30+ Delicious Saturday Vegan Eggplant Recipes for a Perfect Feast

Eggplant is one of the most versatile vegetables in plant-based cooking. Its rich, savory flavor and meaty texture make it a favorite ingredient in vegan dishes.

Whether you enjoy it grilled, roasted, sautéed, or even blended into creamy sauces, eggplant can be transformed into countless delicious vegan meals.

Saturdays are the perfect opportunity to experiment with new recipes and indulge in hearty, wholesome meals, and what better way to do so than with the amazing versatility of eggplant?

We’ve rounded up 30+ mouthwatering vegan eggplant recipes that will elevate your Saturday meal planning.

From comforting stews and curries to crispy grilled bites and satisfying casseroles, these recipes will inspire you to make the most of your weekend kitchen adventures.

Whether you’re a long-time vegan or simply looking to add more plant-based dishes to your rotation, these eggplant recipes will bring joy to your table.

30+ Delicious Saturday Vegan Eggplant Recipes for a Perfect Feast

Eggplant is a true superstar in vegan cooking, with its ability to absorb rich flavors, take on different textures, and adapt to a variety of cuisines.

From spicy curries and smoky grills to creamy casseroles and fresh salads, these 30+ vegan eggplant recipes are a perfect way to bring variety and excitement to your Saturday meals.

Not only are these recipes incredibly tasty, but they’re also packed with nutrients that support a healthy, plant-based lifestyle.

So, the next time you’re wondering what to cook for Saturday dinner (or lunch!), consider adding eggplant to the menu.

Whether you’re in the mood for a hearty stew, a fresh salad, or a cheesy lasagna, these recipes are sure to make your Saturday meal a hit.

Roasted Eggplant and Tomato Pasta

A delightful dish that brings together the creamy texture of roasted eggplant and the bright, tangy flavor of fresh tomatoes. Perfect for a cozy Saturday night dinner, this recipe is hearty, satisfying, and entirely plant-based.

Ingredients:

• 1 large eggplant, diced
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 8 oz whole-grain or gluten-free pasta
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the diced eggplant and cherry tomatoes with olive oil, garlic, oregano, red pepper flakes, salt, and black pepper.
3. Spread the mixture evenly on the baking sheet and roast for 25-30 minutes until the eggplant is tender and slightly caramelized.
4. While the vegetables roast, cook the pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
5. Combine the roasted vegetables with the cooked pasta, adding reserved pasta water as needed to create a light sauce.
6. Garnish with fresh basil leaves and serve warm.

This dish is a true crowd-pleaser, offering a balance of flavors and textures. It’s ideal for leisurely Saturdays when you want something delicious without too much effort. Pair it with a side salad or crusty bread for a complete meal.

Eggplant Stir-Fry with Spicy Sesame Sauce

This stir-fry is bold, spicy, and irresistibly savory. With tender eggplant, crisp vegetables, and a sesame-infused sauce, it’s a quick and flavorful way to jazz up your Saturday meal.

Ingredients:

• 1 medium eggplant, sliced into thin strips
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1/2 cup snow peas
• 2 tablespoons sesame oil
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon chili paste or sriracha
• 1 teaspoon grated ginger
• 1 tablespoon sesame seeds
• Cooked jasmine rice or noodles (for serving)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add the eggplant strips and cook for 5-7 minutes until tender, stirring frequently.
3. Toss in the bell pepper, zucchini, and snow peas. Stir-fry for another 5 minutes until the vegetables are cooked but still crisp.
4. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, chili paste, and ginger.
5. Pour the sauce over the vegetables, stirring to coat evenly. Cook for an additional 2-3 minutes.
6. Sprinkle sesame seeds on top and serve over jasmine rice or noodles.

This dish is perfect for a busy Saturday when you want a meal that’s both quick to prepare and bursting with flavor. The combination of sesame and spice will keep your taste buds happy.

Smoky Baba Ganoush Platter

A creamy, smoky dip made from roasted eggplant, baba ganoush is a versatile and crowd-pleasing dish. Pair it with fresh veggies, warm pita, and olives for a Mediterranean-style Saturday spread.

