When it comes to adding flavor and excitement to your dinner repertoire, few ingredients are as versatile and delicious as eggplant. Whether you’re a seasoned chef or a beginner in the kitchen, eggplant is a great canvas for a wide range of flavors and techniques. From classic Italian dishes like Eggplant Parmesan with Fresh Basil to spicy curries like Spicy Eggplant and Chickpea Curry, there’s an endless variety of ways to prepare this popular vegetable. In this article, we’ll explore 20 mouth-watering eggplant dinner recipes that are sure to please even the pickiest eaters.
Eggplant Parmesan with Fresh Basil
This recipe combines the rich flavors of eggplant and melted mozzarella cheese with the bright, herby taste of fresh basil. Perfect for a weeknight dinner or special occasion, this dish is sure to please.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1 tsp salt
– 1 tsp garlic powder
– 1 cup breadcrumbs (Italian-style)
– 1 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– 1 cup marinara sauce
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together flour, salt, and garlic powder.
3. Dip eggplant slices in the flour mixture, then coat with breadcrumbs.
4. Heat olive oil in a large skillet over medium-high heat. Cook eggplant slices until golden brown, about 3-4 minutes per side.
5. In a 9×13-inch baking dish, spread a layer of marinara sauce. Arrange cooked eggplant slices on top.
6. Sprinkle mozzarella and Parmesan cheese over the eggplant, followed by chopped basil leaves.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Grilled Eggplant with Garlic and Herb Marinade
A flavorful and healthy twist on traditional grilled eggplant, this recipe combines the natural sweetness of the vegetable with the savory taste of garlic and herbs.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1/4 cup olive oil
– 4 cloves garlic, minced
– 2 tablespoons chopped fresh rosemary
– 2 tablespoons chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, rosemary, and thyme.
3. Add eggplant slices to the marinade and toss to coat. Let sit for at least 30 minutes, or up to 2 hours in the refrigerator.
4. Remove eggplant from the marinade, letting any excess liquid drip off.
5. Grill eggplant slices for 3-4 minutes per side, or until tender and lightly charred.
6. Season with salt and pepper to taste. Serve hot.
Cooking Time: 12-16 minutes
Spicy Eggplant and Chickpea Curry
This flavorful curry combines the richness of roasted eggplant with the creamy texture of chickpeas, all wrapped up in a spicy and aromatic sauce. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1 can coconut milk
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast eggplant slices for 20-25 minutes, or until tender.
3. In a large pan, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
4. Add cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
5. Stir in chickpeas, coconut milk, salt, and pepper.
6. Add roasted eggplant to the pan and stir to combine.
7. Simmer curry for 10-15 minutes or until heated through.
8. Garnish with chopped cilantro, if desired.
Cooking Time: 45-50 minutes
Eggplant Lasagna with Ricotta and Spinach
A creative twist on traditional lasagna, this vegetarian dish substitutes eggplant slices for noodles, adding a meaty texture and rich flavor. This recipe combines the flavors of ricotta cheese, spinach, and melted mozzarella for a satisfying and delicious meal.
Ingredients:
– 2 large eggplants
– 1 package lasagna noodles (reserve for later)
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh spinach
– 1 jar marinara sauce
– 8 oz mozzarella cheese, sliced
– Salt and pepper to taste
– Olive oil for greasing the baking dish
Instructions:
1. Preheat oven to 375°F.
2. Slice eggplants into 1/4-inch thick rounds.
3. Grease a 9×13-inch baking dish with olive oil.
4. Layer the eggplant slices, marinara sauce, and ricotta mixture (ricotta cheese mixed with Parmesan and spinach) in that order.
5. Top with mozzarella cheese.
6. Bake for 30-40 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Roasted Eggplant and Tomato Pasta
Satisfy your taste buds with this flavorful and nutritious pasta dish that combines roasted eggplant, tomatoes, garlic, and herbs.
