35+ Delicious Friday Dairy-Free Eggplant Recipes for a Healthy Weekend

If you’re looking for delicious, dairy-free meal ideas to prepare on Fridays, eggplant is a versatile and hearty vegetable that can be transformed into a wide variety of dishes.

Whether you’re craving something savory, spicy, or even a little bit sweet, eggplant can easily fit into your dietary needs.

Not only is it dairy-free, but it’s also packed with nutrients and flavor.

From comforting curries and flavorful salads to crispy fries and satisfying casseroles, these 35+ Friday dairy-free eggplant recipes will offer something for every palate.

Embrace the versatility of eggplant and make your Friday dinners exciting, healthy, and completely dairy-free.

35+ Delicious Friday Dairy-Free Eggplant Recipes for a Healthy Weekend

Eggplant is more than just a staple vegetable—it’s a canvas for creating amazing, dairy-free dishes that everyone can enjoy.

With the recipes we’ve shared, you’ll never run out of creative ways to incorporate eggplant into your Friday meals.

Whether you’re cooking for yourself, family, or guests, these 35+ recipes will ensure that your dinners are filled with flavor, variety, and wholesome ingredients.

So, embrace eggplant and explore the countless delicious ways you can make your Fridays both satisfying and dairy-free.

Grilled Lemon Garlic Eggplant

This grilled lemon garlic eggplant is a simple yet flavorful dish that is perfect for a dairy-free Friday meal. The eggplant is marinated in a zesty lemon-garlic mixture, then grilled to perfection for a smoky and savory taste. It’s light, fresh, and full of Mediterranean-inspired flavors, making it an ideal side dish or even a main course when paired with a grain like quinoa or couscous.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and black pepper.
2. Place the eggplant slices in a large dish and pour the marinade over them. Toss to coat evenly, then let them sit for at least 20 minutes to absorb the flavors.
3. Preheat your grill or grill pan to medium heat. Once hot, place the eggplant slices on the grill and cook for 3-4 minutes per side, or until they are tender and have grill marks.
4. Remove from the grill and sprinkle with freshly chopped parsley before serving.

This grilled lemon garlic eggplant is an excellent choice for a healthy, dairy-free meal. The lemon and garlic add a vibrant kick, while the grilling process enhances the eggplant’s natural smoky flavor. It’s a versatile dish that can be served as a side or enjoyed as a stand-alone entrée. Paired with a light salad or grain, this recipe is perfect for a refreshing Friday night dinner that’s both satisfying and full of flavor.

Baked Eggplant Parmesan (Dairy-Free)

This dairy-free baked eggplant Parmesan is a hearty and satisfying alternative to the classic Italian dish. The eggplant is breaded with a crunchy panko crust, baked until golden, and then topped with marinara sauce and dairy-free cheese. It offers the comforting flavors of traditional eggplant Parmesan without the dairy, making it a great option for those who are dairy-sensitive or following a plant-based diet.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup panko breadcrumbs (ensure they are dairy-free)
• 1/2 cup almond flour
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup dairy-free marinara sauce
• 1/2 cup dairy-free mozzarella cheese, shredded
• 1/4 cup fresh basil leaves (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a shallow dish, combine the panko breadcrumbs, almond flour, garlic powder, basil, salt, and pepper.
3. Dip each eggplant slice into the breadcrumb mixture, pressing gently to coat each side.
4. Place the breaded eggplant slices on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through, until the eggplant is tender and the breadcrumbs are golden brown.
5. Once the eggplant slices are baked, remove them from the oven and top each slice with a spoonful of marinara sauce and a sprinkle of dairy-free mozzarella.
6. Return the eggplant to the oven and bake for an additional 5-7 minutes, or until the cheese is melted.
7. Garnish with fresh basil leaves and serve.

This dairy-free baked eggplant Parmesan is a true crowd-pleaser. The crispy, breaded eggplant paired with savory marinara and melty dairy-free cheese creates the perfect combination of textures and flavors. It’s a comforting dish that satisfies the craving for Italian food without the dairy. Serve it with a side of pasta or a fresh green salad for a complete meal that is as delicious as it is nutritious.

