35+ Delicious Dairy-Free Aubergine Recipes You’ll Love

Aubergines, also known as eggplants, are incredibly versatile and flavorful vegetables that can be used in a wide variety of dishes, making them a perfect choice for anyone seeking a dairy-free meal.

Whether you’re looking for hearty stews, light salads, or savory side dishes, aubergines can take on many different textures and flavors when prepared creatively.

For those following dairy-free or plant-based diets, aubergines are not only a great alternative to dairy-filled recipes but also a nutrient-rich vegetable packed with fiber, vitamins, and antioxidants.

In this article, we’ve gathered over 35 dairy-free aubergine recipes that cater to every taste and occasion.

From smoky roasted aubergine to creamy curries and pasta dishes, you’ll find something for every craving.

These recipes are easy to prepare and are perfect for those looking to explore new ways to enjoy aubergine without compromising on flavor or texture.

35+ Delicious Dairy-Free Aubergine Recipes You’ll Love

Aubergines are a versatile vegetable that can be prepared in so many delicious ways without the need for dairy.

Whether you’re vegan, lactose intolerant, or simply prefer to avoid dairy, these 35+ dairy-free aubergine recipes offer a wide range of tasty options that are packed with nutrients and flavor.

By incorporating aubergines into your meals, you not only boost the nutritional value of your dishes but also enjoy a rich variety of textures and flavors.

From comfort food to light dishes, these recipes will satisfy all your cravings while being completely dairy-free.

Spicy Dairy-Free Aubergine Curry

This flavorful and spicy dairy-free aubergine curry is a perfect addition to your meal repertoire. The tender aubergines soak up the rich, aromatic spices, creating a satisfying and savory dish. With the creaminess of coconut milk and the heat from the spices, this curry offers a perfect balance of flavors. Ideal for a weeknight dinner or a comforting weekend meal, this dish is easy to make and will impress your taste buds.

Ingredients:

• 2 medium aubergines, diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 green chili, chopped (optional)
• 1 can (400 ml) coconut milk
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• Salt to taste
• Fresh cilantro for garnish

Method:

1. Heat the oil in a large pan over medium heat. Add the chopped onions and cook until softened, about 5-7 minutes.
2. Add the garlic, ginger, and green chili (if using) and cook for another 2 minutes until fragrant.
3. Stir in the cumin, coriander, turmeric, garam masala, and chili powder. Cook for 1 minute to toast the spices.
4. Add the diced aubergine and stir well to coat in the spices. Cook for 5-7 minutes until the aubergines begin to soften.
5. Pour in the coconut milk and bring to a simmer. Reduce the heat and cook for another 15-20 minutes, stirring occasionally, until the aubergines are tender and the curry has thickened.
6. Season with salt to taste and garnish with fresh cilantro.

This spicy dairy-free aubergine curry is an absolute crowd-pleaser, offering a rich and comforting experience with every bite. The coconut milk adds a luscious creaminess without the need for dairy, making it perfect for those on a dairy-free diet. Its bold flavors and slight heat make it an ideal accompaniment to rice or naan, and the dish can be easily modified with additional vegetables or proteins for variety. A healthy, satisfying, and flavorful meal that will leave you craving more!

Grilled Dairy-Free Aubergine with Lemon and Garlic

Grilled dairy-free aubergine with lemon and garlic is a simple yet elegant dish that showcases the versatility of aubergine. The smoky flavor from the grill, combined with the zesty lemon and garlic, creates a light and refreshing meal or side dish. This recipe requires minimal ingredients and preparation, making it a great option for a quick dinner or a barbecue.

Ingredients:

• 2 medium aubergines, sliced into 1-inch thick rounds
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• Juice of 1 lemon
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Method:

1. Preheat the grill or a grill pan to medium-high heat.
2. In a small bowl, mix the olive oil, minced garlic, lemon juice, lemon zest, salt, and pepper.
3. Brush both sides of the aubergine slices with the lemon-garlic mixture.
4. Place the aubergine slices on the grill and cook for 3-4 minutes on each side, or until they are charred and tender.
5. Remove from the grill and transfer to a serving platter.
6. Garnish with fresh parsley and serve immediately.

This grilled dairy-free aubergine dish is bursting with fresh flavors and is incredibly easy to prepare. The smoky aubergine, complemented by the tangy lemon and aromatic garlic, makes it a standout side dish or light meal. It’s the perfect dish for those who want to enjoy something healthy yet full of flavor, without relying on any dairy. Its simplicity and versatility allow it to be paired with various mains or served as part of a Mediterranean-inspired spread. A great addition to any summer gathering or casual dinner!

Dairy-Free Aubergine and Tomato Pasta

This dairy-free aubergine and tomato pasta is a hearty and comforting dish, combining the rich flavors of roasted aubergine with a fresh tomato sauce. It’s an easy-to-make, satisfying meal that’s perfect for a busy weeknight. The combination of aubergine, tomatoes, and herbs creates a flavorful, savory sauce that coats the pasta beautifully. Plus, it’s completely dairy-free but still creamy thanks to the natural richness of the aubergine.

