389 egg plant recipes

Lentils and eggplant with brown rice is a one-pot rice cooker dinner with tender lentils, meaty mushrooms, carrots, and eggplant simmered in tomato sauce with basil and oregano. Hearty vegetarian comfort with zero fuss.

Couscous with tomato-eggplant sauce simmered with green pepper, garlic, and a Mediterranean herb blend. Hearty, low-fat vegetarian one-skillet dinner.

Why use meat when you can enjoy a delicious dish like this which will keep you wanting more!

Rotini pasta with a chunky eggplant and three-pepper sauce simmered in white wine with garlic, basil, and plum tomatoes. Oil-free vegetarian pasta dinner built on Mediterranean vegetables.

Petjel terong is an Indonesian deep-fried eggplant in a creamy peanut coconut milk sauce with sambal badjak. Crispy slices soaked in a spicy, savory, slightly tangy dressing.

Baingan bharta-style smoked eggplant: fire-charred eggplant simmered with onion, tomato, garam masala, and green chiles. A smoky, spicy Indian classic to scoop with naan.

This is actually fairly easy to make, the only time consuming part was peeling the eggplant and chopping vegetables.

Penne with Provencal Eggplant & Sweet Peppers recipe

Roasted eggplant and vegetable pate with charred eggplant, yellow peppers, ginger, jalapeno, cumin, and lime. A smoky vegan spread for crostini, crackers, or sandwich filling. Keeps a week.

Thai green chicken curry with eggplant simmered in coconut milk and green curry paste, finished with Thai basil, cilantro, and red chilies.

Grilled eggplant with hoisin sauce, balsamic vinegar, sesame oil, ginger, and tamari. Salted rounds grilled until smoky and tender, then drizzled with a sweet-savory Asian glaze.

Silky eggplant slices fried golden, then chilled in a spiced tomato bath with cinnamon, mint, and red pepper flakes. This Afghan salad tastes bright, tangy, and just a little bit dangerous.

Eggplant, tomato, and red pepper sauce simmered with garlic, tomato paste, and honey. A versatile, low-fat sauce for pasta, grilled fish, or chicken.

Turkish-style sauteed eggplant with a garlicky tomato sauce finished with vinegar. Salted and drained for silky, golden slices. Served warm or at room temperature.

Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

Eggplant and pasta shells in a tomato-wine sauce with mushrooms, green pepper, red onion, and oregano. An oil-free vegetarian pasta sauteed in water and vinegar.