Eggplant is an amazing vegetable that can easily replace mushrooms and even meat in cooking. An incredible number of delicious, hearty, and exquisite dishes can be prepared from it. We've gathered 20 of the best recipes for you!
1. Eggplant Pâté with Pine Nuts
Sandwiches with eggplant, tahini, and pine nuts – a hearty and appetizing snack, simple and quick to prepare.
You will need: 3 eggplants baked in foil, 2 tbsp tahini, 2 cloves garlic, 2 tbsp lemon juice, 2 tbsp mayonnaise, sea salt, 2 tbsp pine nuts, baguette, cilantro.
Preparation: Chop the flesh of the baked eggplants with a knife, mix with lemon juice and minced garlic. Add tahini and mayonnaise. Before serving, spread the aromatic pâté on baguette slices, sprinkle with pine nuts, and garnish with cilantro.
2. Baked Eggplant “Sandwiches”
Oven-baked eggplant “sandwiches” with cheese and ham can be served as a standalone dish for an afternoon snack, or as an appetizer for a festive table.
You will need: 2 eggplants, 350 g mozzarella cheese, 300 g ham, breadcrumbs.
Preparation: Slice the eggplants into rounds, salt them, and after about twenty minutes, squeeze out the juice. Dip the eggplant slices in vegetable oil, coat them in breadcrumbs, and arrange them on a baking sheet. Place a slice of ham and cheese on each round, sprinkle with breadcrumbs, and bake in the oven.
3. Grilled Eggplant
Grilled eggplants acquire an unusual taste and aroma. Be sure to try them, you won't regret it!
You will need: 2 eggplants, 2 tbsp white sesame seeds, 5 tbsp each of dry white wine and soy sauce, 2 tbsp rice vinegar, 70 ml vegetable broth, 2 tbsp olive oil.
Preparation: In a saucepan, bring the mixture of wine, soy sauce, broth, and rice vinegar to a boil. Halve the eggplants lengthwise, fry them in vegetable oil on both sides, pour the cooled sauce over them, grill, and generously sprinkle with sesame seeds.
4. Eggplant with Meat in the Oven
Stuffed eggplants with ground meat and vegetables, baked in the oven. This dish is suitable for a full lunch or dinner.
You will need: 4 eggplants, 450 g ground meat, 1 large onion, 2 sweet bell peppers (red and yellow), 0.3 chili pepper pod, 3 cloves garlic, 1 cup tomato juice, coriander, salt, herbs.
Preparation: Gently roll whole eggplants with a rolling pin to flatten them, ensuring the skin remains intact. Make a longitudinal incision on the side, then immerse in salted water for 20 minutes and squeeze dry. Stuff the eggplants with ground meat mixed with minced onion, diced sweet and hot peppers, spices, and herbs. Place in a deep dish, pour tomato juice over them, and bake in the oven.
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5. Eggplant Appetizer
A quick and delicious eggplant appetizer will save the day when you need to set the table for guests but are short on time.
You will need: 1 eggplant, 2 tomatoes, 120 g hard cheese, mayonnaise, 3 cloves garlic.
Preparation: Slice the eggplants into rounds, salt them, leave for about 15 minutes, then squeeze dry. Fry the slices in oil on both sides, arrange them on a large flat plate. Spread with mayonnaise mixed with garlic, arrange tomato slices, spread with mayonnaise again, and sprinkle with grated cheese.
6. Eggplant with Cottage Cheese in the Oven
You might be surprised, but baked eggplant with cottage cheese is an unexpectedly delicious dish.
You will need: 4 eggplants, 250 g cottage cheese, 200 g cheese, 1 egg, 2 cloves garlic, a bunch of various aromatic herbs, spices.
Preparation: Halve the eggplants lengthwise and boil them in salted water for 20 minutes. Let them cool, then fill with a mixture of cottage cheese, herbs, garlic, egg, and grated cheese. Sprinkle with spices and bake in the oven.
7. Korean-Style Eggplant
This eggplant salad can be made year-round, or you can preserve it in jars in the fall and open them as needed.
You will need:
For the salad: 1 kg eggplants, 1 sweet bell pepper, 1 onion, 1 carrot, 3 cloves garlic.
For the dressing: 80 ml vegetable oil, 50 ml 9% vinegar, 1 tsp salt, 1 tbsp sugar, 0.5 tsp ground black pepper.