Ingredients:

• 2 large eggplants
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt to taste
• Olive oil for drizzling
• Assorted veggies (carrots, cucumber, bell pepper) and pita bread for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Prick the eggplants with a fork and place them on a baking sheet.
2. Roast the eggplants for 45-50 minutes, turning occasionally, until the skin is charred and the flesh is soft.
3. Let the eggplants cool, then scoop out the flesh and place it in a food processor.
4. Add tahini, lemon juice, garlic, smoked paprika, and salt. Blend until smooth and creamy.
5. Transfer to a serving bowl, drizzle with olive oil, and sprinkle with additional paprika for garnish.
6. Serve with fresh veggies and pita bread.

This smoky baba ganoush is an excellent way to bring a Mediterranean flair to your Saturday. Its creamy texture and bold flavors make it the star of any snack platter or light dinner. Enjoy the casual elegance of this dish with friends and family.

Vegan Eggplant Parmesan

A plant-based twist on the classic Italian dish, this Vegan Eggplant Parmesan is crispy, hearty, and delicious. Layers of breaded eggplant, marinara sauce, and melted vegan cheese make this dish a true comfort food perfect for a cozy Saturday dinner.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup breadcrumbs (preferably panko)
• 1/2 cup nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• 1 cup marinara sauce
• 1 1/2 cups vegan mozzarella cheese, shredded
• Fresh basil leaves for garnish
• Olive oil for brushing

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Mix the breadcrumbs, nutritional yeast, oregano, garlic powder, salt, and pepper in a shallow dish.
3. Lightly brush the eggplant slices with olive oil, then dip each slice into the breadcrumb mixture, coating it evenly. Place the coated slices on the baking sheet.
4. Bake the eggplant slices for 25-30 minutes, flipping halfway through, until they are golden and crispy.
5. Spread a thin layer of marinara sauce in a baking dish, then layer the crispy eggplant slices on top. Add a layer of marinara sauce and sprinkle vegan mozzarella on top.
6. Bake for another 10-15 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil leaves and serve hot.

This Vegan Eggplant Parmesan offers the comforting flavors of the original without any dairy. It’s the ideal dish for satisfying those cravings for Italian comfort food while keeping it plant-based. Serve with a simple side salad or pasta for a full meal.

Grilled Eggplant and Chickpea Salad

A light yet filling salad featuring smoky grilled eggplant, tender chickpeas, and a zesty dressing. This salad is a great option for a refreshing, healthy Saturday lunch or dinner.

Ingredients:

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup cooked chickpeas (or one 15-ounce can, drained and rinsed)
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons lemon juice
• 1 tablespoon tahini
• 1 teaspoon maple syrup

Instructions:

1. Preheat the grill or a grill pan over medium heat. Brush the eggplant slices with olive oil and season with cumin, smoked paprika, salt, and pepper.
2. Grill the eggplant slices for 4-5 minutes per side, until they have nice grill marks and are tender.
3. In a large bowl, combine the grilled eggplant, chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
4. In a small bowl, whisk together lemon juice, tahini, maple syrup, salt, and pepper until smooth.
5. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

This Grilled Eggplant and Chickpea Salad is full of vibrant flavors and textures. The smoky grilled eggplant pairs perfectly with the creamy chickpeas and tangy dressing, making it a balanced and satisfying meal for a Saturday lunch or dinner.

Eggplant and Lentil Moussaka

This hearty and comforting dish layers tender eggplant with a savory lentil filling and creamy vegan béchamel sauce. It’s the perfect plant-based alternative to the traditional Greek moussaka, providing rich flavors and a filling texture.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup dried green or brown lentils
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cumin
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1/4 cup fresh parsley, chopped

For the béchamel sauce:

• 1/4 cup vegan butter
• 1/4 cup all-purpose flour
• 2 cups unsweetened almond milk
• Salt and nutmeg to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the lentils according to package instructions, then drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for 5 minutes until softened.
4. Stir in crushed tomatoes, oregano, cinnamon, cumin, salt, and pepper. Add the cooked lentils and simmer for 10-15 minutes, allowing the flavors to meld.
5. In a separate skillet, heat olive oil over medium heat and cook the eggplant slices in batches until golden on both sides, about 3-4 minutes per side.
6. To make the béchamel sauce, melt the vegan butter in a saucepan, then whisk in the flour. Gradually add almond milk, whisking constantly until the sauce thickens. Season with salt and nutmeg.
7. In a large baking dish, layer the eggplant slices, followed by the lentil mixture, and top with a layer of béchamel sauce. Repeat the layers until all ingredients are used, finishing with a layer of béchamel sauce on top.
8. Bake for 30-40 minutes until golden and bubbling. Let it cool slightly before serving.