Eggplant and Chickpea Curry

This eggplant and chickpea curry is a rich and flavorful dish that brings together the earthiness of eggplant with the hearty protein of chickpeas. The curry is made with aromatic spices like cumin, turmeric, and garam masala, and finished with coconut milk for a creamy texture. It’s a warming, satisfying meal that’s naturally dairy-free and perfect for a cozy Friday dinner.

Ingredients:

• 1 large eggplant, cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (optional, for heat)
• 2 tablespoons olive oil
• 1 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and cook for 3-4 minutes, until softened.
2. Add the garlic and ginger, and cook for an additional minute, stirring to prevent burning.
3. Stir in the curry powder, cumin, turmeric, garam masala, and chili powder (if using). Cook for another minute to toast the spices.
4. Add the eggplant cubes to the pot and stir to coat with the spices. Cook for 5 minutes, allowing the eggplant to soften slightly.
5. Pour in the vegetable broth and coconut milk, and bring the mixture to a simmer. Reduce the heat to low and cook for 15-20 minutes, or until the eggplant is tender.
6. Stir in the chickpeas and cook for an additional 5 minutes until heated through. Season with salt and pepper to taste.
7. Serve the curry over rice and garnish with fresh cilantro.

This eggplant and chickpea curry is a delicious, nourishing dish that’s packed with flavor and plant-based goodness. The combination of spices and creamy coconut milk makes it a comforting, aromatic dish perfect for any Friday night. The tender eggplant and protein-rich chickpeas create a hearty meal, and when served over rice, it becomes a complete, filling dinner. Whether you’re vegan, dairy-free, or simply looking for a tasty dish, this curry will leave you satisfied and craving more.

Spicy Roasted Eggplant with Tahini Sauce

This spicy roasted eggplant with tahini sauce is a perfect blend of savory and creamy flavors. The eggplant is roasted to a golden perfection, topped with a smoky, spicy seasoning, and drizzled with a smooth, nutty tahini sauce. It’s a great dairy-free side dish or snack, offering bold and satisfying flavors that will appeal to anyone, even those who typically avoid eggplant.

Ingredients:

• 2 medium eggplants, sliced into 1-inch thick rounds
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon water (more if needed)
• 1 garlic clove, minced
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the eggplant slices on the baking sheet, drizzle with olive oil, and season with smoked paprika, cumin, chili powder, salt, and pepper. Toss to coat evenly.
3. Roast the eggplant in the oven for 25-30 minutes, flipping halfway through, until the eggplant is tender and golden brown.
4. While the eggplant roasts, prepare the tahini sauce by whisking together tahini, lemon juice, water, and minced garlic in a small bowl. Adjust the water to achieve a smooth, pourable consistency.
5. Once the eggplant is roasted, remove from the oven and drizzle the tahini sauce over the top.
6. Garnish with fresh parsley before serving.

The combination of smoky, spicy roasted eggplant paired with the creamy, nutty tahini sauce creates an irresistible dish that’s both comforting and exciting. The tahini adds a layer of richness to the eggplant, while the spices give it a bold kick. This dish is a great option for a quick weeknight meal or a vibrant side dish that complements grains, salads, or Mediterranean-inspired meals.

Vegan Eggplant Stir-Fry with Tofu

This vegan eggplant stir-fry with tofu is a hearty, dairy-free dish that’s packed with flavors and textures. The eggplant absorbs the savory stir-fry sauce, while the tofu adds a satisfying protein boost. A medley of colorful vegetables, like bell peppers and snap peas, adds crunch and vibrancy, making this dish a well-rounded and delicious meal for any night of the week.

Ingredients:

• 1 large eggplant, cut into cubes
• 1 block firm tofu, drained and cubed
• 1 red bell pepper, sliced
• 1 cup snap peas, trimmed
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup or agave
• 1 garlic clove, minced
• 1-inch piece fresh ginger, grated
• 2 tablespoons vegetable oil (for stir-frying)
• 1 tablespoon sesame seeds (optional, for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, garlic, and ginger to make the stir-fry sauce.
2. Heat vegetable oil in a large pan or wok over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, until golden brown on all sides. Remove from the pan and set aside.
3. In the same pan, add the eggplant cubes and cook for 5-6 minutes, stirring occasionally, until they begin to soften and brown.
4. Add the bell pepper and snap peas to the pan and stir-fry for an additional 3-4 minutes, until the vegetables are tender-crisp.
5. Return the tofu to the pan and pour the stir-fry sauce over the ingredients. Stir to coat everything evenly and cook for an additional 2 minutes to heat through.
6. Serve the stir-fry over rice or noodles, and garnish with sesame seeds and cilantro.

