Are you looking for some deliciously quick and easy eggplant recipes to spice up your meal routine? Look no further! Eggplant is a versatile ingredient that can be used in a wide variety of dishes, from savory stir-fries to sweet and satisfying salads. In this article, we’ll explore 18 simple yet impressive eggplant recipes that are sure to become new favorites.
From classic Italian-inspired dishes like garlic roasted eggplant with parmesan to international flavors like spicy eggplant stir-fry and eggplant and chickpea curry, these recipes are perfect for anyone looking to add some excitement to their meal planning. Whether you’re a vegetarian or just looking for a new way to prepare this popular ingredient, we’ve got you covered.
Garlic Roasted Eggplant with Parmesan
Elevate your eggplant game with this easy and aromatic recipe, perfect for a quick weeknight dinner or a flavorful side dish.
Ingredients:
– 2 large eggplants
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Slice the eggplants into 1-inch thick rounds.
3. In a bowl, mix together minced garlic and olive oil. Brush both sides of the eggplant slices with the garlic mixture.
4. Place the eggplant slices on a baking sheet lined with parchment paper. Season with salt and pepper to taste.
5. Roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized.
6. Sprinkle grated Parmesan cheese over the roasted eggplant and return to the oven for an additional 2-3 minutes, until melted and bubbly.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Easy Eggplant Caponata
This Sicilian-inspired eggplant caponata recipe is a flavorful and textured condiment perfect for topping bruschetta, using as a side dish, or incorporating into your favorite recipes.
Ingredients:
– 2 large eggplants, diced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup of chopped fresh celery
– 1 can (28 oz) of crushed tomatoes
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced eggplant and cook until browned, about 5 minutes.
3. Add the onion, garlic, and celery; cook until the vegetables are tender, about 8-10 minutes.
4. Stir in the crushed tomatoes and season with salt and pepper to taste.
5. Reduce heat to low and simmer for 20-25 minutes or until the flavors have melded together.
6. Garnish with chopped parsley, if desired.
Cooking Time: 40-45 minutes
Spicy Eggplant Stir-Fry
Get ready to add some heat to your meal with this spicy eggplant stir-fry recipe! This dish is perfect for a quick and easy dinner that’s packed with flavor.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/4 teaspoon red pepper flakes (or more to taste)
– Salt and pepper, to taste
– 2 tablespoons soy sauce (low-sodium)
– 1 tablespoon rice vinegar
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add garlic, ginger, and red pepper flakes; cook for 1 minute.
4. Add eggplant slices and cook until tender, about 5-7 minutes per side.
5. Stir in soy sauce, rice vinegar, salt, and pepper.
6. Serve hot, garnished with green onions and sesame seeds if desired.
Cooking Time: About 20 minutes
Eggplant and Tomato Pasta
This recipe combines the rich flavors of roasted eggplant and tomatoes with a simple pasta dish, creating a satisfying and nutritious meal.
Ingredients:
– 1 medium eggplant, sliced into 1/2-inch thick rounds
– 2 large tomatoes, diced
– 8 oz. pasta (such as spaghetti or linguine)
– 2 tbsp. olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with 1 tbsp. olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, heat the remaining 1 tbsp. olive oil over medium-high heat. Add diced tomatoes and cook for 5-7 minutes or until they release their juices and start to caramelize.
5. Combine cooked pasta, roasted eggplant, and tomato mixture in a large serving bowl. Toss to combine. Season with salt and pepper to taste.
6. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 35-40 minutes
Grilled Eggplant with Lemon Herb Dressing
Elevate your summer cooking with this refreshing and flavorful grilled eggplant recipe, paired with a zesty lemon herb dressing.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 2 tbsp freshly chopped parsley
– 2 tbsp freshly chopped dill
– 2 lemons, juiced (about 2 tbsp)
– 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 dill.
3. Brush the mixture evenly onto both sides of the eggplant slices.
4. Grill eggplant for 3-4 minutes per side, or until tender and slightly charred.
5. Meanwhile, mix lemon juice with salt and pepper to taste.
6. To serve, place grilled eggplant on a plate and drizzle with lemon herb dressing.
Cooking Time: 12-15 minutes
Eggplant and Chickpea Curry
This hearty curry combines the richness of eggplant with the nutty flavor of chickpeas, all wrapped up in a warm and aromatic blend of Indian spices. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1 can chickpeas (14 oz), drained and rinsed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until softened, about 3 minutes.
