389 egg plant recipes

Eggplant, cauliflower, potatoes, and green beans simmered in a coconut-spiced curry with turmeric, cumin, and coriander. Topped with toasted cashews and served over rice.

Set-it-and-forget-it slow cooker stew packs chicken, eggplant, potatoes, and beans into one hearty 8-hour meal that feeds a crowd.

Classic French ratatouille with eggplant, zucchini, peppers, tomatoes and fresh herbs. A vegan Provençal stew that freezes beautifully in meal-sized portions.

Fit for Life Pizza: a dairy-free, cheese-less pizza on a whole wheat and white flour crust, topped with roasted eggplant, zucchini, mushrooms, and onions over pesto, finished with sun-dried tomatoes, olives, and fresh basil. Hearty, Mediterranean-style vegan pizza night.

Avocado Kashmir fills halved avocados with a warmly spiced curry of eggplant, apple, and aromatic Indian spices, served over steamed rice with a spread of chutneys and condiments.

A nice vegetatrian recipe, nice flavor and very healthy. Everyone loves it.

Perfumed wtih Benali 5-spice (panch puran), this tasty melange of vegetables is wonderful with basmati rice.

Oil-free curried vegetables cooked in a non-stick pot with apple juice, curry powder, onions, and garlic. A quick vegan weeknight side dish ready in 20 minutes.

Roasting concentrates flavors without adding fat and lends a buttery-soft texture.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.

Pasta with sauteed summer vegetables, garlic, fresh basil, and tomato, finished with Parmesan. A flexible, fast weeknight pasta built on what is in season.

Concia is a Roman Jewish dish of fried zucchini layered with garlic, fresh basil, and white wine vinegar. A make-ahead antipasto that improves overnight.

Jolof rice with black-eyed peas, eggplant, tomatoes, and brown rice cooked in a spicy tomato-ginger sauce with curry and cayenne. A hearty West African one-pot vegetarian meal.

Hearty Italian minestrone packed with beans, eggplant, zucchini, spinach, cabbage, and pasta, topped with a bright homemade basil pesto. A one-pot vegetable soup that eats like a meal.

Vegetarian linguine with miso sauce, sauteed shiitake mushrooms, eggplant, zucchini, and yellow bell pepper. Light, savory, low-calorie, and ready in 20 minutes.

Baked penne casserole layered with stir-fried vegetables, spicy pasta sauce, and mozzarella cheese. Fennel seeds and red pepper flakes add warmth to this make-ahead vegetarian bake.