25+ Irresistible Eggplant Bread Recipes For a Healthier Treat

Eggplant is often underestimated in the world of baking, but its unique flavor and texture can elevate bread recipes to new heights.

From savory focaccia to sweet banana bread, incorporating eggplant into your baked goods can create delightful surprises that excite your taste buds.

Not only does eggplant add moisture and richness, but it also offers a nutritious twist to traditional recipes.

In this blog article, we will explore over 25 creative eggplant bread recipes, showcasing how this versatile vegetable can transform your baking experience.

Whether you’re looking for gluten-free options, spicy twists, or sweet treats, there’s an eggplant bread recipe for everyone.

Let’s dive in and discover the amazing world of eggplant bread!

25+ Irresistible Eggplant Bread Recipes For a Healthier Treat

Eggplant bread recipes offer a delicious and inventive way to incorporate this nutritious vegetable into your diet.

Whether you’re a seasoned baker or a novice in the kitchen, these recipes can inspire you to experiment and create something truly special.

From the comforting warmth of eggplant banana bread to the bold flavors of spicy jalapeño bread, there’s a recipe for every occasion and palate.

We hope you try out these eggplant bread recipes and enjoy the unique flavors and textures they bring to your table.

Eggplant Parmesan Bread

Eggplant Parmesan Bread combines the classic flavors of the beloved Italian dish into a soft, savory loaf. Infused with the richness of roasted eggplant, gooey mozzarella, and a hint of garlic, this bread is perfect for serving alongside pasta dishes or enjoying on its own. The bread’s tender crumb and flavorful crust make it a standout addition to any meal.

Ingredients:

• 1 medium eggplant, diced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cloves garlic, minced
• 2 cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 tablespoon sugar
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes (optional)
• 1 cup warm water (110°F)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh basil, for garnish

Instructions:

1. Prepare the Eggplant:
   Preheat the oven to 400°F (200°C). Toss the diced eggplant with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized. Let cool.
2. Make the Dough:
   In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until foamy. In a large mixing bowl, combine the flour, Italian seasoning, red pepper flakes, and minced garlic. Add the yeast mixture and stir until combined.
3. Incorporate the Eggplant and Cheese:
   Gently fold in the roasted eggplant, mozzarella, and Parmesan cheese into the dough. Knead the dough for about 5-7 minutes on a floured surface until smooth and elastic.
4. First Rise:
   Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Shape and Second Rise:
   Punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan. Cover and let it rise again for 30-45 minutes.
6. Bake:
   Preheat the oven to 375°F (190°C). Bake the bread for 30-35 minutes or until golden brown and sounds hollow when tapped. Let cool in the pan for 10 minutes, then transfer to a wire rack.
7. Serve:
   Slice and serve warm, garnished with fresh basil.

Eggplant Parmesan Bread is a delightful twist on traditional eggplant dishes, perfect for those looking to incorporate more vegetables into their meals. The marriage of textures and flavors—creamy cheese, tender eggplant, and aromatic garlic—makes each bite a comforting experience. Pair it with a light salad or your favorite pasta sauce for a complete meal, or enjoy it toasted with a bit of olive oil for a quick snack.

Mediterranean Eggplant Bread

Mediterranean Eggplant Bread is a fragrant and flavorful bread infused with the vibrant tastes of the Mediterranean. With ingredients like sun-dried tomatoes, olives, and herbs, this bread brings a taste of sunshine to your table. It’s perfect for dipping in olive oil or serving alongside grilled meats and vegetables.

