35+ Easy and Flavorful Sunday Dairy-Free Eggplant Recipes for Your Menu

Eggplant is a versatile and nutritious vegetable that shines in a variety of dishes, and when paired with dairy-free ingredients, it becomes the star of a wholesome meal.

Whether you’re looking to create a light, healthy lunch or a satisfying dinner, eggplant can be transformed into a flavorful dish that meets dietary preferences and dietary restrictions.

If you’re on a dairy-free diet or simply looking to explore new plant-based recipes, our collection of 35+ Sunday dairy-free eggplant recipes will inspire you to cook up something delicious.

From stuffed eggplants to hearty stir-fries and creative grilling options, these recipes are perfect for anyone wanting to enjoy the rich taste and texture of eggplant in a dairy-free, satisfying way.

In this blog, we’ll explore a wide range of recipes to suit every taste—whether you’re a fan of Mediterranean, Asian-inspired, or classic comfort foods.

These recipes are perfect for meal prep, family dinners, or simply impressing your guests with a delicious dairy-free spread on Sunday afternoons.

Let’s dive into these flavorful creations that’ll make you fall in love with eggplant all over again!

35+ Easy and Flavorful Sunday Dairy-Free Eggplant Recipes for Your Menu

With over 35 dairy-free eggplant recipes to choose from, you now have plenty of options to make your Sundays special.

Whether you’re craving something savory and spicy, a light roasted option, or a comforting casserole, eggplant proves to be the perfect base for a variety of flavors.

These recipes are not only dairy-free but also packed with nutrients, making them ideal for anyone looking to enjoy healthier meals without compromising on taste.

So the next time you’re planning your Sunday dinner or looking for a new dish to try, reach for the eggplant and experiment with these fantastic, dairy-free recipes that are sure to please everyone at the table.

Dairy-Free Stuffed Eggplant with Quinoa and Veggies

This dairy-free stuffed eggplant is a hearty and healthy dish that combines roasted eggplant with a flavorful quinoa and vegetable filling. It’s perfect for a Sunday dinner, packed with protein, fiber, and antioxidants. The natural flavors of the eggplant are enhanced with garlic, tomatoes, and spices, making this dish both satisfying and nutritious. Whether you’re looking for a vegan main course or a side dish, this stuffed eggplant will please everyone at the table.

• 2 medium eggplants
• 1 cup quinoa
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes, drained
• 1/4 cup chopped fresh basil
• Salt and pepper to taste
• 1/4 teaspoon dried oregano
• 1/4 teaspoon cumin
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and scoop out the center to create boats. Lightly brush the inside with olive oil and season with salt and pepper. Place the halves on a baking sheet and roast for 20-25 minutes until soft.
3. While the eggplants are roasting, cook quinoa according to package instructions and set aside.
4. In a large pan, heat olive oil over medium heat. Add onions and garlic, and sauté until soft and fragrant (about 3 minutes).
5. Add the diced bell pepper, zucchini, and diced tomatoes to the pan. Cook for an additional 5 minutes, stirring occasionally.
6. Stir in the cooked quinoa, fresh basil, oregano, and cumin. Adjust seasoning with salt and pepper.
7. Once the eggplant halves are done roasting, stuff them with the quinoa and vegetable mixture.
8. Return the stuffed eggplants to the oven and bake for another 10-15 minutes until everything is heated through and slightly crispy on top.
9. Garnish with fresh parsley and serve.

This stuffed eggplant recipe is a versatile, dairy-free dish that can be enjoyed by everyone, regardless of dietary restrictions. The combination of quinoa and fresh vegetables makes it both filling and nutrient-dense, offering a delightful blend of flavors and textures. Perfect for a Sunday meal, it’s an easy, wholesome option that doesn’t compromise on taste or satisfaction.

Creamy Dairy-Free Eggplant Parmesan

Eggplant Parmesan is a classic Italian comfort food, but this dairy-free version gives it a modern twist. The eggplant is breaded, baked to crispy perfection, and layered with a rich tomato sauce and dairy-free cheese for that familiar creamy texture. This dish is perfect for a cozy Sunday family dinner and is easy to prepare. It’s comforting, satisfying, and has all the flavors of traditional eggplant Parmesan, but with a healthier, dairy-free touch.

