Eggplant, aka aubergine, is one of very few vegetables that I can enjoy without tummy issues, and is surprisingly versatile. Whether fried until crispy, steamed, whizzed into a dip, in a chocolate cake, in a casserole or in a curry, plus much more - these quick and easy recipes with aubergine or eggplants are perfect for everyday use. With these dishes, you'll even get those who have an aversion to vegetables on your side.
- Chrysanthemum-shaped Eggplant
Aubergine / eggplant prepared this way is so fun and delicious, sweet and sour, easy yet impressive, a delicacy for all ages! A restaurant-worthy yet so simple appetizer that you can easily make it at home. The main feature of the dish is the method of cutting, slicing straight from top to bottom, leaving the bottom intact, and turning ninety degrees to repeat the previous process. I have peeled the eggplant, but you can leave the skin on.
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- Gluten Free Aubergine Chocolate Slices
The aubergine makes this chocolate slice wonderfully moist and, with their slightly tart flavour, goes perfectly with the dark chocolate. Once the chocolate cake has cooled, wrap it with a piece of aluminium foil and leave it to rest for another day as it tastes BEST next day. Dare to put these unusual ingredients together? It promises a new taste experience and the flavour is worth it. You will certainly be putting this healthier cake on your coffee table more often.
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- Eggplant Fans with Yoghurt
A budget friendly eggplant recipe in the shape of an eye-catching fan that I made to support World Hunger Day campaign. It's tasty, simple and fuss free.
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- Spinach Taglierini with Eggplants and Tomatoes
A delightful combination of eggplants, canned tomatoes and spinach taglierini make this pasta dish a delicious and satisfying main course meal, and you won't even miss the meat.
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- Keto Aubergine Balls
These keto aubergine balls are made with a mixture of egg yolks, almond meal, flat parsley, garlic, freshly grated Parmesan cheese and a touch of salt and pepper. They are then coated with ground pork rind and fried in lard until golden and crispy. If you are not on keto, then replace almond meal and pork rind with breadcrumbs. Whether as a starter with a delicious dip or as finger food at a party, or take them to a picnic, these aubergine balls always work!
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- Aubergine Salad with Golden Raisins, Herbs and Pinenuts
Charred aubergine salad is easy to make, delicious, healthy and full of flavour. In order to fully bring out the natural sweetness of dry gold raisins, soak them in hot water mixed with a tablespoon of lemon juice or white wine vinegar. For an even more filling salad, add some homemade croutons or cooked wholegrains, orzo, lentils or quinoa.
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- Keto Aubergine Milanese
Upgrade the humble aubergine to the next level with this delicious keto Milanese dish – the crunch of pork rinds contrasts beautifully with the buttery, silky aubergine flesh. Similar to chicken Milanese, but we use aubergine instead. It is a rather easy recipe though it does take some preparation. If you ain't on keto, then simply use breadcrumbs instead of pork rind to coat the aubergine.
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- Ottolenghi's Roasted Aubergine with Saffron Yoghurt
This simple yet fantastic eggplant salad as a starter, with only minor changes, comes from one of my favourite chefs and cookbook authors, Yotam Ottolenghi. Among all my favourite salad pairings, eggplant, pine nuts and pomegranate seeds has to be one of the tastiest. The creamy Greek yoghurt dressing uses a rejuvenating and elegant touch with the addition of saffron. With its contrasting flavours, vibrant bright colours, fresh herbs and toasted nuts, this salad is definitely bound to impress your guests and the family.
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- Eggplant Caponata Salad
Caponata (pronounced ka·puh·naa·tuh)adapted from DELICIOUS, is a classic Sicilian appetizer or side dish mainly made of eggplants, onions, bell peppers, and tomatoes with capers and olives. In short, it is a cousin of the French ratatouille and can be served with toasted ciabatta, pasta and to pair with fish. I used long, slender light purple Chinese eggplants, but you can use Lebanese eggplants, white eggplants or regular globe eggplants. This recipe makes a lot but keeps well in the refrigerator for a few days.
