34+ Delicious Gluten-Free Aubergine Recipes to Try Today

Aubergine, also known as eggplant, is a versatile vegetable that can easily be incorporated into a variety of dishes, from hearty stews to light salads. Whether you’re a seasoned chef or a home cook looking for new gluten-free recipes, aubergine is a fantastic ingredient to add to your meals.

Naturally free from gluten, aubergine provides a rich, savory flavor and satisfying texture that makes it the perfect base for a wide array of gluten-free dishes.

In this post, we’ll share some of our favorite gluten-free aubergine recipes that are not only delicious but also simple to prepare.

So grab your aubergine, and let’s get cooking!

34+ Delicious Gluten-Free Aubergine Recipes to Try Today

Gluten-free cooking doesn’t have to be bland or complicated, and aubergine is the perfect ingredient to help you prove just that.

With its ability to absorb flavors and transform into a variety of textures, aubergine brings out the best in any gluten-free dish.

Whether you’re craving something hearty and comforting or light and fresh, these gluten-free aubergine recipes will satisfy your taste buds and keep your meals exciting.

Don’t hesitate to experiment with different flavors, herbs, and spices—there’s a whole world of possibilities waiting for you with this versatile vegetable.

Stuffed Aubergines with Quinoa and Veggies

This gluten-free stuffed aubergine recipe features a flavorful combination of quinoa, roasted vegetables, and a touch of feta cheese. Perfect for a light lunch or dinner, the aubergine is tender and perfectly complemented by the hearty, nutritious filling.

Ingredients:

• 2 large aubergines
• 1 cup quinoa, rinsed
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 onion, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled (optional for a dairy-free version)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the aubergines in half lengthwise and scoop out the flesh, leaving a border of about 1/2 inch. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 25 minutes, or until tender.
2. In the meantime, cook quinoa according to package instructions and set aside.
3. Heat the remaining olive oil in a pan over medium heat. Sauté the onion, bell pepper, zucchini, and cherry tomatoes for about 8-10 minutes, until softened.
4. Add the cooked quinoa to the pan and mix well. Stir in the crumbled feta cheese if using, and adjust seasoning with salt and pepper.
5. Once the aubergine halves are roasted, fill them with the quinoa and vegetable mixture. Return to the oven for an additional 10 minutes to warm through.
6. Garnish with fresh basil and serve.

The combination of quinoa and roasted vegetables makes this dish both nutritious and satisfying. The slightly crispy, tender aubergine shells hold the flavorful filling, creating a balanced and hearty meal. It’s a great option for anyone following a gluten-free diet, offering both protein and fiber while keeping the flavors fresh and vibrant.

Aubergine and Chickpea Curry

Aubergines and chickpeas come together in this rich, creamy curry that’s naturally gluten-free and full of aromatic spices. This dish is a comforting, one-pot meal that pairs well with rice or gluten-free flatbread for a complete meal.

Ingredients:

• 2 large aubergines, cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, diced
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• 1 tbsp turmeric
• 1 tsp cumin
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for about 5 minutes until softened.
2. Add the curry powder, turmeric, and cumin, and cook for 1 minute to release the flavors.
3. Stir in the cubed aubergine and cook for about 10 minutes until it begins to soften and take on some color.
4. Add the chickpeas, diced tomatoes, and coconut milk to the pot. Bring to a simmer and cook for another 20-25 minutes, stirring occasionally, until the aubergine is tender and the curry has thickened.
5. Season with salt and pepper to taste.
6. Garnish with chopped cilantro and serve with your favorite rice or gluten-free bread.

This aubergine and chickpea curry is a warming, satisfying dish with layers of flavor from the aromatic spices and creamy coconut milk. The aubergines absorb all the curry goodness, making each bite rich and comforting. Perfect for any occasion, it’s a hearty meal that’s both filling and gluten-free, without compromising on taste.

Grilled Aubergine with Tahini Dressing

For a lighter, refreshing option, grilled aubergine served with a tangy tahini dressing is a wonderful gluten-free dish that can be served as a side or light meal. The smoky flavor of grilled aubergine combined with the creaminess of tahini creates a perfect balance of flavors.

