29+ Delicious Gluten Free Dairy Free Eggplant Recipes to Try Today

Eggplants are versatile, rich in flavor, and full of nutrients, making them a fantastic ingredient for those who follow a gluten-free, dairy-free lifestyle.

Whether you’re dealing with dietary restrictions or simply want to try something new, these 29+ gluten-free, dairy-free eggplant recipes will leave you excited to bring more eggplant into your meals.

From hearty casseroles to flavorful stir-fries, these dishes are sure to satisfy both your cravings and your health needs.

Say goodbye to boring, restrictive meals and embrace the delicious world of eggplant in every bite!

29+ Delicious Gluten-Free Dairy-Free Eggplant Recipes to Try Today

Eating gluten-free and dairy-free doesn’t mean you have to compromise on flavor or variety.

Eggplant, with its robust flavor and versatility, is the perfect base for a wide range of creative recipes that are both satisfying and nourishing.

From hearty stews to crispy baked dishes, the recipes we’ve shared today offer something for every craving. So next time you’re looking to explore the world of plant-based, allergy-friendly meals, be sure to turn to these 29+ eggplant recipes to fill your plate with delicious, wholesome options.

Enjoy experimenting with new flavors and ingredients, and remember—eating healthy can be just as flavorful as it is nutritious!

Stuffed Eggplant with Quinoa and Chickpeas

A hearty and nutritious dish, this stuffed eggplant combines the earthiness of quinoa and chickpeas with the smoky flavor of roasted eggplant. It’s an ideal option for a gluten-free, dairy-free meal that is filling and packed with plant-based protein. Perfect as a main dish or a side.

Ingredients:

• 2 medium eggplants, halved
• 1 cup quinoa
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Scoop out the flesh from the eggplant halves, leaving about 1/2 inch of the skin. Set the scooped flesh aside and place the hollowed eggplant halves on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, or until tender.
3. While the eggplant is roasting, cook quinoa according to package instructions.
4. In a pan, heat olive oil over medium heat. Add onion and garlic, sautéing until soft and fragrant. Add the eggplant flesh, cumin, and paprika, cooking for another 5 minutes. Stir in the chickpeas and cooked quinoa. Season with salt and pepper to taste.
5. Spoon the quinoa mixture into the roasted eggplant halves. Return to the oven and bake for another 10 minutes.
6. Garnish with fresh parsley before serving.

The combination of quinoa and chickpeas makes this dish incredibly satisfying, offering a variety of textures and flavors. The roasted eggplant adds a smoky depth, while the seasonings create a warm, comforting profile. This stuffed eggplant dish is both healthy and indulgent, showcasing how simple ingredients can come together to create something truly delicious. It’s a versatile recipe that can be enjoyed on its own or served with a light salad for a complete meal.

Eggplant Stir-Fry with Tofu and Vegetables

A vibrant and crunchy stir-fry, this eggplant dish is packed with flavor and nutritional benefits. The tofu adds a satisfying texture, while the vegetables provide a range of colors and vitamins. This is an easy, gluten-free, and dairy-free stir-fry that works well for a quick dinner or lunch.

Ingredients:

• 1 large eggplant, sliced into thin rounds
• 1 block firm tofu, drained and cubed
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 2 tablespoons tamari (gluten-free soy sauce)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon rice vinegar
• 1 teaspoon chili flakes (optional)
• Sesame seeds for garnish

Instructions:

1. Heat sesame oil in a large pan or wok over medium heat. Add tofu cubes and cook until golden and crispy on all sides, about 8-10 minutes. Remove tofu and set aside.
2. In the same pan, add garlic and ginger, sautéing for 1 minute until fragrant. Add eggplant, bell pepper, and zucchini, stir-frying for 5-7 minutes until the vegetables are tender but still crisp.
3. Pour in tamari, rice vinegar, and chili flakes (if using), stirring to coat the vegetables and tofu evenly. Continue cooking for another 3-4 minutes, allowing the flavors to meld together.
4. Garnish with sesame seeds before serving.