This vegan eggplant stir-fry with tofu is a flavorful, protein-packed dish that’s perfect for a satisfying weeknight meal. The savory stir-fry sauce ties everything together, enhancing the natural sweetness of the eggplant and balancing the tofu’s richness. With colorful vegetables and a quick cooking time, this stir-fry is a great option for anyone looking for a delicious, dairy-free, and well-balanced dinner.

Eggplant and Tomato Stew

This hearty eggplant and tomato stew is a comforting, dairy-free dish that combines the rich flavors of slow-cooked eggplant with the tangy sweetness of tomatoes. It’s seasoned with a blend of herbs and spices, making it a warming and filling option for a Friday night dinner. This stew can be enjoyed on its own or served with a side of crusty bread or rice.

Ingredients:

• 2 medium eggplants, diced
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 2 tablespoons olive oil
• 1 cup vegetable broth
• Salt and pepper, to taste
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened.
2. Add the minced garlic, cumin, smoked paprika, and turmeric. Cook for 1 minute, stirring to release the flavors.
3. Add the diced eggplant to the pot and cook for 6-8 minutes, until it begins to soften.
4. Pour in the diced tomatoes (with their juices) and vegetable broth. Stir to combine.
5. Bring the stew to a simmer, reduce the heat to low, and cook for 25-30 minutes, or until the eggplant is tender and the flavors have melded together.
6. Season with salt and pepper to taste, and garnish with fresh basil or parsley before serving.

This eggplant and tomato stew is a warming, flavorful dish that showcases the versatility of eggplant in a hearty, dairy-free recipe. The combination of tomatoes and spices creates a rich, savory base, while the eggplant adds a silky texture. This stew is perfect for a comforting dinner and pairs wonderfully with rice or bread to soak up the flavorful broth. It’s a simple, wholesome dish that’s sure to become a staple for any dairy-free meal plan.

Eggplant and Quinoa Stuffed Peppers

These eggplant and quinoa stuffed peppers are a wholesome, dairy-free, and nutrient-packed meal. The combination of roasted eggplant, protein-rich quinoa, and colorful vegetables creates a filling and flavorful filling for the bell peppers. The dish is baked to perfection, ensuring that the flavors meld together beautifully, making it an ideal option for a comforting and nutritious Friday dinner.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 medium eggplant, diced
• 1 cup cooked quinoa
• 1 small onion, chopped
• 1 red bell pepper, diced
• 1 zucchini, diced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika
• Salt and pepper, to taste
• 1/4 cup fresh basil or parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the bell peppers in a baking dish.
2. Heat olive oil in a large pan over medium heat. Add the chopped onion, and cook for 3-4 minutes until softened.
3. Add the diced eggplant, red bell pepper, and zucchini to the pan. Stir in oregano, cumin, paprika, salt, and pepper. Cook for 8-10 minutes, until the vegetables are tender.
4. Stir in the cooked quinoa and cook for an additional 2 minutes to combine the flavors.
5. Stuff each bell pepper with the eggplant-quinoa mixture, packing it in tightly.
6. Cover the baking dish with foil and bake for 25-30 minutes. For a crispy top, remove the foil for the last 5 minutes of baking.
7. Garnish with fresh basil or parsley before serving.

These eggplant and quinoa stuffed peppers are a vibrant and filling dish that’s perfect for any dairy-free meal. The tender roasted peppers paired with the savory quinoa and eggplant filling create a satisfying, nutritious dinner. Packed with protein, fiber, and plenty of vegetables, this dish is a wholesome way to enjoy eggplant while keeping things light and healthy. It’s ideal for a cozy Friday night or a meal prep option for the week ahead.