Ingredients:

• 2 large aubergines, sliced into 1/2-inch rounds
• 3 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp water (to adjust consistency)
• 1 garlic clove, minced
• 1 tbsp parsley, chopped, for garnish

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Brush the aubergine slices with olive oil and season with salt and pepper.
3. Grill the aubergine slices for about 4-5 minutes per side, until grill marks appear and the aubergine is tender.
4. While the aubergine is grilling, whisk together the tahini, lemon juice, garlic, and water to create a smooth dressing. Adjust the consistency by adding more water if needed.
5. Once the aubergine slices are grilled, plate them and drizzle the tahini dressing over the top.
6. Garnish with fresh parsley and serve.

This simple yet flavorful dish is perfect for summer grilling or as a lighter meal. The tahini dressing adds a rich, creamy contrast to the smoky aubergine, making it an irresistible combination. With minimal ingredients and effort, this gluten-free recipe brings out the natural flavors of aubergine while adding an extra layer of richness with the tahini. It’s a perfect dish to enjoy on its own or as a complement to other meals.

Aubergine and Tomato Gluten-Free Pasta

A light yet satisfying gluten-free pasta dish, combining the richness of roasted aubergine with the fresh, tangy taste of tomatoes. It’s the perfect weeknight meal that’s packed with flavor and nutrition.

Ingredients:

• 2 large aubergines, cubed
• 300g gluten-free pasta (penne or spaghetti)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil leaves, chopped, for garnish
• Grated Parmesan cheese (optional for dairy-free version)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the cubed aubergine on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25 minutes, stirring halfway through, until golden and tender.
2. Meanwhile, cook the gluten-free pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
4. Stir in the crushed tomatoes, oregano, and red pepper flakes. Simmer for about 10 minutes until the sauce thickens slightly.
5. Add the roasted aubergine to the tomato sauce and toss to combine. Season with salt and pepper to taste.
6. Toss the cooked pasta with the sauce, ensuring it’s well coated. Serve with fresh basil and grated Parmesan cheese, if desired.

This pasta dish is simple yet bursting with flavor. The roasted aubergine adds a smoky richness, while the tomato sauce is fresh and bright, making it the perfect complement. Whether served for a quick dinner or as a more indulgent meal, it’s sure to be a hit with both gluten-free and non-gluten-free eaters alike.

Aubergine Fries with Garlic Aioli

A healthier take on traditional fries, these crispy baked aubergine fries are a gluten-free snack or side dish that everyone will love. Paired with a creamy garlic aioli for dipping, they make a perfect appetizer or finger food.

Ingredients:

• 2 large aubergines, sliced into thick strips
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup grated Parmesan cheese (optional for dairy-free)
• 2 eggs, beaten
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• 1/2 cup mayonnaise (or dairy-free mayo)
• 1 garlic clove, minced
• 1 tbsp lemon juice

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine the gluten-free breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.
3. Dip each aubergine strip into the beaten eggs, then coat in the breadcrumb mixture, pressing lightly to adhere.
4. Arrange the coated aubergine strips on the prepared baking sheet and bake for about 20 minutes, flipping halfway through, until golden and crispy.
5. While the aubergine fries are baking, make the aioli by mixing the mayonnaise, minced garlic, and lemon juice in a small bowl. Season with salt and pepper.
6. Once the fries are crispy, serve them hot with the garlic aioli for dipping.

These aubergine fries are crispy on the outside and tender on the inside, offering a perfect gluten-free alternative to regular fries. The garlic aioli elevates the flavor with its creamy, zesty kick, making this dish a delightful treat for any occasion.

aubergine and Spinach Lasagna

A gluten-free version of a classic comfort food, this aubergine and spinach lasagna swaps traditional pasta sheets for tender slices of aubergine, layered with a rich, savory tomato sauce, creamy ricotta, and fresh spinach. It’s a satisfying meal for any day of the week.

Ingredients:

• 2 large aubergines, sliced lengthwise into thin strips
• 1 can (14 oz) crushed tomatoes
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese (or dairy-free ricotta)
• 1/2 cup mozzarella cheese, shredded (optional for dairy-free version)
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing for about 5 minutes until softened.
3. Stir in the crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes, allowing the sauce to thicken slightly.
4. In a separate pan, sauté the spinach until wilted. Set aside.
5. To assemble, start with a layer of tomato sauce at the bottom of the baking dish. Follow with a layer of aubergine slices, then a layer of spinach and ricotta. Repeat the layers until all ingredients are used, ending with a layer of sauce.
6. Top with shredded mozzarella if using, and bake for 30-35 minutes, or until bubbly and golden.
7. Garnish with fresh basil and serve hot.