This eggplant stir-fry brings together the perfect balance of savory, spicy, and tangy flavors. The tofu complements the soft, slightly caramelized eggplant, while the bell pepper and zucchini add crunch and freshness. The tamari and rice vinegar tie the dish together with an umami-rich sauce. The dish is light yet filling, and its vibrant colors make it as visually appealing as it is tasty. It’s an excellent choice for anyone looking for a gluten-free, dairy-free meal that doesn’t sacrifice flavor.

Baked Eggplant Parmesan with Cashew Cheese

This vegan twist on a classic Italian dish brings all the comfort of eggplant Parmesan without the gluten or dairy. The crispy, baked eggplant slices are layered with a rich tomato sauce and topped with creamy, homemade cashew cheese for a satisfying and flavorful meal.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup gluten-free breadcrumbs
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 cup tomato sauce
• 1/2 cup raw cashews, soaked in water for 4 hours
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, combine gluten-free breadcrumbs, oregano, and garlic powder. Dip each eggplant slice into the breadcrumbs, pressing gently to coat both sides.
3. Place the breaded eggplant slices on the baking sheet and bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
4. While the eggplant is baking, make the cashew cheese by blending the soaked cashews, nutritional yeast, lemon juice, and a pinch of salt in a food processor until smooth and creamy. Add a little water if necessary to reach a spreadable consistency.
5. Once the eggplant is baked, spread a small amount of tomato sauce on each slice, top with a dollop of cashew cheese, and return to the oven for 5-10 minutes to warm through.
6. Garnish with fresh basil before serving.

This Baked Eggplant Parmesan is an indulgent yet wholesome dish, with crispy eggplant providing the perfect base for the rich tomato sauce and creamy cashew cheese. The cashew cheese is velvety smooth and full of umami, mimicking the texture of traditional cheese without any dairy. The breadcrumbs add the crunch needed to recreate the classic texture, while the oregano and garlic bring a fragrant Mediterranean flair. This dish is ideal for anyone craving a comforting, gluten-free, and dairy-free alternative to the classic eggplant Parmesan. It’s a delicious and satisfying way to enjoy eggplant in a whole new light.

Grilled Eggplant with Lemon-Tahini Dressing

This refreshing and flavorful dish features tender grilled eggplant slices topped with a zesty lemon-tahini dressing. The smoky, slightly charred eggplant pairs perfectly with the creamy, tangy sauce, creating a dish that’s both simple and full of vibrant flavor.

Ingredients:

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

Instructions:

1. Preheat the grill or a grill pan over medium heat. Brush the eggplant slices with olive oil and season with salt and pepper.
2. Grill the eggplant for about 3-4 minutes per side, or until tender and slightly charred.
3. In a small bowl, whisk together lemon juice, tahini, garlic, salt, and pepper until smooth.
4. Once the eggplant is grilled, transfer it to a serving platter and drizzle with the lemon-tahini dressing.
5. Garnish with fresh parsley before serving.

Grilled Eggplant with Lemon-Tahini Dressing is a wonderfully light and refreshing option that brings out the best in eggplant. The smoky flavor from grilling is balanced by the creamy and slightly tangy tahini dressing, creating a harmonious blend of flavors. This dish works well as a side or even as a light main course when paired with a salad or grains. The simplicity of the ingredients makes it an easy yet impressive dish that everyone will love.

Eggplant and Spinach Curry

A hearty and comforting curry, this dish combines eggplant with spinach in a rich and flavorful coconut milk-based sauce. With the warmth of Indian spices, this eggplant curry is both nourishing and satisfying, making it a perfect option for a vegan, gluten-free meal.