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1 cup gluten-free breadcrumbs
• 1/2 cup dairy-free Parmesan cheese (store-bought or homemade)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup dairy-free marinara sauce
• 1 cup dairy-free mozzarella cheese (shredded)
• Olive oil for greasing
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
2. In a shallow dish, combine breadcrumbs, dairy-free Parmesan, garlic powder, oregano, salt, and pepper.
3. Dip each eggplant slice into the breadcrumb mixture, pressing lightly to ensure an even coat.
4. Arrange the breaded eggplant slices on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
5. In a baking dish, layer a few spoonfuls of marinara sauce at the bottom. Add a layer of crispy eggplant slices, then top with more marinara sauce and a sprinkle of dairy-free mozzarella.
6. Repeat the layering process until all eggplant slices are used.
7. Top the final layer with a generous amount of dairy-free mozzarella.
8. Bake for an additional 15 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh basil leaves and serve.

This dairy-free eggplant Parmesan offers all the indulgence of the original recipe, minus the dairy. The crispy breaded eggplant provides a satisfying crunch, while the marinara and melted dairy-free cheese create that perfect combination of comfort and flavor. It’s a crowd-pleaser that everyone will enjoy, making it a great choice for a family-friendly Sunday meal.

Dairy-Free Grilled Eggplant with Tahini Sauce

Grilled eggplant with tahini sauce is a simple yet flavorful dish that’s perfect for a light Sunday lunch or dinner. The smoky grilled eggplant is enhanced by a creamy, nutty tahini sauce that is both dairy-free and full of healthy fats. This dish pairs well with a variety of grains or can be enjoyed on its own as a satisfying plant-based meal. It’s quick to prepare and offers a delightful balance of textures and flavors.

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

Instructions:

1. Preheat your grill or grill pan over 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 3-4 minutes per side, or until tender and charred with grill marks.
4. In a small bowl, whisk together tahini, lemon juice, minced garlic, cumin, and water until smooth. Adjust the consistency with more water if needed.
5. Once the eggplant is grilled, drizzle the tahini sauce over the top and garnish with fresh cilantro.
6. Serve the grilled eggplant with a side of couscous, quinoa, or a simple green salad.

Grilled eggplant with tahini sauce is a wonderfully versatile and dairy-free dish. The smoky grilled eggplant pairs perfectly with the creamy, tangy tahini sauce, making for a satisfying meal that’s both light and full of flavor. Whether served with grains or enjoyed on its own, this dish is an ideal addition to your Sunday menu, offering a healthy yet indulgent option for plant-based eating.

Dairy-Free Eggplant and Chickpea Curry

This dairy-free eggplant and chickpea curry is a hearty, flavorful dish full of rich spices and textures. The eggplant becomes soft and tender as it simmers in a fragrant tomato-based sauce, while the chickpeas provide protein and a satisfying bite. Perfect for a Sunday meal, this dish is comforting, nutritious, and pairs beautifully with steamed rice or flatbread. It’s a wholesome, satisfying vegan option for those looking to enjoy a rich curry without any dairy.

• 2 medium eggplants, cut into cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-6 minutes until soft and translucent.
2. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the cumin, coriander, turmeric, and cinnamon. Cook the spices for about 1 minute to release their aroma.
4. Add the cubed eggplant, chickpeas, diced tomatoes, coconut milk, and vegetable broth. Stir well to combine.
5. Bring the curry to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the eggplant is tender and the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro and serve with rice or flatbread.

This dairy-free eggplant and chickpea curry is a filling and nourishing meal, perfect for a Sunday dinner or as a hearty midweek dish. The eggplant soaks up the flavors of the spices and coconut milk, creating a creamy and satisfying base. With the added protein from the chickpeas, it’s a well-balanced and tasty dish that can be enjoyed by everyone, whether they’re following a plant-based diet or simply looking for a flavorful, dairy-free option.

Dairy-Free Eggplant and Avocado Tacos

These dairy-free eggplant and avocado tacos are a fresh and vibrant twist on traditional taco fillings. The roasted eggplant is seasoned with spices, providing a smoky flavor that pairs perfectly with creamy avocado and a tangy lime dressing. These tacos are light yet satisfying, making them an ideal choice for a fun and flavorful Sunday lunch or dinner. With fresh ingredients and a quick preparation time, this recipe is both healthy and delicious.

