Recipes with Eggplant
Got Eggplant in your pantry? Here are 25 recipes you can cook today.
Ali Nazik
Smoked eggplant yogurt puree topped with minced meat.
Baba Ghanoush
Smoky roasted eggplant dip.
Baingan Bharta
Smoky fire-roasted eggplant mashed and cooked with green peas, onions, and tomatoes.
Baingan Masala
Eggplants sliced and cooked in a tangy, spicy roasted peanut-sesame-coconut gravy.
Berenjenas con Miel
Fried eggplant with honey.
Ca Tim Nuong Mo Hanh
Grilled eggplant with scallion oil.
Caponata
Prep Time: 20 minutes | Cook Time: 30 minutes Step 1: Cut eggplants into 1-inch cubes, toss with salt, and drain in a colander for 20 minutes to purge bitter moisture. Pat dry thoroughly with paper towels. Step 2: Heat olive oil in a large skillet and shallow-fry eggplant cubes in batches until golden and tender (8-10 minutes). Transfer to a plate. Step 3: In the same skillet, sauté diced celery, red bell pepper, and yellow onion in olive oil until soft. Stir in minced garlic, tomato paste, crushed canned tomatoes, capers, green olives, golden raisins, and toasted pine nuts. Step 4: Whisk red wine vinegar and sugar together, pour into the sauce, and simmer for 5 minutes. Fold in fried eggplant, fresh basil, black pepper, and salt. Simmer gently on low for 10 minutes until glossy and rich. Serve at room temperature with crusty sourdough bread.
Eggplant Parmigiana
Layered eggplant bake.
Fish Head Curry
Spicy curry with fish head and vegetables.
Green Curry
Spicy and aromatic green curry.
Hunkar Begendi
Lamb stew served over creamy eggplant puree.
Imam Bayildi
Stuffed eggplant with onions, garlic and tomatoes.
Involtini di Melanzane
Eggplant rolls.
Karniyarik
Stuffed eggplant with savory ground meat.
Kathirikai Gotsu
Tangy mashed eggplant curry cooked with tamarind.
Melanzane alla Parmigiana
Southern Italian baked comfort classic of golden roasted eggplant layered with rich San Marzano tomato marinara, fresh mozzarella, aged Parmigiano-Reggiano, and fragrant fresh basil.
Miso Glazed Eggplant
Soft eggplant with miso glaze.
Moussaka
Classic eggplant and potato bake.
Musakka
Baked eggplant and meat casserole.
Mutabal
Prep Time: 15 minutes | Cook Time: 25 minutes Step 1: Prick whole eggplants with a fork and roast directly over an open gas flame or hot grill for 20-25 minutes, turning frequently until the skins are completely charred and flesh is collapsed and smoky. Step 2: Place roasted eggplants in a bowl, cover for 10 minutes to steam, then peel off charred skins. Drain roasted flesh in a fine mesh sieve to remove bitter juices. Step 3: On a cutting board, mash the eggplant flesh with a fork or chef knife to maintain subtle texture. Transfer to a bowl and whisk in tahini, minced garlic, lemon juice, Greek yogurt, cumin, and salt until luscious and creamy. Step 4: Spread the mutabal onto a wide shallow bowl with circular back-of-spoon swirls. Drizzle liberally with extra virgin olive oil, sprinkle with ground sumac, toasted pine nuts, fresh parsley, and ruby pomegranate seeds. Serve with warm pita bread.
Pisto Manchego
Spanish ratatouille.
Ratatouille
A classic Provençal vegetable stew.
Saksuka
Fried vegetable medley with tomato sauce.
Sicilian Pasta alla Norma
Classic Sicilian pasta featuring golden pan-fried eggplant tossed with a rich garlic tomato-basil sauce, topped with grated Ricotta Salata cheese.
Szechuan Eggplant
Spicy stir-fried eggplant.
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