Ingredients:

• 2 medium eggplants, chopped into cubes
• 2 cups spinach, chopped
• 1 can coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons coconut oil
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Add onion, garlic, and ginger, sautéing until the onion is soft and translucent.
2. Add the chopped eggplant to the pan and cook for about 5-7 minutes, stirring occasionally until slightly softened.
3. Stir in curry powder, turmeric, and cumin, and cook for another minute, allowing the spices to bloom.
4. Pour in the coconut milk, bring the mixture to a simmer, and cook for 10-15 minutes, until the eggplant is tender and the sauce has thickened.
5. Stir in the spinach and cook until wilted, about 3 minutes. Season with salt and pepper to taste.
6. Garnish with fresh cilantro before serving.

This Eggplant and Spinach Curry is rich, comforting, and full of depth, thanks to the combination of coconut milk and bold spices. The eggplant absorbs the flavors beautifully, while the spinach adds freshness and color to the dish. It’s a cozy, satisfying meal that works perfectly with basmati rice or gluten-free naan. Whether enjoyed as a weeknight dinner or served at a gathering, this curry will bring warmth and spice to your table.

Roasted Eggplant and Tomato Salad

A light yet filling salad that combines roasted eggplant with juicy tomatoes, this dish is perfect for warm weather or as a side to grilled meats or other vegetable dishes. The tangy balsamic vinaigrette brings it all together, making it a refreshing and healthy option.

Ingredients:

• 2 medium eggplants, cubed
• 2 large tomatoes, chopped
• 1 red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed eggplant with 1 tablespoon olive oil, salt, and pepper, and spread in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until the eggplant is golden and tender.
2. While the eggplant roasts, combine the chopped tomatoes, onion, balsamic vinegar, and remaining tablespoon of olive oil in a bowl. Season with salt and pepper.
3. Once the eggplant is roasted, let it cool for a few minutes, then combine it with the tomato mixture. Toss everything together until well coated.
4. Garnish with fresh basil and serve.

This Roasted Eggplant and Tomato Salad is the perfect combination of savory and tangy flavors. The roasted eggplant offers a smoky richness, while the tomatoes provide a juicy, fresh contrast. The balsamic vinegar adds a touch of acidity, balancing the sweetness of the roasted vegetables. It’s a versatile dish that works well as a side salad or even as a light main course when served with a crusty gluten-free bread.

Eggplant and Bell Pepper Stir-Fry with Peanut Sauce

This stir-fry is packed with vibrant vegetables and a rich peanut sauce that ties everything together beautifully. The eggplant absorbs the flavors of the sauce while maintaining a tender texture, making this a satisfying and nutrient-dense dish that can be served over rice or quinoa.

Ingredients:

• 1 large eggplant, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 2 tablespoons olive oil
• 1/4 cup peanut butter
• 2 tablespoons tamari (gluten-free soy sauce)
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 1 teaspoon honey (or maple syrup for vegan option)
• 1/4 cup water (to thin sauce)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the eggplant, bell peppers, and onion, stir-frying for about 8-10 minutes until the vegetables are tender and slightly charred.
2. While the vegetables cook, whisk together the peanut butter, tamari, lime juice, sesame oil, honey, and water in a small bowl until smooth.
3. Once the vegetables are cooked, pour the peanut sauce over them and toss to coat evenly.
4. Garnish with fresh cilantro before serving.

Eggplant and Bell Pepper Stir-Fry with Peanut Sauce is an incredibly flavorful and satisfying dish that’s perfect for a weeknight dinner. The peanut sauce adds a creamy and slightly sweet flavor that complements the vegetables perfectly. The combination of eggplant and bell peppers offers a variety of textures, from tender eggplant to crunchy peppers, creating a delightful bite every time. This dish can be served with rice or quinoa for a complete meal, or enjoyed on its own for a lighter option.

Eggplant and Mushroom Risotto

A creamy and hearty risotto that’s both gluten-free and dairy-free, this dish combines the earthy flavors of eggplant and mushrooms in a rich, coconut milk-based sauce. The creamy texture and savory flavors make it the perfect comfort food alternative for those avoiding dairy.

