Eggplant Recipes

Rustic white bean and eggplant stew with sun-dried tomatoes, garlic, and Italian herbs. Slow-simmered, naturally vegan, and rich with Mediterranean flavor.

Fried Italian eggplant simmered in a spiced yogurt sauce with cardamom, cloves, cinnamon, turmeric, and cayenne. A rich Bengali eggplant dish (begun kalia) served with rice or naan.

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

Sicilian caponata with eggplant, olives, capers, pine nuts, tomatoes, and a sweet-sour vinegar-sugar finish. Serve hot as a side or cold on bread as an appetizer.

A vegetable-loaded Italian minestrone with eggplant, beans, spinach, cabbage, and pasta, finished with a swirl of homemade pesto alla Genovese. Rustic, hearty, and full of garden-fresh flavor.

Sicilian-style caponata with tender eggplant, olives, capers, and tomatoes in a tangy vinegar sauce. Make it ahead and serve cold as a rustic Italian appetizer.

Roman-style concia: zucchini slices fried golden in olive oil, then layered with garlic, basil, and vinegar. An old-world Italian appetizer that improves as it sits.

A fun, interactive Chinese-style hot pot where guests cook shrimp, chicken, beef, and fresh vegetables in simmering broth right at the table. Dinner and entertainment in one pot.

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 kottu with boiled eggplant and mashed chickpeas in a ground coconut-cumin-green chile paste, tempered with mustard seeds and bay leaves. A South Indian vegetarian comfort dish.

Vegan eggplant lasagna with cornmeal-crusted oven-fried eggplant, tofu ricotta filling, and tomato sauce. No pasta, no dairy, all the layered comfort of classic lasagna.

Eggplant relish with baked eggplant, hard-boiled egg, green pepper, and onion ground together with vinegar and garlic. A cold Eastern European-style spread for bread and crackers.

Smoky eggplant salad mashed with tomatoes, cayenne pepper, and olive oil, served chilled as a dip or spread. A simple vegetarian appetizer with a spicy kick.

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

Vegetarian eggplant Parmesan casserole layered with pan-fried eggplant slices, mozzarella, spaghetti sauce, and Parmesan. A simple weeknight version of the Italian classic using sauce mix for speed.

Baked eggplant and parsnip slices with no added oil, salt, or sugar. A simple 2-ingredient side dish that's naturally fat-free, diabetic-friendly, and low-sodium.