Eggplant – a humble ingredient often overlooked, yet packed with nutrients and flavor. When cooked to perfection, it can add depth and richness to any dish. In this article, we’ll explore 20 delicious eggplant dinner recipes that are sure to impress your family and friends.
From classic Italian dishes like Eggplant Parmesan to international flavors like Indian-inspired Eggplant and Chickpea Curry, there’s something for everyone in this collection of mouth-watering recipes. Whether you’re a vegetarian or just looking for some new ideas, these eggplant dinner recipes are perfect for a quick weeknight meal or a special occasion.
In the following pages, we’ll take a closer look at each recipe, including tips and tricks to make them shine. So, let’s get started!
Grilled Eggplant Parmesan
Grilled Eggplant Parmesan Recipe
Savor the flavors of Italy with this simple yet impressive recipe, perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1 cup grated mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
3. Grill the eggplant for 3-4 minutes per side, or until tender and lightly charred.
4. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
5. Dip each grilled eggplant slice into the breadcrumb mixture, then into the beaten egg, and finally back into the breadcrumb mixture to coat evenly.
6. Place the breaded eggplant slices on a baking sheet lined with parchment paper.
7. Top each slice with mozzarella cheese and bake in a preheated oven at 400°F (200°C) for 5-7 minutes, or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Eggplant and Chickpea Curry
This flavorful curry recipe combines the tender sweetness of eggplant with the creamy richness of chickpeas, all wrapped up in a warm and aromatic spice blend. Perfect for a quick and satisfying meal or as a side dish to accompany your favorite Indian-inspired meals.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 can coconut milk (14 oz)
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add eggplant; cook until tender, about 5 minutes per side.
4. Stir in cumin, curry powder, and turmeric; cook for 1 minute.
5. Add chickpeas, coconut milk, salt, and pepper; stir to combine.
6. Simmer for 10-15 minutes or until the flavors have melded together.
7. Taste and adjust seasoning as needed.
8. Garnish with chopped cilantro, if desired.
Cooking Time: 20-25 minutes
Stuffed Eggplant with Quinoa and Feta
Elevate your eggplant game with this flavorful and nutritious recipe, packed with protein-rich quinoa and tangy feta cheese.
Ingredients:
– 2 large eggplants
– 1 cup cooked quinoa
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out some of the flesh to make room for filling.
3. In a bowl, mix together quinoa, feta cheese, parsley, garlic, salt, and pepper.
4. Stuff each eggplant half with the quinoa mixture, dividing it evenly between the two.
5. Place the stuffed eggplants on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper.
6. Bake for 30-35 minutes or until the eggplants are tender and the filling is heated through.
Cooking Time: 30-35 minutes
Eggplant Lasagna Roll-Ups
This recipe takes the traditional lasagna roll-up and gives it a delicious Italian-American twist by using eggplant slices instead of pasta. The result is a flavorful, low-carb alternative to the classic dish.
Ingredients:
– 2 large eggplants
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 pound ground beef or sausage, cooked and drained
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup marinara sauce
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Slice the eggplants into 1/4-inch thick rounds.
3. In a bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, ground beef or sausage, onion, and garlic.
4. Lay an eggplant slice flat, spoon some of the cheese mixture onto the center, and roll up tightly.
5. Place the roll-ups seam-side down in a 9×13-inch baking dish.
6. Spoon marinara sauce over the roll-ups and top with shredded mozzarella cheese.
7. Bake for 30-35 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Roasted Eggplant and Tomato Pasta
A flavorful and nutritious pasta dish that combines the natural sweetness of roasted eggplant and tomatoes with the richness of creamy sauce.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 3 large tomatoes, cored and halved
– 12 oz. pasta (such as penne or fusilli)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper.
3. Roast the eggplants in the preheated oven for 20-25 minutes or until tender and lightly browned.
4. While the eggplants are roasting, cook the pasta according to package instructions.
5. In a large skillet, combine the roasted eggplant, tomatoes, and cooked pasta.
6. Add your choice of sauce (such as marinara or pesto) and toss everything together.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Eggplant Moussaka
This iconic Greek dish is a staple of Mediterranean cuisine, featuring tender eggplant, rich tomato sauce, and creamy bechamel. With its bold flavors and satisfying texture, Eggplant Moussaka is sure to become a family favorite.
Ingredients:
– 2 medium eggplants
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups tomato sauce
– 1 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1/2 cup milk
– 2 tablespoons butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice eggplants into 1/2-inch thick rounds, salt, and let sit for 30 minutes to draw out excess moisture.
3. In a large skillet, sauté chopped onion and minced garlic until softened.
4. Assemble the moussaka by layering cooked eggplant, tomato sauce, and grated Parmesan cheese in a baking dish.
5. Mix flour and milk to create bechamel sauce, then stir in butter until melted.
6. Pour bechamel over top of moussaka and bake for 30-40 minutes or until golden brown.
Cooking Time: 45-50 minutes
Eggplant and Lentil Stew
This stew is a perfect blend of eggplant, lentils, and aromatic spices that will warm your heart and belly. It’s a simple and nutritious recipe that’s great for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, and paprika. Cook for 1 minute, stirring constantly.
