I derive much joy from searching for a diverse selection of recipes that feature eggplant as the principal ingredient. This involves not only hunting for the comfort-food classics that invariably include eggplant but also the far-less-ordinary dishes where they hold center stage.
That said, let me introduce you to several of my eggplant-loving recipes, which range from seriously delicious classics to dishes that are so good, they just have to be shared. This post includes my versions of Eggplant Parmesan, Baba Ganoush, Ratatouille, Moussaka, Baingan Bharta, Caponata, and Eggplant Rollatini—plus a few other not-so-average eggplant encounters.
(I promise they won’t turn you off the ingredient, as my friend suggested many years ago.)
The 14 Best eggplant recipes
1. Eggplant Parmesan
Eggplant Parmesan is a delightful Italian dish that features layers of roasted eggplant, marinara sauce, mozzarella, and Parmesan cheese. It is baked to bubbly perfection and garnished with fresh basil.
Ingredients
Eggplant (2 medium-sized eggplants)
Salt
Olive oil
Marinara sauce (2 cups)
Mozzarella cheese (2 cups, shredded)
Parmesan cheese (1 cup, grated)
Fresh basil leaves
Instructions
1. Heat your oven to 375°F (190°C). Cut the eggplants into ½-inch thick rounds and salt them to draw out moisture. Allow them to sit salty for about 20 minutes, then wipe off the extra salt and moisture with a paper towel, after which they are ready to proceed in whatever recipe you desire.
2. Gently coat both sides of the eggplant slices with olive oil and arrange them in a single layer on a baking sheet. Bake for approximately 20 minutes, or until the slices are tender and golden.
3. Place a layer of marinara sauce on the bottom of a baking dish. Add slices of roasted eggplant. Next, layer on some mozzarella and Parmesan cheese. Repeat these three layers. On the top layer, use a generous amount of mozzarella and Parmesan cheese.
4. Preheat the oven to 350°F. Bake in the oven that has been preheated for about 25-30 minutes. Remove it when the cheese has melted and is bubbly. Allow it to cool slightly, garnish with basil leaves, and serve.
2. Baba Ganoush
Baba ganoush is a classic dish of the Middle East that features eggplant, tahini, garlic, lemon juice, and olive oil. This creamy dip combines roasted eggplant for a distinctly smoky flavor with the nuttiness of tahini and the bright flavor of lemon.
Ingredients
Eggplants
Tahini
Garlic cloves
Lemon juice
Olive oil
Salt
Ground cumin
Instructions
1. Set your oven to 400°F (200°C). Use a fork to poke holes all over the eggplants, then set them on a baking sheet. Bake them in the oven for approximately 35-40 minutes until the skin is nice and charred with some blackened spots, and the flesh is soft and yielding.
2. Allow the eggplants to cool a little, then remove and discard the skins. Place the flesh in a strainer to allow some of the moisture to escape.
3. In a mixing bowl, combine the eggplant flesh with tahini, minced garlic, lemon juice, olive oil, salt, and cumin. Beat until smooth and creamy. Adjust seasoning to taste before serving.
3. Ratatouille
Ratatouille is a classic style of vegetable preparation from Provence. It features eggplant, zucchini, red bell pepper, and a few other vegetables, well into the cooking process, near the end of adding the last ingredients—cooked with good olive oil in a large, lidded pot.
Ratatouille prominently displays the sort of vibrant, in-season produce you find in the French countryside.
Ingredients
Eggplant
Zucchini
Red bell pepper
Yellow onion
Garlic cloves
Tomatoes
Olive oil
Instructions
1. Set your oven to an initial heat of 375 degrees Fahrenheit, which is equal to 190 degrees Celsius.
2. Cut the eggplant, zucchini, red bell pepper, and tomatoes into thin rounds. Chop the onion and finely chop the garlic cloves.
3. In a big oven-proof frying pan, heat some olive oil over medium heat. Cook the onion and garlic until the onion turns translucent.
4. Place the sliced vegetables in a circular pattern, alternating them in a way that they are seen together and look good together. Drizzle with olive oil and season with salt and pepper. Cover and bake for about 40 minutes until tender.
4. Moussaka
Moussaka is an exemplary Mediterranean casserole with layers of fried eggplant, ground lamb or beef, and tomatoes, all sleekly topped with Parmesan cheese and given a wisp of cinnamon. It’s a dish so drunk on hoary roots that it’s little short of reproachable for a twentysomething cook who hasn’t made it.