• 2 medium eggplants, cut into cubes
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 ripe avocado, sliced
• 8 small corn tortillas
• 1/2 cup red cabbage, shredded
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Salsa or hot sauce (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cubed eggplant with olive oil, cumin, smoked paprika, salt, and pepper. Spread it out evenly on the baking sheet.
3. Roast the eggplant for 20-25 minutes, or until it is golden brown and tender, stirring halfway through for even cooking.
4. While the eggplant is roasting, warm the tortillas in a dry skillet over medium heat for 1-2 minutes on each side, until soft and slightly charred.
5. To assemble the tacos, layer each tortilla with roasted eggplant, avocado slices, shredded cabbage, and fresh cilantro.
6. Squeeze lime juice over the tacos and add salsa or hot sauce if desired.
7. Serve immediately and enjoy!

These dairy-free eggplant and avocado tacos are bursting with fresh flavors and textures. The smoky, tender eggplant pairs wonderfully with the creamy avocado and the crunch of red cabbage, creating a deliciously satisfying taco. These are a perfect Sunday meal for those who crave something light yet flavorful, and they can easily be customized with your favorite toppings for extra freshness and spice.

Dairy-Free Eggplant and Lentil Stew

This dairy-free eggplant and lentil stew is a comforting, nutritious dish that brings together hearty vegetables and protein-packed lentils in a rich, flavorful broth. The eggplant softens beautifully as it simmers, infusing the stew with a deep, savory taste. It’s a great option for a filling and hearty Sunday meal, perfect for chilly evenings or when you’re craving a warming, wholesome stew that’s both vegan and gluten-free.

• 2 medium eggplants, diced
• 1 cup dry lentils (green or brown)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the diced eggplant, carrots, and celery to the pot, cooking for an additional 5-7 minutes until the vegetables begin to soften.
3. Stir in the cumin, coriander, and smoked paprika, cooking for another minute to release the spices’ flavors.
4. Add the diced tomatoes, lentils, and vegetable broth. Bring the stew to a boil.
5. Reduce the heat and let the stew simmer for 30-40 minutes, or until the lentils are tender and the vegetables are fully cooked.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

This eggplant and lentil stew is a perfect hearty dish for a Sunday dinner, offering a balance of vegetables, legumes, and spices that warm you from the inside out. The eggplant adds a velvety texture, while the lentils provide protein and fiber, making this dish both comforting and nutritious. It’s a great option for anyone looking for a dairy-free, filling meal that doesn’t sacrifice flavor or satisfaction.

Dairy-Free Eggplant Parmesan

This dairy-free eggplant Parmesan is a lighter, plant-based version of the classic comfort food. The eggplant slices are coated in crispy breadcrumbs and baked to golden perfection, then topped with a rich marinara sauce and dairy-free cheese. Perfect for a Sunday dinner, this dish offers the same delicious flavors as the traditional version, without any dairy. It’s a satisfying and healthy alternative for those looking to enjoy a hearty meal that’s both vegan and gluten-free.

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup gluten-free breadcrumbs
• 1/2 cup almond meal
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/2 cup dairy-free milk (such as almond or oat milk)
• 1 1/2 cups marinara sauce (check for dairy-free ingredients)
• 1 cup dairy-free mozzarella cheese (shredded)
• Fresh basil leaves, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine the breadcrumbs, almond meal, garlic powder, oregano, pepper, and salt.
3. Dip each eggplant slice into the dairy-free milk, then coat it with the breadcrumb mixture, pressing gently to ensure it sticks. Place the coated eggplant slices on the prepared baking sheet.
4. Bake for 25-30 minutes, flipping halfway through, until the eggplant is golden brown and crispy.
5. While the eggplant is baking, warm the marinara sauce in a saucepan over low heat.
6. Once the eggplant slices are ready, remove them from the oven and spread a thin layer of marinara sauce on top of each slice. Sprinkle with dairy-free mozzarella cheese.
7. Return to the oven for 5-7 minutes, or until the cheese has melted and the sauce is bubbling.
8. Garnish with fresh basil and serve hot.

This dairy-free eggplant Parmesan is a deliciously crispy and savory dish that provides the comfort of the classic without the dairy. The crispy eggplant and rich marinara sauce are complemented perfectly by the melted dairy-free cheese. It’s a great dish to serve on a Sunday, whether you’re hosting a family dinner or just looking for a comforting meal that’s both vegan and gluten-free. This lighter version will leave you feeling satisfied without feeling heavy.