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- Aubergine with Tahini Yoghurt and Zhoug
Eggplants or aubergines are incredibly versatile and one of few vegetables that I can enjoy without having stomach issues. This warm Middle Eastern eggplant salad on a bed of tahini-yoghurt is great with roasted meat or poultry, especially if they are beautifully charred. Zhoug is a popular Middle Eastern condiment made with fresh cilantro, jalapeños, cumin and garlic. Instead of this spicy cilantro-based sauce, you can also drizzle the roasted eggplants with a little pomegranate molasses. The tahini yoghurt and zhoug can be prepared one day ahead.
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- Aubergine Dip with Caramelised Onion
This delicious aubergine dip is a healthier alternative to packaged spreads from the store. The dip gets its extraordinary flavour from the caramelisation of the onions. The recipe is very simple and quick to prepare and is made with just a few ingredients. The dip can be stored in an airtight container in the refrigerator for up to 1 week.
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- Tomato Carpaccio with Eggplants
This simple and seasonally tomato carpaccio with eggplants is refreshing and deliciously healthy. Make use of different shapes, colours and sizes of those peak summer tomatoes from your local farmers market or your own garden. It's quick and shockingly easy to make, and will become a favorite if you enjoy tomatoes and eggplants. Despite taking only 20 minutes to prepare and cook, it looks super impressive when served.
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- Aubergine Stacks with Red Lentils and Quinoa
This simple, natural gluten free recipe for a satisfying, tasty red lentil-quinoa eggplant salad stack is full of all the things a balanced, nutritious meal requires: vitamins, fiber, carbohydrates, and protein. Quinoa is a delicious whole "grain" that is easy to digest, full of high quality complete protein, fiber, and magnesium. Nutritionally mighty lentils are a very good source of cholesterol-lowering fiber and also provide good amounts of protein and minerals.
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- Cape Malay Eggplant Curry with Garam Masala Cashews
Mopped up with some flaky rotis or steamed rice, this easy, deliciously mild vegetarian curry is for sure a winner. Eggplants, like zucchini, are very mild and quite bland in taste, so they are perfect for the bold curry dishes as they will absorb the flavour of whatever they are cooked with. Cape Malay cuisine is known for its fruity, mild spices and full-bodied flavours, which are heavily influenced by Malaysian, Indonesian and East African slaves, who were brought to Cape Town by Dutch settlers in the 17th and 18th centuries.
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- Szechuan Spicy Eggplant - 四川鱼香茄子
Szechuan or Sichuan cuisine is famous for its multi flavours and is distinguished by its undeniable spiciness and numbing sensation on the tongue. Diverse and complex flavours are created on the basis of sweet, salty, sour, pungent, numbing, and bitter flavours. The fish-fragrant flavour high is characterized by a combination of salty, sweet, sour and pungent fragrance and highlighted in the dish "Szechuan Spicy Eggplant", literally translated to "Fish-Fragrant Eggplant".
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- Steamed Aubergines With Pickled Chillies
Aubergines, native to India, are a favourite ingredient in kitchens all over the world. They are a perfect vegetarian main dish because of its meaty texture. An aubergine with flabby skin will probably taste bitter. Gently press it with your thumb, the indentation should return fast if it is fresh.
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- Aubergine Sandwich In Tomato Sauce
A juicy delicious ground meat filling sandwiched between two layers of aubergines and braised with tomato sauce.
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- Crispy Halloumi with Zaalouk
Zaalouk is a popular Moroccan cooked salad or dip with eggplants and tomatoes seasoned with paprika, cumin, garlic, and herbs. It's versatile, delicious with bold flavours and can be served warm or cold. Traditionally, zaalouk is served with crispy bread or flatbread, but to keep it low carb, I have paired it with some crispy, pan-fried Greek halloumi that works perfectly with the flavours of the well spiced eggplants and tomatoes.
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- Sumac Roasted Eggplants with Smoky Tahini Sauce
If you are interested in Middle Eastern food, then you will for sure enjoy this sumac roasted eggplants with pomegranate, pinenuts and smoky tahini sauce. This roasted eggplant recipe goes perfectly well with couscous, lentils or other wholegrains, and it is keto-friendly, gluten-free and dairy-free. If you can't find those long slender eggplants, just use regular one.
