30+ Delicious Easter Eggplant Recipes to Brighten Your Spring Feast

Easter is a time to gather with loved ones and indulge in delicious meals that celebrate the arrival of spring. While traditional dishes like lamb, ham, and potatoes take center stage, eggplant offers a versatile and flavorful option for creating memorable dishes.

Whether you’re looking for a hearty vegetarian main, a fresh side dish, or something to add a twist to your brunch, eggplant is a perfect ingredient to incorporate into your Easter feast.

From smoky grilled eggplant to rich, cheesy casseroles, eggplant brings an earthy, savory flavor that complements a wide range of dishes.

These 30+ Easter Eggplant Recipes provide a mix of classic comfort foods and creative twists, ensuring there’s something for everyone.

Whether you’re an experienced cook or a beginner in the kitchen, these recipes are easy to prepare, visually stunning, and most importantly, full of flavor.

So, let’s dive into these exciting recipes that will elevate your Easter menu and leave your guests asking for more!

30+ Delicious Easter Eggplant Recipes to Brighten Your Spring Feast

Eggplant’s ability to absorb and enhance flavors makes it a great choice for a wide range of Easter dishes, from vibrant salads to hearty casseroles.

With the 30+ recipes featured in this collection, you can experiment with new flavors and create dishes that will not only satisfy but also impress your guests.

Whether you’re cooking for vegetarians, meat-lovers, or anyone in between, eggplant provides a wonderful base for inventive dishes that add variety to your holiday meal.

So, this Easter, make eggplant a star on your dinner table and enjoy the flavors of spring with these simple yet delicious recipes. Your Easter celebration will be deliciously unforgettable!

Baked Eggplant Parmesan Casserole

This Baked Eggplant Parmesan Casserole is a lighter, Easter-friendly twist on the classic dish. Featuring tender slices of eggplant layered with rich marinara sauce, melty mozzarella, and Parmesan cheese, it’s a crowd-pleasing centerpiece perfect for vegetarians or anyone looking to add variety to their Easter feast. A crispy breadcrumb topping adds the perfect crunch, making this casserole a satisfying main dish or side.

Ingredients:

• 2 large eggplants, sliced into ½-inch rounds
• 1 tsp salt
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup Italian-seasoned breadcrumbs
• 2 eggs, beaten
• 1 cup all-purpose flour
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Sprinkle eggplant slices with salt and let sit for 20 minutes to draw out moisture. Pat dry with a paper towel.
3. Coat each slice in flour, dip in beaten eggs, then coat with breadcrumbs mixed with oregano and garlic powder.
4. Heat olive oil in a skillet over medium heat. Fry each slice for 2–3 minutes on each side until golden brown.
5. In a baking dish, layer marinara sauce, fried eggplant slices, mozzarella, and Parmesan. Repeat layers, finishing with cheese on top.
6. Bake for 25–30 minutes until bubbly and golden. Let cool for 10 minutes before serving.

This Baked Eggplant Parmesan Casserole is the perfect addition to your Easter menu, offering a comforting yet refined dish that pairs wonderfully with fresh salads or warm, crusty bread. Its rich flavors and textures are sure to make it a hit among guests of all ages.

Grilled Eggplant and Mint Salad

This Grilled Eggplant and Mint Salad is a refreshing, vibrant option for Easter. Grilled eggplant slices are paired with a tangy yogurt dressing and fresh mint leaves, creating a light yet flavorful dish that balances richness with zest. Ideal as a side or appetizer, this salad adds a Mediterranean flair to your holiday spread.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp salt
• 1 cup plain Greek yogurt
• 1 clove garlic, minced
• Juice of 1 lemon
• ¼ cup fresh mint leaves, chopped
• 2 tbsp pomegranate seeds (optional, for garnish)

Instructions:

1. Preheat a grill or grill pan to medium-high heat.
2. Brush eggplant slices with olive oil and sprinkle with smoked paprika and salt. Grill for 3–4 minutes per side until tender and slightly charred.
3. In a bowl, mix Greek yogurt, garlic, and lemon juice to make the dressing.
4. Arrange grilled eggplant slices on a platter. Drizzle with yogurt dressing, sprinkle with mint, and garnish with pomegranate seeds if using.

This Grilled Eggplant and Mint Salad is a showstopper with its stunning presentation and bright flavors. It’s a perfect complement to richer Easter dishes, ensuring your table has a balance of hearty and refreshing options.