Preparation: Boil the eggplants, cut into large cubes, in salted boiling water for 10 minutes. Mix in a pot with onion, bell pepper, carrot, and garlic, all cut into strips. Add the dressing and simmer over low heat for 10-15 minutes.
8. Baked Eggplant “Fan”
A beautiful and appetizing dish of eggplant with ham, cheese, and vegetables.
You will need: 4 eggplants, 2 tomatoes, 2 sweet bell peppers, 300 g each of ham and cheese, 1 bunch of herbs.
Preparation: Slice each eggplant lengthwise into planks, but do not cut all the way through to the stem, leaving about 1.5 cm. Salt the flesh, leave for 20 minutes, then rinse and pat dry to remove excess bitterness. Slice tomatoes, peppers, ham, and 200 g of cheese into thin pieces, arrange them randomly between the eggplant planks. Bake in the oven, sprinkle with grated cheese and herbs, and serve immediately.
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9. Eggplant with Chicken Meat
A delicious and hearty casserole of eggplant with chicken can be served as a hot dish for a festive table or for a family dinner.
You will need: 1 eggplant, 1 boneless chicken breast, 4 tomatoes, 160 g hard cheese, 1.5 tbsp soy sauce, 1 clove garlic, 0.5 tsp sea salt.
Preparation: Marinate chicken fillet, cut into thin strips, in soy sauce for about an hour. Slice the eggplant into thin rounds, salt them, and after 10 minutes, squeeze dry. In a baking dish, layer half of the eggplant rounds, sprinkle with half of the grated cheese, then spread the chicken. On top of the chicken, arrange tomato slices, then more eggplant, and finally cheese. Bake in the oven.
10. Eggplant Chips
Unhealthy store-bought potato chips can be replaced with equally delicious, but healthy and aromatic eggplant chips.
You will need: 4 eggplants, sea salt and ground pepper, sifted flour.
Preparation: Peel the eggplants, slice them into very thin rounds, and salt them. After 20 minutes, rinse and squeeze dry. Dredge the eggplant slices in flour and fry in oil until golden brown.
11. Eggplant “Red Dragon”
From eggplants, you can prepare an appetizer that will appeal to lovers of very spicy dishes.
You will need: 2 eggplants, 5 cloves garlic, 1 hot pepper pod, 1 tbsp vinegar, parsley.
Preparation: Mince chili pepper and garlic with a blender, mix with vinegar and chopped herbs. Layer fried eggplant rounds in a container, spreading spicy sauce between layers. Cover and refrigerate for a couple of hours.
12. “Señor Eggplant” Salad
Crispy fried eggplants with fresh vegetables will be an excellent addition to meat dishes.
You will need:
For the salad: 1 eggplant, 3 tomatoes, 1 sweet bell pepper, 1 tbsp starch, 0.5 tsp sea salt, sesame seeds.
For the dressing: 50 ml each of vegetable oil and soy sauce, 1 tsp honey, juice of half a lemon.
Preparation: Dice the eggplants, coat them in starch, and deep-fry until golden brown. Transfer the cooled eggplants to a salad bowl, mix with diced bell pepper and tomatoes. Combine the dressing ingredients, pour over the salad, and sprinkle with sesame seeds.
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13. Georgian-Style Eggplant
Eggplant and walnut pâté with garlic and spices – a delicious spread for sandwiches or a sauce for meat and vegetables.
You will need: 2 eggplants, 100 g toasted walnuts, 0.25 bunch cilantro, 4 cloves garlic, 1 tbsp khmeli-suneli, 1 tbsp ground fenugreek, 1 tbsp adjika, 1 tbsp lemon juice, 1.3 tbsp olive oil, 3 tsp sugar, a handful of pomegranate seeds.
Preparation: Chop the foil-baked eggplants and drizzle with lemon juice. Chop walnuts into small pieces, mince garlic and cilantro with a blender, mix with the eggplant puree. Season with spices, salt, and sugar, place in a jar, and refrigerate overnight. Serve sprinkled with pomegranate seeds.
14. Eggplant with Green Sauce
This aromatic eggplant appetizer with a moderately spicy green sauce will delight with its simplicity and extraordinary taste.
You will need: 1 kg eggplant, 1 large onion, 1 small head of garlic, 1 sweet bell pepper, 1 bunch cilantro, 2 tbsp vinegar, 0.5 bunch purple basil, 0.5 tsp khmeli-suneli.
Preparation: Fry onion and pepper, sliced into half-rings, in oil until half-cooked. Mix with minced herbs and garlic, season with salt, pepper, vinegar, and khmeli-suneli. Layer fried eggplant slices (fried on both sides) in a container, alternating with the vegetable sauce.