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- Stuffed Eggplants with Lamb and Apricot Chutney
An easy stuffed eggplant recipe - delicious, comforting and loaded with flavour! The medium-sized eggplants are first roasted until tender, then filled with ground lamb and apricot chutney, returned to the oven for a further 15 minutes until very soft and tender. Whether you're looking for a simple weeknight meal or something to show off at your next dinner party, these delicious stuffed eggplants are sure to be a crowd-pleaser! Feel free to make the recipe with your favorite stuffing (red lentil, chickpea, haloumi, etc). If you belongs to those people with OR6A2 gene who are sensitive to the aldehyde component (the soapy smell) found in cilantro and dislike the taste of cilantro, use flat parsley instead.
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- Stir-fried Eggplants with Chillies
A little while ago, when I saw this spicy eggplant stir-fry from one of my favourite foodie blogs: The Little Teochew, who has a large selection of delicious recipes. I knew I would love a vegetable dish like this too. So I have decided giving it a try last weekend. Since there are just dried chillies and cherry tomatoes in my pantry, I have changed the recipe a little bit, but the eggplant dish still tasted very delicious with some steamed white rice.
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- Badridschani Georgian Aubergine Rolls
Embark on a culinary journey and make these simple Georgian badridshani - aubergine rolls filled with walnut paste and garnished with pomegranate seeds. They are nutty, flavoursome and simply delicious. Treat the aubergine slices first with some salt, which helps draw the water out of the aubergine, so they won't become mushy after grilling. You can take Badridzhanis to your next gathering as finger food or serve them as an appetiser at a dinner party. In Georgia, these walnut stuffed aubergine rolls are traditionally enjoyed with bread and white wine, or served as a hearty side dish with grilled meat.
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- Aubergine Dhansak
Dhansak is a popular Indian dish with it's roots in Persian cuisine. Traditionally, dhansak curry is made with mutton or goat, lentils and vegetables. This recipe uses eggplants without meat, but is still bursting with flavour and sure to become a favourite if you enjoy curry. You can use whatever vegetables you like, pumpkin, carrot, or cauliflower all work great. Dhansak is normally quite mild, but if you prefer really hot curries then it is easy to spice it up.
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- Melanzane a Funghetto (Sautéed Eggplants and Tomatoes)
Melanzane a Funghetto in Neapolitan, or eggplants cooked in the style of small mushrooms, a quick side dish that’s simple, quick to prepare and so delicious! You can serve them as a side, or with pasta or as a topping with shaved Parmesan for crostini. Although the name of this recipe contains “funghetto” which means “mushroom” in Italian, it contains no mushroom at all, it means that when the eggplant chunks are sautéed they look like little mushrooms and have the texture of mushrooms.
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- Pull Apart Aubergine
If you love cheesy pull apart bread, but don’t want to indulge yourself on carbs, this pull-apart aubergine is the answer. You can easily serve it as a main course or as an appetizer for any family gathering. I used a mix of fresh mozzarella and vintage Cheddar for the recipe, but if you are fancy that “cheese pull” effect, then replace vintage Cheddar for the shredded Mozzarella. You may not need all the pesto sauce, use the leftover for the noodles or double the recipe.
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- Maghmour Lebanese Aubergine Stew with Chickpeas
A simple and tasty aubergine stew with chickpeas simmered in a garlicky tomato sauce from Lebanon. Traditonally, the aubergine would have been deep-fried in copious amounts of olive oil. I chose to airfry them with avocado oil which I need to use up soon, and it’s easier and less messy. Great as an appetizer, topping for some crusty bread or flatbread or as a main course. It can be served warm or at room temperature. Baharat, an Arabic spice mix, gives the maghmour the necessary zing and makes it really tasty.
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- Eggplant Stacks with Gorgonzola and Sun-dried Tomato Pistou
This recipe is extremely easy and you can substitute the French pistou with Italian pesto sauce if you like. Serves well on it’s own as a sort of starter, or eat as a side with some crusty bread.
