Eggplant, with its rich and versatile flavor, has long been a staple in vegetarian cuisine. Its hearty texture and ability to absorb flavors make it a perfect ingredient for a wide range of dishes, from savory stir-fries to comforting casseroles.
Whether you’re a long-time fan of this vibrant veggie or just looking to explore new ways to incorporate it into your meals, this collection of 25+ eggplant veggie recipes will inspire your culinary creativity.
In this article, we’ve gathered a variety of recipes that showcase the best of what eggplant has to offer, ensuring you’ll find something to suit every taste and occasion.
25+ Delicious Eggplant Veggie Recipes to Transform Your Meals
From Mediterranean classics like Eggplant and Spinach Lasagna to fresh salads like Mediterranean Eggplant Salad, each recipe highlights the unique qualities of eggplant while adding exciting flavors and textures.
Whether you’re in the mood for a quick weeknight dinner or a flavorful side dish, these recipes will help you make the most of this versatile vegetable.
So, get ready to explore these delicious eggplant dishes and elevate your cooking with the amazing taste and versatility of eggplant!
Eggplant and Chickpea Curry
Eggplant and Chickpea Curry is a hearty and flavorful dish that combines the creamy texture of eggplant with the protein-packed goodness of chickpeas. This curry is rich in spices and offers a satisfying meal that’s perfect for a weeknight dinner or a special occasion.
Ingredients:
- 2 medium eggplants, cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro, chopped (for garnish)
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Add the curry powder, cumin, paprika, and turmeric. Cook for 1 minute to toast the spices.
- Add the diced tomatoes, coconut milk, and eggplant cubes. Stir well to combine.
- Bring to a simmer, cover, and cook for 20 minutes, or until the eggplant is tender.
- Stir in the chickpeas and cook for an additional 5 minutes to heat through. Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Eggplant and Chickpea Curry is a comforting and satisfying vegetarian dish that is full of vibrant flavors and rich textures. The creamy coconut milk and aromatic spices enhance the natural sweetness of the eggplant and the heartiness of the chickpeas. This curry is perfect served over steamed rice or with warm naan bread, making it a versatile and delicious option for any meal.
Stuffed Eggplant with Quinoa and Vegetables
Stuffed Eggplant with Quinoa and Vegetables is a nutritious and delicious dish that turns eggplants into edible vessels filled with a savory mixture of quinoa, vegetables, and herbs. This recipe is a great way to enjoy a hearty, plant-based meal that’s both flavorful and satisfying.
Ingredients:
- 2 large eggplants
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 bell pepper, diced
- 1 small zucchini, diced
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup diced tomatoes
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border. Chop the scooped-out flesh and set aside.
- Heat olive oil in a large skillet over medium heat. Add the bell pepper, zucchini, and chopped eggplant flesh. Cook for 5-7 minutes until the vegetables are tender.
- Stir in the quinoa, vegetable broth, diced tomatoes, corn, parsley, oregano, and garlic powder. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Season with salt and pepper to taste.
- Spoon the quinoa mixture into the hollowed-out eggplant halves, pressing down gently to pack the filling.
- Place the stuffed eggplants on a baking sheet and bake for 25-30 minutes, or until the eggplants are tender and the tops are golden.
- If desired, sprinkle with Parmesan cheese during the last 5 minutes of baking.
Stuffed Eggplant with Quinoa and Vegetables is a versatile and healthful dish that makes for a satisfying and colorful meal. The combination of quinoa, fresh vegetables, and herbs creates a flavorful and nutrient-packed filling that pairs perfectly with the tender, roasted eggplant. This recipe is ideal for a wholesome dinner or as a centerpiece for a vegetarian feast.
Eggplant Parmesan
Eggplant Parmesan is a classic Italian dish that features layers of breaded and baked eggplant slices, marinara sauce, and melted cheese. This vegetarian favorite is comforting, cheesy, and perfect for serving a crowd.
Ingredients:
- 2 large eggplants, sliced into 1/2-inch rounds
- Salt
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups Italian-style breadcrumbs
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Fresh basil leaves (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Arrange the eggplant slices in a single layer on a paper towel-lined surface and sprinkle with salt. Let sit for 30 minutes to draw out excess moisture. Pat the slices dry with paper towels.
- Set up a breading station: place flour in one bowl, beaten eggs in another, and breadcrumbs in a third.