Ingredients
2 large eggplants, sliced into 1/4-inch rounds
1 pound ground lamb or beef
1 onion, finely chopped
1 can (14 ounces) diced tomatoes, drained
1/2 cup grated Parmesan cheese
1/2 teaspoon ground cinnamon
Olive oil for frying
Instructions
1. Set your oven to 375°F (190°C) to warm up. Lightly salting the eggplant and letting it rest for half an hour before slicing and dicing does two things. First, it provides extra seasoning for the eggplant. (You might say that the salt has been baking into the eggplant for 30 minutes.) Second, it allows the eggplant to expel moisture that would otherwise make it soggy. After these two preliminary rituals, you will be ready to continue your further preparations. Line a baking tray with good-quality parchment paper.
2. In a vast frying pan, warm olive oil over a medium flame. Fry the slices of eggplant until they are golden brown on both sides. Take them out of the pan and set aside. Meanwhile, in a small bowl, mash the ricotta cheese with a fork, then stir in the 2 tablespoons of olive oil, the lemon juice, the parsley, and any seasonings you wish.
3. In the same skillet, add chopped onion and sauté until translucent. Add the ground meat and cook until browned. Drain the diced tomatoes; stir them in with a little cinnamon. Simmer for about 15 minutes.
4. In a baking dish, layer half of the eggplant slices, followed by the meat mixture, then the remaining eggplant slices. Sprinkle with Parmesan cheese and bake in the preheated oven for 30-40 minutes until the top is golden and the dish is hot throughout.
5. Baingan Bharta
The traditional Indian dish, Baingan Bharta, has roasted eggplant at its core. It is mixed and cooked with onions, tomatoes, and garlic, offering a smoky flavor and simple seasoning—with salt, which allows the dish’s rich, savory profile to shine.
Ingredients
1 large eggplant (aubergine)
2 tablespoons vegetable oil
1 large onion, finely chopped
2 tomatoes, finely chopped
2 cloves garlic, minced
1 teaspoon cumin seeds
Salt to taste
Instructions
1. Roast the EggplantPrepare your oven by setting it to 450°F (230°C). Use a fork to make holes in the eggplant, and then set the eggplant on a baking tray. Pop it in the oven and roast it for about 25-30 minutes, until its skin is blackened and its insides are tender. After letting it cool a bit, strip the skin from the flesh and smash the insides.
2. Prepare the MasalaPour oil into a frying pan and place over a medium flame. When the oil is hot, add some cumin seeds and allow them to pop. Slide in some sliced onions and sauté until they become golden brown. Stir in some minced garlic and continue cooking for about 1 more minute. Add some chopped tomatoes to the pan and cook until they break down into a mushy consistency and the oil starts to separate from the mixture.
3. Combine and CookPut the cooked and mashed eggplant in the pan and mix well. Season with salt. Cook for another 5-10 minutes, stirring occasionally, until everything is well blended and heated through. Adjust seasoning if necessary and serve hot.
6. Caponata
Caponata is a classic Sicilian dish made with eggplant, onions, celery, tomatoes, olives, and capers. This umami-packed combination is made even better by a splash of red wine vinegar, making it an ideal addition to any number of meals.
Ingredients
Eggplant
Onions
Celery
Tomatoes
Olives
Capers
Red wine vinegar
Instructions
1. Cube the eggplant and sprinkle it with salt to draw out the moisture. Let it sit for about half an hour, then rinse and dry it. A dish with eggplant can have a watery texture if the vegetable is not handled properly.
2. In a big skillet, cook the onions and celery until softened. Add the eggplant and cook until lightly browned.
3. Add tomatoes that have been chopped, olives, and capers. Cook until the tomatoes disintegrate into a sauce.
4. Combine red wine vinegar with the ingredients, and heat the mixture gently for around 10 minutes. Alter the seasoning as necessary to match your palate, and allow the mixture to chill before you present it.
7. Eggplant Rollatini
Eggplant Rollatini is a classic Italian dish. It features thinly sliced eggplants that are rolled up with a mixture of creamy ricotta, mozzarella, and Parmesan cheese, baked in marinara sauce.
Ingredients
Eggplants (2 large)
Ricotta cheese (1 cup)
Mozzarella cheese, shredded (1 cup)
Parmesan cheese, grated (1/2 cup)
Egg (1 large)
Marinara sauce (2 cups)
Salt and pepper (to taste)
Instructions
1. Cut the eggplants in half, lengthwise, and then cut each half lengthwise again. This will yield slices that are \/4 inch thick. Salt the slices and let them sit for 20 minutes. This will draw moisture out of them. It will also help make them taste less bitter. After 20 minutes, pat them dry. You can rinse them if you like.
2. Grill or roast the slices of eggplant until they are tender, which should take about 3-4 minutes per side.
3. In a bowl, combine the ricotta, half of the mozzarella, the Parmesan, the egg, salt, and pepper. Spread about 2 to 3 tablespoons of this mixture onto each eggplant slice and roll them up.