3. Add garlic and cook for an additional minute.
4. Add eggplant and cook until tender, about 5-7 minutes.
5. Stir in curry powder, cumin, turmeric, and cayenne pepper.
6. Cook for 1 minute.
7. Add chickpeas, coconut milk, salt, and pepper. Simmer for 10-15 minutes or until flavors have melded together.
Cooking Time: 20-25 minutes
Baked Eggplant Fries
Eggplant fries are a game-changer for vegetarians and vegans looking to satisfy their cravings without sacrificing flavor. This recipe yields crispy, flavorful fries that are surprisingly easy to make.
Ingredients:
– 2 large eggplants
– 1/2 cup olive oil
– 1/4 cup breadcrumbs
– 1 tsp garlic powder
– Salt, to taste
– Optional: paprika, oregano, or other seasonings of your choice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice eggplants into long, thin strips (about 1/4 inch thick).
3. In a bowl, mix together olive oil, breadcrumbs, garlic powder, and salt.
4. Add the eggplant strips to the bowl and toss until they are evenly coated with the mixture.
5. Line a baking sheet with parchment paper and arrange the eggplant fries in a single layer.
6. Bake for 20-25 minutes or until crispy and golden brown.
Cooking Time: 20-25 minutes
Eggplant and Mozzarella Panini
A flavorful twist on the classic panini, this recipe combines the sweetness of eggplant with the creaminess of mozzarella cheese.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 8 oz fresh mozzarella cheese, sliced
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp salt
– 1/4 tsp black pepper
– 4 crusty Italian bread rolls (about 6 inches long)
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Brush both sides of the eggplant slices with olive oil and season with salt, pepper, and garlic.
3. Grill the eggplant for 3-4 minutes per side, until tender and lightly charred.
4. Meanwhile, toast the bread rolls by grilling them for 1-2 minutes or baking in a preheated oven at 375°F (190°C) for 5 minutes.
5. Assemble the panini by spreading a layer of mozzarella cheese on each toasted roll, followed by a few slices of grilled eggplant.
6. Top with chopped basil leaves, if desired.
7. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Stuffed Eggplant with Quinoa
Elevate your vegetable game with this flavorful and nutritious stuffed eggplant recipe, featuring quinoa as the star of the show. This vibrant dish is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 2 medium eggplants
– 1 cup cooked quinoa
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh lemon wedges, for serving
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, combine quinoa, parsley, feta cheese (if using), garlic, salt, and pepper.
4. Stuff each eggplant half with the quinoa mixture, dividing it evenly.
5. Place the stuffed eggplants on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper.
6. Bake for 25-30 minutes or until the eggplants are tender and the filling is heated through.
7. Serve warm with a squeeze of fresh lemon juice.
Cooking Time: 25-30 minutes
Eggplant and Zucchini Lasagna
This vegetarian lasagna combines the flavors of roasted eggplant, zucchini, and ricotta cheese with the simplicity of homemade pasta. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup ricotta cheese
– 1 cup grated mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
– 12 lasagna noodles
Instructions:
1. Preheat oven to 375°F.
2. Roast the eggplant and zucchini slices with olive oil, salt, and pepper for 20-25 minutes or until tender.
3. In a bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, and beaten egg. Season with salt and pepper.
4. Cook lasagna noodles according to package instructions.
5. Assemble the lasagna by layering roasted vegetables, cheese mixture, and cooked noodles.
6. Top with additional mozzarella cheese and bake for 20-25 minutes or until golden brown.
Cooking Time: 45-50 minutes
Easy Eggplant Ratatouille
Simplify your meal prep with this flavorful and nutritious eggplant ratatouille recipe, perfect for a quick weeknight dinner or as a side dish.
Ingredients:
– 2 medium eggplants, diced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 cups mixed bell peppers (any color), sliced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss eggplant with 1/2 cup of the olive oil, salt, and pepper.
3. Spread the eggplant on a baking sheet lined with parchment paper and roast for 30 minutes, or until tender.
4. In a separate skillet, sauté onion and garlic over medium heat until softened.
5. Add bell peppers to the skillet and cook until tender, about 10-12 minutes.
6. Stir in diced tomatoes, roasted eggplant, salt, and pepper.
7. Simmer for 15-20 minutes or until the flavors have melded together.
8. Serve hot, garnished with fresh basil leaves if desired.
Cooking Time: 45-50 minutes
Eggplant and Halloumi Skewers
These Mediterranean-inspired skewers combine smoky eggplant with salty halloumi cheese, perfect for a light and flavorful dinner or appetizer.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 8 oz halloumi cheese, crumbled
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley or oregano leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, garlic, and lemon juice. Add the eggplant slices and toss to coat.