Ingredients:

• 1 medium eggplant, grated
• 1 tablespoon salt
• 3 cups bread flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 tablespoon sugar
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• 1 cup warm water (110°F)
• ½ cup chopped sun-dried tomatoes
• ½ cup pitted kalamata olives, chopped
• ¼ cup fresh parsley, chopped
• Olive oil, for brushing

Instructions:

1. Prepare the Eggplant:
   Grate the eggplant and sprinkle it with salt. Let it sit for about 30 minutes to draw out excess moisture. Rinse and squeeze out the liquid using a clean kitchen towel.
2. Make the Dough:
   In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over it and let it sit for about 5-10 minutes until frothy. In a large mixing bowl, combine the bread flour, oregano, thyme, and garlic powder. Add the yeast mixture and stir until combined.
3. Add the Eggplant and Mix-Ins:
   Fold in the grated eggplant, sun-dried tomatoes, olives, and parsley until well distributed in the dough.
4. Knead and Rise:
   Knead the dough on a floured surface for about 8-10 minutes until smooth. Place it in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled.
5. Shape and Second Rise:
   Punch down the dough, shape it into a round loaf, and place it on a greased baking sheet. Cover and let it rise for another 30-45 minutes.
6. Bake:
   Preheat the oven to 375°F (190°C). Brush the loaf with olive oil and bake for 30-35 minutes, or until golden brown and sounds hollow when tapped. Allow it to cool on a wire rack.
7. Serve:
   Slice and serve warm, drizzled with more olive oil if desired.

Mediterranean Eggplant Bread is not just a loaf; it’s an experience filled with the aromas and flavors of the Mediterranean. The combination of savory sun-dried tomatoes and briny olives, paired with the earthiness of eggplant, creates a unique and satisfying bread that’s perfect for sharing. This bread is excellent for sandwiches, or as an accompaniment to soups and stews, making it a versatile addition to any meal.

Spiced Eggplant and Walnut Bread

Spiced Eggplant and Walnut Bread brings warmth and depth to your bread basket with its delightful blend of spices and textures. This loaf combines roasted eggplant with crunchy walnuts and aromatic spices, creating a flavorful and nutritious bread that pairs well with spreads or can be enjoyed on its own.

Ingredients:

• 1 medium eggplant, roasted and mashed
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon cinnamon
• 3 cups whole wheat flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 tablespoon honey
• 1 teaspoon salt
• 1 cup warm water (110°F)
• 1 cup walnuts, chopped
• Sesame seeds, for topping

Instructions:

1. Prepare the Eggplant:
   Preheat the oven to 400°F (200°C). Cut the eggplant in half, brush with olive oil, and roast for about 30 minutes until soft. Scoop out the flesh and mash it.
2. Make the Dough:
   In a small bowl, dissolve the honey in warm water. Sprinkle the yeast over it and let sit for about 5-10 minutes until frothy. In a large mixing bowl, combine the whole wheat flour, cumin, coriander, cinnamon, and salt. Add the yeast mixture and the mashed eggplant, stirring until well combined.
3. Add the Walnuts:
   Gently fold in the chopped walnuts into the dough until evenly distributed.
4. Knead and Rise:
   Knead the dough on a floured surface for about 7-10 minutes until smooth. Place it in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Shape and Second Rise:
   Punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan. Cover and let rise for another 30-45 minutes.
6. Bake:
   Preheat the oven to 375°F (190°C). Sprinkle sesame seeds on top of the loaf and bake for 30-35 minutes, or until golden brown. Allow it to cool in the pan for 10 minutes before transferring to a wire rack.
7. Serve:
   Slice and enjoy with butter or your favorite spread.

Spiced Eggplant and Walnut Bread is a heartwarming and flavorful option that combines nutritious ingredients with a touch of spice. The addition of walnuts adds a satisfying crunch and richness to the soft bread. Perfect for breakfast, lunch, or dinner, this versatile loaf can be enjoyed with a variety of toppings, from sweet jams to savory spreads. Its unique flavor profile makes it an excellent choice for those looking to elevate their bread game and introduce a touch of exotic flair to their meals.

Savory Eggplant and Feta Bread

Savory Eggplant and Feta Bread blends the earthy flavors of roasted eggplant with the tangy creaminess of feta cheese. This Mediterranean-inspired loaf is perfect as an appetizer, a side dish, or even as a standalone snack. The contrast between the tender crumb and the crumbly feta adds a delightful texture and flavor profile to every bite.