- Dredge each eggplant slice in flour, dip in eggs, then coat with breadcrumbs. Place the breaded slices on the prepared baking sheet.
- Bake the eggplant slices for 20 minutes, flipping halfway through, until golden and crispy.
- In a baking dish, spread a thin layer of marinara sauce. Arrange a layer of baked eggplant slices on top, followed by more marinara sauce and a sprinkle of mozzarella and Parmesan cheese. Repeat layers, finishing with cheese on top.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden. Garnish with fresh basil leaves before serving.
Eggplant Parmesan is a beloved dish that combines the rich flavors of marinara sauce and melted cheese with the crispy texture of baked eggplant. This recipe offers a satisfying and hearty vegetarian option that is sure to please everyone at the table. Whether served as a main course or as a side dish, Eggplant Parmesan delivers comforting flavors and a deliciously cheesy experience.
Eggplant Stir-Fry with Bell Peppers
Eggplant Stir-Fry with Bell Peppers is a quick and flavorful dish that combines tender eggplant with crisp bell peppers in a savory sauce. This recipe is perfect for a busy weeknight dinner, offering a balance of vegetables and a burst of vibrant flavors.
Ingredients:
- 2 medium eggplants, cut into bite-sized cubes
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- Cooked rice (for serving)
- Sesame seeds (for garnish)
Instructions:
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant cubes and cook, stirring frequently, until they are golden brown and tender, about 8 minutes. Remove the eggplant from the skillet and set aside.
- In the same skillet, add a bit more oil if needed and sauté the onion until translucent, about 3 minutes. Add the garlic and cook for another 1 minute.
- Add the bell peppers and stir-fry for 3-4 minutes until they are slightly tender but still crisp.
- Return the eggplant to the skillet. Stir in the soy sauce, hoisin sauce, and rice vinegar. Cook for another 2 minutes.
- Pour in the cornstarch mixture and stir well to thicken the sauce. Cook for an additional 2 minutes, or until the sauce is glossy and coats the vegetables.
- Drizzle with sesame oil and garnish with sesame seeds.
Eggplant Stir-Fry with Bell Peppers is a vibrant and easy-to-make dish that brings together the flavors of tender eggplant and crisp bell peppers in a savory sauce. The quick cooking time and simple ingredients make this stir-fry a perfect choice for busy nights. Serve it over cooked rice for a satisfying and well-rounded meal that’s full of flavor and texture.
Mediterranean Roasted Eggplant and Tomato Salad
Mediterranean Roasted Eggplant and Tomato Salad is a refreshing and flavorful dish that highlights the rich flavors of roasted eggplant and ripe tomatoes. Tossed with fresh herbs and a tangy vinaigrette, this salad is a great addition to any meal or can be enjoyed as a light and nutritious main course.
Ingredients:
- 2 medium eggplants, cut into 1-inch cubes
- 2 cups cherry tomatoes, halved
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons balsamic vinegar
- Fresh basil leaves (for garnish)
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the eggplant cubes and cherry tomatoes with olive oil, dried oregano, dried basil, salt, and pepper. Spread them out in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, or until the eggplant is tender and golden and the tomatoes are slightly caramelized.
- In a large bowl, combine the roasted vegetables with red onion, Kalamata olives, and crumbled feta cheese.
- Drizzle with balsamic vinegar and toss gently to combine.
- Garnish with fresh basil leaves before serving.
Mediterranean Roasted Eggplant and Tomato Salad is a flavorful and satisfying dish that combines the deep, roasted flavors of eggplant with the sweetness of cherry tomatoes. The addition of olives, feta cheese, and fresh basil gives this salad a Mediterranean flair that’s both refreshing and delicious. Perfect as a side dish or light main course, this salad is sure to be a hit at any gathering or as a weeknight treat.
Eggplant and Spinach Lasagna
Eggplant and Spinach Lasagna is a hearty, vegetarian twist on a classic Italian favorite. This lasagna layers tender eggplant slices and fresh spinach with rich marinara sauce and gooey cheese, creating a comforting and satisfying meal that’s perfect for feeding a crowd.
Ingredients:
- 2 large eggplants, sliced into 1/4-inch rounds
- 2 cups fresh spinach
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- 9 lasagna noodles, cooked according to package instructions
Instructions:
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute. Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
- In a mixing bowl, combine the ricotta cheese, egg, and dried Italian herbs. Season with salt and pepper.
- Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Place 3 lasagna noodles on top.
- Layer with one-third of the eggplant slices, half of the spinach, and one-third of the ricotta mixture. Spoon a layer of marinara sauce over the top and sprinkle with mozzarella cheese.
- Repeat the layering process with the remaining ingredients, ending with a final layer of mozzarella and Parmesan cheese on top.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let the lasagna rest for 10 minutes before slicing and serving.
Eggplant and Spinach Lasagna is a delicious and filling vegetarian alternative to traditional lasagna. The layers of tender eggplant, fresh spinach, and rich cheese create a comforting dish that’s both nutritious and satisfying. This lasagna is perfect for a family meal or for entertaining guests, offering a hearty and flavorful option that everyone will enjoy.
Eggplant and Chickpea Curry
Eggplant and Chickpea Curry is a flavorful and hearty dish that combines tender eggplant and protein-packed chickpeas in a rich, aromatic curry sauce. This recipe is perfect for a cozy dinner and pairs well with rice or naan bread, making it a satisfying and nutritious meal.
Ingredients:
- 2 medium eggplants, cut into 1-inch cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan (for serving)
Instructions:
- Heat vegetable oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add garlic and ginger, cooking for an additional 1 minute until fragrant.
- Stir in curry powder, ground cumin, paprika, and turmeric, cooking for 1 minute to toast the spices.
- Add the eggplant cubes and cook for about 5 minutes, stirring occasionally, until they begin to soften.
- Stir in the chickpeas, diced tomatoes, and coconut milk. Bring to a simmer and cook for 15-20 minutes, or until the eggplant is tender and the sauce has thickened.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Eggplant and Chickpea Curry is a flavorful and satisfying dish that offers a rich blend of spices and textures. The creamy coconut milk and aromatic spices create a delicious sauce that pairs perfectly with tender eggplant and hearty chickpeas. This curry is a wonderful choice for a comforting meal that’s both nutritious and easy to prepare. Enjoy it with rice or naan for a complete and satisfying dinner.
Eggplant Parmesan
Eggplant Parmesan is a classic Italian dish that features breaded and baked eggplant slices layered with marinara sauce and melted cheese. This recipe offers a delicious and comforting vegetarian alternative to traditional chicken or veal Parmesan, perfect for a hearty meal.
Ingredients:
- 2 large eggplants, sliced into 1/4-inch rounds
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups Italian-style breadcrumbs
- 1/4 cup olive oil
- Fresh basil leaves (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge each eggplant slice in flour, dip in beaten eggs, and coat with breadcrumbs. Arrange the breaded eggplant slices on a baking sheet.
- Drizzle with olive oil and bake for 20 minutes, flipping halfway through, until golden and crispy.
- In the prepared baking dish, spread a thin layer of marinara sauce. Layer with half of the baked eggplant slices, followed by more marinara sauce, and sprinkle with mozzarella and Parmesan cheese.
- Repeat the layering with the remaining eggplant, marinara sauce, and cheeses.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Garnish with fresh basil leaves before serving.
Eggplant Parmesan is a classic and comforting dish that combines crispy breaded eggplant with rich marinara sauce and melted cheese. This vegetarian version of the traditional Parmesan is a hearty and delicious option that’s perfect for family dinners or special occasions. The layers of savory sauce and gooey cheese make it a satisfying meal that everyone will enjoy.
Stuffed Eggplant Boats
Stuffed Eggplant Boats are a delightful and healthy dish that features eggplant halves filled with a savory mixture of vegetables, herbs, and cheese. This recipe is versatile and can be customized with your favorite ingredients, making it a great option for a nutritious and satisfying meal.
Ingredients:
- 2 large eggplants, halved lengthwise
- 1 cup cooked quinoa or rice
- 1/2 cup diced tomatoes
- 1/2 cup chopped bell peppers
- 1/2 cup diced onions
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Scoop out the flesh from the eggplant halves, leaving about 1/2-inch of flesh around the edges. Dice the scooped-out flesh and set aside.
- Heat olive oil in a skillet over medium heat. Add onions, garlic, and bell peppers, cooking until softened, about 5 minutes.
- Add the diced eggplant flesh and cook for another 5 minutes. Stir in diced tomatoes, cooked quinoa or rice, dried oregano, and dried basil. Season with salt and pepper.
- Spoon the filling mixture into the hollowed-out eggplant halves. Top with shredded mozzarella cheese.