Dairy-Free Grilled Eggplant with Tahini Sauce

Grilled eggplant with tahini sauce is a simple yet flavorful dish perfect for a Sunday BBQ or as a side to your main meal. The eggplant is grilled until soft and smoky, then drizzled with a creamy tahini sauce that adds a rich, nutty flavor. This dairy-free dish is light but packed with flavor and makes for a great addition to any meal. Whether served as an appetizer or a side, it’s a dish that’s sure to impress.

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

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Brush the eggplant slices with olive oil and season with salt and pepper.
3. Grill the eggplant for 4-5 minutes per side, or until tender and charred with grill marks.
4. While the eggplant is grilling, prepare the tahini sauce by whisking together the tahini, lemon juice, olive oil, minced garlic, and enough water to achieve a smooth, pourable consistency.
5. Once the eggplant is grilled, remove it from the heat and arrange the slices on a serving platter.
6. Drizzle the tahini sauce over the eggplant and garnish with chopped fresh parsley.
7. Serve immediately.

This grilled eggplant with tahini sauce is a simple yet deeply flavorful dish that brings out the natural smokiness of the eggplant. The creamy tahini sauce enhances the tender grilled vegetable, creating a perfect balance of textures and flavors. This dish is versatile and can be enjoyed as a main or side, making it an excellent addition to a Sunday meal. It’s light, satisfying, and fully dairy-free, making it an ideal choice for anyone following a plant-based or dairy-free diet.

Dairy-Free Eggplant Stir-Fry with Tofu

This dairy-free eggplant stir-fry with tofu is a quick and healthy weeknight meal, but it’s also perfect for a Sunday dinner when you’re craving something satisfying yet light. The stir-fry features crispy tofu, tender eggplant, and a medley of colorful vegetables, all tossed in a flavorful soy sauce-based dressing. The combination of savory, sweet, and umami flavors makes this dish a crowd-pleaser, and it’s entirely dairy-free, making it an excellent choice for those with dietary restrictions.

• 1 block firm tofu, drained and cubed
• 2 medium eggplants, sliced into half-moons
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 tablespoon olive oil
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 2 green onions, chopped
• Sesame seeds for garnish

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. Heat a large skillet or wok over medium heat and add 1 tablespoon of olive oil. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and crispy on all sides. Remove the tofu from the pan and set aside.
3. In the same pan, add the sliced eggplant, bell pepper, and carrot. Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
4. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, garlic, and ginger to create the sauce.
5. Return the tofu to the pan with the vegetables, pour the sauce over the mixture, and toss everything to coat.
6. Cook for another 2-3 minutes, allowing the sauce to thicken and the flavors to meld together.
7. Garnish with chopped green onions and sesame seeds before serving.

This dairy-free eggplant stir-fry with tofu is a perfect balance of flavors and textures, with crispy tofu, tender eggplant, and fresh vegetables. The savory soy sauce and tangy rice vinegar create a delicious sauce that ties everything together. This quick and easy dish is packed with protein and vegetables, making it a nutritious and satisfying choice for a Sunday meal. Whether served on its own or with a side of rice, it’s a great option for those seeking a dairy-free, plant-based meal without compromising on flavor.

Dairy-Free Eggplant and Chickpea Curry

This dairy-free eggplant and chickpea curry is a flavorful, hearty dish that combines tender eggplant, protein-packed chickpeas, and a rich, spiced curry sauce. It’s perfect for a Sunday dinner when you’re craving something comforting and satisfying. The combination of warm spices like cumin, coriander, and turmeric creates a beautifully aromatic curry, while coconut milk adds richness without any dairy. It’s a wholesome, plant-based meal that’s easy to prepare and sure to please everyone at the table.

• 2 medium eggplants, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 onion, diced
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish
• 1/2 cup water or vegetable broth

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, and ginger, and cook for 4-5 minutes, until softened and fragrant.
2. Stir in the curry powder, cumin, coriander, turmeric, and cinnamon, cooking for an additional 1-2 minutes to toast the spices.
3. Add the diced eggplant and chickpeas to the pot, stirring to coat with the spices. Cook for 5-7 minutes, allowing the eggplant to soften slightly.
4. Pour in the coconut milk and water (or vegetable broth). Stir to combine and bring to a simmer. Cook for 20-25 minutes, until the eggplant is tender and the curry has thickened slightly.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro and serve over rice or with flatbread.