Ingredients:

• 1 large eggplant, diced
• 1 cup arborio rice
• 2 cups vegetable broth (gluten-free)
• 1 cup mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can coconut milk
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until softened.
2. Add the eggplant and mushrooms, cooking for 7-8 minutes until they are tender and slightly caramelized.
3. Stir in the arborio rice and cook for 2-3 minutes, allowing the rice to lightly toast.
4. Begin adding the vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process until the rice is tender, about 20 minutes.
5. Stir in the coconut milk and cook for another 5 minutes, allowing the risotto to become creamy. Season with salt and pepper to taste.
6. Garnish with fresh parsley before serving.

This Eggplant and Mushroom Risotto offers a creamy and comforting alternative to the traditional dairy-laden version. The combination of earthy mushrooms and tender eggplant provides a rich and savory base, while the coconut milk adds a smooth, velvety finish. The dish is filling yet light, making it a perfect choice for a gluten-free, dairy-free dinner.

Spicy Roasted Eggplant and Chickpea Bowl

This vibrant and filling bowl combines roasted eggplant with spiced chickpeas, offering a perfect balance of textures and flavors. The heat from the spices is balanced with the natural sweetness of roasted eggplant, while the chickpeas add crunch and protein, making this a wholesome meal on its own.

Ingredients:

• 2 medium eggplants, cubed
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed eggplant with 1 tablespoon olive oil, salt, and pepper, and spread in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and golden brown.
2. Meanwhile, toss the chickpeas with 1 tablespoon olive oil, paprika, cumin, cayenne pepper, salt, and pepper. Spread them on another baking sheet and roast for 15-20 minutes, or until crispy.
3. In a small bowl, mix tahini and lemon juice with a little water to create a drizzleable sauce.
4. To assemble, divide the roasted eggplant and chickpeas between bowls. Drizzle with the tahini sauce and garnish with fresh cilantro.

This Spicy Roasted Eggplant and Chickpea Bowl is a flavor-packed and satisfying dish. The roasted eggplant provides a smoky depth of flavor, while the chickpeas add a satisfying crunch and protein boost. The tahini-lemon dressing brings the whole dish together with its creamy, tangy flavor. Whether enjoyed as a quick lunch or dinner, this dish is both nourishing and full of flavor.

Eggplant and Lentil Moussaka

This dairy-free, gluten-free version of the classic Greek moussaka substitutes traditional béchamel sauce with a rich lentil tomato sauce. The eggplant layers create a hearty, savory base, while the lentils add protein, making this a satisfying and filling dish.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup lentils, cooked
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can crushed tomatoes
• 1 teaspoon oregano
• 1 teaspoon cinnamon
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet and roast for 20 minutes, flipping halfway through, until tender.
2. While the eggplant roasts, heat olive oil in a pan over medium heat. Add onion and garlic, cooking until softened.
3. Stir in the cooked lentils, crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes until the sauce thickens.
4. In a baking dish, layer the roasted eggplant slices, followed by a layer of the lentil tomato mixture. Repeat until all ingredients are used, finishing with a layer of eggplant.
5. Bake the moussaka for 25-30 minutes, until bubbly and golden on top.
6. Garnish with fresh parsley before serving.

This Eggplant and Lentil Moussaka offers a delightful twist on the traditional dish. The tender roasted eggplant layers and rich lentil filling come together in a comforting, hearty bake. The cinnamon and oregano lend a warm, aromatic flavor, while the lentils add texture and protein. It’s a perfect dish for a cozy dinner, and it’s equally delicious when reheated the next day.

Eggplant Fritters with Avocado Dip

Crispy on the outside and tender on the inside, these eggplant fritters are perfect for a snack or appetizer. Paired with a creamy avocado dip, they’re an irresistible combination that’s both gluten-free and dairy-free, offering a delicious bite with every crunch.