This Eggplant and Lentil Moussaka is a rich and satisfying dish perfect for a leisurely Saturday. It’s full of flavor and has a creamy texture that rivals the traditional version, making it a hit for both vegan and non-vegan guests alike.

Vegan Eggplant Tacos

These vegan eggplant tacos are packed with savory, smoky flavors and topped with a fresh, crunchy slaw. A perfect light yet flavorful meal for your Saturday evening, these tacos are a fun twist on traditional street food.

Ingredients:

• 1 large eggplant, diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 8 small corn tortillas
• 1 cup red cabbage, shredded
• 1/2 cup carrots, grated
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/4 cup avocado, diced
• 1/4 cup salsa (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced eggplant with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
2. Spread the eggplant on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and golden.
3. In a small bowl, mix the shredded cabbage, grated carrots, cilantro, and lime juice. Season with salt and pepper to taste.
4. Warm the tortillas in a dry skillet or microwave.
5. Assemble the tacos by placing a spoonful of roasted eggplant on each tortilla, topping with the cabbage slaw, avocado, and salsa.
6. Serve immediately with extra lime wedges on the side.

These Vegan Eggplant Tacos are a fun, fresh take on taco night. The roasted eggplant is savory and smoky, while the crunchy slaw adds a refreshing contrast. It’s a quick, easy, and flavorful dish to enjoy with family or friends.

Eggplant and Mushroom Stir-Fry

This eggplant and mushroom stir-fry is a savory, umami-packed dish that comes together quickly for a delicious Saturday meal. With tender eggplant and earthy mushrooms, it’s light yet satisfying and can be served over rice or noodles.

Ingredients:

• 1 medium eggplant, diced
• 1 cup shiitake mushrooms, sliced (or any mushroom variety)
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1/2 cup bell peppers, sliced
• 2 tablespoons green onions, chopped
• 1 tablespoon sesame seeds (optional)
• Cooked rice or noodles for serving

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the eggplant and cook for 5-7 minutes, stirring occasionally, until tender and slightly browned.
2. Add the mushrooms, garlic, and ginger, and cook for another 4-5 minutes until the mushrooms soften.
3. Stir in the soy sauce, hoisin sauce, rice vinegar, and bell peppers. Cook for an additional 2-3 minutes until everything is well combined and heated through.
4. Garnish with green onions and sesame seeds, and serve over cooked rice or noodles.

This stir-fry is a great way to enjoy eggplant’s rich texture alongside the deep flavors of mushrooms. It’s simple but flavorful, making it a quick and satisfying Saturday dinner option. Whether served with rice or noodles, this dish is perfect for a light yet hearty meal.

Eggplant and Spinach Vegan Lasagna

This vegan lasagna features layers of tender eggplant, spinach, and a creamy cashew ricotta filling. It’s a comforting, hearty dish that’s perfect for making ahead and serving for a Saturday dinner or gathering.

Ingredients:

• 1 large eggplant, sliced into thin rounds
• 2 cups fresh spinach, chopped
• 1 cup cashews, soaked for 4 hours or overnight
• 1/2 cup nutritional yeast
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups marinara sauce
• 8-10 lasagna noodles (gluten-free if preferred)
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly oil a baking dish.
2. In a blender, combine soaked cashews, nutritional yeast, lemon juice, olive oil, garlic powder, salt, and pepper. Blend until smooth and creamy, creating the vegan ricotta filling.
3. Cook the lasagna noodles according to package instructions. Drain and set aside.
4. In a large skillet, sauté the spinach over medium heat until wilted, about 3 minutes. Set aside.
5. Layer the lasagna by spreading a thin layer of marinara sauce at the bottom of the baking dish. Then, add a layer of lasagna noodles, followed by a layer of eggplant slices, spinach, and cashew ricotta. Repeat the layers, finishing with a layer of marinara sauce and a sprinkle of nutritional yeast on top.
6. Cover with foil and bake for 35-40 minutes, removing the foil halfway through to allow the top to brown.
7. Let it cool slightly before serving. Garnish with fresh basil.