Ingredients:
– 1 medium eggplant, cut into 1-inch cubes
– 2 large tomatoes, cored and halved
– 3 cloves of garlic, minced
– 1/4 cup olive oil
– 1 teaspoon dried basil
– Salt and pepper to taste
– 8 oz. pasta (such as penne or linguine)
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss eggplant cubes with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. Meanwhile, toss tomatoes with remaining 2 tablespoons olive oil, garlic, basil, salt, and pepper on a separate baking sheet. Roast for 15-20 minutes, or until softened.
4. Cook pasta according to package instructions. Drain and set aside.
5. Combine roasted eggplant and tomatoes in a large skillet. Add cooked pasta, tossing gently to combine. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Stuffed Eggplant with Ground Lamb and Pine Nuts
This Mediterranean-inspired recipe combines the flavors of ground lamb, pine nuts, and fresh herbs with tender eggplant. Perfect for a flavorful main course or as an impressive appetizer.
Ingredients:
– 2 large eggplants
– 1 lb ground lamb
– 1/4 cup pine nuts
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice eggplants in half lengthwise and scoop out the insides, leaving a shell.
3. In a pan, cook lamb until browned, breaking it up into small pieces as it cooks.
4. Add chopped onion, garlic, and pine nuts to the pan and cook until the mixture is well combined.
5. Stuff each eggplant half with the lamb mixture and place on a baking sheet lined with parchment paper.
6. Drizzle olive oil over the stuffed eggplants and season with salt and pepper.
7. Bake for 30-40 minutes, or until the eggplant is tender.
Cooking Time: 30-40 minutes
Eggplant Ratatouille with Fresh Herbs
This classic Provençal dish is a flavorful celebration of summer’s bounty, featuring tender eggplant, juicy tomatoes, and fragrant fresh herbs. With its rich aroma and velvety texture, it’s the perfect accompaniment to crusty bread or as a side dish for grilled meats.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 3 large tomatoes, diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon fresh thyme leaves
– 1 tablespoon fresh rosemary leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss eggplant slices with 1 tablespoon olive oil, salt, and pepper.
3. Spread eggplant on a baking sheet and roast for 20-25 minutes or until tender.
4. In a large skillet, heat remaining 1 tablespoon olive oil over medium-high. Add onion and garlic; cook until softened.
5. Add diced tomatoes, thyme, and rosemary to the skillet. Cook for 10-15 minutes or until the sauce has thickened slightly.
6. Stir in roasted eggplant slices. Season with salt and pepper to taste.
Cooking Time: 40-50 minutes
Eggplant and Mushroom Stir-Fry
This simple and flavorful stir-fry is a perfect way to use up your favorite vegetables. Savor the combination of tender eggplant, earthy mushrooms, and savory soy sauce.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
– 2 teaspoons soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the eggplant slices and cook until tender, about 3-4 minutes per side. Remove from skillet and set aside.
3. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 5 minutes.
4. Return the cooked eggplant to the skillet. Stir in soy sauce and sesame oil. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 15-20 minutes
Baked Eggplant with Mozzarella and Marinara
This recipe is a classic Italian-inspired dish that combines the flavors of roasted eggplant, melted mozzarella cheese, and tangy marinara sauce. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 large eggplants
– 1 cup marinara sauce
– 8 oz mozzarella cheese, sliced
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the eggplants into 1-inch thick rounds.
3. Place the eggplant slices on a baking sheet lined with parchment paper.
4. Drizzle the olive oil over the eggplant and sprinkle with salt and pepper.
5. Roast the eggplant in the preheated oven for 20-25 minutes, or until tender and lightly browned.
6. Remove the eggplant from the oven and top each slice with a spoonful of marinara sauce and a slice of mozzarella cheese.
7. Return the baking sheet to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
8. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 35-40 minutes
Eggplant and Lentil Stew
This stew is a perfect blend of tender eggplant, flavorful lentils, and aromatic spices, making it a comforting and nutritious meal for any time of the year.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 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 parsley or cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add eggplant, cumin, smoked paprika, salt, and pepper. Cook, stirring occasionally, for 10-12 minutes or until eggplant is tender.