Ingredients:

• 1 medium eggplant, grated
• 1/4 cup gluten-free flour
• 2 tablespoons ground flaxseed (mixed with 6 tablespoons water for a flax egg)
• 1 garlic clove, minced
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)

For the Avocado Dip:

• 1 ripe avocado, mashed
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. To make the fritters, mix the grated eggplant with the gluten-free flour, flax egg, garlic, parsley, salt, and pepper in a bowl. The mixture should hold together but still be slightly loose.
2. Heat olive oil in a skillet over medium heat. Scoop spoonfuls of the eggplant mixture and flatten them slightly into fritters. Fry the fritters for about 3-4 minutes per side, until golden and crispy.
3. For the dip, mash the avocado in a small bowl and mix with lemon juice, salt, and pepper.
4. Serve the fritters warm with the avocado dip on the side.

These Eggplant Fritters with Avocado Dip are a crispy, flavorful treat that’s perfect for snacking or serving as an appetizer. The eggplant’s tender texture blends beautifully with the crunchy exterior of the fritters, while the creamy avocado dip adds a cool, refreshing contrast. It’s a great way to enjoy eggplant in a fun, finger-food form, and the simple ingredients make it a quick and easy recipe to whip up.

Eggplant and Tomato Gratin

This savory gratin layers thin slices of eggplant with juicy tomatoes, creating a dish that’s bursting with flavor and freshness. Topped with a gluten-free, dairy-free breadcrumb topping, this gratin is a comforting side or a light main course for any occasion.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch rounds
• 3 large tomatoes, sliced
• 1/4 cup gluten-free breadcrumbs
• 1 tablespoon olive oil
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the eggplant slices and tomato slices alternately in a greased baking dish.
2. Drizzle with olive oil and season with salt and pepper.
3. Sprinkle the gluten-free breadcrumbs and fresh basil over the top.
4. Bake for 30-35 minutes, or until the vegetables are tender and the breadcrumbs are golden brown.
5. Garnish with additional fresh basil before serving.

This Eggplant and Tomato Gratin is a light, comforting dish with layers of tender eggplant and juicy tomatoes. The breadcrumb topping adds a satisfying crunch, while the olive oil helps to bring out the natural flavors of the vegetables. The fresh basil gives the dish a burst of fragrance, making it an excellent side dish or light vegetarian main course.

Eggplant and Zucchini Noodles with Pesto

A fresh, gluten-free alternative to traditional pasta, this dish features spiralized zucchini and eggplant noodles paired with a vibrant basil pesto sauce. It’s a light, refreshing meal that’s full of flavor and perfect for anyone looking for a low-carb, dairy-free option.

Ingredients:

• 1 large eggplant, spiralized
• 2 medium zucchinis, spiralized
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 2 cups fresh basil
• 2 cloves garlic
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Heat a large skillet over medium heat and sauté the spiralized eggplant and zucchini noodles for about 5-7 minutes, until tender but still slightly firm.
2. In a food processor, combine basil, garlic, pine nuts, olive oil, lemon juice, salt, and pepper. Blend until smooth to create the pesto sauce.
3. Toss the zucchini and eggplant noodles with the pesto sauce until evenly coated.
4. Serve immediately, garnished with extra pine nuts or basil if desired.

Eggplant and Zucchini Noodles with Pesto is a refreshing and flavorful dish that’s light yet satisfying. The pesto sauce ties the fresh, tender noodles together with its vibrant herb flavor and creamy texture. This dish is perfect as a low-carb, gluten-free meal and can easily be customized with your favorite nuts or extra veggies. It’s a wonderful way to enjoy eggplant in a fresh, summery form.

Eggplant, Kale, and Quinoa Salad

This hearty salad features roasted eggplant and sautéed kale, combined with fluffy quinoa for a nutrient-packed meal. The addition of a tangy lemon dressing gives the salad a zesty kick, making it a fresh and filling dish that can be enjoyed warm or cold.