Vegan Eggplant Moussaka

This vegan eggplant moussaka is a delicious, dairy-free take on the classic Greek dish. The layers of tender eggplant, savory lentils, and rich tomato sauce are complemented by a creamy, cashew-based béchamel sauce that perfectly mimics the traditional creamy topping. This hearty, comforting casserole is perfect for a filling Friday dinner, with a rich combination of flavors and textures.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup cooked lentils (green or brown)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup tomato paste
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 1/2 cup raw cashews (soaked for 2 hours)
• 1/4 cup water
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
3. Add the minced garlic, cooked lentils, diced tomatoes, tomato paste, cinnamon, oregano, cumin, salt, and pepper to the pan. Stir to combine and simmer for 10 minutes, allowing the flavors to meld.
4. While the lentil sauce simmers, heat the remaining olive oil in a separate pan. Add the eggplant slices and cook until they are golden brown and tender, about 4-5 minutes per side.
5. To make the cashew béchamel, blend the soaked cashews, water, nutritional yeast, and lemon juice in a blender until smooth and creamy.
6. In a greased baking dish, layer half of the cooked eggplant slices, then add a layer of the lentil mixture. Repeat with the remaining eggplant and lentils, and top with the cashew béchamel sauce.
7. Bake the moussaka for 30-35 minutes, or until golden and bubbling. Let it cool for a few minutes before serving.

This vegan eggplant moussaka is a rich and satisfying dish that’s perfect for a comforting, dairy-free meal. The lentil filling adds a hearty texture, while the cashew-based béchamel sauce brings the creamy richness traditionally found in moussaka. The eggplant layers provide a beautiful base, absorbing all the savory flavors. Whether you’re looking for a hearty Friday dinner or a special meal to impress guests, this dish is sure to satisfy.

Eggplant and Chickpea Tagine

This eggplant and chickpea tagine is a fragrant, flavorful North African-inspired dish that’s dairy-free and full of vibrant spices. The tender eggplant and protein-packed chickpeas are simmered in a rich tomato sauce with cinnamon, cumin, and coriander, creating a dish that is warming and comforting. This tagine is perfect served over couscous or rice for a complete and hearty meal.

Ingredients:

• 1 large eggplant, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 tablespoons olive oil
• 1 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot or tagine over medium heat. Add the chopped onion and cook for 5 minutes until softened.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the cumin, coriander, cinnamon, smoked paprika, turmeric, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
4. Add the diced eggplant to the pot and cook for 6-8 minutes, stirring occasionally, until the eggplant starts to soften.
5. Add the chickpeas, diced tomatoes, vegetable broth, salt, and pepper. Stir to combine, and bring the mixture to a simmer.
6. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the eggplant is tender and the flavors are well combined.
7. Serve the tagine over couscous or rice, and garnish with fresh cilantro.

This eggplant and chickpea tagine is a perfect example of how spices can transform simple ingredients into something extraordinary. The eggplant absorbs the warm flavors of cumin, cinnamon, and coriander, while the chickpeas add a satisfying protein boost. This dish is hearty, filling, and ideal for a dairy-free dinner that’s both comforting and exotic. Pair it with couscous or rice for a complete meal that will warm you up from the inside out.

Spicy Eggplant Stir-Fry with Tofu

This spicy eggplant stir-fry with tofu is a vibrant, dairy-free dish packed with bold flavors. The combination of tender eggplant, crispy tofu, and a spicy, tangy sauce creates an irresistible dish that is perfect for a quick Friday dinner. The stir-fry is made with simple ingredients like soy sauce, garlic, and chili paste, creating a mouthwatering flavor profile that’s both savory and spicy.