Ingredients:

• 2 medium aubergines, diced
• 400g pasta (your choice of gluten-free or regular)
• 2 tablespoons olive oil
• 1 can (400g) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon chili flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Method:

1. Preheat the oven to 400°F (200°C). Toss the diced aubergine with 1 tablespoon of olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until golden and tender.
2. In a large pan, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened and fragrant.
3. Add the canned tomatoes, oregano, and chili flakes (if using). Stir and simmer for 10 minutes, allowing the sauce to thicken.
4. While the sauce simmers, cook the pasta according to package instructions. Drain, reserving some pasta water.
5. Add the roasted aubergine to the tomato sauce and stir to combine. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
6. Toss the cooked pasta into the sauce, mixing well to coat. Adjust the seasoning with salt and pepper if needed.
7. Garnish with fresh basil before serving.

This dairy-free aubergine and tomato pasta is the perfect comfort food without any dairy. The combination of roasted aubergine and rich tomato sauce creates a hearty, satisfying dish that’s both nutritious and delicious. The natural creaminess from the aubergine makes this pasta feel indulgent, even without the use of dairy. It’s quick to make and can easily be doubled for a larger group. This dish is versatile, so feel free to add other vegetables or herbs based on your preferences. A delightful, easy-to-make meal that’s sure to please everyone!

Dairy-Free Aubergine and Chickpea Stew

This hearty and nourishing dairy-free aubergine and chickpea stew is a warm, comforting meal that’s packed with flavor and plant-based protein. The aubergine adds a silky texture, while chickpeas bring richness and substance to the dish. With a blend of spices and a hint of tomato, this stew is perfect for a cozy night in or a quick meal to feed the family. It’s naturally gluten-free and can be served on its own or over rice or quinoa.

Ingredients:

• 2 medium aubergines, cubed
• 1 can (400g) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (400g) diced tomatoes
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Method:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened.
2. Stir in the cumin, paprika, cinnamon, and turmeric, and cook for another minute until fragrant.
3. Add the cubed aubergine and cook, stirring occasionally, for about 10 minutes until the aubergine starts to soften.
4. Pour in the diced tomatoes and chickpeas, and stir everything together. Add salt and pepper to taste.
5. Cover the pot, reduce the heat, and let the stew simmer for 25-30 minutes, stirring occasionally, until the aubergine is tender and the flavors have melded together.
6. Garnish with fresh parsley or cilantro before serving.

This dairy-free aubergine and chickpea stew is a vibrant and flavorful meal that’s easy to make and incredibly satisfying. The combination of warming spices and tender vegetables makes for a deeply comforting dish, while the chickpeas offer a filling and nutritious element. It’s perfect for those on a dairy-free diet, as it’s rich in flavor without needing any dairy products. The stew also holds up well as leftovers, so you can enjoy it for several days. Serve it with couscous or rice for a complete meal, and you’ve got a wholesome dish that everyone will enjoy.

Dairy-Free Aubergine Parmesan

This dairy-free aubergine Parmesan is a vegan twist on the classic Italian dish, using a crunchy breadcrumb coating and a flavorful tomato sauce to create the perfect balance of textures. The aubergine is roasted until golden and tender, then topped with a tangy marinara sauce and dairy-free cheese. It’s a satisfying and delicious dish that even non-dairy eaters will love. Serve it with pasta, quinoa, or a side of fresh greens for a complete meal.

Ingredients:

• 2 medium aubergines, sliced into 1/2-inch thick rounds
• 1 cup dairy-free breadcrumbs
• 1/4 cup nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/4 cup olive oil
• 2 cups marinara sauce (check for dairy-free)
• 1/2 cup dairy-free mozzarella (optional)
• Fresh basil for garnish
• Salt and pepper to taste

Method:

1. Preheat the oven to 400°F (200°C). Arrange the aubergine slices on a baking sheet, brushing each slice with olive oil on both sides. Sprinkle with salt and pepper.
2. In a shallow bowl, combine the breadcrumbs, nutritional yeast, oregano, and garlic powder.
3. Coat each aubergine slice in the breadcrumb mixture, pressing gently to ensure the coating sticks.
4. Arrange the coated aubergine slices back on the baking sheet and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
5. Once the aubergine is done, remove from the oven and spoon marinara sauce over each slice. If using, sprinkle with dairy-free mozzarella.
6. Return the aubergine to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve.

This dairy-free aubergine Parmesan is a rich, flavorful dish that rivals its traditional counterpart. The crispy, golden aubergine slices, combined with the tangy marinara and creamy dairy-free cheese, create a satisfying meal that’s full of comfort and taste. It’s a perfect choice for anyone who loves Italian food but needs to avoid dairy. The dish is versatile and can be paired with pasta, rice, or served as a standalone entrée. It’s also great for meal prepping or making ahead for easy lunches or dinners throughout the week. This version of aubergine Parmesan is sure to become a household favorite!

