Recipes with eggplant

Vegan eggplant lasagna with cornmeal-crusted oven-fried eggplant, tofu ricotta filling, and tomato sauce. No pasta, no dairy, all the layered comfort of classic lasagna.

Grilled eggplant salad topped with a quick-pickled cucumber and red onion relish in cider vinegar dressing. A smoky, refreshing summer vegetable side.

Vegetarian eggplant Parmesan casserole layered with pan-fried eggplant slices, mozzarella, spaghetti sauce, and Parmesan. A simple weeknight version of the Italian classic using sauce mix for speed.

Vegetarian linguine with miso sauce, sauteed shiitake mushrooms, eggplant, zucchini, and yellow bell pepper. Light, savory, low-calorie, and ready in 20 minutes.

Baked eggplant and parsnip slices with no added oil, salt, or sugar. A simple 2-ingredient side dish that's naturally fat-free, diabetic-friendly, and low-sodium.

Eggplant relish with baked eggplant, hard-boiled egg, green pepper, and onion ground together with vinegar and garlic. A cold Eastern European-style spread for bread and crackers.

Sicilian caponata with eggplant, olives, capers, pine nuts, tomatoes, and a sweet-sour vinegar-sugar finish. Serve hot as a side or cold on bread as an appetizer.

Microwave eggplant and tomatoes over rice noodles is a four-ingredient lunch ready in 10 minutes. Healthy, no-oil, vegan meal-for-one.

Indian-style roasted eggplant with yogurt, cumin, coriander, turmeric, ginger, and garlic. Creamy, spiced, and served alongside basmati rice.

Vegan eggplant and rice one-pot meal simmered in vegetable broth with crushed tomatoes, garlic, thyme, and cayenne. Low-fat, filling, and oil-free.

Microwave eggplant with chopped tomatoes, green chilies, cumin, oregano, and melted Monterey Jack cheese. A low-calorie Mexican-inspired vegetable side dish.

Lebanese-style eggplant casserole with mushrooms, tomatoes, garlic, and basil layered and baked with Parmesan. A simple vegetarian bake with a flour-thickened tomato sauce.

Sauteed eggplant, green peppers, and carrots seasoned with cinnamon, fresh parsley, and dill. A light vegetarian side dish with Middle Eastern flair.

Taskebab, a Middle Eastern beef and eggplant stew baked in tomato sauce with basil and oregano. Fried beef and eggplant slow-simmered until the sauce permeates every bite.

Sicilian-style spaghetti with eggplant sauce built from salted cubed eggplant, plum tomatoes, anchovies, olives, and capers. A rustic Mediterranean pasta with briny depth and a hint of heat.

Baingan Bartha is a vegetarian dish from Indian and Pakistani cuisine. It is a Bhurta (minced vegetables) made from eggplant (Baigan), which is grilled over charcoal or direct fire to impart a smoky flavor to the flesh of the eggplant and then cooked with spices and vegetables. Usually serve it with Chapati or boiled rice.