Ingredients:

• 1 medium eggplant, diced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 tablespoon sugar
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 cup warm water (110°F)
• 1 cup crumbled feta cheese
• ¼ cup chopped fresh dill (optional)
• Sesame seeds, for topping

Instructions:

1. Prepare the Eggplant:
   Preheat the oven to 400°F (200°C). Toss the diced eggplant with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly golden. Let cool.
2. Make the Dough:
   In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it sit for 5-10 minutes until frothy. In a large mixing bowl, combine the flour, oregano, and garlic powder. Add the yeast mixture and mix until combined.
3. Add the Eggplant and Feta:
   Fold in the roasted eggplant, crumbled feta, and chopped dill into the dough until evenly distributed.
4. Knead and Rise:
   Knead the dough on a floured surface for about 7-10 minutes until smooth. Place in a greased bowl, cover with a towel, and let rise in a warm place for about 1 hour or until doubled.
5. Shape and Second Rise:
   Punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan. Cover and let rise for another 30-45 minutes.
6. Bake:
   Preheat the oven to 375°F (190°C). Sprinkle sesame seeds on top and bake for 30-35 minutes, or until golden brown and hollow when tapped. Let cool in the pan for 10 minutes, then transfer to a wire rack.
7. Serve:
   Slice and enjoy warm or at room temperature.

Savory Eggplant and Feta Bread is an exceptional way to incorporate vegetables into your baking. The combination of roasted eggplant and feta provides a rich, satisfying flavor that’s perfect for sharing. This bread pairs beautifully with olives and hummus, making it a great choice for a Mediterranean-themed gathering or a light lunch. Its delightful taste and beautiful presentation make it a must-try for any home baker looking to impress.

Eggplant, Spinach, and Cheese Quick Bread

Eggplant, Spinach, and Cheese Quick Bread is a wholesome and flavorful option that combines tender eggplant with nutritious spinach and gooey cheese. This quick bread is easy to make, requires no yeast, and can be ready in no time. Perfect as a side dish for soups or stews, or as a hearty snack, it’s a great way to sneak in some greens.

Ingredients:

• 1 medium eggplant, roasted and mashed
• 1 cup fresh spinach, chopped
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 1 cup shredded cheddar cheese
• 2 large eggs
• ½ cup milk
• ¼ cup olive oil

Instructions:

1. Prepare the Eggplant:
   Preheat the oven to 400°F (200°C). Cut the eggplant in half, brush with olive oil, and roast for about 30 minutes until soft. Scoop out the flesh and mash it.
2. Mix the Dry Ingredients:
   In a large bowl, combine the flour, baking powder, baking soda, salt, pepper, onion powder, and garlic powder.
3. Combine the Wet Ingredients:
   In another bowl, whisk together the eggs, milk, and olive oil. Stir in the mashed eggplant and chopped spinach until well combined.
4. Combine Wet and Dry Mixtures:
   Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the shredded cheddar cheese gently.
5. Bake:
   Preheat the oven to 375°F (190°C). Pour the batter into a greased 9×5-inch loaf pan. Bake for 45-50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
6. Cool and Serve:
   Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Eggplant, Spinach, and Cheese Quick Bread is a flavorful and nutritious option that’s perfect for any occasion. This recipe highlights the versatility of eggplant while adding a burst of color and nutrition with fresh spinach. Its cheesy, savory flavor makes it a favorite among both adults and children alike. Serve it warm, slathered with butter, or pair it with your favorite soups for a hearty, comforting meal.

Curried Eggplant Bread

Curried Eggplant Bread is a unique and flavorful loaf that incorporates the warm, aromatic spices of curry powder with the subtle sweetness of roasted eggplant. This bread is a delightful way to bring a taste of Indian cuisine to your table and makes for a great base for sandwiches or as an accompaniment to your favorite curries and stews.