Roasted Dairy-Free Aubergine with Tahini Dressing

Roasted dairy-free aubergine with tahini dressing is a simple yet delicious dish that highlights the natural flavors of aubergine. The roasted aubergine is tender and caramelized, and when paired with a creamy, nutty tahini dressing, it becomes a rich and savory dish. This meal can be served as a main or a side dish and is perfect for anyone looking for a healthy, dairy-free option with plenty of flavor and texture.

Ingredients:

• 2 medium aubergines, sliced into 1-inch thick rounds
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon water (or more to thin)
• 1 clove garlic, minced
• 1 teaspoon cumin
• Fresh parsley for garnish

Method:

1. Preheat the oven to 400°F (200°C). Arrange the aubergine slices on a baking sheet and drizzle with olive oil. Season with salt and pepper.
2. Roast in the oven for 20-25 minutes, flipping the slices halfway through, until golden and tender.
3. While the aubergine is roasting, prepare the tahini dressing by whisking together tahini, lemon juice, water, garlic, cumin, and a pinch of salt in a small bowl. Add more water if the dressing is too thick.
4. Once the aubergine is roasted, remove it from the oven and drizzle the tahini dressing over the top.
5. Garnish with fresh parsley and serve.

This roasted dairy-free aubergine with tahini dressing is an effortlessly delicious dish that’s full of flavor and texture. The roasting process enhances the aubergine’s natural sweetness, while the tahini dressing adds a rich, nutty depth. It’s an ideal side dish for a variety of meals and can also be served as a light main. The combination of warm, roasted aubergine with cool and creamy tahini makes for a satisfying meal that’s both healthy and indulgent. Whether enjoyed on its own or alongside other dishes, this is a great recipe to keep on hand for simple, nourishing meals.

Dairy-Free Aubergine and Lentil Curry

This hearty dairy-free aubergine and lentil curry is a delicious and nutritious dish that combines tender aubergine with protein-packed lentils. The aromatic spices, including cumin, coriander, and turmeric, create a rich and flavorful curry base. Perfect for a warming weeknight dinner or meal prep, this curry is vegan, gluten-free, and packed with nutrients. The addition of coconut milk gives the curry a creamy texture without any dairy, making it a comforting and satisfying option for everyone.

Ingredients:

• 2 medium aubergines, cubed
• 1 cup dried red lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 can (400ml) coconut milk
• 1 can (400g) diced tomatoes
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 teaspoon chili powder (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Method:

1. Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and ginger, and sauté for 5-7 minutes until softened and fragrant.
2. Stir in curry powder, cumin, coriander, turmeric, and chili powder (if using), cooking for another minute to release the spices’ aromas.
3. Add the cubed aubergine to the pot and cook for 8-10 minutes, stirring occasionally, until the aubergine starts to soften.
4. Stir in the lentils, diced tomatoes, and coconut milk. Bring the mixture to a simmer, then reduce the heat and cover. Let the curry cook for 25-30 minutes, stirring occasionally, until the lentils are tender and the aubergine is cooked through.
5. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

This dairy-free aubergine and lentil curry is a wonderfully flavorful and satisfying dish that’s perfect for any time of the year. The combination of creamy coconut milk, rich spices, and hearty lentils makes this curry both comforting and nutritious. It’s a great option for meal prep, as it stores well and tastes even better the next day. The aubergine adds a lovely texture, while the lentils provide plant-based protein. Whether served with rice, quinoa, or flatbread, this dish will quickly become a staple in your dairy-free meal rotation.

Dairy-Free Aubergine and Spinach Stuffed Pita

This dairy-free aubergine and spinach stuffed pita is a quick and healthy meal that’s packed with flavor and perfect for lunch or dinner. The roasted aubergine combines beautifully with fresh spinach and a mix of spices, creating a delicious, satisfying filling. The dish is light but filling, and the pita pocket makes for an easy-to-eat and portable meal. It’s a great option for those who want a nutritious and dairy-free alternative to traditional sandwiches.

Ingredients:

• 2 medium aubergines, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 4 large pita breads
• 2 cups fresh spinach, roughly chopped
• Salt and pepper to taste
• Fresh lemon wedges for serving

Method:

1. Preheat the oven to 400°F (200°C). Toss the diced aubergine in olive oil, salt, and pepper, and spread it evenly on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden and tender.
2. While the aubergine is roasting, heat a pan over medium heat and sauté the onion and garlic until soft and fragrant, about 5 minutes.
3. Add cumin, smoked paprika, and cinnamon to the onions and cook for 1-2 minutes, stirring to combine.
4. Stir in the roasted aubergine and spinach, cooking until the spinach wilts, about 2-3 minutes. Season with salt and pepper to taste.
5. Warm the pita bread in the oven for a few minutes, then cut a pocket in each pita.
6. Stuff the pita pockets with the aubergine and spinach mixture, squeezing in fresh lemon juice for extra flavor.

This dairy-free aubergine and spinach stuffed pita is a versatile and easy-to-make meal that is perfect for busy days when you need something nutritious and satisfying. The roasted aubergine brings a deep, savory flavor, while the spinach adds a fresh, vibrant element. Combined with aromatic spices and served in a soft pita pocket, this dish is a wonderful option for a light lunch or dinner. It’s not only dairy-free but also rich in nutrients, making it a perfect choice for anyone looking to eat healthier without sacrificing flavor.