This gluten-free lasagna is a healthier twist on the traditional dish, using aubergine in place of pasta sheets for a lower-carb, nutrient-dense meal. The layers of fresh spinach, creamy ricotta, and tangy tomato sauce create a dish that’s both satisfying and comforting, perfect for any pasta lover on a gluten-free diet.

Aubergine and Pomegranate Salad

A light, fresh, and vibrant salad, this combination of grilled aubergine and pomegranate seeds is dressed in a lemony olive oil dressing. It’s perfect as a side dish or light main course, especially in warmer weather.

Ingredients:

• 2 medium aubergines, sliced into rounds
• 1/2 cup pomegranate seeds
• 1 small red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Brush the aubergine slices with olive oil and season with salt and pepper. Grill for about 4-5 minutes per side, until tender and grill marks appear.
3. While the aubergine is grilling, whisk together the olive oil, lemon juice, cumin, salt, and pepper to create the dressing.
4. Once the aubergine slices are grilled, arrange them on a platter. Top with thinly sliced red onion, pomegranate seeds, and fresh parsley.
5. Drizzle with the dressing and serve immediately.

This fresh, colorful salad brings out the earthy flavors of aubergine, complemented by the sweet, tangy pomegranate and refreshing parsley. It’s a great addition to any meal, offering a gluten-free, nutrient-packed dish that’s light yet full of flavor.

Aubergine and Lentil Stew

A hearty, filling stew that combines aubergine and lentils in a rich, savory broth. This dish is perfect for colder months, offering a comforting, warming, and nutritious gluten-free option for dinner.

Ingredients:

• 2 large aubergines, cubed
• 1 cup dried green lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 1 tbsp cumin
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and carrots, and sauté for about 5 minutes until softened.
2. Stir in the cumin and smoked paprika, and cook for an additional minute to release the flavors.
3. Add the cubed aubergine, diced tomatoes, lentils, and vegetable broth to the pot. Bring to a boil, then reduce to a simmer and cook for about 30-40 minutes, or until the lentils and aubergine are tender.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro and serve hot.

This aubergine and lentil stew is a hearty, nourishing dish that’s perfect for a filling dinner. The aubergine absorbs the savory broth, and the lentils add a comforting texture. With aromatic spices and fresh ingredients, it’s a perfect gluten-free dish to enjoy all year round.

Aubergine Parmesan Bake

This gluten-free Aubergine Parmesan Bake is a satisfying, healthier version of the classic dish, swapping breadcrumbs for gluten-free alternatives. The aubergine is breaded, baked to crispy perfection, and topped with marinara sauce and melted cheese, creating a delicious and comforting meal.

Ingredients:

• 2 large aubergines, sliced into 1/2-inch rounds
• 1 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese (optional for dairy-free)
• 2 eggs, beaten
• 1 cup marinara sauce
• 1 1/2 cups mozzarella cheese, shredded (dairy-free option if desired)
• 1/4 cup fresh basil, chopped
• Olive oil for brushing
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine the gluten-free breadcrumbs, Parmesan (if using), salt, and pepper.
3. Dip each aubergine round into the beaten eggs, then coat with the breadcrumb mixture, pressing to adhere. Place the coated rounds on the baking sheet and lightly brush with olive oil.
4. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
5. In a baking dish, spread a thin layer of marinara sauce. Layer the baked aubergine rounds over the sauce, then top with the remaining marinara and shredded mozzarella.
6. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve hot.

This gluten-free Aubergine Parmesan Bake provides all the classic flavors but with a healthier twist. The crunchy aubergine rounds are perfectly complemented by the rich marinara and gooey cheese, making it a family-friendly dish that everyone will enjoy.

Aubergine, Chickpea, and Tomato Stew

A warm and hearty stew that brings together the flavors of aubergine, chickpeas, and tomatoes in a fragrant, spiced broth. This gluten-free stew is a filling, nutritious meal perfect for any season.

