flavor.

Ingredients

• 2 large eggplants
• 1 pound (450g) ground beef or lamb
• 1 onion, chopped
• 1 can (15 ounces) crushed tomatoes
• 2 cups béchamel sauce
• Olive oil
• Salt and pepper
• Spices (cinnamon, nutmeg)

Cooking Instructions

1. Preheat your oven to 475°F (245°C).
2. Slice the eggplants and sprinkle with salt. Let sit for 30 minutes.
3. Rinse and pat dry the eggplants. Brush with olive oil and bake until soft.
4. Cook the onion in olive oil, add the ground meat, and brown it.
5. Stir in crushed tomatoes and spices; simmer.
6. Layer the eggplant, meat mixture, and béchamel sauce in a baking dish.
7. Bake for 30-40 minutes until golden brown.
8. Let cool slightly before serving.

6) Eggplant Caponata

Eggplant Caponata is a delicious dish from Sicily. It’s a mix of fried eggplant, tomatoes, olives, and capers. The sweet and sour flavors make it a unique appetizer.

To start, you will salt the eggplant to draw out moisture and bitterness. This helps it cook better. After salting, rinse and dry the eggplant.

Next, fry the eggplant in olive oil until it’s golden. Then, add garlic, tomatoes, olives, and vinegar. Simmer until everything is tender and the flavors blend.

You can let the caponata cool and serve it at room temperature. It pairs well with bread or crackers.

Ingredients

• 2 medium eggplants
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/2 cup green olives, pitted and chopped
• 2 tablespoons capers
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Cooking Instructions

1. Slice and salt the eggplants. Let them sit for 20 minutes.
2. Rinse and dry the eggplants.
3. Heat olive oil in a skillet over medium heat (350°F / 180°C).
4. Fry the eggplant until golden and tender.
5. Add garlic and cook for 1 minute.
6. Add tomatoes, olives, and capers. Stir well.
7. Pour in red wine vinegar and mix everything.
8. Simmer for 10-15 minutes.
9. Allow to cool before serving.

7) Grilled Eggplant with Garlic Sauce

Grilled eggplant with garlic sauce is a delicious and simple dish you can easily prepare. The smoky flavor from the grill pairs wonderfully with the rich garlic sauce.

Start by slicing the eggplant into rounds. Brush them with olive oil and sprinkle some salt. This helps to enhance the flavor.

Grill the eggplant for about 5-7 minutes on each side over medium-high heat, approximately 400°F (200°C), until they are tender and have nice grill marks.

While the eggplant is grilling, make the garlic sauce. Smash some garlic cloves with salt to create a paste. Then, mix in vinegar, soy sauce, and a touch of sesame oil for added flavor.

Once the eggplant is done, drizzle the garlic sauce over the top. This dish can be served as a side or a main dish. Enjoy the fantastic flavors!

Ingredients:

• Eggplant
• Olive oil
• Salt
• Garlic
• Vinegar
• Soy sauce
• Sesame oil

Cooking Instructions:

1. Slice the eggplant into rounds.
2. Brush with olive oil and sprinkle with salt.
3. Grill each side for 5-7 minutes at 400°F (200°C).
4. Smash garlic with salt to make a paste.
5. Mix garlic paste with vinegar, soy sauce, and sesame oil.
6. Drizzle sauce over grilled eggplant before serving.

8) Eggplant Curry

Eggplant curry is a delicious dish that can be enjoyed any time. It’s packed with vibrant flavors and is quite easy to prepare. You can make it vegan and adjust the spice level to your preference.

To start, you’ll need to roast the eggplant. This gives it a rich, smoky flavor. Then, simmer the eggplant with tomatoes, onions, and a blend of spices.

You’ll love how the eggplant absorbs all the delicious curry spices. Serve it over rice or with naan for a complete meal.

Ingredients

• 1 medium eggplant (about 1 lb / 450 g)
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the eggplant into cubes and roast for 25 minutes until tender.
3. In a pan, heat olive oil over medium heat.
4. Add onions, garlic, and ginger; sauté until golden.
5. Stir in tomatoes and spices, cooking for 5 minutes.
6. Add the roasted eggplant and mix well.
7. Cook for an additional 10 minutes.
8. Serve hot, garnished with cilantro.

9) Eggplant Stir Fry

Eggplant stir fry is a quick and tasty way to enjoy this versatile vegetable. You can use Japanese eggplants for their tender skin and sweet flavor.

Start by cutting the eggplant into bite-sized pieces.

Heat a wok or large skillet over medium-high heat. Add a mix of oils, like sesame and vegetable oil, to coat the pan.

Next, toss in minced garlic and add whole red chili peppers for some spice. After a minute, add the eggplant and your favorite stir-fry sauce.

Stir everything together for about two minutes until well combined.

Since eggplant absorbs flavors nicely, you can add vegetables like bell peppers or scallions. Serve your stir fry over rice or noodles for a complete meal.

Ingredients

• 1 medium Japanese eggplant
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 2 whole red chilies
• 2 tablespoons stir-fry sauce
• ¼ cup scallions, chopped

Cooking Instructions

1. Cut the eggplant into bite-sized pieces.
2. Heat oils in a wok over medium-high heat.
3. Add minced garlic and whole chilies, cooking for 1 minute.
4. Add the eggplant and stir-fry sauce.
5. Stir-fry for 2 minutes.
6. Add scallions and serve over rice or noodles.

10) Eggplant Ratatouille

Eggplant ratatouille is a delicious and colorful dish that showcases the best summer vegetables. It’s easy to make and brings a taste of southern France to your kitchen.

Start by chopping eggplant, zucchini, bell peppers, onions, and tomatoes. You can also add garlic for extra flavor.

Heat some olive oil in a large pan and sauté the onions until they are soft.

Next, add the eggplant and cook until it begins to brown. Then, toss in the rest of the veggies along with some herbs like thyme or basil.

Let everything simmer until the vegetables are tender.

Serve your ratatouille warm or at room temperature. It’s great as a side dish or even a main course.

Ingredients

• 1 large eggplant
• 2 zucchini
• 1 bell pepper
• 1 onion
• 3 tomatoes
• 2 cloves garlic
• Olive oil
• Salt and pepper
• Fresh herbs (thyme or basil)

Cooking Instructions

1. Chop all the vegetables.
2. Heat olive oil in a large pan over medium heat (350°F / 180°C).
3. Sauté the onions until they are soft.
4. Add the eggplant and cook until it is browned.
5. Stir in the rest of the vegetables and herbs.
6. Simmer until they are tender.