200 egg plant recipes

Vegan eggplant and rice one-pot meal simmered in vegetable broth with crushed tomatoes, garlic, thyme, and cayenne. Low-fat, filling, and oil-free.

Eggplant with tofu, tradditional Chinese cooking! Tastes well!

Roasted eggplant and pepper salad with celery, garlic, black olives, red wine vinegar, and oregano. A make-ahead Italian antipasto served at room temperature.

Imam Bayaldi ( Eggplant Stuffed with Aromatics ) recipe

Traditional Afghan eggplant layered with tomatoes, peppers, and onions, then draped in tangy garlic yogurt sauce (chakah). Serve with flatbread for a vegetarian feast.

Smoky roasted eggplant mashed with fresh tomato, garlic, and a splash of red wine vinegar. This Odessa-style eggplant caviar is a rustic Russian appetizer that's just as good spread on pita as it is on dark rye bread.

Sauteed Eggplant with Tomato & Onion Topping recipe

Afghan layered eggplant with tomatoes, peppers, and onions topped with garlic yogurt sauce. This vegetarian main dish is comfort food at its finest, served with flatbread.

Tender eggplant meets the salty bite of ricotta salata in this rustic Italian pasta that brings together roasted garlic, fresh rosemary, and sweet cherry tomatoes for a weeknight dinner with soul.

Fragrant cumin-spiced brown rice baked with tender eggplant, sweet bell peppers, and tomatoes in a golden turmeric-ginger sauce, finished with melted cheese.

Eggplant, mushrooms, asparagus, and red bell pepper simmered in a spicy Thai chili paste and rice milk sauce with fresh basil. A hearty vegan stew for rice or grilled polenta.

Badrijani Sunelebit is a classic Georgian dish of golden pan-fried eggplant slices layered with fresh basil, raw garlic, and white wine vinegar. Served cold as a salad or side.

Penne with Provencal eggplant, slow-caramelized sweet peppers, garlic, and fresh basil in a lemony Italian-herb dressing. A meatless pasta bowl built on long, gentle cooking.

Broiled salmon glazed with balsamic vinegar, Dijon, and brown sugar, served with a homemade curried eggplant chutney simmered with mustard seeds and red bell pepper. Dinner-party elegant, weeknight doable.

Roasted garlic and cumin-spiced broiled eggplant tossed with capellini, lemon juice, and cilantro. A vegan room-temperature pasta with bold, smoky Mediterranean flavor.

This summer appetizer is a great starter of the meal, they are so easy to make, and they are so delicious, also they are very handy to pick up, so great serve them at a party.