Post-summer, we’re all looking to get back on track with our health goals. For some of us, that means hitting up the gym a couple of times per week or trying to go vegetarian Monday through Friday. I have a hard time feeling full just on leaves (aka salads!) alone, so that’s when I turn to heartier vegetables like the eggplant to keep me feeling satisfied throughout the day. So, we’re bringing you 22 tasty eggplant recipes to make this weekend that will also fill you up.
This veggie is an easy base for so many different recipes and flavors that you’ll have a hard time running out of lunch or dinner ideas. It’s a wildly versatile ingredient that works with pretty much any type of cuisine and is often a convenient substitute for carbs. You can stuff it, use it in lieu of pasta, make eggplant “toasts,” and much more.
Eggplants are at their freshest from July to October so hit up your local farmer’s market or grocery store this weekend and try out one of our favorite eggplant recipes below! There are few things that feel more rewarding (or are frankly tastier) than eating fruits and veggies that are in season. Making this the perfect time to go wild with as much eggplant as we can get our hands on.
Keep scrolling for 22 delicious eggplant recipes: 1 of 21
Why we love it: This is a delicious way to enjoy roasted eggplant. It’s easy to make and will please even the pickiest veggie eater. The combination of the roasted eggplant with tomatoes and feta cheese cannot be topped. It’s the perfect blend of Mediterranean flavors. Just make sure you salt it generously and let it drain an hour before cooking.
Hero ingredient: Is there anything that feta doesn’t make better?
Why we love it: This glorious salad is loaded up with crunchy veggies, fresh herbs, and the tangiest garlic and lime dressing. It’s hearty, satisfying, and works either as a standalone vegan meal or as a side dish that pairs beautifully with chicken, fish, or protein of your choice.
Hero ingredient: Don’t skip the za’atar, the spice mixture made with wild thyme and toasted sesame seeds. Its nutty, earthy, and slightly citrusy flavors will add depth and elevate the dish all around.
Why we love it: Take your favorite ingredients and stuff them in these gorgeously roasted eggplants. They’re the perfect vessel for seasonal flavors like tomatoes, pomegranates, and more. Slap some cheese on there and it’s even better.
Hero ingredient: The addition of figs as a toppings option may be surprising, but it’s delightful.
Why we love it: The combination of fragrant herbs like Thai basil makes for a flavor explosion. This easy meal comes together in less than 15 minutes, is easily customizable to be either meat-based or veggie, and tastes even better than it looks.
Hero ingredient: Try to find Japanese or Chinese eggplants for this delicious dish.
Why we love it: This is a great low-carb alternative when you are craving tacos and want to utilize seasonal veggies instead of tortillas. It’s a tasty, versatile dish that works perfectly as a standalone dinner, for breakfast with eggs, or as an appetizer. It’s topped with a bean, corn, and tomato salsa, melted cheese, and avocado bites. Yum!
Hero ingredient: That bean and corn salsa is simply perfect.
Why we love it: No need to bust out the food processor here. Roasting the eggplant at a high temp ensures that it’s soft, charred, and dip-ready. It’s a delicious way to enjoy this beautiful veggie. Just add some spices and garlic and you’re good to go.
Hero ingredient: Get yourself some really great lavash or bread to dunk into this lovely dip.
Why we love it: You’d never believe this tasty dinner comes together in about 30 minutes. The eggplants are stuffed with quinoa, tomatoes, and mushrooms, along with shallots, garlic, and a few slices. It couldn’t be easier to make and the flavor is out of this world! The addition of tahini sauce only makes it better.
Hero ingredient: Keep things simple with canned tomatoes, they’re already cooked and ready to enjoy.
Why we love it: You can keep this wrap vegan or add some feta for a little cheesy creamy saltiness. It’s a delicious wrap with lemony kale slaw and sumptuous tahini sauce that is delicious, easy, and perfect for lunch or dinner. It’s a satisfying dish that is as healthy as it is delish.
Hero ingredient: Tahini sauce makes everything better.
Why we love it: Craving pizza but trying to stick to a low carb or gluten-free eating plan? Then you’re going to flip over this recipe. Eggplants are the perfect vessel for tomato and cheese, all you need to do is load up on any other additional toppings that make you happy. It’s a quick, easy, and healthy meal.
Why we love it: Get your summertime snack on with this absolutely divine baba ganoush. Even if you usually just get your fix in restaurants, it’s definitely worth making it at home as well. It’s incredibly simple and has a delicious, fresh, sumptuous flavor. It’s creamy, smoky, and bright.
Hero ingredient: Tahini adds a bit of nutty earthiness.
Why we love it: This drool-worthy dish tastes as good as it looks. It’s a restaurant-worthy Thai recipe that just so happens to also be easy to make. What a dream. It’s also vegan and gluten-free, so those with dietary restrictions can enjoy this beauty as well.
Why we love it: Is there anything more decadent than an eggplant parm? It’s too good. This recipe is a bit lighter since it calls for baked (instead of fried) panko. The eggplant is layered up with a delightful combination of marinara, melty cheese, and fresh herbs.
Hero ingredient: The crispy panko breading makes it oh-so-good.