Grilled Dairy-Free Aubergine with Mint Yogurt Sauce

Grilled dairy-free aubergine with mint yogurt sauce is a fresh, summery dish that highlights the natural smokiness of aubergine, paired with a refreshing, dairy-free yogurt sauce. The aubergine slices are grilled to perfection, becoming soft and slightly charred, while the mint yogurt sauce provides a creamy, tangy contrast. It’s an ideal appetizer, side dish, or light main that’s full of flavor and completely dairy-free, making it perfect for a hot day or a BBQ gathering.

Ingredients:

• 2 medium aubergines, sliced into 1/2-inch thick rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup dairy-free yogurt (coconut or almond yogurt works well)
• 1/4 cup fresh mint leaves, finely chopped
• 1 tablespoon lemon juice
• 1 tablespoon tahini
• 1 clove garlic, minced
• 1 tablespoon olive oil (for the sauce)

Method:

1. Preheat your grill or grill pan to medium-high heat. Brush the aubergine slices with olive oil and season with salt and pepper.
2. Grill the aubergine slices for 3-4 minutes on each side, or until grill marks appear and the aubergine is tender.
3. While the aubergine is grilling, prepare the mint yogurt sauce by whisking together dairy-free yogurt, fresh mint, lemon juice, tahini, garlic, and olive oil in a small bowl. Season with salt and pepper to taste.
4. Once the aubergine is grilled, transfer it to a serving platter and drizzle the mint yogurt sauce over the top.
5. Garnish with extra fresh mint if desired, and serve immediately.

This grilled dairy-free aubergine with mint yogurt sauce is a perfect balance of smoky, savory, and refreshing flavors. The aubergine, when grilled, takes on a wonderful richness that pairs beautifully with the cool, tangy yogurt sauce. This dish is light yet satisfying, making it ideal for summer meals or as part of a larger spread. The mint yogurt sauce adds an extra layer of freshness that elevates the aubergine to a whole new level. Whether served as an appetizer, side, or light meal, it’s a simple yet flavorful choice for anyone looking for a dairy-free option.

Dairy-Free Aubergine and Chickpea Stir Fry

This dairy-free aubergine and chickpea stir fry is a quick, flavorful, and nutritious meal that’s perfect for busy weeknights. The aubergine becomes perfectly tender as it absorbs the savory stir-fry sauce, while chickpeas add a hearty texture and protein boost. The combination of ginger, garlic, and soy sauce provides an aromatic, umami-filled base that complements the vegetables beautifully. This stir fry is not only vegan and dairy-free but also high in fiber and protein, making it a well-rounded meal.

Ingredients:

• 2 medium aubergines, cubed
• 1 can (400g) chickpeas, drained and rinsed
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons soy sauce or tamari (for gluten-free option)
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or agave
• 1 teaspoon sesame oil
• 1 teaspoon ground coriander
• Salt and pepper to taste
• Sesame seeds for garnish (optional)
• Fresh cilantro for garnish (optional)

Method:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add cubed aubergine and cook for 5-7 minutes, stirring occasionally, until the aubergine becomes soft and golden brown.
2. Add the onion, bell pepper, garlic, and ginger to the skillet and cook for an additional 3-4 minutes until the vegetables begin to soften.
3. Stir in the chickpeas, soy sauce, rice vinegar, maple syrup, sesame oil, and ground coriander. Cook for 5-6 minutes, stirring frequently, until everything is well combined and heated through.
4. Season with salt and pepper to taste. Garnish with sesame seeds and fresh cilantro, if desired, and serve hot.

This dairy-free aubergine and chickpea stir fry is a savory and satisfying dish that’s perfect for busy evenings. The flavors are simple yet bold, with the aubergine absorbing all the rich sauce, while the chickpeas add a hearty, protein-packed element. The stir-fry comes together quickly and can easily be adapted with whatever vegetables you have on hand. Whether served over rice or noodles, it’s a versatile and healthy meal that can be enjoyed by everyone, especially those following a dairy-free diet.

Dairy-Free Aubergine and Tomato Pasta

This dairy-free aubergine and tomato pasta is a simple yet delicious dish that combines the natural sweetness of roasted tomatoes with the smokiness of grilled aubergine. The tender aubergine pairs beautifully with a rich tomato sauce, creating a comforting and wholesome meal. This dish is vegan-friendly, full of Mediterranean flavors, and perfect for a quick weeknight dinner. The addition of fresh basil and garlic adds an aromatic touch, making this pasta both satisfying and fragrant.