Ingredients:

• 2 medium eggplants, cubed
• 2 cups kale, chopped
• 1 cup cooked quinoa
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed eggplant with olive oil, salt, and pepper, and roast for 20-25 minutes until tender.
2. In a pan, sauté the kale over medium heat for about 5 minutes until wilted.
3. In a large bowl, combine the cooked quinoa, roasted eggplant, and sautéed kale.
4. In a small bowl, whisk together lemon juice, Dijon mustard, salt, and pepper, then drizzle over the salad. Toss to combine.
5. Serve immediately, or chill for later.

This Eggplant, Kale, and Quinoa Salad is a nutrient-packed, hearty dish that’s both filling and fresh. The roasted eggplant adds a smoky flavor, while the kale brings a satisfying bite and the quinoa adds lightness and texture. The tangy lemon dressing ties everything together, making it a perfect dish for a healthy lunch or dinner. Whether served warm or cold, it’s a versatile and delicious option for any occasion.

Eggplant and Cauliflower Stir-Fry

This flavorful stir-fry combines eggplant with cauliflower and a savory sauce, making it a delicious and satisfying meal. The vegetables soak up the sauce, creating a rich, comforting dish that’s perfect for serving over rice or quinoa for a complete meal.

Ingredients:

• 1 medium eggplant, cubed
• 1 small cauliflower, cut into florets
• 2 tablespoons sesame oil
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon honey or maple syrup
• 1 teaspoon chili flakes (optional)
• Sesame seeds for garnish
• Fresh cilantro for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the eggplant and cauliflower and stir-fry for 7-10 minutes, until the vegetables are tender and slightly browned.
2. In a small bowl, whisk together soy sauce, rice vinegar, ginger, garlic, honey, and chili flakes (if using).
3. Pour the sauce over the vegetables and cook for another 3-4 minutes, stirring to coat evenly.
4. Garnish with sesame seeds and fresh cilantro before serving.

This Eggplant and Cauliflower Stir-Fry is a deliciously savory dish that’s packed with flavor. The combination of tender eggplant and cauliflower creates a satisfying texture, while the sweet and tangy sauce adds depth to every bite. Whether served on its own or with rice or noodles, this stir-fry is sure to become a favorite in your gluten-free, dairy-free repertoire.

Stuffed Eggplant with Quinoa and Chickpeas

This stuffed eggplant dish features a hearty, flavorful filling of quinoa and chickpeas, making it a filling and nutritious meal. The eggplant halves act as a vessel for the savory stuffing, which is perfectly complemented by a drizzle of tahini sauce.

Ingredients:

• 2 medium eggplants, halved lengthwise
• 1 cup cooked quinoa
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Scoop out some of the flesh from the eggplant halves to create a cavity, and place them on a baking sheet.
2. Roast the eggplant halves for 25-30 minutes, or until tender.
3. Meanwhile, heat olive oil in a skillet over medium heat. Sauté the onion until softened, then add the chickpeas, quinoa, cumin, coriander, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Stuff the roasted eggplant halves with the quinoa-chickpea mixture, pressing down gently to pack the filling.
5. In a small bowl, mix tahini with lemon juice to create a sauce. Drizzle the tahini sauce over the stuffed eggplants and garnish with fresh parsley.

Stuffed Eggplant with Quinoa and Chickpeas is a delicious, filling dish that offers a variety of flavors and textures. The roasted eggplant provides a smoky, tender base for the savory quinoa and chickpea stuffing, while the tahini sauce adds a creamy, tangy finish. It’s a nutritious and satisfying option for lunch or dinner.