Ingredients:

• 1 medium eggplant, roasted and mashed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 cups bread flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 tablespoon honey
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 cup warm water (110°F)
• ½ cup chopped fresh cilantro
• Sesame seeds, for topping

Instructions:

1. Prepare the Eggplant:
   Preheat the oven to 400°F (200°C). Cut the eggplant in half, brush with olive oil, and roast for about 30 minutes until tender. Scoop out the flesh and mash it.
2. Make the Dough:
   In a small bowl, dissolve the honey in warm water. Sprinkle the yeast over it and let it sit for about 5-10 minutes until frothy. In a large mixing bowl, combine the bread flour, curry powder, turmeric, salt, and pepper. Add the yeast mixture and mashed eggplant, mixing until a dough forms.
3. Knead and Rise:
   Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until doubled in size.
4. Shape and Second Rise:
   Punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan. Cover and let rise for another 30-45 minutes.
5. Bake:
   Preheat the oven to 375°F (190°C). Sprinkle sesame seeds on top of the loaf and bake for 30-35 minutes, or until golden brown and hollow when tapped. Allow it to cool in the pan for 10 minutes before transferring to a wire rack.
6. Serve:
   Slice and serve warm or at room temperature.

Curried Eggplant Bread is a flavorful fusion that showcases the versatility of eggplant and spices. The warm flavors of curry and turmeric bring a unique twist to traditional bread-making, making it a fantastic choice for adventurous eaters. Whether served alongside a spicy curry or as a part of a brunch spread, this bread is sure to impress. It’s not only a great way to enjoy the taste of eggplant but also a delightful conversation starter at any gathering.

Eggplant and Herb Focaccia

Eggplant and Herb Focaccia combines the rich, savory flavor of roasted eggplant with fresh herbs, creating a delightful flatbread that’s both aromatic and satisfying. This Italian-inspired bread is perfect as an appetizer, a sandwich base, or served alongside soups and salads. The fluffy texture and herbaceous notes make it a favorite for gatherings or casual dinners.

Ingredients:

• 1 medium eggplant, sliced into rounds
• ¼ cup olive oil, divided
• 2 cups all-purpose flour
• 1 cup warm water (110°F)
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Sea salt and black pepper, for sprinkling
• Optional: Balsamic glaze for drizzling

Instructions:

1. Prepare the Eggplant:
   Preheat the oven to 400°F (200°C). Brush the eggplant slices with 2 tablespoons of olive oil, sprinkle with salt and pepper, and place on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized. Remove from the oven and let cool.
2. Make the Dough:
   In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy. In a large mixing bowl, combine the flour and salt. Add the yeast mixture and mix until a sticky dough forms.
3. Knead and Rise:
   Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour or until doubled in size.
4. Shape and Second Rise:
   Punch down the dough and spread it out on a greased baking sheet. Press your fingers into the dough to create dimples. Arrange the roasted eggplant slices on top and sprinkle with fresh herbs, sea salt, and black pepper. Cover and let rise for another 30 minutes.
5. Bake:
   Preheat the oven to 425°F (220°C). Drizzle the remaining olive oil over the focaccia and bake for 20-25 minutes or until golden brown. Remove from the oven and let cool slightly.
6. Serve:
   Slice and drizzle with balsamic glaze if desired. Serve warm or at room temperature.

Eggplant and Herb Focaccia is a wonderful way to enjoy the delicious flavor of eggplant while indulging in a classic Italian bread. The combination of roasted eggplant and fresh herbs results in a fragrant and flavorful focaccia that pairs beautifully with olive oil for dipping or can be used to create sandwiches. This bread is not only easy to make but also a great addition to any meal or gathering, showcasing the versatility of eggplant in a new and exciting way.

