40 Easy Eggplant Recipes
Looking for a deliciously easy eggplant recipe? We've got you covered with appetizers (this Charred Eggplant Dip with Tahini is a real crowdpleaser), sides (like this Warm Pasta Salad with Tomatoes and Eggplant), and entrées (Eggplant Lasagna, anyone?) that your whole family will love.
Our eggplant lasagna is a delicious, crowd-pleasing dinner that results from swapping traditional lasagna noodles for slabs of fresh eggplant. Besides being a great gluten-free and low-carb alternative to classic lasagna, this comforting casserole is the perfect way to put a load of summer eggplant to good use.
Instant Pot Ratatouille
Our Instant Pot Ratatouille certainly looks like it requires a lot of hard work to make, but the real beauty of this recipe is that it couldn’t be easier. Plus, this speedy take on the classic French dish just happens to be one of the most perfect ways we can imagine to enjoy late summer produce.
The Ultimate Vegetarian Club Sandwich
Taking time and care with each component—like getting a nice char on the eggplant—is the secret to this standout sandwich.
Greek Eggplant Skillet Dinner
Protein-rich tofu teams up with meaty eggplant in this Greek-inspired skillet supper. Pick up San Marzano tomatoes if you can find them; their sweet flavor and low acidity balance the flavors of this dish. Crush them gently with your hands before chopping to release any excess juices.
Grilled Eggplant-and-Corn Romesco Napoleons
Eggplant is an incredibly versatile vegetable and a good choice for meatless meals. In this cheesy Rollups recipe, eggplant stands in for a delicious substitute for pasta. Eggplants enjoy the same growing conditions as tomatoes, so try growing your own this year.
Spicy Eggplant With Plums
This combo of spicy char, sweet fruit, and creamy yogurt is a surefire hit. For a tasty swap, try halved pitted cherries in place of plums.
Our easy stuffed eggplant recipe is perfect for hectic weeknights and a vegetarian option everyone will enjoy. The whole dish comes together quickly, and most of what you need is already in your fridge or pantry. Top eggplant pieces with a mixture of breadcrumbs, eggplant flesh, tomato sauce and cheese for a meatless, Mediterranean-style side.
Miso-Glazed Eggplant Steaks
To quote Robin Bashinsky, the mastermind behind this recipe, “This is a dish full of char and vigor.” Savory miso is a natural match for thick eggplant steaks; look for miso in the refrigerated section of your grocery store’s produce department.
Caponata is a classic Sicilian side typically made with fried eggplant. Our lighter version gets a quick sauté in heart-healthy olive oil.
Warm Pasta Salad with Tomatoes and Eggplant
This veggie-packed beauty is nice and filling, thanks to meaty eggplant. If you can’t find burrata, simply tear 6 ounces of fresh mozzarella into bite-size pieces. Heading to a potluck? Feel free to make this recipe ahead of time; just be sure to let it come to room temperature and toss with an extra drizzle of vinegar and oil before serving.
Harissa-Roasted Eggplant with Minced Chicken
Here we play with the concept of meat as condiment, using a small amount of rich chicken thighs as a sort of relish on spicy roasted eggplant. Creamy Greek yogurt offers cooling balance to the heat of harissa.
Stuffed Eggplant Parmesan
Our Test Kitchen made eggplant Parmesan easier (and healthier!) without sacrificing any of the comforting flavor of the original home-cooked dish.
Roasted Tomato-Eggplant Soup with Garlic Croutons
Tomato soup gets a flavorful new twist: Roasted eggplant adds creaminess, and caramelized onions and carrots add sweetness.
Charred Eggplant Dip with Tahini
Perfect for entertaining or a hearty spread to snack off of all week, this nutritious charred eggplant dip is as easy as to make it is delicious. Roasting the eggplant at a super high temperature leads to a creamy flesh that's the perfect backbone for a your dip.
Grilled Japanese Eggplant, Zucchini, and Onions
If you thought zoodles were good, wait until you give eggplant “noodles” a go. Swapping pappardelle pasta for long ribbons of eggplant makes for a stunning and flavor-packed, veggie-forward entree you’ll love to serve to guests. The key is to make sure you do not overcook the eggplant, as it should be tender, but still have some body to it.
Pasta with Eggplant, Burrata, and Mint
All you need is a glass of chilled white wine and a bowl of this pasta to transport yourself to Italy on a weeknight. This dish might look simple but it’s surprisingly decadent, thanks to luscious burrata cheese, which is fresh mozzarella filled with cream.
Charred Eggplant with Salsa Verde and Burrata
Take advantage of the summer sun and cook dinner on the grill.
This umami-rich compound butter is the perfect summery spread to put eggplant to delicious use. Spoon the butter over grilled meats, toss with roasted veggies, swirl into sauces or pastas, or sread it simply over grilled bread for a scrumptious snack.
Eggplant and Ham Fritters with Creamy Mustard Sauce
Crispy on the outside and pillowy on the inside, these golden, savory fritters are the perfect starter or brunch dish. With a delicate eggplant flavor, deliciously balanced by smoky ham, this is the perfect gateway recipe for anyone who claims to “hate” eggplant.