Ingredients:

• 2 medium aubergines, cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp cumin
• 1 tsp cinnamon
• 2 tbsp olive oil
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 5 minutes until softened.
2. Stir in the cumin and cinnamon and cook for 1 minute, allowing the spices to release their aromas.
3. Add the cubed aubergine and cook for about 10 minutes, stirring occasionally, until it begins to soften.
4. Add the chickpeas, diced tomatoes, and vegetable broth to the pot. Bring to a simmer, cover, and cook for 25-30 minutes until the aubergine is tender and the stew has thickened.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley and serve hot with gluten-free bread or rice.

This aubergine, chickpea, and tomato stew is rich in flavors and textures. The earthy aubergine and hearty chickpeas combine perfectly with the sweet tomatoes and warm spices, creating a gluten-free dish that’s both satisfying and comforting.

Aubergine and Red Pepper Dip

A flavorful gluten-free dip that combines roasted aubergine with the sweetness of red peppers and garlic. This creamy dip is great as an appetizer or a healthy snack, perfect for pairing with gluten-free crackers or vegetables.

Ingredients:

• 2 large aubergines
• 2 red bell peppers, roasted and peeled
• 2 garlic cloves, minced
• 1/4 cup tahini
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the aubergines on a baking sheet and roast for 25-30 minutes until soft and slightly charred. Let them cool.
2. Roast the red peppers under the broiler until the skin blackens, then peel off the skin and remove the seeds.
3. Once the aubergine and peppers have cooled, scoop out the flesh from the aubergines and place it in a blender or food processor.
4. Add the roasted red peppers, minced garlic, tahini, olive oil, lemon juice, salt, and pepper to the blender. Blend until smooth and creamy.
5. Transfer the dip to a serving bowl and garnish with fresh parsley.

This aubergine and red pepper dip is smoky, creamy, and incredibly flavorful. The combination of roasted aubergine and sweet red peppers gives it a delicious depth of flavor, while the tahini adds creaminess. Perfect for dipping, this gluten-free dip is sure to be a crowd-pleaser.

Aubergine Stir-Fry with Tofu

A quick and easy gluten-free stir-fry that combines aubergine, tofu, and vegetables in a savory, slightly sweet sauce. This dish is packed with plant-based protein and full of vibrant flavors, making it a perfect weeknight dinner.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 medium aubergines, sliced into thin strips
• 1 bell pepper, sliced
• 1 onion, sliced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey (or maple syrup for vegan version)
• 1 garlic clove, minced
• 1 tsp grated ginger
• 1 tbsp sesame seeds (optional)
• Green onions for garnish

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. Heat sesame oil in a large pan over medium-high heat. Add the tofu and cook for 5-7 minutes until golden and crispy. Remove and set aside.
3. In the same pan, add the sliced aubergine, bell pepper, and onion. Stir-fry for 5-7 minutes until the vegetables are tender.
4. In a small bowl, whisk together the soy sauce, rice vinegar, honey, garlic, and grated ginger.
5. Return the tofu to the pan and pour the sauce over the mixture. Stir well to coat and cook for an additional 2-3 minutes.
6. Garnish with sesame seeds and green onions, and serve hot.

This aubergine stir-fry with tofu is a flavorful, quick meal that is both gluten-free and packed with nutrients. The savory sauce, combined with crispy tofu and tender vegetables, makes for a satisfying and wholesome dinner that’s full of vibrant colors and textures.

aubergine and Sweet Potato Hash

A savory, gluten-free hash made with aubergine, sweet potatoes, and onions. This dish is perfect for breakfast, brunch, or as a comforting side, with the sweet potatoes adding a rich depth of flavor that complements the tender aubergine.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 large aubergines, cubed
• 1 onion, chopped
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional: 2 fried eggs (for topping)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until tender and slightly crispy.
2. Add the cubed aubergine and onion to the skillet, and continue to cook for another 10-12 minutes until the aubergine is soft and browned.
3. Stir in the smoked paprika, salt, and pepper, and cook for an additional 2-3 minutes.
4. Serve the hash hot, topped with fresh cilantro. Optionally, fry two eggs and place them on top for added protein.

This Aubergine and Sweet Potato Hash is a hearty, flavorful gluten-free dish that’s perfect for any time of the day. The sweetness of the potatoes and the savory depth of the aubergine create a beautiful contrast, while the option to top with eggs makes it even more satisfying.