Spiced Eggplant Banana Bread

Spiced Eggplant Banana Bread is a unique twist on traditional banana bread, incorporating roasted eggplant for added moisture and nutrition. The combination of bananas and eggplant creates a subtly sweet and earthy flavor, enhanced by warm spices like cinnamon and nutmeg. This bread is perfect for breakfast, a snack, or dessert, and is a fantastic way to use up ripe bananas and eggplants.

Ingredients:

• 1 medium eggplant, roasted and mashed
• 2 ripe bananas, mashed
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• Optional: Chopped walnuts or chocolate chips for added texture

Instructions:

1. Prepare the Eggplant:
   Preheat the oven to 400°F (200°C). Cut the eggplant in half, brush with olive oil, and roast for about 30 minutes until tender. Scoop out the flesh and mash it until smooth.
2. Mix Wet Ingredients:
   In a large mixing bowl, combine the mashed eggplant, mashed bananas, vegetable oil, sugar, eggs, and vanilla extract. Mix until well combined.
3. Combine Dry Ingredients:
   In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Combine Wet and Dry Mixtures:
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in chopped walnuts or chocolate chips for added flavor and texture.
5. Bake:
   Preheat the oven to 350°F (175°C). Pour the batter into a greased 9×5-inch loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve:
   Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Spiced Eggplant Banana Bread is a creative and delicious way to incorporate eggplant into a beloved baked good. The natural sweetness of the bananas combined with the subtle earthiness of the eggplant results in a moist, flavorful loaf that’s perfect for breakfast or a snack. This unique recipe is not only a great way to reduce food waste by using ripe bananas and eggplants but also offers a delightful surprise for those who taste it. Serve it warm with a spread of butter or cream cheese for an extra indulgent treat.

Eggplant and Zucchini Bread

Eggplant and Zucchini Bread is a moist and flavorful loaf that combines the subtle flavors of eggplant and zucchini, enhanced by fresh herbs and spices. This vegetable bread is an excellent way to incorporate more vegetables into your diet while enjoying a delicious baked good. It makes for a great snack, breakfast item, or a unique side dish for any meal.

Ingredients:

• 1 medium eggplant, grated
• 1 medium zucchini, grated
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon dried oregano
• ½ cup olive oil
• 2 large eggs
• ½ cup grated Parmesan cheese
• Optional: Chopped fresh parsley for garnish

Instructions:

1. Prepare the Vegetables:
   Preheat the oven to 350°F (175°C). Grate the eggplant and zucchini using a box grater. Place them in a clean kitchen towel and squeeze out excess moisture.
2. Mix Dry Ingredients:
   In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, pepper, garlic powder, onion powder, and dried oregano.
3. Combine Wet Ingredients:
   In another bowl, whisk together the olive oil and eggs until well combined. Stir in the grated eggplant, zucchini, and grated Parmesan cheese.
4. Combine Wet and Dry Mixtures:
   Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
5. Bake:
   Pour the batter into a greased 9×5-inch loaf pan and smooth the top. Bake for 50-60 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
6. Cool and Serve:
   Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Garnish with chopped parsley if desired.

Eggplant and Zucchini Bread is a delicious way to enjoy two nutritious vegetables in a delightful loaf. The combination of eggplant and zucchini creates a moist, flavorful bread that is versatile enough to be enjoyed at any meal. This recipe is perfect for those looking to incorporate more vegetables into their diets without sacrificing flavor. Whether enjoyed warm with butter or as a side to your favorite dish, this bread is sure to be a hit at your table. Its beautiful texture and wholesome ingredients make it a fantastic addition to any bread lover’s repertoire.

Savory Eggplant Cheddar Muffins

Savory Eggplant Cheddar Muffins are a deliciously moist and cheesy snack that combines the richness of roasted eggplant with sharp cheddar cheese. These muffins are perfect for breakfast, lunch, or as a delightful accompaniment to soups and salads. The eggplant adds moisture and a unique flavor, while the cheddar cheese provides a savory kick, making them a crowd-pleaser at any gathering.