Ingredients:

• 2 medium aubergines, cut into cubes
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (400g) diced tomatoes
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 400g pasta (such as spaghetti or penne)
• Fresh basil leaves for garnish

Method:

1. Preheat the oven to 400°F (200°C). Toss the cubed aubergine with 1 tablespoon olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 20-25 minutes, or until the aubergine is golden and tender.
2. Meanwhile, cook the pasta according to the package instructions. Drain and set aside.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5 minutes until softened and fragrant.
4. Add the roasted aubergine to the skillet, followed by the diced tomatoes, balsamic vinegar, oregano, and basil. Stir well and simmer for 10 minutes, allowing the flavors to meld together.
5. Toss the cooked pasta with the tomato and aubergine sauce, ensuring the pasta is well coated. Season with salt and pepper to taste, and garnish with fresh basil leaves before serving.

This dairy-free aubergine and tomato pasta is a Mediterranean-inspired dish that’s bursting with flavor and texture. The roasted aubergine adds a smoky depth to the tangy tomato sauce, while the fresh basil brings a fragrant and fresh finish. The combination of pasta and vegetables makes for a filling and nutritious meal, perfect for those looking for a light yet satisfying dish. It’s quick to prepare and can easily be customized with different herbs or even a sprinkle of dairy-free cheese for extra flavor. A simple, delicious option for any dairy-free dinner table.

Dairy-Free Aubergine and Cauliflower Tacos

These dairy-free aubergine and cauliflower tacos are bursting with flavor and make for a fun, vegetarian-friendly meal. The roasted aubergine and cauliflower take on a smoky, savory flavor that pairs perfectly with the freshness of the toppings. The tacos are made with simple ingredients and are easily customizable to suit your taste. This dish is a wonderful choice for Taco Tuesday or a quick dinner that will satisfy everyone, regardless of dietary restrictions. Plus, it’s loaded with veggies and full of flavor.

Ingredients:

• 1 medium aubergine, cut into cubes
• 1 small head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 cup avocado, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges
• Salsa or hot sauce, for serving (optional)

Method:

1. Preheat the oven to 400°F (200°C). Toss the aubergine cubes and cauliflower florets with olive oil, smoked paprika, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until golden and tender.
2. While the vegetables are roasting, warm the tortillas in a dry pan over medium heat for about 30 seconds per side.
3. Once the vegetables are done, assemble the tacos by placing a spoonful of the roasted aubergine and cauliflower on each tortilla.
4. Top with avocado slices, red onion, and fresh cilantro. Serve with lime wedges and salsa or hot sauce if desired.

These dairy-free aubergine and cauliflower tacos are a vibrant and flavorful meal that’s both satisfying and healthy. The combination of roasted vegetables creates a smoky base that pairs wonderfully with the fresh toppings. These tacos are an excellent option for Taco Tuesday or any weeknight dinner when you want something delicious, light, and easy to prepare. They’re also perfect for meal prep and can be customized with your favorite toppings or hot sauce for added zing.

Dairy-Free Aubergine and Coconut Curry

This dairy-free aubergine and coconut curry is a rich, aromatic dish that combines the natural sweetness of aubergine with the creamy depth of coconut milk. The curry is infused with warm spices like cumin, turmeric, and coriander, creating a perfect balance of flavors. It’s a comforting and satisfying meal that’s vegan, gluten-free, and packed with nutrients. The aubergine absorbs all the spices and coconut milk, making every bite flavorful and indulgent. Served over rice or with naan, it’s a well-rounded and hearty dish.

Ingredients:

• 2 medium aubergines, cubed
• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (400ml) coconut milk
• 1 can (400g) diced tomatoes
• 1 tablespoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon chili powder (optional)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• 2 tablespoons lime juice
• Rice or naan for serving

Method:

1. Heat coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, until soft and translucent.
2. Add the garlic and ginger to the pot and cook for an additional minute, until fragrant.
3. Stir in the cumin, turmeric, ground coriander, and chili powder (if using), and cook for another minute to release the spices’ flavors.
4. Add the cubed aubergine, diced tomatoes, and coconut milk. Stir to combine and bring the mixture to a simmer. Cook for 20-25 minutes, until the aubergine is soft and tender, and the curry has thickened.
5. Season with salt and pepper to taste, then stir in lime juice.
6. Garnish with fresh cilantro and serve over rice or with naan bread.

This dairy-free aubergine and coconut curry is an absolute delight, with its creamy texture and aromatic spices. The aubergine soaks up all the flavors of the curry, making each bite as comforting as the last. This dish is perfect for those seeking a hearty, flavorful meal without the need for dairy. The coconut milk gives the curry a rich, smooth texture that pairs wonderfully with the tangy lime and fresh cilantro. Whether served with rice or warm naan, this curry is a wonderful option for a filling dinner or even meal prep for the week.

Dairy-Free Aubergine and Lentil Shepherd’s Pie

This dairy-free aubergine and lentil shepherd’s pie is a comforting and hearty dish that’s perfect for cold evenings. The lentils are cooked in a savory tomato sauce and paired with tender aubergine, while the mashed potatoes on top are smooth and creamy without the use of dairy. This twist on the classic shepherd’s pie is both vegan and gluten-free, offering a flavorful and nutritious alternative. The combination of aubergine and lentils makes it a satisfying and filling meal that will please both vegetarians and meat-eaters alike.