3. Stir in lentils and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes or until lentils are tender.
4. Taste and adjust seasoning as needed. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: 45-50 minutes
Eggplant Caponata with Olives and Capers
This rich and flavorful eggplant caponata is a staple of Sicilian cuisine, made by slowly cooking the eggplant with aromatics, olives, and capers to create a thick, jam-like sauce. Serve it as an antipasto or use it as a topping for pasta, pizza, or meat dishes.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 3 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup pitted green olives, sliced
– 1/4 cup capers, rinsed and drained
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute.
3. Add eggplant and cook, stirring occasionally, until tender and lightly browned, about 10-12 minutes.
4. Stir in olives, capers, cumin, salt, and pepper. Cook for an additional 2-3 minutes to combine flavors.
5. Serve warm or at room temperature, garnished with parsley if desired.
Cooking Time: 20-25 minutes
Eggplant and Zucchini Tian
This Mediterranean-inspired dish is a flavorful and colorful twist on traditional ratatouille, featuring tender eggplant and zucchini, rich tomato sauce, and creamy goat cheese.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup goat cheese, crumbled
– 1 tsp dried oregano
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat oven to 375°F.
2. Brush eggplant and zucchini slices with olive oil; season with salt and pepper.
3. In a large skillet, sauté onion and garlic until softened; add crushed tomatoes and cook for 5 minutes.
4. Arrange eggplant and zucchini slices in a single layer on top of the tomato sauce.
5. Top with crumbled goat cheese and sprinkle with oregano.
6. Bake for 30-35 minutes or until vegetables are tender and cheese is golden brown.
Cooking Time: 30-35 minutes
Eggplant and Tofu Thai Green Curry
This vibrant and flavorful dish combines the tender goodness of eggplant and tofu with the aromatic spices of Thailand, all wrapped up in a creamy green curry sauce.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1 block firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) Thai green curry paste
– 2 cups coconut milk
– 1 cup water or vegetable broth
– Salt and pepper, to taste
– Fresh basil leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes. Remove from the skillet and set aside.
3. Add garlic and ginger; cook for 1 minute.
4. Stir in curry paste; cook for 1 minute, or until fragrant.
5. Add coconut milk, water, and cooked eggplant; simmer for 10-12 minutes, or until sauce has thickened slightly.
6. Add tofu back into the skillet; season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil leaves.
Cooking Time: 20-25 minutes
Eggplant Shakshuka with Poached Eggs
A flavorful and vibrant Middle Eastern-inspired dish that combines the sweetness of eggplant with the richness of poached eggs.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 eggs
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic, cumin, smoked paprika, salt, and pepper. Cook for an additional minute.
4. Arrange the eggplant slices on top of the onion mixture in a single layer.
5. Bake for 20-25 minutes or until the eggplant is tender and lightly browned.
6. Poach the eggs by cracking them into a pot of simmering water. Cook for 3-4 minutes, then remove with a slotted spoon.
7. To serve, place a portion of the eggplant mixture on a plate, top with a poached egg, and garnish with chopped parsley or cilantro if desired.
Cook Time: 25-30 minutes
Eggplant and Beef Moussaka
This classic Greek dish combines tender beef with rich eggplant and creamy bechamel sauce, all wrapped up in a deliciously layered casserole. With its bold flavors and satisfying texture, this moussaka is sure to become a new favorite.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato puree
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup bechamel sauce (see below for recipe)
– Grated Parmesan cheese, for serving
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Cook eggplant slices in boiling water for 5 minutes. Drain and set aside.
3. In a large skillet, cook beef over medium-high heat until browned, breaking up with spoon as needed.
4. Add onion and garlic to skillet; cook until softened.
5. Stir in tomato puree, oregano, salt, and pepper.
6. Assemble casserole by layering eggplant, meat mixture, and bechamel sauce in a 9×13-inch baking dish.
7. Top with Parmesan cheese and bake for 30-40 minutes or until golden brown.
Cooking Time: 35-45 minutes
Eggplant and Goat Cheese Tart
This savory tart combines the richness of goat cheese with the subtle sweetness of roasted eggplant, perfect for a light yet satisfying meal or snack. The flaky pastry crust adds a delightful textural element to this flavorful combination.
Ingredients:
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 1 sheet of frozen puff pastry, thawed
– 8 oz goat cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper. Arrange eggplant slices in a single layer.