Ingredients:

• 1 medium eggplant, roasted and mashed
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 2 large eggs
• ½ cup milk
• ½ cup olive oil
• 1 cup shredded sharp cheddar cheese
• Optional: Fresh chives or green onions for garnish

Instructions:

1. Prepare the Eggplant:
   Preheat the oven to 400°F (200°C). Cut the eggplant in half, brush with olive oil, and roast for about 30 minutes until tender. Scoop out the flesh and mash it until smooth.
2. Mix Dry Ingredients:
   In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, salt, black pepper, and garlic powder.
3. Combine Wet Ingredients:
   In another bowl, beat the eggs and mix in the milk and olive oil. Add the mashed eggplant and stir until well combined.
4. Combine Mixtures:
   Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the shredded cheddar cheese.
5. Bake:
   Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners and fill each cup about two-thirds full with the batter. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve:
   Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Garnish with fresh chives or green onions if desired.

Savory Eggplant Cheddar Muffins are a fantastic way to enjoy the rich flavor of eggplant while indulging in a cheesy treat. These muffins are not only easy to make but also versatile enough to serve as a snack, breakfast item, or side dish. The combination of eggplant and cheddar creates a deliciously moist muffin with a delightful savory flavor that will impress your family and friends. Serve them warm, and they will disappear quickly!

Eggplant and Spinach Flatbread

Eggplant and Spinach Flatbread is a flavorful and healthy alternative to traditional bread, combining roasted eggplant with nutritious spinach. This flatbread is easy to make and perfect for topping with your favorite spreads or dips. Its light texture and savory flavor make it an excellent choice for appetizers, parties, or as a base for pizzas.

Ingredients:

• 1 medium eggplant, roasted and diced
• 2 cups fresh spinach, chopped
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• ¾ cup warm water
• Optional: Sesame seeds for topping

Instructions:

1. Prepare the Eggplant:
   Preheat the oven to 400°F (200°C). Cut the eggplant in half, brush with olive oil, and roast for about 30 minutes until tender. Dice the roasted eggplant and set aside.
2. Mix Dry Ingredients:
   In a large bowl, combine the all-purpose flour, baking powder, salt, and black pepper.
3. Combine Wet Ingredients:
   In another bowl, mix the olive oil and warm water. Gradually add this mixture to the dry ingredients, stirring until a dough forms. Fold in the diced eggplant and chopped spinach.
4. Knead the Dough:
   Transfer the dough to a floured surface and knead gently for about 2-3 minutes until smooth. Divide the dough into 4 equal portions.
5. Shape and Cook:
   Preheat a skillet or griddle over medium heat. Roll each portion into a flat disc, about ¼-inch thick. Cook each flatbread for 2-3 minutes on each side until golden brown and cooked through. Optional: Sprinkle sesame seeds on top while cooking for added texture.
6. Serve:
   Serve warm, topped with your favorite spreads, dips, or as a base for mini pizzas.

Eggplant and Spinach Flatbread is a versatile and nutritious addition to your culinary repertoire. This light and savory flatbread is not only easy to make but also allows you to enjoy the delicious combination of eggplant and spinach in a delightful format. Whether served with hummus, tzatziki, or as a base for toppings, this flatbread is sure to impress guests and family alike. Its wholesome ingredients and delightful flavor make it a perfect choice for healthy snacking or as part of a meal.

Eggplant and Sun-Dried Tomato Bread

Eggplant and Sun-Dried Tomato Bread is a flavorful artisan loaf that combines the richness of roasted eggplant with the intense flavor of sun-dried tomatoes. This unique bread is perfect for sandwiches, toasting, or serving alongside soups and salads. The combination of flavors creates a savory and satisfying bread that is sure to become a favorite in your kitchen.