4. Spread 1 cup of marinara sauce on the bottom of a baking dish, place the rolled eggplants seam-side down, top with remaining sauce and mozzarella. Bake at 375°F (190°C) for 25-30 minutes until the cheese is bubbly and golden.
8. Grilled Eggplant with Garlic Sauce
Eggplant with Garlic Sauce, Yufeng Style
A great vegetarian dish that puts eggplant at the center of the stage! I was looking for a good eggplant dish to work with and came across this one.
Not only is it good, but it’s also easy and pretty quick to make. Ingredients
1 large eggplant
3 T olive oil, divided
1 tsp coarse salt, divided
¾ c water
3 T soy sauce
3 T rice vinegar
2 T honey
3–5 cloves garlic, to taste
3 stalks spring onion
Method
1.
Brush the eggplant with oil, sprinkle on the salt, and grill it until tender. 2.
Make the sauce by whisking together the soy sauce, vinegar, honey, and minced garlic. 3.
Serve the eggplant topped with the sauce and garnished with spring onions.
Ingredients
Eggplants (2 medium-sized)
Olive oil (3 tablespoons)
Garlic cloves, minced (4)
Soy sauce (2 tablespoons)
Rice vinegar (1 tablespoon)
Honey (1 tablespoon)
Spring onions, chopped (for garnish)
Instructions
1. Set your grill to medium-high heat. Cut the eggplants into rounds that are 1/2 inch thick. Use olive oil to brush both sides of the rounds.
2. In a small basin, combine the minced garlic, soy sauce, rice vinegar, and honey to make the garlic sauce.
3. Cook the eggplant slices on a grill for approximately 3 to 4 minutes on each side, until they are tender and have developed grill marks.
4. Place grilled eggplants on a platter, drizzle with your most garlicky sauce, and sprinkle with slivered scallions before serving.
9. Sichuan-Style Spicy Eggplant
A bold and flavorful dish that features Chinese eggplants stir-fried with garlic, ginger, and doubanjiang. Enhanced by soy sauce and rice vinegar, this dish is savory, and spicy, and has a delightful flavor combination that makes it a surefire hit.
Ingredients
Chinese eggplants
Vegetable oil
Garlic cloves, minced
Ginger, minced
Doubanjiang (fermented broad bean paste)
Soy sauce
Rice vinegar#
Instructions
1. Cut the Chinese eggplants into pieces small enough to be tender when cooked. Heat a generous amount of vegetable oil in a wok or large frying pan over medium-high heat. When the oil is hot, add enough eggplant pieces to form a single layer in the pan. You will need to work in batches to accommodate all the eggplant. Fry the eggplant on one side for 3 to 4 minutes, until it is soft and the side that is in direct contact with the pan is lightly browned (the pan may be hot enough that the eggplant will brown even before it becomes fully cooked).
2. In the same pan, add more oil if needed, and sauté the minced garlic and ginger until fragrant.
3. Add the doubanjiang and cook for about 1 minute, then stir in the soy sauce and rice vinegar.
4. Put the fried eggplant back in the pan, stir to cover it with the sauce, and let everything cook for a couple more minutes until it is hot again. Serve it when it is piping hot.
10. Eggplant Roulades with Spinach and Ricotta
Eggplant Roulades with Spinach and Ricotta is a baked dish that is a great way to enjoy eggplant. It features thin, tender slices of eggplant filled with a rich, creamy mixture of ricotta, fresh spinach, and Parmesan that is melted to perfection.
And it is topped with savory marinara sauce.
Ingredients
- 2 large eggplants
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1 egg
- Salt and pepper to taste
Instructions
1. Your oven should be set to 375°F (190°C) to preheat. The eggplants should be cut lengthwise into slices that are about 1/4-inch thick. These are then salted and set in for 15 minutes to draw out moisture. Afterward, any salt that hasn’t adhered to the eggplant is brushed off, and the eggplant is patted dry with a paper towel.
2. In a bowl, combine well the ricotta, chopped spinach, Parmesan, egg, and a pinch of salt and pepper.
3. Apply a delicate coating of this ricotta mixture to every slice of eggplant, then roll them up tight. Arrange the rolls, seam side down, in a shallow baking dish.
4. Spoon the marinara over the roulades. Cover with foil and bake for 25 to 30 minutes or until the eggplants are tender. Serve hot.
11. Stuffed Japanese Eggplant with Miso Glaze
Stuffed Japanese Eggplant with Miso Glaze is a delightful dish featuring roasted Japanese eggplants filled with a savory mix of miso paste, soy sauce, mirin, and minced garlic, brushed with olive oil.
