10+ Eggcellent Eggplant Recipes

Eggplant: what do you do with it? Whether you grew it in your garden and had a better harvest than you anticipated, or your just wanting to get more of this nightshade incorporated into your diet (yay, fiber!), we’ve put together a list of some extra tasty ways to enjoy it.

Grilled Eggplant Napoleon

A quick and easy dish to toss on the BBQ, this grilled napolean features eggplant, bell peppers, and Halloumi cheese.

Ingredients

• 1 large eggplant

• 2 red bell peppers, seeds and stems removed

• 3 tablespoons olive oil

• 6 ounces Halloumi cheese, sliced into 10 rectangles

Mediterranean Salsa

• 2 tablespoons finely-diced yellow onion

• 1/2 cup chopped mixed olives (pits removed)

• 2 cloves garlic, minced

• 2 tablespoons extra virgin olive oil

• 1 tablespoon lemon juice

• 2 tablespoons balsamic vinegar

• 2 tablespoons minced fresh basil

• Pinch each of salt and ground black pepper

Directions

1. In a mixing bowl, stir together all the salsa ingredients and taste for salt and pepper. Set aside to let the flavors combine while grilling the eggplant and bell peppers.

2. Preheat the grill to medium-high. Remove the stem and bottom of the eggplant and slice crosswise into 10 rounds approximately 1/2-inch thick. Slice the red peppers into quarters. Brush both sides of the eggplant, pepper and Halloumi slices with olive oil and sprinkle with salt and pepper.

3. Grill the eggplant and peppers until tender, 4-5 minutes on each side, and lightly grill the Halloumi cheese for 1-2 minutes on each side. Remove from grill and assemble the napoleons on individual serving plates, starting with a spoonful of salsa, an eggplant slice, a red pepper slice and a cheese slice; repeat, and top the stack with a third spoonful of salsa. Serve warm.

Recipe and photo adapted from Co+op

Photo Courtesy of Co+op

Roasted Eggplant Stuffed with Spicy Beef

Featuring a flavorful Middle Eastern flair, this roasted, buttery-soft eggplant combines hearty, spicy ground beef with tart pomegranates for a well-rounded Fall meal.

Ingredients

• 1 medium Italian eggplant

• 4 tablespoons extra virgin olive oil, divided

• Salt and pepper

• 3 cloves garlic, divided

• 1/2 cup plain yogurt

Beef filling

• 1 large onion, finely chopped

• 1/2 pound ground beef

• 1 teaspoon ground cumin

• 1/2 teaspoon dried oregano

• 1/2 teaspoon red pepper flakes

• 1/2 teaspoon salt

• 1/2 cup fresh parsley, chopped

• 1/4 cup pomegranate seeds (optional)

Directions

1. Preheat the oven to 425 F. Slice the stem from the eggplant, then cut in half lengthwise. Place cut side up on the cutting board and use the tip of the knife to score the flesh of the eggplant, almost to the skin, in a diamond pattern. Place skin side down on a sheet pan and drizzle with one tablespoon of olive oil, rubbing to coat (make sure to get into the cuts). Sprinkle with salt and pepper, then turn to place cut side down.

2. Roast the eggplant for 25 minutes, until very tender. Use a metal spatula to turn the eggplant, drizzle the skin side with another tablespoon of olive oil, and roast again for 20 minutes. Cool on a rack.

3. While the eggplant is in the oven, make the sauce. In a medium bowl, use a garlic press to press one clove of the garlic, then add one tablespoon of the olive oil and the yogurt, and season with salt. Reserve.

4. In a large saute pan, over medium-high heat, drizzle the remaining tablespoon of olive oil. Add the onion and stir, then saute over medium heat for 10 minutes, stirring frequently. Crumble in the ground beef. Press the remaining garlic over the beef. Sprinkle over the cumin, oregano, pepper flakes and salt.

5. Stir and cook the meat, breaking it up with your spatula. When the beef is well-browned, remove from heat.

6. To serve, spread half of the yogurt sauce on each plate, then place an eggplant half on the yogurt. Distribute the beef mixture over the eggplant. Sprinkle with parsley and pomegranate arils to serve.

Recipe and photo adapted from Co+op

Photo Courtesy of Co+op

Meze Salad

Another Middle Eastern-inspired dish, Meze salad features thin-sliced zucchini and eggplant paired with sweet apricots, peppery arugula, and toasty pine nuts. A lemony tahini dressing brings it all together.

Ingredients

• 1 large zucchini sliced into 1/4-inch thick rounds

• 1 medium eggplant, sliced into 1/8-inch thick rounds

• 1/4 cup extra virgin olive oil

• 4 cups baby arugula

• 1/3 cup chopped dried apricots

• 2 tablespoons toasted pine nuts

• 2 tablespoons chopped parsley

• 1 tablespoon chopped mint

For the dressing

• 1 large zucchini sliced into 1/4-inch thick rounds

• 1 medium eggplant, sliced into 1/8-inch thick rounds

• 1/4 cup extra virgin olive oil

• 4 cups baby arugula

• 1/3 cup chopped dried apricots

• 2 tablespoons toasted pine nuts

• 2 tablespoons chopped parsley

• 1 tablespoon chopped mint

Directions

1. Preheat an outdoor grill or grill pan to medium-high heat.

2. Drizzle the zucchini and eggplant slices with the olive oil then place on the grill once hot. Grill for about 3-5 minutes per side until softened and grill marks appear, flip and grill the other side.