Ingredients:

• 1 large eggplant, cut into cubes
• 1 block firm tofu, pressed and cubed
• 2 tablespoons sesame oil
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili paste (adjust to taste)
• 1 teaspoon brown sugar
• 1/4 cup water
• 1/2 teaspoon red pepper flakes (optional, for extra heat)
• Fresh cilantro, chopped (for garnish)
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and crispy. Remove tofu from the skillet and set aside.
2. In the same skillet, add the eggplant cubes and cook for 8-10 minutes until softened and browned, stirring occasionally.
3. Add the garlic and ginger to the skillet, and cook for an additional 1-2 minutes until fragrant.
4. Stir in the soy sauce, rice vinegar, chili paste, brown sugar, water, and red pepper flakes (if using). Bring the sauce to a simmer and cook for 3-5 minutes, until it thickens slightly.
5. Return the crispy tofu to the skillet and toss everything together, making sure the tofu and eggplant are well coated with the sauce.
6. Garnish with fresh cilantro and green onions before serving.

This spicy eggplant stir-fry with tofu is a delicious and easy dish that is perfect for a dairy-free, quick weeknight meal. The combination of crispy tofu, tender eggplant, and a spicy, tangy sauce makes it a flavorful and satisfying dish. Whether you’re craving something with a little heat or just need a quick dinner idea, this stir-fry will surely hit the spot. Serve it over rice or noodles for a complete, comforting meal.

Eggplant and Tomato Pasta

This eggplant and tomato pasta is a simple, yet flavorful dairy-free dish that is perfect for a Friday evening. The roasted eggplant combines beautifully with a garlicky tomato sauce, creating a savory and hearty topping for pasta. With a few pantry staples and fresh ingredients, you can have a satisfying meal that’s both light and filling.

Ingredients:

• 2 medium eggplants, cut into cubes
• 1 can (14.5 oz) crushed tomatoes
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• 8 oz pasta (spaghetti, penne, or your choice)
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the eggplant cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until the eggplant is tender and slightly golden.
2. While the eggplant roasts, cook the pasta according to package instructions. Drain and set aside.
3. In a large pan, heat a tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
4. Stir in the crushed tomatoes, oregano, and red pepper flakes. Bring the sauce to a simmer and cook for 5-7 minutes, stirring occasionally.
5. Add the roasted eggplant to the tomato sauce and mix to combine. Simmer for an additional 5 minutes to allow the flavors to meld together.
6. Toss the pasta with the eggplant and tomato sauce, making sure the pasta is well coated.
7. Serve with fresh basil on top for garnish.

This eggplant and tomato pasta is a comforting, light, and dairy-free meal that’s perfect for any occasion. The roasted eggplant adds a rich depth of flavor to the tangy tomato sauce, while the pasta provides a satisfying base. It’s a simple yet fulfilling dish that comes together in no time, making it ideal for a stress-free Friday dinner. The fresh basil garnish adds a burst of color and flavor, completing this delicious meal.

Baked Eggplant Parmesan (Dairy-Free)

This baked eggplant Parmesan is a dairy-free twist on the classic Italian dish. The eggplant is breaded and baked to crispy perfection, then topped with a savory tomato sauce and fresh herbs. This version replaces traditional cheese with a dairy-free alternative, making it just as satisfying without compromising on flavor. It’s a hearty and comforting meal that’s perfect for a dairy-free Friday dinner.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour or breadcrumbs (dairy-free)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1 cup tomato sauce (dairy-free)
• Fresh basil, chopped (for garnish)
• Olive oil spray

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly spray it with olive oil.
2. In a shallow bowl, combine the almond flour (or breadcrumbs), garlic powder, oregano, basil, salt, and pepper.
3. Dip each eggplant slice into the breadcrumb mixture, pressing gently to coat both sides, and place it on the prepared baking sheet.
4. Lightly spray the top of the eggplant slices with olive oil and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
5. Once baked, spoon a small amount of tomato sauce onto each eggplant slice and return to the oven for an additional 5 minutes to heat through.
6. Garnish with fresh basil before serving.

This baked eggplant Parmesan is a delicious and comforting dairy-free dish that perfectly mimics the classic version. The crispy, golden-brown eggplant slices, combined with the savory tomato sauce and fresh herbs, create a satisfying meal that everyone will enjoy. Whether you’re avoiding dairy or just looking for a lighter alternative, this dish provides all the comforting flavors of traditional eggplant Parmesan without the cheese. Serve with a side of pasta or a fresh salad for a complete meal.