Eggplant and Avocado Tacos

These Eggplant and Avocado Tacos bring a fresh, vibrant twist to traditional tacos. The roasted eggplant offers a savory, slightly smoky flavor, while the creamy avocado provides a cool contrast. Topped with a tangy lime-cilantro dressing, these tacos are a light yet satisfying option.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 tablespoon olive oil
• Salt and pepper to taste
• 8 small gluten-free corn tortillas
• 1 ripe avocado, sliced
• 1/4 cup red onion, thinly sliced
• Fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil (for dressing)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the eggplant slices with olive oil, salt, and pepper, then roast for 20-25 minutes, flipping halfway through, until golden and tender.
2. In a small bowl, mix lime juice, olive oil, salt, and pepper to create a simple dressing.
3. Warm the tortillas in a dry skillet over medium heat for about 1-2 minutes on each side.
4. Assemble the tacos by layering the roasted eggplant, avocado slices, red onion, and cilantro on the tortillas. Drizzle with the lime dressing.
5. Serve immediately.

Eggplant and Avocado Tacos are a fun and fresh way to enjoy eggplant. The smoky roasted eggplant pairs beautifully with the creamy avocado, while the tangy lime-cilantro dressing adds a burst of flavor. These tacos are perfect for a light meal or a casual gathering with friends.

Baked Eggplant with Garlic and Herbs

This simple and elegant baked eggplant dish is bursting with flavor from garlic, fresh herbs, and olive oil. The eggplant becomes tender and slightly caramelized in the oven, making it a perfect side dish or light main course for any occasion.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the eggplant slices in a single layer on a baking sheet.
2. Drizzle the olive oil over the eggplant slices, then sprinkle with minced garlic, oregano, thyme, salt, and pepper.
3. Bake for 25-30 minutes, or until the eggplant is golden brown and tender.
4. Garnish with fresh parsley before serving.

Baked Eggplant with Garlic and Herbs is a simple yet flavorful dish that highlights the natural sweetness of eggplant. The garlic and herbs infuse the slices with aromatic flavor, while the olive oil helps them roast to a golden crisp. It’s an easy, versatile side that pairs well with just about anything or can be enjoyed on its own as a light, healthy meal.

Eggplant and Coconut Curry Soup

This creamy, aromatic soup combines the richness of coconut milk with the savory flavors of eggplant, creating a comforting dish that’s perfect for cooler weather. The soup is fragrant with spices and packed with nutrients, making it both satisfying and nourishing.

Ingredients:

• 1 large eggplant, diced
• 1 can coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 2 cups vegetable broth (gluten-free)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until softened, about 5 minutes.
2. Stir in the curry powder and turmeric, cooking for 1 minute to release the flavors.
3. Add the diced eggplant, coconut milk, vegetable broth, salt, and pepper. Bring to a boil, then reduce to a simmer for 15-20 minutes, until the eggplant is tender.
4. Using an immersion blender, blend the soup until smooth, or blend in batches in a regular blender.
5. Garnish with fresh cilantro before serving.

Eggplant and Coconut Curry Soup is a warm, comforting dish full of vibrant flavors and creamy texture. The coconut milk gives the soup its rich, velvety base, while the spices add depth and warmth. This soup is perfect for a cozy lunch or dinner and pairs wonderfully with a slice of gluten-free bread for dipping.

Eggplant, Bell Pepper, and Tomato Ratatouille

This classic French vegetable dish combines eggplant, bell peppers, and tomatoes in a flavorful tomato sauce, creating a comforting, vegetable-packed meal. The slow simmering process allows the vegetables to soak up the rich, aromatic sauce, making this dish a perfect side or main course.

Ingredients:

• 1 medium eggplant, diced
• 2 bell peppers, chopped
• 3 large tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and bell peppers, sautéing until softened.
2. Stir in the eggplant and tomatoes, then add thyme, basil, salt, and pepper. Simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
3. Garnish with fresh basil before serving.

Eggplant, Bell Pepper, and Tomato Ratatouille is a beautifully flavorful dish that brings together the best of summer vegetables. The slow-cooked vegetables soak up the rich, herb-infused tomato sauce, making each bite a burst of savory goodness. This dish can be enjoyed as a main or as a side alongside your favorite protein.

Note: More recipes are coming soon