This Eggplant and Spinach Vegan Lasagna is a comforting and delicious twist on a classic dish. The combination of creamy cashew ricotta, savory eggplant, and fresh spinach makes it a filling and nutritious choice for your Saturday meal. It’s perfect for leftovers the next day, too!

Spicy Eggplant and Tofu Curry

A rich and aromatic curry with tender eggplant, crispy tofu, and a blend of spices, this dish is perfect for those who crave bold flavors and a satisfying meal. Serve it with steamed rice or naan for a deliciously spicy Saturday dinner.

Ingredients:

• 1 large eggplant, cut into cubes
• 1 block firm tofu, drained and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon cumin
• 1/2 teaspoon chili flakes (optional for extra heat)
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan for serving

Instructions:

1. Press the tofu to remove excess moisture and cut it into cubes. Heat olive oil in a large skillet over medium-high heat. Add the tofu and cook for 6-8 minutes, turning occasionally, until crispy and golden. Remove from the skillet and set aside.
2. In the same skillet, add onion, garlic, and ginger, and sauté for 5 minutes until softened.
3. Stir in the red curry paste, turmeric, cumin, and chili flakes, cooking for 2 minutes until fragrant.
4. Add the eggplant, coconut milk, diced tomatoes, and soy sauce. Bring to a simmer and cook for 15-20 minutes until the eggplant is tender and the curry thickens.
5. Add the crispy tofu back into the curry, stir to combine, and cook for an additional 5 minutes.
6. Serve the curry over rice or with naan, and garnish with fresh cilantro.

This Spicy Eggplant and Tofu Curry is a perfect dish for those who love bold, spicy flavors. The rich coconut milk balances the heat from the curry paste, and the crispy tofu adds a wonderful texture. It’s an ideal Saturday meal that’s both comforting and exciting to the taste buds.

Eggplant and Sweet Potato Buddha Bowl

A nourishing, colorful bowl filled with roasted eggplant, sweet potatoes, greens, and a tangy tahini dressing. This wholesome dish is perfect for a Saturday lunch or dinner that will leave you feeling satisfied and energized.

Ingredients:

• 1 medium eggplant, diced
• 1 medium sweet potato, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 cups mixed greens (spinach, arugula, or kale)
• 1/2 cup cooked quinoa or brown rice
• 1/4 cup hummus
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon water (to thin the dressing)
• Sesame seeds for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced eggplant and sweet potato cubes with olive oil, paprika, salt, and pepper. Spread them evenly on the baking sheet.
3. Roast for 25-30 minutes, turning halfway through, until the vegetables are golden and tender.
4. While the vegetables roast, prepare the quinoa or brown rice according to package instructions.
5. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water to create a smooth dressing.
6. Assemble the Buddha bowl by layering the cooked grains, mixed greens, roasted eggplant, and sweet potato. Top with a dollop of hummus and drizzle with the tahini dressing.
7. Garnish with sesame seeds and serve immediately.

This Eggplant and Sweet Potato Buddha Bowl is a wholesome and satisfying meal, with a beautiful balance of roasted vegetables, greens, and creamy tahini dressing. It’s a perfect option for a nourishing Saturday meal, offering plenty of nutrients and flavors to fuel your day.

Grilled Eggplant and Avocado Sandwiches

These grilled eggplant and avocado sandwiches are bursting with flavors and textures, making them the perfect Saturday lunch. The smoky grilled eggplant pairs beautifully with creamy avocado and fresh veggies for a satisfying, plant-based meal.

Ingredients:

• 1 large eggplant, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 slices whole-grain or sourdough bread
• 1 avocado, sliced
• 1/2 cup fresh spinach or arugula
• 1 tomato, sliced
• 1/4 cup vegan mayonnaise or hummus
• 1 tablespoon balsamic glaze (optional)

Instructions:

1. Preheat a grill or grill pan to medium-high heat. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
2. Grill the eggplant slices for 4-5 minutes per side, until tender and marked with grill lines.
3. While the eggplant grills, toast the bread slices until golden brown.
4. Spread a thin layer of vegan mayonnaise or hummus on one side of each slice of bread.
5. Assemble the sandwiches by layering the grilled eggplant, sliced avocado, spinach or arugula, and tomato on the bread. Drizzle with balsamic glaze for extra flavor.
6. Serve immediately, optionally cutting the sandwiches in half for easier eating.