Eggplant and Ricotta Easter Tart

Celebrate Easter with this savory Eggplant and Ricotta Easter Tart, a delightful blend of creamy ricotta, roasted eggplant, and fresh herbs baked in a flaky puff pastry crust. This tart is versatile enough to serve as an appetizer or the main course for a vegetarian Easter meal. Its elegant look and robust flavors make it a holiday favorite.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 medium eggplant, thinly sliced
• 2 tbsp olive oil
• 1 cup ricotta cheese
• ½ cup shredded mozzarella cheese
• 1 egg, beaten
• 1 tsp dried basil
• 1 tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp grated Parmesan cheese

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Brush eggplant slices with olive oil and roast in the oven for 15 minutes or until softened.
3. Roll out puff pastry onto a parchment-lined baking sheet. Prick the center with a fork, leaving a 1-inch border.
4. Mix ricotta, mozzarella, egg, basil, thyme, salt, and pepper in a bowl. Spread this mixture over the center of the puff pastry.
5. Layer roasted eggplant slices on top. Sprinkle with Parmesan cheese.
6. Fold the edges of the puff pastry slightly inward and bake for 25–30 minutes until golden brown.

This Eggplant and Ricotta Easter Tart combines creamy, cheesy goodness with tender eggplant in a buttery crust. It’s a sophisticated addition to your Easter celebrations, perfect for impressing guests and savoring spring flavors.

Stuffed Eggplant Boats with Spinach and Feta

These Stuffed Eggplant Boats with Spinach and Feta are a delightful and healthy addition to your Easter table. Hollowed-out eggplant halves are filled with a savory mixture of sautéed spinach, tangy feta cheese, and a medley of herbs. Baked to perfection, this dish combines vibrant Mediterranean flavors with an elegant presentation, making it a standout option for vegetarians and meat-eaters alike.

Ingredients:

• 2 medium eggplants, halved lengthwise
• 2 tbsp olive oil
• 3 cups fresh spinach
• 1 clove garlic, minced
• ½ cup crumbled feta cheese
• ¼ cup breadcrumbs
• 1 tbsp chopped parsley
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven to 375°F (190°C). Scoop out the flesh from the eggplant halves, leaving a ½-inch border. Dice the scooped-out flesh and set aside.
2. Brush the eggplant shells with olive oil and place them cut side up on a baking sheet. Bake for 10 minutes.
3. In a skillet, heat 1 tbsp olive oil over medium heat. Sauté garlic and diced eggplant flesh until softened. Add spinach and cook until wilted.
4. Remove from heat and stir in feta cheese, breadcrumbs, parsley, oregano, salt, and pepper.
5. Fill the baked eggplant shells with the mixture. Return to the oven and bake for another 15–20 minutes until golden and heated through.

These Stuffed Eggplant Boats with Spinach and Feta offer a harmonious blend of creamy, earthy, and tangy flavors. Their vibrant presentation and nutritional value make them a perfect dish to celebrate the freshness and renewal of Easter.

Spicy Eggplant and Chickpea Stew

This Spicy Eggplant and Chickpea Stew is a hearty and warming dish that’s perfect for Easter gatherings. The soft, velvety eggplant combines with tender chickpeas, tomatoes, and a mix of aromatic spices to create a rich and flavorful stew. Serve it with crusty bread or over fluffy couscous for a filling and satisfying meal that’s both comforting and festive.

Ingredients:

• 1 large eggplant, diced
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional)
• 1 tsp salt
• ½ tsp black pepper
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened.
2. Add diced eggplant and cook for 5–7 minutes until slightly browned.
3. Stir in cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute to release the spices’ aroma.
4. Add diced tomatoes and chickpeas. Reduce heat, cover, and simmer for 20–25 minutes until the eggplant is tender and flavors meld together.
5. Serve hot, garnished with fresh cilantro or parsley.

The Spicy Eggplant and Chickpea Stew is a robust and flavorful addition to your Easter menu, perfect for feeding a crowd. Its warm spices and wholesome ingredients create a dish that’s comforting, satisfying, and ideal for celebrating the season.

Eggplant Rollatini with Ricotta and Spinach

Elegant and flavorful, Eggplant Rollatini with Ricotta and Spinach is a sophisticated dish perfect for Easter. Thinly sliced, roasted eggplant serves as a wrapper for a creamy ricotta and spinach filling, all baked in a flavorful marinara sauce with melted mozzarella on top. This dish is light yet indulgent, offering a beautiful alternative to traditional pasta-based recipes.