Aubergine and Garlic Soup

A warming, comforting soup made from roasted aubergine and garlic, this dish is a great way to enjoy aubergine in a creamy, flavorful form. It’s naturally gluten-free and can be made vegan by using a dairy-free cream alternative.

Ingredients:

• 2 large aubergines, peeled and cubed
• 1 head garlic, halved
• 1 onion, chopped
• 4 cups vegetable broth
• 1/2 cup cream (or coconut milk for a dairy-free version)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the aubergine cubes and garlic halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, until soft and lightly browned.
2. In a large pot, sauté the onion in olive oil over medium heat for about 5 minutes, until softened.
3. Add the roasted aubergine and garlic (scooped from their skins) to the pot, along with the vegetable broth. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
5. Stir in the cream or coconut milk and adjust seasoning with salt and pepper.
6. Serve the soup hot, garnished with fresh thyme.

This Aubergine and Garlic Soup is creamy, velvety, and full of savory depth. The roasted aubergine adds a smoky flavor that pairs perfectly with the sweetness of roasted garlic. It’s an easy-to-make, gluten-free soup that’s perfect for any chilly day.

Aubergine and Mushroom Risotto

A creamy, comforting risotto made with tender aubergine and earthy mushrooms, this dish is naturally gluten-free and a perfect meal for a cozy evening. The creamy texture of the risotto pairs wonderfully with the savory flavors of the aubergine and mushrooms, creating a filling yet light dish.

Ingredients:

• 1 medium aubergine, diced
• 1 cup Arborio rice
• 200g mushrooms, sliced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, kept warm
• 1/2 cup white wine (optional)
• 1/2 cup Parmesan cheese, grated (optional for dairy-free)
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the diced aubergine and cook for 8-10 minutes until softened and browned. Remove and set aside.
2. In the same pan, add the onion and garlic, sautéing for about 5 minutes until softened.
3. Add the mushrooms and cook for another 5 minutes until they release their juices.
4. Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
5. Pour in the white wine (if using) and stir until absorbed.
6. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding more.
7. Continue this process for 20-25 minutes until the rice is creamy and al dente.
8. Stir in the cooked aubergine, fresh thyme, and Parmesan cheese (if using). Season with salt and pepper to taste.
9. Garnish with fresh parsley and serve hot.

This Aubergine and Mushroom Risotto is a creamy, gluten-free comfort food that’s rich in flavor. The mushrooms bring umami depth, while the aubergine adds a soft, savory contrast to the creamy rice. It’s a warming dish perfect for any occasion.

Aubergine and Chickpea Curry

This flavorful and hearty aubergine and chickpea curry is naturally gluten-free and full of spices. With tender aubergine and protein-packed chickpeas in a fragrant, creamy coconut sauce, this dish is both satisfying and nourishing.

Ingredients:

• 2 medium aubergines, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cumin
• 1 tbsp olive oil
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion, garlic, and grated ginger, and sauté for 5 minutes until softened.
2. Stir in the curry powder, turmeric, and cumin, and cook for another minute to release the flavors.
3. Add the diced aubergine and cook for 8-10 minutes, stirring occasionally, until softened.
4. Stir in the chickpeas, coconut milk, and vegetable broth. Bring to a simmer and cook for 20-25 minutes, allowing the curry to thicken and the flavors to meld.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro and serve hot with rice or gluten-free naan.

This aubergine and chickpea curry is a satisfying and flavorful gluten-free meal. The creamy coconut milk base and the aromatic spices make for a comforting, hearty dish that’s perfect for any time of the year.

Aubergine and Pesto Stuffed Portobello Mushrooms

A gluten-free, low-carb option for a light and flavorful meal, these aubergine and pesto stuffed mushrooms are perfect as a main or side dish. The rich pesto complements the savory aubergine, creating a dish that’s full of taste and texture.