Ingredients
Japanese eggplants (small to medium size)
Olive oil
Minced garlic
Miso paste
Soy sauce
Mirin
Sugar
Instructions
1. Prepare your oven by setting it to 400°F (200°C). Take the Japanese eggplants and slice them in half lengthwise, then scoop out some of the flesh to make a space for the stuffing.
2. Combine minced garlic, miso paste, soy sauce, mirin, and sugar in a bowl. Then, mix them together until thoroughly blended. Check the seasoning. It might need adjusting.
3. Combine the halves of the eggplant with olive oil and an egg as a binding agent. Fill the eggplant with the miso-mushroom filling and place it on a baking sheet. Roast in a 425-degree Fahrenheit oven for 20-25 minutes, or until the eggplant is tender and lightly caramelized.
12. Eggplant Involtini
Eggplant Involtini is a delicious Italian-inspired dish that features rolled eggplant slices brimming with a creamy blend of ricotta, mozzarella, and Parmesan cheeses, all resting in a rich tomato sauce. If you want to impress your family and friends at dinner with something unique and flavorful, Eggplant Involtini is the way to go!
Ingredients
2 large eggplants
1 cup ricotta cheese
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
2 cups tomato sauce
Salt and pepper to taste
Instructions
1. Prepare your oven by setting it to the temperature of 375 degrees Fahrenheit, which is 190 degrees Celsius. Take the eggplants and cut them in half, then slice each half into 1/4-inch thick pieces. These you will then season with salt. Let the salt work its magic for about 20 minutes, when you will return to rinse and pat the eggplant slices dry.
2. In a mixing bowl, blend together the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, salt, and pepper until smooth.
3. Evenly spread the bottom of a baking dish with tomato sauce. On one end of each eggplant slice, place a spoonful of the cheese mixture. Roll the eggplant slice up with the cheese inside and lay it down in the dish with the seam facing down. Do this until there is no more eggplant to roll or cheese to fill it with, and then cover the rolls in the sauce you reserved.
4. Bake for approximately 30-35 minutes, or until the eggplants have reached a tender state and the cheese is both bubbly and golden. Serve while warm.
13. Crispy Eggplant Fries with Honey Drizzle
Crispy Eggplant Fries with Honey Drizzle
are crispy, crunchy strips that come from eggplant, dressed in a perfect panko crust, made all the more delicious by honey, which provides the dish with a delightful finishing touch. Serve them alongside a perfectly dynamite dipping sauce, and you’ve got yourself one of the best dishes out there.
Ingredients
1 large eggplant
1 cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
1 teaspoon garlic powder
Salt and pepper to taste
Vegetable oil for frying
2 tablespoons honey
Instructions
1. Cut the eggplant into strips that are like fries, and peel it first. Season with salt and let the strips rest for 15 minutes to remove the excess moisture. After 15 minutes, use paper towels to pat the eggplant strips dry.
2. Arrange a breading station with three distinct bowls: one containing flour, another with beaten eggs, and a third with panko breadcrumbs, garlic powder, salt, and pepper.
3. Each eggplant strip should be dipped in the flour and the excess flour shook off before the strip is coated with egg. Once the egg is on, it’s time to press the strip into the breadcrumb mixture to ensure that it is covered evenly.
4. In a deep pan, heat the oil over medium-high heat. Working in batches, fry the eggplant fries until they are golden brown and crispy. Drain on paper towels and drizzle with honey before serving.
14. Thai Eggplant Green Curry
Vibrant and aromatic, the dish features Thai eggplants simmered in a rich, green curry paste and creamy coconut milk. The eggplants are finished with fresh basil, fish sauce, and a hint of palm sugar.
Ingredients
Thai eggplants, quartered
Green curry paste
Coconut milk
Fresh basil leaves
Fish sauce
Palm sugar
Kaffir lime leaves
Instructions
1. In a medium saucepan, over medium heat, cook 2 tablespoons of green curry paste. Stir constantly until fragrant, about 2 minutes. Stir in the kaffir lime leaves during the last 30 seconds.
2. Pour 2 cups of coconut milk into the saucepan and set over medium-low heat. When it begins to gently bubble, give it a good stir and then let it sit for a minute. You’re trying to combine the milk and the “soup” in a more intimate way than they were previously combined, so patience is required.
3. Incorporate the quartered Thai eggplants and sauté them until they’re tender, which should take about 5-7 minutes.
4. Combine 2 tablespoons of fish sauce, 1 tablespoon of palm sugar, and a handful of fresh basil leaves in a pan. When the ingredients are uniformly mixed, taste to ensure the dish is seasoned as you like it. Serve.