Ingredients:

• 2 large eggplants, sliced lengthwise into ¼-inch strips
• 2 tbsp olive oil
• 1 cup ricotta cheese
• 1 cup fresh spinach, finely chopped
• ¼ cup grated Parmesan cheese
• 1 egg
• 1 tsp dried basil
• ½ tsp garlic powder
• 1 ½ cups marinara sauce
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F (190°C). Brush eggplant slices with olive oil and roast on a baking sheet for 8–10 minutes until pliable.
2. In a bowl, combine ricotta cheese, spinach, Parmesan cheese, egg, basil, and garlic powder. Mix until smooth.
3. Spoon about 2 tablespoons of the ricotta mixture onto each eggplant slice. Roll up tightly and place seam-side down in a baking dish with a layer of marinara sauce.
4. Top the rolls with remaining marinara sauce and sprinkle with mozzarella cheese.
5. Bake for 20–25 minutes until bubbly and golden.

Eggplant Rollatini with Ricotta and Spinach is a visually stunning and delicious dish that will impress your Easter guests. Its balance of creamy filling, tender eggplant, and tangy sauce makes it a memorable and festive addition to your holiday spread.

Roasted Eggplant and Lentil Salad with Lemon Dressing

This Roasted Eggplant and Lentil Salad with Lemon Dressing is a wholesome and vibrant dish that’s perfect for Easter celebrations. Roasted eggplant chunks are paired with protein-packed lentils, fresh herbs, and a zesty lemon dressing. This salad is light yet filling, making it an excellent side dish or a vegan-friendly centerpiece for your festive meal.

Ingredients:

• 1 large eggplant, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 cup cooked lentils (green or brown)
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, finely chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• Juice of 1 lemon
• 2 tbsp olive oil (for dressing)
• 1 tsp Dijon mustard
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced eggplant with olive oil and smoked paprika. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.
2. In a large bowl, combine roasted eggplant, lentils, cherry tomatoes, red onion, parsley, and mint.
3. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper. Pour over the salad and toss to combine.
4. Serve warm or at room temperature.

This Roasted Eggplant and Lentil Salad with Lemon Dressing brings together bold flavors and wholesome ingredients in a dish that’s perfect for spring. Its fresh and zesty profile makes it a delightful addition to your Easter spread, offering a healthy yet satisfying option.

Eggplant Caponata Tartlets

These Eggplant Caponata Tartlets are bite-sized, savory delights perfect for an Easter appetizer or a light snack. A flaky tart shell holds a rich and tangy eggplant caponata made with tomatoes, capers, and olives, delivering an explosion of Mediterranean flavors in every bite. These tartlets are elegant, delicious, and easy to prepare, making them a great choice for entertaining.

Ingredients:

• 1 medium eggplant, diced
• 1 tbsp olive oil
• 1 clove garlic, minced
• ½ cup diced tomatoes (canned or fresh)
• 2 tbsp capers
• 2 tbsp sliced green olives
• 1 tbsp red wine vinegar
• ½ tsp sugar
• 1 tsp dried oregano
• 12 mini tart shells (store-bought or homemade)
• Fresh basil leaves (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté eggplant until softened, about 5–7 minutes. Add garlic and cook for 1 minute.
2. Stir in tomatoes, capers, olives, red wine vinegar, sugar, and oregano. Simmer for 10 minutes until the mixture thickens and flavors meld.
3. Spoon the caponata mixture into mini tart shells. Bake at 350°F (175°C) for 5 minutes to warm through.
4. Garnish with fresh basil leaves before serving.

These Eggplant Caponata Tartlets are a perfect fusion of rustic flavors and sophisticated presentation. Their tangy and savory profile makes them an ideal Easter appetizer, adding a touch of Mediterranean flair to your table.

Eggplant and Goat Cheese Gratin

This Eggplant and Goat Cheese Gratin is a decadent dish that’s perfect for Easter gatherings. Layers of roasted eggplant, creamy goat cheese, and a flavorful tomato-herb sauce are baked together until bubbly and golden. This gratin is rich, comforting, and beautifully balanced, making it a standout dish that’s sure to impress your guests.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 2 tbsp olive oil
• 1 cup tomato sauce
• 1 tsp dried basil
• 1 tsp dried thyme
• 4 oz goat cheese, crumbled
• ½ cup grated Parmesan cheese
• ½ cup breadcrumbs
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C). Brush eggplant slices with olive oil and roast on a baking sheet for 15 minutes until softened.
2. Spread a thin layer of tomato sauce on the bottom of a baking dish. Layer roasted eggplant slices, goat cheese crumbles, and tomato sauce. Repeat until all ingredients are used, finishing with a layer of sauce.
3. In a small bowl, mix Parmesan cheese and breadcrumbs. Sprinkle over the top of the gratin.
4. Bake for 25–30 minutes until bubbly and golden brown. Garnish with fresh parsley before serving.