3. Add the eggplant and cook until tender, about 10 minutes.
4. Add the lentils, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 45-50 minutes
Eggplant Caponata with Crostini
A classic Sicilian recipe, Eggplant Caponata is a sweet and savory eggplant relish that’s perfect for topping crostini or serving as a side dish.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1/3 cup olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup capers, rinsed and drained
– 1 cup chopped fresh parsley
– Salt and pepper to taste
– 12-15 crostini (Italian bread rounds)
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, toss eggplant slices with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-40 minutes, or until tender and lightly browned.
3. In a separate skillet, sauté onion and garlic until translucent.
4. Add roasted eggplant to the skillet and stir in capers, parsley, and salt and pepper to taste.
5. Toast crostini and top with Eggplant Caponata. Sprinkle with Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Eggplant and Mushroom Stir-Fry
This flavorful stir-fry combines tender eggplant and earthy mushrooms with a savory sauce, making it a great option for a quick and delicious dinner.
Ingredients:
– 1 medium eggplant, sliced into 1/2-inch thick rounds
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the eggplant and cook until tender, about 3-4 minutes per side. Remove from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of oil. Add the mushrooms and garlic; cook until the mushrooms release their liquid and start to brown, about 3-4 minutes.
4. Add the cooked eggplant back into the pan along with soy sauce and oyster sauce (if using). Stir-fry everything together for an additional minute.
5. Season with salt and pepper to taste. Garnish with green onions if desired.
Cooking Time: 15-20 minutes
Eggplant Pizza Bites
Transform pizza night into a fun and healthy twist with these crispy eggplant pizza bites! Perfect as an appetizer or snack, they’re easy to make and packed with flavor.
Ingredients:
– 2 large eggplants
– 1 cup marinara sauce
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice eggplants into 1-inch thick rounds.
3. Brush both sides of each slice with olive oil and season with salt and pepper.
4. Place a spoonful of marinara sauce on one half of each eggplant round, leaving a small border around the edges.
5. Top with shredded mozzarella cheese and sprinkle with Parmesan cheese.
6. Fold the other half of the eggplant over the filling to form a triangle or square shape.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Enjoy your crispy and flavorful Eggplant Pizza Bites!
Eggplant and Zucchini Casserole
This hearty casserole combines the flavors of roasted eggplant and zucchini with creamy cheese, perfect for a satisfying vegetarian main course or side dish. With minimal prep work and quick cooking time, this recipe is a great option for busy weeknights.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté onion and garlic until softened. Add eggplant and zucchini slices; cook for 5 minutes or until tender.
3. In a separate bowl, mix together cheese and breadcrumbs.
4. Grease a 9×13-inch baking dish with olive oil. Arrange the cooked vegetables in an even layer, then top with the cheese mixture.
5. Bake for 25-30 minutes or until the cheese is golden brown.
Cooking Time: 25-30 minutes
Eggplant and Spinach Stuffed Shells
This recipe takes the traditional stuffed shell concept to new heights by incorporating roasted eggplant and wilted spinach into a creamy ricotta filling. The result is a rich, flavorful dish that’s sure to impress.
Ingredients:
– 12 jumbo pasta shells
– 1 medium eggplant, roasted and diced
– 2 cups fresh spinach leaves
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions; set aside.
3. In a mixing bowl, combine ricotta cheese, Parmesan cheese, roasted eggplant, and wilted spinach. Season with salt and pepper to taste.
4. Stuff each cooked pasta shell with the eggplant-spinach mixture.
5. Place stuffed shells in a baking dish coated with olive oil.
6. Bake for 20-25 minutes or until golden brown.
7. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Eggplant Ratatouille
Transform summer’s bounty into a rich, flavorful French-inspired stew with this easy eggplant ratatouille recipe.
Ingredients:
– 2 large eggplants, sliced into 1-inch thick rounds
– 3 cloves garlic, minced
– 1 medium onion, chopped
– 2 medium bell peppers (any color), sliced
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried thyme
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large saucepan, cook garlic, onion, and bell peppers in 1 tbsp olive oil over medium heat until softened.
4. Add roasted eggplant to the saucepan along with crushed tomatoes, thyme, salt, and pepper. Stir well.
5. Simmer for 20-25 minutes or until flavors have melded together.
6. Serve warm or at room temperature.
Cooking Time: 50-60 minutes
Eggplant and Black Bean Enchiladas
This recipe combines the rich flavors of eggplant, black beans, and spices to create a deliciously unique enchilada dish. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Enchilada sauce (homemade or store-bought)
– Shredded cheese, for serving
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high. Add eggplant and cook until tender, about 5 minutes per side.