Pistou, from the Provençal dialect of Occitan, meaning pounded, is a Provençal sauce similar to pesto alla Genovese, but doesn’t include nuts (sometimes contains cheese though), made only with basil, garlic and olive oil. Here we use sun-dried tomatoes, fresh basil, and garlic blended in olive oil until combined and still a bit chunky.
Sweating eggplants before cooking makes the vegetable drier, which helps it absorb less fat while it cooks. Plus, extracting moisture meant drawing out some of the bitterness.
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- Korma Baked Eggplant
This eggplant korma recipe is made with classic Indian spices and ingredients, with eggplants baked instead of braised, with a homemade korma paste and coconut cream. It’s creamy, nutty and so flavourful. If you prefer milder curries, then this is the right one and perfect for kids too.
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- Eggplant Rollatini
Eggplant rollatini, or involtini di melanzane is an Italian dish of thin eggplant slices that are grilled, filled with a luscious ricotta spinach mixture, rolled, smothered in a flavourful tomato sauce, topped with Mozzarella and Parmesan, and baked until the cheese is golden and bubbly. It’s naturally gluten free and low-carb friendly. Look for large, wide, straight-sided purple globe eggplants for this recipe, as the curvy ones are harder to cut into evenly thin slices. Use homemade tomato sauce if you can, but if you’re running short on time, quality jarred tomato sauce would work just as great.
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- Agedashi Eggplant
Agedashi meaning “fried and soaked in dashi stock” is a traditional and delicious Japanese favorite. Dashi powder can be easily found online (got mine from Amazon) or in Asian grocery stores. Or substitute it with chicken stock. Sprinkle with bonito flakes instead of sesame seeds if you can find some.
© 2025 | http://angiesrecipes.blogspot.com
Posts
26 comments:
I have never used eggplant in my dishes, but this will definitely give me ideas how to use it.
we will try your pomegranate seeds recipe .....
sound great
You don't need to convince me! I love aubergines :-D Great :-D
A mi no hay que convencerme para comer berenjenas porque me encantan, pero al ver tu post de hoy, me gustan aún más, ya que todas esas recetas son buenisimas.
Wow, so many delicious choices and recipes! I see many I would like to try.
Take care, have a wonderful weekend.
Eggplant is always a winner in my world.
Lovely selection -Christine cmlk79.blogspot.com
I love eggplant every now and then.
No problem here, I love eggplant and the Chocolate Slices look yummy.
These eggplant recipes are so diverse and amazing.
So many good recipes I cannot choose...
You don't need to encourage me to enjoy eggplant as I'm a huge fan (my partner, however, rather sceptical about them). You've got so many amazing and creative ideas - hard to choose one!
Gracias por esas geniales recetas. te mando un beso
Angie, I very often prepare noodles with eggplants and tomatoes, It is a very healthy dish. Thank you for so many recipes, we will have one for each day of the week, well.... for the whole month!
That's a whole lot of yummy looking eggplant dishes. Thanks for sharing these Angie.
...I'm a fan.
Such a great collection!
Tandy (Lavender and Lime) https://tandysinclair.com
Wonderful collection of recipes, Angie.
Amazing compilation ideas! Thanks for sharing.
I invite you to visit my last post. Have a good week-end!
¡Madre mía!, que maravillosa selección de recetas utilizando la berenjena, ahora me las voy a leer despacio. Un beso
What a wonderful collection! I'd eat them all. I'm definitely *not* an eggplant skeptic. In fact, it's my favorite vegetable!
Wonderful selection of recipes, Angie. Thank you so much for sharing.
I'm not a big fan of eggplants but this is so very tempting and each of the dishes look so delicious. Loved the chrysanthemum flower eggplant !!
I'm a fan of eggplant. With so many wonderful ideas, I'm going to have fun trying out new food.
Angie... I'm not buying into eggplant with or in any dishes. You could put a slice between 2 nicely grilled medium rare rib eye steaks...and I'd skip dinner. Take Care, Big Daddy Dave
quante bellissime ricette!
As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!