Ingredients:

• 2 medium aubergines, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (400g) lentils, drained and rinsed
• 1 can (400g) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 large potatoes, peeled and chopped
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Method:

1. Preheat the oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add the diced aubergine and sauté for 5-7 minutes, until tender and golden brown.
2. Add the chopped onion and garlic to the skillet and cook for an additional 3-4 minutes until softened.
3. Stir in the lentils, diced tomatoes, tomato paste, dried thyme, and rosemary. Simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken. Season with salt and pepper to taste.
4. Meanwhile, boil the potatoes in a large pot of salted water for 10-12 minutes, or until soft. Drain and mash the potatoes with the vegetable broth, adding salt and pepper to taste. Set aside.
5. Transfer the lentil and aubergine mixture to a baking dish and top with the mashed potatoes, spreading evenly. Use a fork to create a textured top on the potatoes.
6. Bake for 25-30 minutes, until the top is golden and slightly crispy. Garnish with fresh parsley before serving.

This dairy-free aubergine and lentil shepherd’s pie is a warm and comforting meal that’s perfect for a cozy dinner. The aubergine provides a rich, meaty texture while the lentils add heartiness, making this dish a great plant-based alternative to the traditional shepherd’s pie. The creamy mashed potatoes on top give it the perfect finish without any dairy. This dish is sure to become a favorite for anyone looking for a delicious and filling vegan meal that doesn’t skimp on flavor. Whether served as a main course or shared with loved ones, it’s a satisfying, nutritious choice.

Dairy-Free Aubergine and Quinoa Stuffed Peppers

These dairy-free aubergine and quinoa stuffed peppers are a colorful and nutritious meal, perfect for lunch or dinner. The roasted aubergine combines with protein-packed quinoa, along with herbs and spices, to create a filling and satisfying stuffing for the bell peppers. This dish is vegan, gluten-free, and full of flavor, with a delicious combination of roasted vegetables and a light, herbed stuffing. Whether served as a standalone meal or alongside a salad, these stuffed peppers are sure to impress.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 medium aubergine, diced
• 1 cup cooked quinoa
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (400g) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Method:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the diced aubergine and sauté for 5-7 minutes, until golden and tender.
3. Add the chopped onion and garlic to the skillet and cook for another 3-4 minutes until softened.
4. Stir in the cooked quinoa, diced tomatoes, oregano, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes to allow the flavors to combine.
5. Stuff the bell peppers with the quinoa and aubergine mixture, pressing down lightly to pack the stuffing in. Place the stuffed peppers in the baking dish and cover with foil.
6. Bake for 25-30 minutes, until the peppers are tender and the stuffing is heated through. Garnish with fresh parsley before serving.

These dairy-free aubergine and quinoa stuffed peppers are a wonderfully healthy and satisfying meal. The roasted aubergine gives the dish a rich, savory depth, while the quinoa adds protein and a light texture. The bell peppers provide a natural vessel for the flavorful stuffing, making this dish both delicious and visually appealing. It’s a perfect option for meal prep, as the stuffed peppers can be made ahead of time and stored in the fridge. Packed with vegetables and wholesome ingredients, this recipe is a fantastic choice for anyone seeking a plant-based, dairy-free meal that is both filling and nourishing.

Dairy-Free Aubergine and Chickpea Stew

This hearty dairy-free aubergine and chickpea stew is a comforting and nourishing dish that’s perfect for a cozy dinner. The aubergine becomes melt-in-your-mouth tender as it cooks, while the chickpeas add protein and texture. The stew is spiced with cumin, coriander, and cinnamon, bringing layers of flavor and warmth to every bite. Served with a side of crusty bread or rice, this stew is not only satisfying but also incredibly easy to make. It’s vegan, gluten-free, and brimming with healthy ingredients that make it both filling and nutritious.

Ingredients:

• 2 medium aubergines, cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (400g) chickpeas, drained and rinsed
• 1 can (400g) diced tomatoes
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground black pepper
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• Vegetable broth (about 1 cup, or as needed)

Method:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened.
2. Add the garlic to the pot and sauté for another minute until fragrant.
3. Stir in the cumin, coriander, cinnamon, turmeric, and black pepper. Cook for another minute to toast the spices.
4. Add the cubed aubergine and cook for about 8-10 minutes, stirring occasionally, until it begins to soften and brown.
5. Stir in the chickpeas, diced tomatoes, and vegetable broth. Bring the stew to a simmer and cook for 20-25 minutes until the aubergine is completely tender and the flavors have melded together. Add more vegetable broth if needed to adjust the consistency of the stew.
6. Season with salt to taste. Garnish with fresh cilantro before serving.

This dairy-free aubergine and chickpea stew is a flavorful and hearty meal that’s packed with spices and healthy ingredients. The combination of tender aubergine and protein-rich chickpeas creates a satisfying dish that will keep you full and satisfied. The aromatic spices like cumin, coriander, and cinnamon give this stew a comforting depth, while the chickpeas add a creamy texture to balance the richness of the aubergine. It’s a versatile dish that can be served with rice, couscous, or crusty bread, making it a great meal for any occasion.