Why we love it: Paleo or not, you’re definitely want to give these three recipes a shot. They’re versatile, tasty, and couldn’t be easier to make. it’s the best, healthy way to get food on the table in less than an hour. There’s even a recipe for every meal of the day.
Hero ingredient: Slap prosciutto on just about anything and it’s instantly better.
Why we love it: Few things are as nourishing and warming as a Buddha bowl, and this variation is a great alternative to a cold salad. It’s a hearty, warming, and veggie-packed bowl that is as cozy and delicious as it is good for you. It’s vegetarian, gluten-free, and dairy-free, though you could easily make it vegan as well by omitting the hard-boiled eggs.
Hero ingredient: Sunflower seeds add a nice bit of crunchy texture.
Why we love it: Once assembled, these gluten-free baked “fries” are just about as tasty a treat can get. They are lightly golden with deliciously creamy insides. It’s the perfect appetizer or side dish for any meal. The spices give the eggplant a bit of heat, which is juxtaposed beautifully by the dip. Yum!
Hero ingredient: Cool, slightly tart goat cheese dip is the winner here.
Why we love it: This curry is a wonderful way to use your abundance of summer produce. It’s a great and unexpected addition to curry, and since it’s roasted first it has an even more delicious flavor that adds richness and texture to the dish. This curry is vegan and gluten-free, so all can enjoy it!
Hero ingredient: Chickpeas pack the dish with protein and make for a satisfying meal.
Why we love it: It’s ratatouille season! Loaded up with seasonal veggies, this delicious French dish is actually the perfect late summer meal. It’s comforting, healthy, easy, and the ultimate comfort food. Eggplant and a variety of summer veggies make this unique recipe an absolute winner. The addition of polenta makes it an unexpected way to enjoy this classic dish.
Why we love it: This is the kind of dish you come up with when you’ve got an assortment of random veggies in your crisper and you just make it work. Crispy tofu, eggplant, and mushrooms blend together in this gluten-free and vegan noodle dish. It’s the perfect light and healthy weeknight meal.
Hero ingredient: Gluten-free noodles are as tasty as they are nutritious.
Why we love it: This beautiful seasonal eggplant recipe has rich, delicious Eastern Mediterranean flavors. The eggplant is fried until it’s almost blackened, seasoned generously, sprinkled with herbs, and topped off with tahini. You can roast the eggplant for a healthy alternative if you prefer! Either way, it’s a winner.
Hero ingredient: Warm pita bread makes it even better.
Why we love it: If this dish doesn’t turn you into an eggplant lover, I don’t know what will! It’s a healthy, Mediterranean-style, gluten-free recipe that also happens to be vegetarian, paleo, and low carb. Quinoa makes it high in fiber and protein—and did I mention it’s delicious to boot?
Hero ingredient: Feta is the perfect finishing touch.
Why we love it: If you love a fritter then you’re in for a treat. This super easy recipe is actually a two-in-one since you only use eggplant pulp in this recipe. You can make stuffed eggplants the night before!
Hero ingredient: Mushrooms give the fritters a lovely earthy taste and texture.
I’m trying to approach the idea of becoming a vegetarian, so these recipes are a great reference for me! I want to try the ginger miso noodles with eggplant from Love & Lemons- looks so delish!
What a wonderful melange of recipes! The buttermilk eggplant with the pomegranate seeds looks gorgeous, as does Jeanine’s miso eggplant! Thankfully since I live in India, we get eggplant pretty much year round because of the warm weather. It’s one of my favourites. I’ve been making Ottolenghi’s marinated aubergines quite often lately. These recipes will be a nice change!
absolutely love eggplant, can’t wait to try out some of these recipes.
thanks for sharing!
Molly {Dreams in HD}
http://dreamsinhd.blogspot.com/
I’ve been looking for eggplant recipes!! So this post was perfect to read right now! These looks delish! Thank you for sharing!
xo
Rachel
picklesandchapstick.com
how the hell did you find the recipes (eggplant) ihave been so lost trying to find them
Eggplant is one of my favorites. My husband is a vegetarian so these recipes are perfect.
I’m trying to approach the idea of becoming a vegetarian, so these recipes are a great reference for me! I want to try the ginger miso noodles with eggplant from Love & Lemons- looks so delish!
Definitely the shiitake and soy one, and possibly the Thai basil eggplant!
where are the recipes?
Just click on the links and you’ll go straight there! 🙂
What a wonderful melange of recipes! The buttermilk eggplant with the pomegranate seeds looks gorgeous, as does Jeanine’s miso eggplant! Thankfully since I live in India, we get eggplant pretty much year round because of the warm weather. It’s one of my favourites. I’ve been making Ottolenghi’s marinated aubergines quite often lately. These recipes will be a nice change!
Awesome recipes!! I like all Eggplant recipes but my favorite eggplant recipe is Grilled Aubergine Eggplant.
Would love to try….but can’t find the recipes?
Just click on the link next to each one! 🙂
The link to the recipe: Tri-Tip & Eggplant Mozzarella Stacks from Partner in Dine is not working.
Love every recipe from David Lebovitz! I’ve some baby eggplant and look forward to trying his baba ganoush tomorrow!
Do you have delicious recipe for Eggplant Parmesean?
Thank you for sharing my Eggplant Buddha bowl recipe! 🙂