These Grilled Eggplant and Avocado Sandwiches are a quick and delicious option for a light yet filling Saturday meal. The combination of smoky eggplant, creamy avocado, and fresh veggies makes each bite a satisfying experience. It’s a simple recipe that’s full of flavor and texture.

Eggplant and Red Lentil Soup

This hearty and warming eggplant and red lentil soup is perfect for a chilly Saturday. It’s packed with protein, fiber, and rich flavors from the combination of roasted eggplant and spiced lentils. Serve with crusty bread for a complete meal.

Ingredients:

• 1 large eggplant, peeled and cubed
• 1 cup red lentils, rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 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. Spread the eggplant on a baking sheet and roast for 25-30 minutes until tender and golden.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Stir in the diced tomatoes, cumin, coriander, and smoked paprika. Cook for 2 minutes until fragrant.
4. Add the red lentils and vegetable broth, bringing the soup to a simmer. Cook for 15-20 minutes until the lentils are tender.
5. Once the eggplant is roasted, stir it into the soup and cook for an additional 5 minutes to combine the flavors.
6. Adjust seasoning with salt and pepper as needed and garnish with fresh cilantro before serving.

This Eggplant and Red Lentil Soup is rich, filling, and packed with nutrients. The roasted eggplant adds depth and a smoky flavor that complements the spiced lentils beautifully. It’s an ideal Saturday soup for those who want something comforting yet healthy.

Eggplant and Chickpea Tagine

This Moroccan-inspired eggplant and chickpea tagine is full of aromatic spices, tender eggplant, and protein-packed chickpeas. It’s a delicious and flavorful dish that makes a perfect Saturday dinner for those looking to try something a little different.

Ingredients:

• 1 large eggplant, cut into cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon cinnamon
• 1/2 teaspoon turmeric
• 1/4 teaspoon chili flakes (optional)
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Couscous or rice for serving

Instructions:

1. Heat olive oil in a large pot or tagine over medium heat. Add the onion and garlic and cook for 5 minutes until softened.
2. Stir in the cumin, coriander, cinnamon, turmeric, and chili flakes, and cook for 1-2 minutes until fragrant.
3. Add the cubed eggplant and cook for 5-7 minutes, stirring occasionally, until it begins to soften.
4. Stir in the chickpeas, diced tomatoes, vegetable broth, salt, and pepper. Bring the mixture to a simmer and cook for 20-25 minutes, or until the eggplant is tender and the flavors have melded together.
5. Serve the tagine over couscous or rice and garnish with fresh cilantro.

This Eggplant and Chickpea Tagine is a vibrant, flavorful dish that brings together the rich tastes of Moroccan spices with the heartiness of chickpeas and eggplant. It’s a wonderful Saturday dinner option that offers a balance of warmth and depth of flavor, perfect for when you want something a little different.

Eggplant and Zucchini Frittata

A simple yet delicious vegan frittata made with roasted eggplant and zucchini. This dish is perfect for a light Saturday brunch or as a savory breakfast option. It’s easy to prepare and filled with vegetables for a healthy start to your weekend.

Ingredients:

• 1 small eggplant, diced
• 1 medium zucchini, diced
• 1/2 onion, diced
• 1/2 cup chickpea flour
• 1 cup water
• 1 tablespoon nutritional yeast
• 1 teaspoon turmeric
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley or basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a round baking dish or pie pan.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced eggplant, zucchini, and onion, and sauté for 5-7 minutes until the vegetables are tender.
3. In a bowl, whisk together the chickpea flour, water, nutritional yeast, turmeric, salt, and pepper until smooth.
4. Pour the chickpea mixture over the sautéed vegetables in the skillet and cook for 2-3 minutes until the edges begin to firm up.
5. Transfer the skillet to the oven and bake for 25-30 minutes, until the frittata is golden and set.
6. Let it cool for a few minutes, then garnish with fresh parsley or basil. Serve warm.

This Eggplant and Zucchini Frittata is a light, flavorful, and filling dish, perfect for brunch or a savory breakfast. The chickpea flour base creates a fluffy texture, while the roasted vegetables add depth and flavor. It’s a great choice for a plant-based Saturday meal that’s easy to make and satisfying to eat.

Note: More recipes​ are coming soon!