Grilled Eggplant with Garlic and Herb Marinade
Elevate your summer grilling game with this flavorful and aromatic eggplant recipe, perfectly seasoned with garlic, herbs, and a hint of Mediterranean flair.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh oregano
– Salt and pepper to taste
– 1 lemon, cut into wedges (optional)
Instructions:
1. In a large bowl, whisk together olive oil, garlic, parsley, and oregano.
2. Add the eggplant slices to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill to medium-high heat. Remove the eggplant from the marinade, letting any excess liquid drip off.
4. Grill the eggplant for 3-4 minutes per side, or until tender and slightly charred.
5. Serve warm with lemon wedges on the side, if desired.
Cooking Time: 12-16 minutes
Eggplant Parmesan with Fresh Basil
Eggplant Parmesan gets a boost of flavor with the addition of fresh basil, creating a delicious and savory Italian-inspired dish. This recipe is perfect for a quick weeknight dinner or as an impressive main course for your next gathering.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1 cup grated Parmesan cheese
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (about 1/4 cup)
– 1 cup tomato sauce
– Mozzarella cheese, sliced
Instructions:
1. Preheat oven to 375°F.
2. Dip eggplant slices in breadcrumbs, then drizzle with olive oil and season with salt and pepper.
3. In a separate pan, heat the tomato sauce over medium heat.
4. Assemble the eggplant Parmesan by layering cooked eggplant, tomato sauce, and shredded mozzarella cheese.
5. Top with chopped fresh basil leaves and bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Roasted Eggplant and Tomato Soup
This creamy soup is a perfect blend of roasted eggplant and fresh tomatoes, creating a rich and flavorful dish that’s sure to become a favorite. The roasting process brings out the natural sweetness in both ingredients, while the addition of aromatics and spices adds depth and warmth.
Ingredients:
– 2 medium eggplants
– 3-4 ripe tomatoes
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the eggplant, then sprinkle with salt and pepper.
4. Roast for 30-40 minutes or until tender and lightly charred.
5. In a large pot, sauté chopped onion and minced garlic in olive oil until softened.
6. Add roasted eggplant, tomatoes, broth, and oregano to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
7. Use an immersion blender or transfer soup to a blender to puree until smooth. If desired, stir in heavy cream for added richness.
Cooking Time: 45-50 minutes
Eggplant and Chickpea Curry
This flavorful curry combines tender eggplant with creamy chickpeas in a rich tomato-based sauce, perfect for a quick weeknight dinner or a special occasion. Serve over fluffy basmati rice or with naan bread for a satisfying meal.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 2 tablespoons olive oil
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onions and cook until softened, 3-4 minutes.
2. Add garlic, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
3. Add eggplant slices and cook until browned on both sides, about 5 minutes.
4. Stir in chickpeas, diced tomatoes, salt, and pepper. Simmer for 10-12 minutes or until flavors have melded together.
5. Garnish with cilantro, if desired. Serve hot over rice or with naan bread.
Cooking Time: 20-25 minutes
Stuffed Eggplant with Quinoa and Feta
This Mediterranean-inspired recipe combines the flavors of quinoa, feta cheese, and roasted eggplant for a satisfying vegetarian main course. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 2 large eggplants
– 1 cup cooked quinoa
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together quinoa, feta cheese, parsley, garlic, salt, and pepper.
4. Stuff each eggplant half with the quinoa mixture, mounding it slightly.
5. Place the stuffed eggplants on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper.
6. Roast for 30-40 minutes or until the eggplant is tender and the filling is heated through.
Cooking Time: 30-40 minutes
Eggplant Lasagna with Zucchini Noodles
This recipe puts a healthy spin on traditional lasagna by substituting eggplant slices for the pasta and using zucchini noodles as the “noodle” layer. The result is a flavorful, low-carb dish that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 large eggplants
– 1 medium zucchini
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice eggplant into 1/4-inch thick rounds.
3. Cook zucchini noodles according to package instructions or use a spiralizer to create your own.
4. In a large skillet, sauté onion and garlic until softened. Add marinara sauce and bring to a simmer.
5. Assemble lasagna by layering eggplant slices, ricotta cheese mixture, and marinara sauce.
6. Top with mozzarella and Parmesan cheese. Bake for 30-40 minutes or until golden brown.
7. Garnish with fresh basil leaves.
Cooking Time: 30-40 minutes
Eggplant Caponata with Olives and Capers
This Sicilian-inspired eggplant caponata is a flavorful and aromatic condiment perfect for accompanying grilled meats, cheeses, or as a side dish. With its rich blend of sweet and savory notes, it’s sure to become a staple in your kitchen.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 1 large red onion, chopped
– 3 cloves garlic, minced
– 1 cup pitted green olives, sliced
– 1/4 cup capers, rinsed and drained
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 tsp dried oregano
– 1 tsp tomato paste
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the eggplant slices and cook until golden brown, about 5 minutes per side.