This dairy-free eggplant and chickpea curry is a comforting, flavorful dish that’s perfect for a Sunday evening. The combination of aromatic spices and creamy coconut milk makes this curry rich and satisfying, while the chickpeas provide a hearty protein boost. Whether you serve it over rice or with a piece of crusty bread, this dish is a great option for a cozy, plant-based meal. It’s easy to prepare, full of flavor, and perfect for anyone looking to enjoy a dairy-free, vegan-friendly meal.

Dairy-Free Eggplant and Zucchini Lasagna

This dairy-free eggplant and zucchini lasagna is a healthy twist on the classic comfort food. Instead of using traditional pasta, thin slices of eggplant and zucchini act as the “noodles,” creating a lighter and vegetable-packed dish. A flavorful tomato sauce, along with a dairy-free ricotta made from cashews, ties everything together. This lasagna is hearty, satisfying, and perfect for a Sunday dinner, especially for those looking for a low-carb, dairy-free alternative to the classic recipe.

• 1 medium eggplant, sliced into thin rounds
• 1 medium zucchini, sliced into thin rounds
• 2 cups marinara sauce (dairy-free)
• 1 cup raw cashews, soaked for 4-6 hours and drained
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Brush the eggplant and zucchini slices with olive oil and season with salt and pepper. Lay them flat on a baking sheet and bake for 20-25 minutes, until tender and slightly browned. Set aside.
3. In a food processor, blend the soaked cashews, nutritional yeast, lemon juice, garlic powder, and a pinch of salt to create a creamy ricotta-like texture. Add water a little at a time if needed to achieve a smooth consistency.
4. In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer the eggplant slices on top, followed by a layer of zucchini. Spread half of the cashew ricotta on top of the vegetables.
5. Repeat the layers, finishing with a final layer of marinara sauce on top.
6. Cover the lasagna with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes to allow the top to brown slightly.
7. Garnish with fresh basil and serve.

This dairy-free eggplant and zucchini lasagna is a light yet satisfying meal that’s perfect for a Sunday feast. The eggplant and zucchini “noodles” are tender and flavorful, while the cashew-based ricotta adds a creamy richness that makes this dish feel indulgent, without any dairy. The marinara sauce ties everything together, creating a hearty meal that’s full of fresh vegetables and flavor. It’s a great alternative for those following a dairy-free, vegan, or low-carb diet, making it a versatile and crowd-pleasing dish for any occasion.

Dairy-Free Eggplant and Tomato Stir-Fry

This dairy-free eggplant and tomato stir-fry is a quick and easy dish that’s bursting with fresh, vibrant flavors. The eggplant is stir-fried until tender and golden, then combined with juicy tomatoes, garlic, and spices for a savory, slightly tangy sauce. This dish is perfect for a Sunday lunch or dinner, offering a light and healthy option that’s full of flavor without any dairy. It’s an excellent choice for a quick meal that feels satisfying and wholesome.

• 2 medium eggplants, diced
• 2 large tomatoes, chopped
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon soy sauce or tamari
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the onion and garlic, and sauté for 3-4 minutes, until fragrant and softened.
2. Add the diced eggplant to the skillet, cooking for 7-10 minutes, until the eggplant begins to brown and soften.
3. Stir in the chopped tomatoes, soy sauce, dried basil, oregano, and crushed red pepper flakes (if using). Cook for another 5-7 minutes, allowing the tomatoes to soften and create a sauce.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley and serve with rice, quinoa, or as a standalone dish.

This dairy-free eggplant and tomato stir-fry is a quick, simple, and flavorful dish that’s perfect for a light Sunday meal. The combination of tender eggplant, juicy tomatoes, and aromatic spices creates a savory dish that’s both comforting and healthy. Whether served over rice or as a standalone meal, it’s a great way to enjoy fresh vegetables in a delicious and satisfying way. This stir-fry is a perfect example of how simple ingredients can come together to create a flavorful and wholesome dish without any dairy.

Dairy-Free Stuffed Eggplant Boats

Dairy-free stuffed eggplant boats are a delightful and creative way to enjoy eggplant. The eggplants are hollowed out and filled with a flavorful mixture of quinoa, vegetables, and spices, then baked until tender. This dish is naturally gluten-free, vegan, and packed with nutrients, making it a perfect Sunday dinner option. The combination of earthy eggplant, savory quinoa, and fresh vegetables provides a satisfying, wholesome meal that’s as healthy as it is delicious.