Ingredients:

• 2 large Portobello mushrooms, stems removed
• 1 small aubergine, diced
• 1/4 cup basil pesto (store-bought or homemade)
• 1 tbsp olive oil
• 1/4 cup pine nuts, toasted
• 1/4 cup Parmesan cheese, grated (optional for dairy-free)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the mushroom caps on a baking sheet.
2. Heat olive oil in a pan over medium heat. Add the diced aubergine and sauté for 8-10 minutes until softened and lightly browned.
3. Stir in the pesto and season with salt and pepper. Cook for another 2-3 minutes until well combined.
4. Stuff each mushroom cap with the pesto-aubergine mixture and top with grated Parmesan (if using).
5. Bake for 15-20 minutes until the mushrooms are tender and the filling is golden.
6. Garnish with toasted pine nuts and fresh basil before serving.

These aubergine and pesto stuffed Portobello mushrooms are a flavorful and satisfying gluten-free dish. The savory mushroom, combined with the rich pesto and tender aubergine, makes for a delicious meal that can be served as an appetizer or main.

Aubergine and Feta Salad

This refreshing gluten-free salad is a great way to enjoy the combination of aubergine, tangy feta cheese, and fresh vegetables. Roasting the aubergine brings out its natural sweetness, while the feta adds a creamy, salty contrast. It’s a perfect side dish or light main for a warm day.

Ingredients:

• 2 medium aubergines, cubed
• 1/2 cup feta cheese, crumbled (dairy-free option if desired)
• 1 cucumber, diced
• 1 small red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the aubergine cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, stirring halfway through, until the aubergine is tender and golden.
2. In a large bowl, combine the roasted aubergine with the cucumber, red onion, and cherry tomatoes.
3. Drizzle with balsamic vinegar and olive oil. Toss to combine.
4. Top with crumbled feta cheese and garnish with fresh parsley.
5. Serve chilled or at room temperature.

This Aubergine and Feta Salad is a light, gluten-free dish that’s full of fresh flavors. The roasted aubergine adds depth, while the creamy feta provides a tangy contrast. Perfect as a side dish or a main course, this salad is sure to please.

Aubergine and Potato Moussaka

A gluten-free version of the classic Greek moussaka, this dish layers tender aubergine, potatoes, and a rich meat sauce. Topped with a creamy béchamel sauce, it’s a delicious, comforting meal that’s naturally gluten-free and perfect for a special dinner.

Ingredients:

• 2 large aubergines, sliced
• 2 medium potatoes, peeled and sliced
• 1 lb ground lamb or beef (optional for vegetarian version)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1/4 tsp nutmeg
• 1 cup milk (or dairy-free milk)
• 2 tbsp gluten-free flour
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish.
2. Heat olive oil in a pan over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
3. Stir in the ground meat (if using) and cook until browned. Add the crushed tomatoes, cinnamon, allspice, nutmeg, salt, and pepper. Simmer for 20 minutes until the sauce thickens.
4. Meanwhile, fry or bake the aubergine and potato slices until golden and tender.
5. For the béchamel sauce, melt butter in a saucepan, stir in the gluten-free flour, and cook for 1 minute. Gradually add the milk, whisking constantly until thickened. Season with salt and pepper.
6. In the greased baking dish, layer the cooked potatoes, aubergine, and meat sauce. Top with béchamel sauce and bake for 30 minutes, until golden and bubbly.
7. Garnish with fresh parsley and serve hot.

This gluten-free Aubergine and Potato Moussaka is a hearty, satisfying dish with layers of flavor. The creamy béchamel and rich meat sauce make it a comforting, fulfilling meal that’s perfect for any occasion.

Aubergine and Bell Pepper Ratatouille

A colorful, gluten-free vegetable stew, this ratatouille combines aubergine, bell peppers, zucchini, and tomatoes in a fragrant, herby sauce. It’s a perfect side dish or light main course, ideal for a healthy and satisfying meal.

Ingredients:

• 1 medium aubergine, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 2 tomatoes, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 5 minutes until softened.
2. Stir in the diced aubergine, bell pepper, and zucchini. Cook for 10-12 minutes until the vegetables are tender.
3. Add the chopped tomatoes, thyme, oregano, salt, and pepper. Simmer for another 10-15 minutes, allowing the flavors to meld.
4. Garnish with fresh basil and serve hot.

This Aubergine and Bell Pepper Ratatouille is a light, gluten-free dish bursting with fresh flavors. The combination of tender vegetables in a savory sauce makes it a great accompaniment to any meal or a satisfying vegetarian main.

Note: More recipes are coming soon