3. Remove the eggplant from the skillet and set aside.
4. In the same skillet, add the onion and garlic and cook until the onion is translucent.
5. Add the olives, capers, oregano, and tomato paste to the skillet. Cook for an additional 2-3 minutes.
6. Combine the cooked eggplant with the olive mixture and season with salt and pepper to taste.
7. Let the caponata cool before serving.
Cooking Time: About 30 minutes
Spicy Eggplant Stir-Fry with Tofu
Add a kick of flavor to your stir-fry with this spicy eggplant dish, featuring crispy tofu and a sweet and sour sauce.
Ingredients:
– 1 medium eggplant, sliced into 1-inch pieces
– 1/2 cup firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon soy sauce
– 1 teaspoon rice vinegar
– 1/4 teaspoon red pepper flakes (or more to taste)
– Salt and pepper, to taste
– Chopped green onions and sesame seeds for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan.
3. In the same pan, add remaining 1 tablespoon of oil, garlic, and ginger. Cook for 30 seconds.
4. Add eggplant to the pan and cook until tender, about 5 minutes.
5. Add soy sauce, rice vinegar, and red pepper flakes to the pan. Stir to combine.
6. Return tofu to the pan and stir-fry everything together.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with green onions and sesame seeds if desired.
Cooking Time: 15-20 minutes
Eggplant and Bell Pepper Ratatouille
This classic French-inspired dish is a flavorful celebration of the season’s best vegetables. With its rich, velvety texture and deep, roasted flavors, it’s perfect for accompanying grilled meats or as a standalone side.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 large bell peppers (any color), sliced into 1-inch pieces
– 3 cloves of garlic, minced
– 1 large onion, chopped
– 2 cups of chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss eggplant and bell peppers with 1 tablespoon of olive oil, salt, and pepper.
3. Spread the vegetables on a baking sheet in a single layer and roast for 30 minutes.
4. In a large skillet, sauté garlic, onion, and minced tomatoes in 1 tablespoon of olive oil until tender.
5. Add roasted eggplant and bell peppers to the skillet and stir to combine.
6. Simmer the mixture over medium heat for 10-15 minutes or until the flavors have melded together.
7. Season with salt and pepper to taste.
8. Garnish with fresh basil leaves before serving.
Cooking Time: Approximately 45-50 minutes
Eggplant Pizza with Goat Cheese and Arugula
Eggplant Pizza with Goat Cheese and Arugula: A creative twist on traditional pizza, this recipe features tender eggplant slices topped with creamy goat cheese, peppery arugula, and a hint of garlic.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1/2 cup goat cheese, crumbled
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
– Fresh arugula leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Brush both sides of eggplant slices with olive oil and season with salt and pepper.
3. Roast eggplant in the oven for 20-25 minutes, or until tender and lightly browned.
4. Meanwhile, mix crumbled goat cheese with minced garlic and a pinch of salt.
5. Arrange roasted eggplant slices on a baking sheet lined with parchment paper.
6. Top each slice with a spoonful of goat cheese mixture, leaving a small border around the edges.
7. Drizzle balsamic vinegar over the pizza and sprinkle with fresh arugula leaves.
Cooking Time: 25-30 minutes
Eggplant and Lentil Stew
This flavorful stew combines the rich flavors of eggplant, lentils, and aromatic spices for a satisfying and nutritious meal. Perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 2 medium eggplants, sliced
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– 4 cups vegetable broth
– Fresh parsley, chopped (for garnish)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, smoked paprika (if using), eggplant slices, and lentils. Cook for 2-3 minutes, stirring occasionally.
3. Pour in broth and bring to a boil. Reduce heat to low, cover, and simmer for 30-40 minutes or until lentils are tender.
4. Season with salt and pepper to taste. Serve hot, garnished with parsley.
Cooking Time: 40 minutes
Eggplant Rollatini with Ricotta and Spinach
This classic Italian recipe is a crowd-pleaser, featuring tender eggplant slices filled with creamy ricotta, spinach, and Parmesan cheese. The result is a deliciously flavorful and satisfying vegetarian dish.
Ingredients:
– 2 large eggplants
– 1 cup ricotta cheese
– 1/4 cup chopped fresh spinach
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Olive oil for baking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the eggplants into 1/4-inch thick rounds.
3. In a bowl, combine ricotta cheese, spinach, Parmesan cheese, and beaten egg.
4. Place an eggplant slice on a flat surface. Spread about 1 tablespoon of the ricotta mixture onto the eggplant, leaving a small border around the edges.
5. Roll the eggplant into a tight cylinder and place seam-side down in a baking dish. Repeat with remaining eggplant slices.