Dairy-Free Aubergine and Tofu Stir-Fry

This dairy-free aubergine and tofu stir-fry is a quick and easy dish that’s packed with flavor and healthy ingredients. The crispy tofu and tender aubergine are tossed in a savory stir-fry sauce made from soy sauce, ginger, garlic, and a hint of maple syrup for sweetness. The combination of textures and bold flavors makes this a great meal for busy weeknights. It’s vegan, gluten-free, and fully customizable with your favorite vegetables. The dish is light yet satisfying, offering a delicious balance of savory and slightly sweet notes.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 medium aubergine, sliced into half-moons
• 1 tablespoon sesame oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1/2 teaspoon chili flakes (optional)
• 1 tablespoon cornstarch (optional, for crispier tofu)
• 1/4 cup water or vegetable broth
• Fresh cilantro, chopped (for garnish)

Method:

1. Press the tofu for 15-20 minutes to remove excess water, then cut into cubes. For extra crispy tofu, toss the cubes with cornstarch.
2. Heat sesame oil in a large skillet or wok over medium heat. Add the cubed tofu and cook for 5-7 minutes, turning occasionally, until golden and crispy. Remove from the skillet and set aside.
3. In the same skillet, add the chopped onion and sauté for 3-4 minutes until soft. Add the garlic and ginger and cook for another minute, until fragrant.
4. Stir in the sliced aubergine and cook for 5-7 minutes, until tender and slightly browned.
5. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, and chili flakes (if using). Pour the sauce over the aubergine and stir to coat. Add water or vegetable broth if needed to adjust the sauce consistency.
6. Return the cooked tofu to the skillet and stir everything together. Cook for an additional 2-3 minutes until heated through.
7. Garnish with fresh cilantro before serving.

This dairy-free aubergine and tofu stir-fry is a flavorful and satisfying meal that’s perfect for anyone looking for a quick and nutritious dish. The crispy tofu provides a great contrast to the tender aubergine, while the savory stir-fry sauce adds a delicious depth of flavor. The dish is highly customizable, allowing you to add your favorite vegetables like bell peppers, zucchini, or broccoli. It’s a well-balanced meal that’s vegan, gluten-free, and packed with protein. Whether served on its own or over rice, this stir-fry is a go-to weeknight dinner.

Dairy-Free Aubergine Parmesan

This dairy-free aubergine Parmesan is a delicious plant-based version of the classic comfort food, offering the same flavors without any dairy. The aubergine slices are lightly breaded and baked to crispy perfection, then topped with a rich tomato sauce and dairy-free mozzarella. This dish is a perfect option for those who miss the classic Italian flavors but want to avoid dairy. It’s vegan, gluten-free, and makes a satisfying meal on its own or paired with pasta, rice, or a salad.

Ingredients:

• 2 large aubergines, sliced into 1/2-inch thick rounds
• 1 cup gluten-free breadcrumbs (or regular breadcrumbs if preferred)
• 1/4 cup nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup tomato sauce (preferably homemade or store-bought)
• 1 cup dairy-free mozzarella, shredded
• 1 tablespoon olive oil (for greasing)
• Fresh basil for garnish

Method:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Grease the parchment paper with olive oil.
2. In a shallow bowl, mix the gluten-free breadcrumbs, nutritional yeast, oregano, garlic powder, salt, and pepper.
3. Dip each aubergine slice into the breadcrumb mixture, coating both sides, and place them on the prepared baking sheet.
4. Bake the aubergine slices for 25-30 minutes, flipping halfway through, until golden brown and crispy.
5. Meanwhile, heat the tomato sauce in a saucepan over low heat.
6. Once the aubergine slices are baked, remove them from the oven and top each slice with a spoonful of tomato sauce and a sprinkle of dairy-free mozzarella.
7. Return the aubergine slices to the oven for 5-7 minutes, until the cheese has melted.
8. Garnish with fresh basil before serving.

This dairy-free aubergine Parmesan offers all the comforting flavors of the classic dish without any dairy. The crispy breaded aubergine slices create the perfect base for the rich tomato sauce and melty dairy-free cheese. It’s a satisfying meal that’s both indulgent and healthy, making it an ideal option for a cozy dinner. This dish pairs wonderfully with pasta, a fresh salad, or some garlic bread for a complete meal. Whether you’re vegan, lactose intolerant, or simply looking to try a new version of an old favorite, this dairy-free aubergine Parmesan is sure to become a new go-to recipe.

Dairy-Free Aubergine and Lentil Curry

This hearty and flavorful dairy-free aubergine and lentil curry is a perfect combination of comfort and nutrition. The tender aubergine absorbs the aromatic spices, while the lentils provide a rich, earthy base. The coconut milk adds creaminess without the need for dairy, and the blend of turmeric, cumin, coriander, and garam masala gives the curry a warm, bold flavor. This dish is ideal for a nourishing weeknight dinner, offering a healthy dose of protein and fiber from the lentils, along with the antioxidant-rich goodness of aubergines.