Ingredients:

• 1 medium eggplant, roasted and mashed
• 1 cup sun-dried tomatoes, chopped (preferably packed in oil)
• 2 ½ cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon olive oil
• 1 cup warm water (110°F)
• 1 teaspoon Italian seasoning

Instructions:

1. Prepare the Eggplant:
   Preheat the oven to 400°F (200°C). Cut the eggplant in half, brush with olive oil, and roast for about 30 minutes until tender. Scoop out the flesh and mash it until smooth.
2. Activate Yeast:
   In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
3. Mix Dry Ingredients:
   In a large mixing bowl, combine the flour, salt, and Italian seasoning. Create a well in the center and add the yeast mixture and olive oil.
4. Combine Mixtures:
   Mix until a sticky dough forms. Fold in the mashed eggplant and chopped sun-dried tomatoes until evenly distributed.
5. Knead and Rise:
   Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
6. Shape and Bake:
   Preheat the oven to 375°F (190°C). Punch down the dough and shape it into a loaf. Place it in a greased loaf pan. Let it rise for another 30 minutes. Bake for 30-35 minutes or until golden brown and sounds hollow when tapped.
7. Cool and Serve:
   Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and serve warm or at room temperature.

Eggplant and Sun-Dried Tomato Bread is a wonderful addition to any bread lover’s collection. The combination of roasted eggplant and sun-dried tomatoes results in a richly flavored loaf that pairs well with a variety of dishes. This bread is perfect for sandwiches, toasted with a bit of butter, or served alongside your favorite soups and salads. Its delightful taste and rustic appearance will make it a standout at your table, impressing both family and friends with its unique flavor profile. Enjoy the satisfaction of making this artisan bread from scratch and savor the delicious results!

Eggplant Herb Focaccia

Eggplant Herb Focaccia is a delightful Italian bread that combines the savory flavors of roasted eggplant with aromatic herbs. This focaccia is soft, chewy, and topped with an herby olive oil drizzle, making it perfect for dipping, sandwiches, or enjoying on its own. The addition of eggplant adds moisture and a subtle sweetness, elevating this classic bread to new heights.

Ingredients:

• 1 medium eggplant, diced and roasted
• 4 cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 2 teaspoons salt
• 1 tablespoon sugar
• ½ cup warm water (110°F)
• 1 cup warm milk
• ¼ cup olive oil, plus more for drizzling
• 2 teaspoons dried rosemary
• 2 teaspoons dried oregano
• Coarse sea salt for topping

Instructions:

1. Prepare the Eggplant:
   Preheat the oven to 400°F (200°C). Dice the eggplant, toss it with olive oil, and roast for about 25-30 minutes until soft and golden. Set aside to cool.
2. Activate Yeast:
   In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
3. Mix Dry Ingredients:
   In a large mixing bowl, combine the flour and salt. Create a well in the center and add the yeast mixture, warm milk, and olive oil.
4. Combine Mixtures:
   Stir until a soft dough forms. Gently fold in the roasted eggplant and half of the dried herbs.
5. Knead and Rise:
   Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
6. Shape and Bake:
   Preheat the oven to 375°F (190°C). Punch down the dough and spread it onto a greased baking sheet. Dimple the surface with your fingers. Drizzle with olive oil, sprinkle with coarse sea salt, and the remaining dried herbs. Bake for 25-30 minutes until golden brown.
7. Cool and Serve:
   Allow the focaccia to cool for a few minutes before slicing. Serve warm, drizzled with balsamic vinegar or paired with your favorite dips.

Eggplant Herb Focaccia is a fantastic way to enjoy the robust flavors of eggplant while indulging in a classic Italian bread. The combination of roasted eggplant and fragrant herbs creates a focaccia that is both aromatic and satisfying. This bread is perfect for sharing at gatherings, served as an appetizer, or as a side dish to accompany a meal. Its soft texture and herby flavor make it a beloved addition to any bread basket. Try it fresh from the oven for an unforgettable taste experience!