• 2 medium eggplants, halved lengthwise and hollowed out
• 1/2 cup quinoa, cooked
• 1/2 red bell pepper, diced
• 1/2 zucchini, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes, drained
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Drizzle olive oil over the eggplant halves and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast for 20-25 minutes, until tender.
3. While the eggplant roasts, heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, zucchini, and garlic, and sauté for 5-7 minutes, until the vegetables are softened.
4. Stir in the cooked quinoa, diced tomatoes, oregano, and cumin. Cook for another 5 minutes, until everything is well combined and heated through. Season with salt and pepper to taste.
5. Once the eggplants are roasted, carefully scoop out some of the flesh to create a well in the center. Fill the eggplant halves with the quinoa mixture.
6. Return the stuffed eggplants to the oven and bake for an additional 10 minutes to allow the flavors to meld together.
7. Garnish with fresh parsley before serving.

These dairy-free stuffed eggplant boats are an excellent way to enjoy a light yet filling meal. The roasted eggplant provides a tender base, while the quinoa and vegetable filling brings a hearty, flavorful kick. This dish is packed with nutrients from the vegetables and quinoa, making it a wholesome choice for a Sunday meal. Whether you’re following a dairy-free diet or simply want a healthy, delicious option, these stuffed eggplants are sure to satisfy and impress.

Dairy-Free Grilled Eggplant with Tahini Sauce

Dairy-free grilled eggplant with tahini sauce is a simple yet flavorful dish that brings out the natural sweetness of eggplant. The eggplant is grilled until smoky and tender, then topped with a creamy, tangy tahini sauce. This dish is perfect for a Sunday barbecue or a quick, satisfying meal. The combination of the smoky, savory eggplant and the rich, nutty tahini sauce creates a delightful balance of flavors that is both comforting and refreshing.

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

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the eggplant slices with olive oil and season with salt and pepper.
3. Place the eggplant on the grill and cook for 3-5 minutes per side, until tender and slightly charred.
4. While the eggplant grills, prepare the tahini sauce by whisking together tahini, lemon juice, water, garlic, and a pinch of salt in a small bowl. Add more water if you prefer a thinner sauce.
5. Once the eggplant is grilled, drizzle the tahini sauce over the top.
6. Garnish with fresh parsley and a sprinkle of smoked paprika, if desired.

This dairy-free grilled eggplant with tahini sauce is a delicious and easy-to-make dish that’s perfect for any occasion. The smoky, grilled eggplant provides a satisfying base, while the tahini sauce adds a creamy, nutty flavor that elevates the dish. This is a great option for a Sunday dinner or as part of a Mediterranean-inspired meal. Whether you serve it as a main dish or a side, it’s a simple yet satisfying meal that’s full of flavor without any dairy.

Dairy-Free Eggplant and Mushroom Stir-Fry

Dairy-free eggplant and mushroom stir-fry is a quick and flavorful dish that combines earthy eggplant and mushrooms in a savory sauce. The stir-fry is packed with umami from the mushrooms and the soy-based sauce, and it’s a perfect dish for a Sunday dinner when you need something quick and comforting. The eggplant soaks up all the flavors of the sauce, while the mushrooms add depth and texture, making this a well-rounded meal that’s satisfying and dairy-free.

• 2 medium eggplants, cut into cubes
• 1 cup mushrooms, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• 1 tablespoon fresh ginger, grated
• 1 tablespoon honey or maple syrup
• 1/4 teaspoon red pepper flakes (optional)
• Sesame seeds, for garnish
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil and sesame oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the eggplant cubes and cook for 5-7 minutes, stirring occasionally, until the eggplant begins to soften and turn golden.
4. Stir in the mushrooms, ginger, soy sauce, rice vinegar, honey, and red pepper flakes (if using). Cook for another 5-7 minutes, allowing the mushrooms to soften and the sauce to thicken slightly.
5. Season with salt and pepper to taste.
6. Garnish with sesame seeds and fresh cilantro before serving.

This dairy-free eggplant and mushroom stir-fry is a quick, flavorful, and comforting meal that’s perfect for a busy Sunday evening. The combination of tender eggplant, earthy mushrooms, and a savory sauce creates a rich, umami-packed dish that is both satisfying and healthy. It’s an ideal choice for anyone looking for a dairy-free meal that’s both light and filling. Whether you serve it with rice or enjoy it on its own, this stir-fry is sure to become a favorite in your recipe rotation.

Note: More recipes are coming soon!