- Place the stuffed eggplant boats on the prepared baking sheet and bake for 25-30 minutes, or until the eggplant is tender and the cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Stuffed Eggplant Boats are a flavorful and versatile dish that combines the rich taste of eggplant with a savory filling of vegetables, herbs, and cheese. This recipe offers a healthy and satisfying meal that’s perfect for lunch or dinner. The combination of tender eggplant and melted cheese creates a delicious and nutritious dish that’s sure to please.
Eggplant and Spinach Lasagna
Eggplant and Spinach Lasagna is a delicious twist on the classic lasagna, featuring layers of tender eggplant, fresh spinach, and rich marinara sauce. This recipe offers a flavorful and satisfying vegetarian option that’s perfect for a family dinner or a special occasion.
Ingredients:
- 2 large eggplants, sliced into 1/4-inch rounds
- 4 cups fresh spinach
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups lasagna noodles (uncooked)
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute until fragrant. Add spinach and cook until wilted. Remove from heat and set aside.
- In a bowl, mix ricotta cheese, egg, dried basil, dried oregano, salt, and pepper.
- Cook lasagna noodles according to package instructions; drain and set aside.
- In the prepared baking dish, spread a thin layer of marinara sauce. Layer with lasagna noodles, followed by a portion of the ricotta mixture, eggplant slices, spinach, and marinara sauce.
- Repeat the layering process until all ingredients are used, finishing with a layer of marinara sauce and a generous sprinkle of mozzarella and Parmesan cheese.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Let the lasagna cool for a few minutes before slicing and serving.
Eggplant and Spinach Lasagna is a hearty and flavorful alternative to traditional lasagna, featuring layers of tender eggplant, fresh spinach, and rich cheese. This dish combines the classic lasagna elements with a nutritious twist, making it a perfect choice for a comforting and satisfying meal. Enjoy this flavorful lasagna as a delicious and wholesome option for any occasion.
Mediterranean Eggplant Salad
Mediterranean Eggplant Salad is a fresh and vibrant dish that combines roasted eggplant with Mediterranean flavors such as olives, tomatoes, and feta cheese. This recipe is perfect as a side dish or a light main course and is sure to impress with its bold and refreshing taste.
Ingredients:
- 2 large eggplants, cut into 1-inch cubes
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss eggplant cubes with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 25-30 minutes, or until tender and golden brown, stirring halfway through.
- In a large bowl, combine roasted eggplant, cherry tomatoes, olives, red onion, and feta cheese.
- In a small bowl, whisk together balsamic vinegar, lemon juice, dried oregano, salt, and pepper.
- Pour the dressing over the salad and toss to coat evenly.
- Garnish with fresh parsley before serving.
Mediterranean Eggplant Salad is a delightful and flavorful dish that combines roasted eggplant with fresh Mediterranean ingredients. The combination of olives, tomatoes, and feta cheese adds a burst of flavor, while the balsamic dressing ties everything together. This salad is perfect as a side dish or a light main course, making it a versatile and refreshing addition to any meal.
Eggplant Stir-Fry
Eggplant Stir-Fry is a quick and easy dish that features tender eggplant cooked with a variety of vegetables in a savory sauce. This recipe is perfect for a fast weeknight dinner and can be served over rice or noodles for a complete meal.
Ingredients:
- 2 medium eggplants, cut into 1-inch cubes
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup snap peas
- 1 large carrot, sliced
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- Cooked rice or noodles (for serving)
Instructions:
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, cooking for 1 minute until fragrant.
- Add eggplant cubes and cook for about 5 minutes, stirring occasionally, until they start to soften.
- Add bell peppers, snap peas, and carrot, and continue to cook for another 5 minutes, or until the vegetables are tender.
- In a small bowl, mix soy sauce, hoisin sauce, and rice vinegar. Pour the sauce over the vegetables and stir to coat evenly.
- Add the cornstarch mixture and cook for an additional 1-2 minutes, until the sauce has thickened.
- Serve the stir-fry over cooked rice or noodles.
Eggplant Stir-Fry is a quick and flavorful dish that combines tender eggplant with a variety of fresh vegetables in a savory sauce. This recipe is perfect for a fast and easy weeknight dinner, offering a delicious and satisfying meal that can be customized with your favorite veggies. Serve it over rice or noodles for a complete and wholesome meal that’s sure to please.
Note: More recipes are coming soon!