Ingredients:

• 2 medium aubergines, cubed
• 1 cup dried red lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 can (400ml) coconut milk
• 2 cups vegetable broth
• 1 can (400g) diced tomatoes
• Salt and pepper to taste
• Fresh cilantro for garnish

Method:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened.
2. Add the garlic and grated ginger to the pot and cook for 1 minute until fragrant.
3. Stir in the ground cumin, coriander, turmeric, and garam masala. Cook for 1-2 minutes to toast the spices.
4. Add the cubed aubergine and cook for 5-7 minutes until it starts to soften.
5. Add the lentils, coconut milk, vegetable broth, and diced tomatoes to the pot. Stir to combine and bring the curry to a simmer.
6. Reduce the heat and simmer uncovered for 25-30 minutes, until the lentils are tender and the curry has thickened. Stir occasionally, adding more broth if necessary.
7. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

This dairy-free aubergine and lentil curry is a rich and satisfying dish that brings together the goodness of plant-based ingredients. The aubergine’s absorbent texture allows it to soak up the spices and the creamy coconut milk, while the lentils add substance and protein. It’s a perfect dish for a cozy dinner and can be served over rice or with naan for a complete meal. The combination of spices adds depth and complexity, making each bite full of flavor. This curry is not only vegan and gluten-free, but also a nourishing and balanced dish that’s easy to prepare.

Dairy-Free Aubergine and Tomato Pasta

This dairy-free aubergine and tomato pasta is a simple yet flavorful dish that comes together in under 30 minutes. The roasted aubergine adds a smoky, caramelized flavor that pairs perfectly with the sweet and tangy tomato sauce. A hint of fresh basil elevates the dish, while olive oil and garlic infuse it with richness. The combination of roasted vegetables and pasta makes for a light but satisfying meal that’s perfect for a weeknight dinner or a light lunch. This dish is naturally vegan and gluten-free, but can be easily adjusted to suit different preferences.

Ingredients:

• 1 large aubergine, cubed
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 can (400g) diced tomatoes
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)
• 300g pasta (gluten-free if needed)
• 1 tablespoon nutritional yeast (optional, for a cheesy flavor)

Method:

1. Preheat the oven to 400°F (200°C). Toss the cubed aubergine with olive oil and season with salt and pepper. Spread the cubes on a baking sheet and roast for 20-25 minutes, flipping halfway through, until golden brown and tender.
2. While the aubergine is roasting, cook the pasta according to the package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the diced tomatoes and balsamic vinegar to the skillet. Stir to combine and let the sauce simmer for 10-15 minutes until it thickens slightly.
5. Once the aubergine is roasted, add it to the skillet with the tomato sauce and stir to combine. Adjust the seasoning with salt and pepper.
6. Toss the cooked pasta with the tomato and aubergine mixture. Garnish with fresh basil and a sprinkle of nutritional yeast if desired.

This dairy-free aubergine and tomato pasta is a quick and delicious meal that showcases the flavors of fresh, roasted vegetables and a tangy tomato sauce. The aubergine adds a deep, savory flavor to the dish, while the tomatoes provide a burst of freshness. The balsamic vinegar adds a touch of sweetness and acidity that balances the richness of the olive oil. This dish is satisfying on its own, but you can also serve it with a side salad or some gluten-free garlic bread for a more complete meal. It’s an easy, flavorful dish that everyone can enjoy, regardless of dietary preferences.

Dairy-Free Aubergine and Sweet Potato Mash

This dairy-free aubergine and sweet potato mash is a comforting side dish that combines the creaminess of sweet potatoes with the savory flavor of roasted aubergine. The roasted aubergine adds a subtle smokiness and depth of flavor to the mash, while the sweet potatoes provide a naturally sweet and smooth base. This dish is perfect for pairing with any main course, offering a healthy, dairy-free alternative to traditional mashed potatoes. It’s simple to make, vegan, and packed with vitamins and antioxidants.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 large aubergine, cubed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Method:

1. Preheat the oven to 400°F (200°C). Toss the aubergine cubes with 1 tablespoon of olive oil, ground cumin, salt, and pepper. Spread the cubes on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and golden brown.
2. While the aubergine is roasting, boil the cubed sweet potatoes in a large pot of salted water for 12-15 minutes, or until tender when pierced with a fork.
3. Drain the sweet potatoes and return them to the pot. Mash them with a potato masher until smooth.
4. In a small skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
5. Add the roasted aubergine cubes to the mashed sweet potatoes, along with the garlic. Mash the mixture together until well combined. Adjust the seasoning with salt and pepper.
6. Garnish with fresh parsley before serving.

This dairy-free aubergine and sweet potato mash is a delicious and creamy side dish that pairs perfectly with a variety of main courses. The sweet potatoes provide a smooth, comforting base, while the roasted aubergine adds a rich, smoky flavor that elevates the dish. It’s a perfect alternative to traditional mashed potatoes and is naturally vegan and gluten-free. Whether you’re serving it alongside a hearty stew, grilled vegetables, or a plant-based protein, this mash is sure to be a crowd-pleaser. It’s an easy-to-make, flavorful dish that’s both nutritious and satisfying.

Note: More recipes are coming soon!