15. Eggplant with Beans
Stewed eggplant with canned beans and vegetables in tomato sauce – very tasty and healthy!
You will need: 1 eggplant, 1 can of beans, 1 carrot, 1 onion, 2 tsp tomato paste, 1 clove garlic, a small piece of hot pepper pod, 2 tbsp vegetable oil, sea salt.
Preparation: Cut eggplants into sticks, salt them to remove bitterness, wait for the juice to release, then rinse and squeeze dry. Fry minced onion and carrot in oil, add eggplants, tomato paste, hot pepper, pour in 0.5 cup of water, and simmer for about 15 minutes. Add beans, season with garlic, salt, and pepper.
16. “Mushrooms in Oil” from Eggplant
Eggplants prepared according to this recipe are indistinguishable from mushrooms in taste.
You will need: 2.5 kg eggplants, 100 g table salt, 2.5 L purified water, 250 ml vegetable oil, 150 ml vinegar (9%), 2 tbsp sugar, 1 head of garlic, 1 sweet pepper, 1 hot pepper pod.
Preparation: In a pot, bring water with sugar, vinegar, and salt to a boil. Add eggplants cut into large sticks, 3 cloves of garlic sliced, and hot pepper cut into rings. Boil for 8 minutes and drain in a colander. Then fry the remaining garlic with bell pepper cut into strips in oil, add the eggplants, and simmer for five minutes.
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17. Eggplant in Honey Caramel
This eggplant appetizer in a piquant sweet and sour caramel can be an excellent addition to dishes on a festive table.
You will need: 2 eggplants, 5 cloves garlic, 3 tbsp honey, 50 ml lemon juice, 0.5 tsp each of ground coriander and hot red pepper, cilantro.
Preparation: Slice eggplants into rounds (about 0.7 cm thick), salt them, then rinse and squeeze dry when they release juice. Fry garlic in vegetable oil, transfer it to a plate, and in the same pan, fry eggplant slices on both sides. Pour caramel (made from honey, lemon juice, fried garlic, and spices simmered over low heat) over the eggplants placed in a bowl. Sprinkle the dish with herbs and refrigerate for several hours.
18. Sicilian Caponata from Eggplant
This appetizer is traditionally prepared for holidays; it is spread on slices of bread, making magnificent vegetable sandwiches.
You will need: 2 eggplants, 6 cherry tomatoes, 2 onions, 2 celery stalks, 5 green and 5 black olives, 1 hot pepper pod, a pinch of sugar, 2 tbsp vinegar, baguette.
Preparation: Sauté onion and garlic in olive oil, add diced eggplants, and fry until soft. Add minced chili, tomato wedges, and finely chopped celery stalks. Add pitted olives, cut into pieces, to the pan with vegetables, season with sugar, garlic, salt, and vinegar. Heat for a few more minutes and let cool. Pour a spoon of olive oil into the caponata, mix, and spread it on toasted baguette slices.
19. “Kuban” Appetizer
Gourmets recommend serving this eggplant appetizer chilled, as it tastes much better that way.
You will need: 2 kg eggplants, 1 kg bell peppers, 1.5 kg tomatoes, 0.5 cup vinegar, 100 g garlic, 2 cups water, 2 tbsp salt, 1 bunch dill and basil.
Preparation: Boil eggplants for about 8 minutes, cool, slice into rounds, and fry in oil. Place in a large pot, sprinkle with a mixture of minced garlic and herbs. Cut peppers into four parts, fry until soft, add to the pot with eggplants, and also sprinkle with garlic and herbs. Arrange sliced tomatoes as the third layer and sprinkle with the garlic mixture. Mix vinegar, water, sugar, and salt for the marinade, and pour over the vegetables in the pot. Refrigerate overnight.
20. Eggplant with Cherry Tomatoes in the Oven
This dish is prepared very quickly and can be an excellent appetizer or dinner for those watching their figure!
You will need: 2 eggplants, 300 g cherry tomatoes, 2 cloves garlic, 1 pinch each of ground oregano and thyme, a sprig of basil, 3 tbsp vegetable oil, sea salt.
Preparation: Slice eggplants into planks about a centimeter thick, brush with oil, and bake in the oven until golden brown. Arrange tomato wedges on top, salt, sprinkle with minced garlic, dried herbs, and cook in the oven for another 10 minutes. Garnish with basil leaves when serving.