Eggplant and Chickpea Curry (Dairy-Free)

This eggplant and chickpea curry is a hearty, flavorful, and comforting dish that’s dairy-free and packed with plant-based protein. The tender eggplant, combined with chickpeas, creates a rich and satisfying texture, while the curry spices bring warmth and depth to the dish. It’s a perfect Friday meal to enjoy with steamed rice or naan bread for a complete experience.

Ingredients:

• 2 medium eggplants, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon red chili flakes (optional for heat)
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
2. Add the garlic and ginger to the pot, cooking for another minute until fragrant.
3. Stir in the curry powder, cumin, turmeric, and chili flakes, and cook for 1-2 minutes to toast the spices.
4. Add the diced eggplant to the pot and cook for 5-7 minutes, stirring occasionally, until the eggplant begins to soften.
5. Stir in the coconut milk, vegetable broth, and chickpeas. Bring the mixture to a simmer and cook for 20-25 minutes, until the eggplant is tender and the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve the curry over rice or with naan bread, and garnish with fresh cilantro.

This eggplant and chickpea curry is a flavorful, comforting dish that’s perfect for a dairy-free meal. The combination of spices, creamy coconut milk, and hearty chickpeas makes it a filling and satisfying option for dinner. The tender eggplant adds a lovely texture, while the curry sauce brings everything together with a rich and aromatic flavor. Serve with your favorite rice or bread for a complete, wholesome meal that will keep you coming back for more.

Grilled Eggplant with Lemon-Tahini Sauce

This grilled eggplant with lemon-tahini sauce is a simple yet sophisticated dairy-free dish that brings out the natural flavors of eggplant. The eggplant is grilled to perfection, then topped with a creamy lemon-tahini sauce that is both tangy and nutty. It’s a light and refreshing side dish or main course that works well for a Friday night meal, especially when paired with a light salad or grain bowl.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 tablespoon water (to thin the sauce)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
3. Grill the eggplant slices for 4-5 minutes per side, or until tender and grill marks appear.
4. While the eggplant is grilling, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, and water until smooth and creamy. Add more water if needed to reach the desired consistency.
5. Once the eggplant is done, arrange the grilled slices on a plate and drizzle the lemon-tahini sauce over the top.
6. Garnish with fresh parsley before serving.

This grilled eggplant with lemon-tahini sauce is a light and delicious dish that’s perfect for any Friday meal. The smoky grilled eggplant pairs beautifully with the creamy, tangy tahini sauce, creating a perfect balance of flavors. Whether you serve it as a side dish, appetizer, or even a light main course, this dish is sure to impress with its fresh ingredients and vibrant flavors. It’s a simple yet elegant way to enjoy eggplant in a dairy-free way.

Eggplant and Lentil Salad with Balsamic Dressing

This eggplant and lentil salad with balsamic dressing is a hearty, protein-packed dish that is dairy-free and bursting with flavor. Roasted eggplant and tender lentils are combined with fresh vegetables and drizzled with a tangy balsamic dressing, creating a satisfying and nutritious meal. This salad is perfect for a light but filling Friday dinner or as a side dish for gatherings.

Ingredients:

• 2 medium eggplants, diced
• 1 cup cooked lentils (green or brown)
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey or maple syrup (optional)
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the diced eggplant on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 20-25 minutes, until the eggplant is tender and slightly caramelized.
2. In a large bowl, combine the cooked lentils, red bell pepper, cucumber, and red onion.
3. Once the eggplant is roasted, let it cool slightly before adding it to the salad mixture.
4. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey or maple syrup (if using), salt, and pepper.
5. Drizzle the balsamic dressing over the salad and toss gently to combine.
6. Garnish with fresh basil or parsley before serving.

This eggplant and lentil salad with balsamic dressing is a nutritious, flavorful, and satisfying meal that’s perfect for a dairy-free Friday dinner. The roasted eggplant adds depth and richness to the salad, while the lentils provide a protein-packed base. The tangy balsamic dressing ties everything together, enhancing the fresh ingredients. Whether you’re serving it as a main course or as a side, this salad is sure to be a crowd-pleaser, offering a balance of textures and bold flavors.

Note: More recipes are coming soon!