This Eggplant and Goat Cheese Gratin is a luxurious addition to your Easter menu. Its creamy texture, savory flavors, and elegant appearance make it a memorable dish that pairs beautifully with fresh greens or crusty bread.

Grilled Eggplant and Halloumi Skewers

These Grilled Eggplant and Halloumi Skewers are a perfect blend of smoky, charred eggplant and creamy, golden-brown halloumi. Marinated in a mix of olive oil, garlic, and herbs, these skewers are easy to prepare and make a delightful appetizer or side dish for your Easter barbecue. They are visually appealing and packed with flavor, making them a hit with guests of all ages.

Ingredients:

• 1 large eggplant, cut into 1-inch cubes
• 8 oz halloumi cheese, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• Wooden or metal skewers
• Lemon wedges (for serving)

Instructions:

1. In a large bowl, mix olive oil, garlic, oregano, smoked paprika, salt, and pepper. Add eggplant and halloumi cubes, tossing to coat evenly. Let marinate for 15–20 minutes.
2. Preheat the grill to medium heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
3. Thread eggplant and halloumi cubes onto skewers, alternating between the two.
4. Grill skewers for 3–4 minutes on each side until the eggplant is tender and halloumi is golden.
5. Serve hot with a squeeze of lemon.

These Grilled Eggplant and Halloumi Skewers are a deliciously smoky and cheesy treat that will elevate your Easter spread. Their vibrant flavor and ease of preparation make them a go-to option for any festive gathering.

Eggplant and Mushroom Risotto

This Eggplant and Mushroom Risotto is a creamy and luxurious dish that brings comfort and sophistication to your Easter table. Tender pieces of sautéed eggplant and earthy mushrooms are folded into a rich, Parmesan-infused risotto. Perfect as a vegetarian main course or a side dish, this recipe is sure to be a crowd-pleaser.

Ingredients:

• 1 medium eggplant, diced
• 2 tbsp olive oil
• 1 cup mushrooms, sliced
• 1 tbsp butter
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• ½ cup white wine (optional)
• ½ cup grated Parmesan cheese
• 1 tsp dried thyme
• Salt and black pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium heat. Sauté diced eggplant until tender, about 5 minutes. Remove and set aside.
2. Add 1 tbsp olive oil and butter to the skillet. Sauté mushrooms until browned and fragrant. Remove and set aside with eggplant.
3. In the same skillet, toast Arborio rice for 1–2 minutes. Add white wine (if using) and stir until absorbed.
4. Gradually add warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition to absorb before adding more.
5. Once the rice is creamy and tender, stir in the cooked eggplant, mushrooms, Parmesan cheese, thyme, salt, and pepper. Garnish with parsley before serving.

This Eggplant and Mushroom Risotto is a comforting and indulgent dish with a balance of earthy and creamy flavors. It’s a wonderful addition to any Easter meal, offering a gourmet twist on a classic comfort food.

Baked Eggplant Parmesan Stacks

These Baked Eggplant Parmesan Stacks are a modern twist on the classic dish. Stacked layers of crispy baked eggplant, tangy marinara sauce, and gooey melted mozzarella create a flavorful and visually stunning dish. Perfect for Easter, this recipe combines simplicity with elegance, making it a favorite for both casual and formal gatherings.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 1 cup breadcrumbs
• ½ cup grated Parmesan cheese
• 2 eggs, beaten
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1 tsp dried Italian seasoning
• Fresh basil leaves (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Mix breadcrumbs and Parmesan cheese in a bowl. Dip each eggplant slice into beaten eggs, then coat with the breadcrumb mixture. Arrange on the baking sheet.
3. Bake eggplant slices for 20 minutes, flipping halfway through, until crispy and golden.
4. In a baking dish, layer a slice of baked eggplant, a spoonful of marinara sauce, and shredded mozzarella. Repeat to form stacks.
5. Sprinkle Italian seasoning over the top and bake for an additional 10–15 minutes until the cheese is melted and bubbly.
6. Garnish with fresh basil leaves before serving.

These Baked Eggplant Parmesan Stacks are a delightful addition to your Easter menu. Their crisp texture, cheesy goodness, and beautiful presentation make them a dish that will impress and satisfy your guests.