6. Drizzle with olive oil and season with salt and pepper to taste.
7. Bake for 25-30 minutes or until the eggplant is tender and the filling is heated through.
Cooking Time: 25-30 minutes
Baked Eggplant Fries with Marinara Sauce
Baked Eggplant Fries with Marinara Sauce Recipe
Elevate your snack game with this healthier alternative to traditional fries! Thinly sliced eggplant is breaded and baked to crispy perfection, served alongside a rich and tangy marinara sauce.
Ingredients:
– 2 medium eggplants
– 1 cup whole wheat breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/4 cup olive oil
– Salt and pepper to taste
– Marinara sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice eggplant into fry-like strips, about 1/4 inch thick.
3. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
4. Dip each eggplant strip into the breadcrumb mixture, coating evenly.
5. Place coated eggplant strips on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and season with salt and pepper to taste.
7. Bake for 20-25 minutes or until crispy and golden brown.
8. Serve hot with marinara sauce for dipping.
Cooking Time: 20-25 minutes
Eggplant and Mushroom Risotto
A creamy and flavorful Italian-inspired dish that combines tender eggplant, earthy mushrooms, and savory risotto.
Ingredients:
– 1 large eggplant, sliced into 1-inch thick rounds
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1/4 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat olive oil in a large skillet over medium-high heat. Add eggplant and cook until tender, about 5 minutes per side.
2. In the same skillet, add mushrooms and cook until they release their moisture and start to brown, about 3-4 minutes.
3. Add chopped onion and minced garlic; cook until softened, about 1 minute.
4. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Gradually add warmed broth, stirring continuously, and cook for about 20-25 minutes or until the rice is creamy and cooked through.
6. Stir in butter and season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 30-35 minutes
Eggplant Shakshuka with Poached Eggs
Savor the flavors of North Africa with this vibrant eggplant dish, featuring poached eggs and a rich tomato sauce. This recipe is perfect for brunch or dinner.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
– 4 poached eggs
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high heat. Add eggplant slices and cook until golden brown, about 3-4 minutes per side. Remove from heat.
3. Reduce heat to medium. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Stir in crushed tomatoes, smoked paprika, salt, and pepper. Bring to a simmer and let cook for 10 minutes.
5. Create four wells in the tomato sauce. Crack an egg into each well.
6. Transfer skillet to oven and bake for 8-10 minutes or until whites are set and yolks are still runny.
7. Garnish with parsley, if desired. Serve hot.
Cooking Time: 30-40 minutes
Eggplant and Zucchini Fritters
This recipe combines the flavors of eggplant and zucchini with a crispy fritter coating, perfect for a light and refreshing summer snack or side dish.
Ingredients:
– 2 medium eggplants, finely chopped
– 1 medium zucchini, finely chopped
– 1/2 cup all-purpose flour
– 1/4 cup cornmeal
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon olive oil
– 1 egg, lightly beaten
– Lemon wedges, for serving (optional)
Instructions:
1. In a bowl, combine chopped eggplant and zucchini.
2. Add flour, cornmeal, salt, and baking powder; mix well.
3. Stir in olive oil and egg until the mixture is smooth.
4. Heat about 1/2 inch of olive oil in a large non-stick skillet over medium-high heat.
5. Using a spoon, drop small portions of the eggplant-zucchini mixture into the skillet.
6. Cook for 3-4 minutes on each side or until golden brown; drain on paper towels.
7. Serve hot with lemon wedges, if desired.
Cooking Time: 15-20 minutes
Eggplant and Avocado Salad
A refreshing twist on a classic salad, this recipe combines the creamy richness of avocado with the meaty texture of eggplant, all tied together with a tangy dressing.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 ripe avocado, diced
– 1/2 cup fresh parsley, chopped
– 1/4 cup red onion, thinly sliced
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place eggplant slices on a baking sheet lined with parchment paper.
3. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, or until tender.
4. In a large bowl, combine roasted eggplant, diced avocado, chopped parsley, and thinly sliced red onion.
5. Whisk together lemon juice and remaining olive oil to make the dressing. Pour over the salad and toss to coat.
Cooking Time: 25-30 minutes
Eggplant and Tofu Satay with Peanut Sauce
Experience the flavors of Southeast Asia with this savory and aromatic satay recipe, featuring tender eggplant and tofu, smothered in a rich peanut sauce.
Ingredients:
– 2 medium eggplants, cut into 1-inch pieces
– 1/2 cup firm tofu, cut into 1-inch cubes
– 1/4 cup natural peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– Vegetable oil for grilling
– Satay sticks or skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together peanut butter, soy sauce, brown sugar, garlic, rice vinegar, ginger, and red pepper flakes (if using).
3. Thread eggplant and tofu onto satay sticks, leaving a small space between each piece.
4. Brush both sides of the eggplant and tofu with vegetable oil.
5. Grill for 8-10 minutes, turning occasionally, until tender and slightly charred.
6. Serve immediately with peanut sauce for dipping.
Cooking Time: 15-20 minutes