3. Thread 2-3 eggplant rounds, followed by a few pieces of halloumi cheese, onto skewers.
4. Season with salt and pepper to taste.
5. Grill for 8-10 minutes, turning occasionally, until eggplant is tender and halloumi is golden brown.
6. Garnish with fresh parsley or oregano leaves. Serve warm.
Cooking Time: 12-15 minutes
Eggplant Parmesan Sliders
These bite-sized sliders pack a flavorful punch, with tender eggplant, gooey melted mozzarella, and tangy marinara sauce all wrapped up in a crispy bun.
Ingredients:
– 4-6 eggplant slices
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup olive oil
– 1 cup marinara sauce
– 8 mini hamburger buns
– 1 cup shredded mozzarella cheese
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice eggplant into thin rounds. Dip each slice in breadcrumbs mixed with Parmesan cheese.
3. Place coated eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
4. Bake for 15-20 minutes, or until eggplant is tender.
5. Assemble sliders by placing cooked eggplant on each bun, followed by a spoonful of marinara sauce and shredded mozzarella cheese.
6. Place sliders under broiler for an additional 2-3 minutes, or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Eggplant and Lentil Stew
Eggplant and Lentil Stew Recipe
A hearty and flavorful stew that combines the richness of eggplant with the comfort of lentils, perfect for a cozy evening meal.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the eggplant slices; cook until golden brown on both sides, about 10-12 minutes.
4. Add the lentils, cumin, smoked paprika (if using), diced tomatoes, and broth. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until the lentils are tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley or cilantro (if desired).
Cooking Time: 45-50 minutes
Eggplant Pizza Bites
These bite-sized eggplant pizza bites combine the flavors of Italy with a crispy, savory twist. Perfect for parties or snacks, these mini pizzas are sure to please!
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup tomato sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup chopped fresh basil
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, toss eggplant slices with olive oil, salt, and pepper.
3. Place eggplant slices on a baking sheet lined with parchment paper.
4. Spoon tomato sauce over each eggplant slice, leaving a small border around the edges.
5. Sprinkle mozzarella cheese and basil over the top of each pizza.
6. Bake for 15-20 minutes or until eggplant is tender and cheese is melted.
Cooking Time: 15-20 minutes
Eggplant and Tahini Dip
This creamy dip combines the rich flavors of eggplant, tahini, garlic, and lemon juice for a unique and delicious snack or appetizer.
Ingredients:
– 2 medium eggplants
– 1/4 cup tahini
– 1/4 cup freshly squeezed lemon juice
– 3 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Slice the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Roast the eggplants for 30-40 minutes, or until they are tender and lightly browned.
4. Allow the eggplants to cool slightly, then peel off the skin and chop the flesh into small pieces.
5. In a blender or food processor, combine the chopped eggplant, tahini, lemon juice, garlic, salt, and olive oil.
6. Blend until smooth and creamy, adding more lemon juice or water as needed to achieve desired consistency.
Cooking Time: 30-40 minutes
Eggplant and Mushroom Stir-Fry
Eggplant and Mushroom Stir-Fry Recipe
This recipe brings together the earthy flavors of eggplant and mushrooms, with a hint of sweetness from soy sauce and garlic. Perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the mushrooms and cook until they release their moisture and start to brown, about 3-4 minutes.
3. Add the garlic and cook for 1 minute, stirring constantly.
4. Add the eggplant slices and cook until they’re tender and lightly browned, about 5-6 minutes.
5. Stir in soy sauce and oyster sauce (if using). Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Eggplant and Feta Salad
This refreshing salad combines the smoky flavor of eggplant with the tanginess of feta cheese, perfect for a light and satisfying meal or as a side dish. With just a few ingredients and simple preparation, you’ll be enjoying this delicious salad in no time.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 1 block of feta cheese, crumbled
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
– Fresh parsley or dill leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place eggplant slices on a baking sheet lined with parchment paper.
3. Drizzle with olive oil, sprinkle garlic, and season with salt and pepper.
4. Roast in the oven for 15-20 minutes or until tender and lightly browned.
5. In a bowl, combine roasted eggplant, crumbled feta cheese, and red wine vinegar.
6. Toss gently to combine.
7. Serve warm or at room temperature, garnished with fresh parsley or dill leaves if desired.
Cooking Time: 20 minutes
Summary
Get ready to fall in love with eggplant all over again! This collection of 18 simple and easy eggplant recipes is a must-have for any foodie. From classic dishes like Garlic Roasted Eggplant with Parmesan to innovative twists like Spicy Eggplant Stir-Fry, there’s something for everyone. Enjoy the flavors of Italy with Eggplant and Tomato Pasta or try your hand at international cuisine with Eggplant and Chickpea Curry. Whether you’re looking for a quick weeknight dinner or a show-stopping appetizer, these eggplant recipes are sure to please.