Eggplant and Spinach Stuffed Pastry

This Eggplant and Spinach Stuffed Pastry is a savory, flaky pastry filled with a hearty mixture of roasted eggplant, spinach, garlic, and feta cheese. The perfect dish for Easter brunch or as an appetizer, it combines the richness of eggplant with the freshness of spinach and the tanginess of feta, all wrapped in buttery, golden puff pastry. It’s an elegant and delicious addition to your Easter spread.

Ingredients:

• 1 large eggplant, diced
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cups fresh spinach, chopped
• ½ cup feta cheese, crumbled
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and black pepper to taste
• 1 sheet puff pastry (store-bought or homemade)
• 1 egg (for egg wash)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Sauté onion and diced eggplant until tender, about 10 minutes. Add chopped spinach and cook until wilted. Season with garlic powder, oregano, salt, and pepper. Remove from heat and let cool slightly.
3. Stir in crumbled feta cheese into the eggplant mixture.
4. Roll out the puff pastry on a lightly floured surface. Cut into squares large enough to wrap the filling.
5. Place a spoonful of the eggplant-spinach mixture in the center of each pastry square. Fold the pastry over the filling to form a pocket. Seal the edges with a fork.
6. Brush the tops with beaten egg for a golden finish.
7. Bake for 25-30 minutes until the pastries are golden brown and puffed. Serve warm.

These Eggplant and Spinach Stuffed Pastries are an irresistible treat with the perfect balance of flaky texture and savory filling. They are not only tasty but also visually appealing, making them a fantastic addition to any Easter brunch or dinner table.

Eggplant and Ricotta Lasagna

This Eggplant and Ricotta Lasagna is a delicious, vegetarian twist on the classic lasagna. Layers of tender roasted eggplant, creamy ricotta cheese, rich marinara sauce, and melted mozzarella create a mouthwatering dish that’s perfect for your Easter celebration. This lasagna offers a fresh, lighter alternative to traditional pasta-based lasagna, without compromising on flavor or heartiness.

Ingredients:

• 2 large eggplants, sliced into ½-inch rounds
• 2 tbsp olive oil
• 4 cups marinara sauce (homemade or store-bought)
• 1½ cups ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and black pepper to taste
• Fresh basil leaves (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes, flipping halfway, until tender and lightly browned.
3. In a baking dish, spread a thin layer of marinara sauce on the bottom.
4. Layer roasted eggplant slices on top of the sauce. Spoon a generous amount of ricotta cheese over the eggplant, followed by a sprinkle of mozzarella and Parmesan cheeses.
5. Repeat the layers until all ingredients are used, finishing with a layer of sauce and cheese on top.
6. Sprinkle dried basil and oregano over the top and bake for 25-30 minutes until the cheese is melted and bubbly.
7. Garnish with fresh basil leaves before serving.

This Eggplant and Ricotta Lasagna is a comforting, satisfying dish that brings fresh, seasonal flavors to your Easter table. The creamy ricotta and tender eggplant make it a fantastic option for vegetarians and non-vegetarians alike, offering a delicious alternative to meat-based lasagna.

Eggplant and Chickpea Curry

This Eggplant and Chickpea Curry is a rich and flavorful dish that combines the earthy taste of eggplant with hearty chickpeas in a fragrant, spiced tomato curry. With warming spices like cumin, coriander, and turmeric, this curry is the perfect vegetarian main course for Easter, offering a comforting and filling dish that’s sure to please all your guests.

Ingredients:

• 2 large eggplants, cut into cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• 1 tsp garam masala
• 1 tsp chili powder (optional for heat)
• Salt and pepper to taste
• Fresh cilantro leaves (for garnish)

Instructions:

1. Heat olive oil in a large skillet or pot over medium heat. Sauté onion, garlic, and ginger for 3-4 minutes until softened.
2. Add cumin, coriander, turmeric, garam masala, and chili powder (if using). Cook for 1 minute until fragrant.
3. Add diced eggplant and cook for 5-7 minutes until it starts to soften.
4. Stir in diced tomatoes, chickpeas, salt, and pepper. Simmer for 20-25 minutes until the eggplant is tender and the curry has thickened.
5. Garnish with fresh cilantro leaves and serve with rice or naan bread.

This Eggplant and Chickpea Curry is a flavorful and filling dish that brings the perfect balance of spices to your Easter meal. It’s rich, comforting, and perfect for those looking for a plant-based option. Serve it with your favorite sides for a satisfying and memorable meal.

Note: More recipes are coming soon!