Eggplant Banana Bread

Eggplant Banana Bread is a creative twist on the classic banana bread, incorporating the unique flavor and moisture of eggplant. This moist and flavorful loaf is sweetened with ripe bananas, making it a delightful treat for breakfast or a snack. The subtle flavor of eggplant adds depth, while the bananas provide natural sweetness, creating a deliciously unique bread that everyone will love.

Ingredients:

• 1 medium eggplant, roasted and mashed
• 2 ripe bananas, mashed
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup sugar
• 2 large eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• Optional: ½ cup chopped walnuts or chocolate chips

Instructions:

1. Prepare the Eggplant:
   Preheat the oven to 400°F (200°C). Cut the eggplant in half, brush with olive oil, and roast for about 30 minutes until tender. Scoop out the flesh and mash until smooth.
2. Mix Dry Ingredients:
   In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. Combine Wet Ingredients:
   In another bowl, beat together the sugar, eggs, vegetable oil, vanilla extract, mashed bananas, and the mashed eggplant until well combined.
4. Combine Mixtures:
   Pour the wet ingredients into the dry ingredients and stir until just combined. If desired, fold in chopped walnuts or chocolate chips.
5. Bake:
   Preheat the oven to 350°F (175°C). Pour the batter into a greased loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
6. Cool and Serve:
   Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy warm or at room temperature.

Eggplant Banana Bread is a delightful way to incorporate more vegetables into your diet without sacrificing flavor. The combination of roasted eggplant and sweet bananas creates a moist and flavorful loaf that is sure to become a family favorite. This bread is perfect for breakfast, an afternoon snack, or even as a dessert. The addition of nuts or chocolate chips adds a delightful crunch or sweetness, making each bite a treat. Enjoy this unique twist on a classic recipe, and watch it disappear from the countertop!

Spicy Eggplant Jalapeño Bread

Spicy Eggplant Jalapeño Bread is a savory loaf that combines the earthy flavors of roasted eggplant with the heat of jalapeños. This unique bread is perfect for those who enjoy a little kick in their baked goods. It’s ideal for sandwiches, toasting, or serving alongside chili and soups. The spicy and smoky flavor profile of this bread will surely impress anyone who tries it.

Ingredients:

• 1 medium eggplant, roasted and mashed
• 1-2 jalapeños, seeded and finely chopped
• 3 cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon smoked paprika
• ½ cup warm water (110°F)
• 1 cup warm milk
• ¼ cup olive oil
• Optional: ½ cup shredded pepper jack cheese

Instructions:

1. Prepare the Eggplant:
   Preheat the oven to 400°F (200°C). Cut the eggplant in half, brush with olive oil, and roast for about 30 minutes until tender. Scoop out the flesh and mash it until smooth.
2. Activate Yeast:
   In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
3. Mix Dry Ingredients:
   In a large mixing bowl, combine the flour, salt, smoked paprika, and chopped jalapeños.
4. Combine Mixtures:
   Create a well in the center of the dry ingredients and add the yeast mixture, warm milk, and olive oil. Mix until a dough forms. If using, fold in the shredded pepper jack cheese.
5. Knead and Rise:
   Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
6. Shape and Bake:
   Preheat the oven to 375°F (190°C). Punch down the dough and shape it into a loaf. Place it in a greased loaf pan. Let it rise for another 30 minutes. Bake for 30-35 minutes or until golden brown and sounds hollow when tapped.
7. Cool and Serve:
   Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and serve warm or at room temperature.

Spicy Eggplant Jalapeño Bread is a bold and flavorful addition to any meal. This unique bread combines the richness of roasted eggplant with the spicy kick of jalapeños, making it a standout choice for adventurous eaters. Whether served as a side dish, used for sandwiches, or toasted with butter, this bread will leave a lasting impression. Perfect for barbecues, gatherings, or cozy dinners, this spicy bread is sure to be a hit with family and friends alike. Enjoy the satisfying warmth and depth of flavor that comes with each bite!

Note: More recipes are coming soon!