3. Drizzle with olive oil, season with salt and pepper. Roast for 20-25 minutes or until tender.
4. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch. Place on a baking sheet lined with parchment paper.
5. Spread goat cheese over the center of the pastry, leaving a 1-inch border. Arrange roasted eggplant slices on top of the cheese.
6. Fold edges of the pastry up and around the filling, pressing gently to seal.
7. Bake for an additional 15-20 minutes or until the pastry is golden brown.
Cooking Time: Approximately 40-50 minutes
Eggplant and Bell Pepper Stir-Fry
A flavorful and vibrant stir-fry that combines the sweetness of bell peppers with the earthy taste of eggplant, perfect for a quick and easy dinner.
Ingredients:
– 1 large eggplant, sliced into 1-inch pieces
– 2 large bell peppers (any color), sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the eggplant and bell peppers; cook until tender, about 5 minutes.
3. Add the garlic and soy sauce; stir-fry for an additional minute.
4. Season with salt and pepper to taste.
5. Garnish with cilantro leaves, if desired.
6. Serve hot over rice or noodles.
Cooking Time: 10-12 minutes
Eggplant and Potato Curry
This hearty curry combines the creamy richness of potatoes with the subtle sweetness of eggplant, all wrapped up in a warm and aromatic blend of spices.
Ingredients:
– 1 large eggplant, sliced into 1-inch pieces
– 2-3 medium-sized potatoes, peeled and diced
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat.
2. Add onions, garlic, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook until the onions are translucent, about 5 minutes.
3. Add sliced eggplant and cook for 5-7 minutes, or until it starts to brown.
4. Add diced potatoes and coconut milk. Bring to a simmer and let cook for 20-25 minutes, or until the potatoes are tender.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 35-40 minutes
Eggplant and Halloumi Skewers
A flavorful and colorful appetizer or snack, these skewers combine the creamy texture of halloumi cheese with the meaty flavor of eggplant. Perfect for a summer gathering or as a quick weeknight meal.
Ingredients:
– 2 medium eggplants, cut into 1-inch cubes
– 8 ounces halloumi cheese, cut into 1-inch cubes
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread eggplant and halloumi cubes onto skewers, leaving a small space between each piece.
3. Brush with olive oil and sprinkle with garlic, salt, and pepper.
4. Grill for 8-10 minutes, turning occasionally, until eggplant is tender and cheese is golden brown.
5. Serve hot with lemon wedges and garnished with parsley, if desired.
Cooking Time: 15-18 minutes
Eggplant and Black Bean Enchiladas
Discover a flavorful twist on traditional enchiladas by combining tender eggplant with protein-rich black beans, all wrapped up in a spicy tomato sauce. This vegetarian delight is perfect for a quick weeknight dinner or a weekend meal.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 can (15 oz) black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– 1 can (14.5 oz) diced tomatoes with green chilies
– Shredded cheese (Monterey Jack or Cheddar work well)
Instructions:
1. Preheat oven to 375°F.
2. Cook eggplant slices in a non-stick skillet with olive oil, cumin, and paprika until tender. Set aside.
3. In the same skillet, cook onion and garlic until softened.
4. Add black beans and stir to combine.
5. Assemble enchiladas by filling tortillas with eggplant, bean mixture, and shredded cheese.
6. Place in a baking dish, cover with tomato sauce, and bake for 20-25 minutes or until cheese is melted.
Cooking Time: 35-40 minutes
Summary
Get ready to delight your taste buds with these 20 delicious eggplant dinner recipes! From classic Eggplant Parmesan with Fresh Basil to global-inspired dishes like Spicy Eggplant and Chickpea Curry, there’s something for everyone. Try Grilled Eggplant with Garlic and Herb Marinade, or go Mediterranean-style with Roasted Eggplant and Tomato Pasta. For a twist on traditional lasagna, try Eggplant Lasagna with Ricotta and Spinach. And don’t forget the international flair of Stuffed Eggplant with Ground Lamb and Pine Nuts. These mouth-watering recipes are sure to become new favorites!