3. Prepare the dressing by whisking together all the ingredients in a small bowl until smooth.

4. Toss the arugula with half of the dressing and place in a salad bowl.

5. Arrange the grilled zucchini and eggplant on top of the arugula.

6. Add the apricots, pine nuts, parsley and mint to the salad bowl and drizzle the remaining dressing on top.

Recipe and photo adapted from Co+op

Vegetable Ratatouille

What’s a list of eggplant recipes without a nod to a classic French ratatouille? And we’re not talking about a little mouse under your chef’s hat!

Ingredients

• 2 medium eggplants, peeled and cubed

• 1/2 cup olive oil

• 2 medium yellow onions, thinly sliced

• 1 green bell pepper, seeded and roughly chopped

• 2 red bell peppers, seeded and roughly chopped

• 2 large zucchini, quartered and cut into cubes

• 4 tablespoons garlic, minced

• 4 cups diced tomatoes, fresh or canned (36 ounces)

• 1/4 cup fresh parsley, chopped

• 1 tablespoon Herbs de Provence (or 2 teaspoons dried thyme)

• 1 bay leaf

• 2 teaspoons salt

• 1/2 teaspoon ground black pepper

Directions

1. Preheat the oven to 350°F.

2. Salt eggplant and let sit on paper towels for about 20 minutes, to remove moisture. Rinse and pat dry. Toss with 1/4 cup olive oil and roast in the oven for 20 minutes, or until tender.

3. While the eggplant is roasting, heat the remaining oil over medium heat in a large, heavy pot. Saute the onions for 10 minutes, then add the garlic and saute until tender and lightly browned.

4. Add the peppers and saute 5 minutes, then add the zucchini and cook for 10 more minutes.

5. Add the tomatoes and other remaining ingredients and let simmer for 20 minutes. Taste, adjust seasoning, and add eggplant. Simmer a few minutes more and serve.

Recipe and photo adapted from Co+op

Photo Courtesy of Once Upon a Chef

Baba Ganoush

Don’t toss that wrinkly eggplant that’s been living in the back of your fridge for far too long! Make baba ganoush!

Another classic Middle Eastern recipe, baba ganoush is a creamy dip with a rich, smokey flavor that’s often served with fresh veg and toasty pita bread.

Eggplant is the only main ingredient in this recipe, with some common pantry ingredients being the only additional source of flavor.

Find the full recipe at Once Upon a Chef

Moussaka

A traditional Greek dish originating in the Mediterranean, Moussaka is a layered eggplant meal that’s full of rich tomato sauce, protein-packed ground lamb and a creamy bechamel sauce.

Moussaka is made in 4 simple phases: roast the eggplant, make the tomato meat sauce, make the Bechamel, layer it all together and bake!

Serve alongside a bright, fresh Greek salad for a well-balanced meal!

Photo Courtesy of Love and Lemons

Find the full recipe at Feasting at Home

Eggplant Caponata

If you’re looking for a light appetizer that celebrates the flavors of a Skagit summer, look no further than this veggie-friendly eggplant caponata!

Roasted eggplant is paired with celery, onion, garlic, bell peppers, and tomatoes and tossed in a light sauce before being topped with fresh herbs and sweet golden raisins.

Serve this easy summer dish on slices of a Co-op sourdough baguette for an unforgettable start to any meal.

Find the full recipe at Love and Lemons

Baked Eggplant Parmesan

When you think of cozy eggplant recipes, no doubt does eggplant parmesan come to mind.

But instead of deep frying the heck out of nutritious eggplant into something that barely resembles a vegetable, this baked parmesan recipe gives you all the flavor of a eggplant parmesan without the extra fat and oil.

Serve your meal with an extra sprinkle of parmesan and chopped basil alongside a fresh green salad.

Find the full recipe at Gimme Some Oven

Photo Courtesy of A Couple Cooks

Pasta alla Norma

An Italian dish hailing from the city of Catalina in Sicily, this Pasta alla Norma features eggplant, tubular pasta, tomato sauce, and a salty ricotta salata cheese.

While this recipe is vegetarian-friendly by nature, if you wanted to up the protein you could definitely toss in some spicy Co-op made linguisa sausage.

Find the full recipe at A Couple Cooks

Spicy Chinese Eggplant with Szechuan Sauce

Spicy, saucy, and full of a rich, umami flavor, this spicy Chinese eggplant is a bold way to transform a simple eggplant into a unique dish.

Eggplant is cut into bite-sized pieces, tossed with flour, and quickly pan-fried before being tossed with a spicy homemade Szechuan sauce.

Whether you serve it as a main dish over a bed of white rice or as a side dish for Mongolian beef or sesame chicken, this spicy eggplant is sure to be a hit.

Find the full recipe at Feasting at Home

More Eggplant Recipes to Try

• Roasted Eggplant Vegan Tacos from This Savory Vegan

• Baingan Bharta (Smoked Eggplant Curry) from Cooking with Parita

• Skillet Eggplant Fritters from The Spruce Eats

• Roasted Eggplant Soup from Dishing Out Health