This hearty veggie-forward main dish swaps pork and beef with grated eggplant and mushrooms for a robust, vegetable-based take on traditional pasta bolognese. That said, this is not the type of veggie dish that leaves one wanting, the eggplant and mushrooms develop a deeply rich flavor as the sauce simmers and thickens.
If you’re a fan of baba ganoush, you have to try our twist on the classic creamy Lebanese eggplant dip. Like the traditional version, this recipe uses roasted eggplant, which gives the dip its signature smoky flavor. To roast the eggplant, cut it in half lengthwise, and make a few shallow cuts into the eggplant flesh.
Looking for a lower-carb alternative to lasagna? Try these delicious Eggplant Rollups filled with herbed ricotta and baked in your favorite marinara sauce. The eggplant is sliced into strips that are salted well to draw out excess moisture.
This healthy, quick and easy recipe is featured in the lunch section of the new 5:2 Starter's Guide to The 2-Day Diet. This dish keeps well and tastes good at room temperature. For a veggie alternative, swap a couple of sliced olives for the ham.
Eggplant Steaks with Tapenade
Grill eggplant steaks indoors in a pan, or outdoors: Place on grates over moderate heat, 2 to 4 minutes per side.
Cheesy Eggplant Crust Pizza
Eggplant and pizza—they make sense together. But this cheesy-good recipe puts the tasty pairing to work in a new, veggie-forward way. Rather than top a traditional dough-crusted pizza with sliced eggplant, we’ve used eggplant as the base for a delicious, gluten-free twist on a traditional pie. And the result is all kinds of comforting. Don’t skip out on salting your eggplant slices (and letting them stand for about 15 minutes), this is an important step as it helps to both draw moisture from the eggplant and tame its bitter flavor. This vegetarian-friendly dish will be a sure hit with the eggplant lovers in your life (and may even convert some haters). We love it as a light entree paired with a salad or served as fun appetizer.
Smoky Eggplant with Scallion Oil
Choose eggplants that feel heavy for their size. If you prefer not to grill or char on the burner of your stovetop, you can halve the eggplant lengthwise; place, skin side up, on a foil-lined baking sheet; and bake at 450°F for 30 to 45 minutes or until very tender. You'll lose some of the char, but the dish will still be delicious.
Grilled Ratatouille Skewers
Inspired by the flavors of the classic French dish, we turned ratatouille into a pretty and portable meal that is perfect for the summer grilling season. Ratatouille is typically a mix of seasonal vegetables baked in a dish with tomatoes, garlic, and spices—and a great way to use up a garden’s worth of vegetables.
Instead of a sauce or side, we serve this Provençal dish as it was originally intended—a simple, humble stew. It’s a great way to use up a bundle of peak summer produce. You can also double the stew and refrigerate up to 1 week ahead, then serve as is, spooned over polenta, or with baked chicken or fish.
Tandoori Lamb Pizza
This pizza is loaded with fantastic tandoori flavor and ground lamb, giving it an authentic edge and creating one big burst of flavors all on one pizza. The Tandoori Spice Blend used here consists of items that you probably already have in your spice cabinet such as paprika, cayenne pepper, and coriander, which give this pizza a really great flavor.
Grill-Smoked Baba Ghanoush
This classic Middle Eastern eggplant dip is known for its smoky flavor and creamy texture. The smoke here comes from four components: charred eggplant, green onions, garlic, and a dash of smoked paprika.
Grilled Caponata Panini
We deconstruct classic caponata, a Sicilian dish with eggplant, capers, garlic, and basil, and turn it into robust grilled vegetable sandwiches with a smoky red bell pepper and olive spread. For toasty bread, let the cast-iron skillet heat on the grill while the vegetables cook, and then use it to press the sandwiches on the grill.
This healthy, quick and easy recipe is featured in the soups section of the new 5:2 Starter's Guide to The 2-Day Diet.
Grilled Vegetable & Chorizo Salad
This hearty, yet light, salad couldn't be easier. The whole thing is ready in under 20 minutes, leaving you plenty of time to focus on the rest of your meal.
Baked Chicken Moussaka
This Greek dish is similar to lasagna, but it's traditionally layered with eggplant, tomatoes, ground beef or lamb, and a béchamel sauce. Our lightened version for the Cooking Light Diet calls for ground chicken, using a mix of light and dark meat for added richness, and a yogurt-based sauce.
Ratatouille Zucchini "Bruschetta"
In this lighter version of bruschetta, crisp zucchini stands in for bread. The ratatouille is delicious left over (even cold), so go ahead and make a double batch to enjoy on pizza or pasta.
Supremely Veggie Pizza
The dough develops a focaccia-like texture from a 24-hour resting period in the refrigerator.
Grilled Eggplant and Purple Cauliflower Caponata
Purple cauliflower is becoming more widely available at farmers markets; white cauliflower would also be delicious here.