3. In a separate pan, sauté onion, garlic, and red bell pepper until softened.
4. In a bowl, combine cooked eggplant, black beans, and spices.
5. Assemble enchiladas by placing a spoonful of the eggplant mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish.
6. Pour enchilada sauce over the rolled tortillas and top with shredded cheese.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Eggplant and Tofu Stir-Fry
This Asian-inspired stir-fry is a flavorful and satisfying vegetarian dish that combines the meaty texture of eggplant with the savory taste of tofu. Perfect for a weeknight dinner or a quick lunch, this recipe is easy to make and packed with nutrients.
Ingredients:
– 1 medium eggplant, sliced into 1-inch pieces
– 1/2 cup firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. Add the onion and garlic to the pan and cook until the onion is translucent, about 2-3 minutes.
4. Add the eggplant and cook for an additional 3-4 minutes, or until tender.
5. Return the tofu to the pan and stir in the soy sauce and sesame oil. Season with salt and pepper to taste.
6. Serve hot, garnished with green onions if desired.
Cooking Time: 15-20 minutes
Eggplant and Goat Cheese Tart
A flavorful and elegant tart that combines the sweetness of eggplant with the tanginess of goat cheese, perfect for a dinner party or special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 sheet puff pastry, thawed
– 8 oz goat cheese, crumbled
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss eggplant slices with 2 tablespoons olive oil, salt, and pepper.
3. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
4. Arrange eggplant slices on one half of the pastry, leaving a 1-inch border around edges.
5. Sprinkle crumbled goat cheese over eggplant.
6. Fold the other half of the pastry over the filling, pressing edges to seal.
7. Brush top with remaining 2 tablespoons olive oil and sprinkle with salt.
8. Bake for 35-40 minutes or until golden brown.
9. Garnish with fresh thyme leaves, if desired.
Cooking Time: 35-40 minutes
Eggplant and Bell Pepper Skewers
These colorful skewers are perfect for a quick weeknight dinner or a summer BBQ. The combination of tender eggplant, sweet bell peppers, and savory seasonings is sure to please.
Ingredients:
– 2 large eggplants, cut into 1-inch pieces
– 2 large bell peppers (any color), cut into 1-inch pieces
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread eggplant and bell pepper pieces onto skewers.
3. In a small bowl, whisk together olive oil, garlic, and paprika.
4. Brush the mixture evenly over both sides of the vegetables.
5. Season with salt and pepper to taste.
6. Grill skewers for 8-10 minutes, turning occasionally, until vegetables are tender and lightly charred.
7. Garnish with chopped parsley, if desired.
Cooking Time: 10-12 minutes
Eggplant and Pesto Pasta
This recipe combines the rich flavors of eggplant, pesto, and pasta to create a delicious and easy-to-make dish perfect for a weeknight dinner. With minimal prep work and quick cooking time, you’ll be enjoying this flavorful pasta in no time!
Ingredients:
– 1 medium eggplant, sliced into 1/2-inch thick rounds
– 8 oz pasta of your choice (e.g., spaghetti or linguine)
– 1/4 cup pesto sauce
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with salt, letting excess liquid evaporate.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, heat pesto sauce over medium heat.
5. Add cooked eggplant and cook until tender, about 3-4 minutes.
6. Combine cooked pasta, pesto sauce, and Parmesan cheese in a bowl.
7. Serve immediately, garnished with fresh basil leaves if desired.
Cooking Time: Approximately 20-25 minutes
Eggplant and Sweet Potato Curry
This curry recipe combines the rich flavors of eggplant, sweet potatoes, and a blend of Indian spices to create a hearty and aromatic dish perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 2 large sweet potatoes, peeled and diced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add eggplant and sweet potatoes. Cook for 5 minutes, stirring occasionally.
5. Stir in diced tomatoes and season with salt and pepper.
6. Simmer for an additional 10-15 minutes or until the vegetables are tender.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 25-30 minutes
Eggplant and Sausage Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the sweetness of bell peppers with the savory flavors of eggplant and sausage. Perfect for a weeknight dinner or special occasion!
Ingredients:
– 4 large bell peppers, any color
– 1 medium eggplant, diced
– 1 pound sweet Italian sausage, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, cook sausage over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add onion and garlic to the skillet and cook until softened.
5. Stir in diced eggplant and cook until tender.
6. Stuff each bell pepper with the sausage and eggplant mixture, topping with mozzarella cheese.
7. Place peppers in a baking dish and drizzle with olive oil.
8. Bake for 30-40 minutes or until peppers are tender.
Cooking Time: 30-40 minutes
Summary
Discover a world of flavors with these 20 delicious eggplant dinner recipes! From classic Italian dishes like Grilled Eggplant Parmesan and Eggplant Moussaka, to international twists such as Eggplant and Chickpea Curry and Eggplant and Black Bean Enchiladas. These savory recipes showcase the versatility of eggplant, whether grilled, roasted, or stuffed with quinoa and feta. Explore new flavors with Eggplant and Mushroom Stir-Fry, Eggplant Pizza Bites, and many more mouthwatering options. Get ready to elevate your dinner game with these egg-cellent eggplant recipes!
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