Are you looking to add some excitement to your meal routine? Look no further than the humble eggplant! This versatile vegetable is a staple in many cuisines around the world, and can be used in everything from classic Italian dishes to spicy Asian stir-fries. As a beginner cook, it’s easy to feel intimidated by the thought of cooking with eggplant – but don’t worry, we’ve got you covered. In this article, we’ll share 20 delicious and easy eggplant recipes that are perfect for beginners.
From classic eggplant parmesan to innovative stir-fries and curries, our list has something for everyone. Whether you’re a fan of savory flavors or bold spices, these eggplant recipes will inspire you to get creative in the kitchen. So go ahead, give one (or two, or three…) a try, and discover the delicious world of eggplant cooking!
Garlic Roasted Eggplant with Herbs
Elevate your vegetable game with this simple yet flavorful recipe that brings out the best in eggplant. Aromatic garlic and fresh herbs add depth to this roasted delight.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– 2 sprigs of fresh rosemary, chopped
– 2 sprigs of fresh thyme, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together olive oil, garlic, rosemary, and thyme.
3. Add the eggplant slices to the bowl and toss to coat evenly with the herb mixture.
4. Season with salt and pepper to taste.
5. Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer.
6. Roast for 25-30 minutes, or until tender and lightly browned.
Cooking Time: 25-30 minutes
Easy Eggplant Parmesan Casserole
This classic Italian-American dish is a crowd-pleaser, with tender eggplant slices layered with rich tomato sauce and melted mozzarella cheese. This simplified recipe makes it easy to enjoy at home.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 can (28 oz) crushed tomatoes
– 1 tablespoon olive oil
– Salt and pepper to taste
– 8 ounces mozzarella cheese, shredded
Instructions:
1. Preheat oven to 375°F.
2. Dip each eggplant slice in breadcrumbs mixed with Parmesan cheese, coating both sides evenly.
3. In a large skillet, heat the olive oil over medium-high heat. Cook the coated eggplant slices until golden brown on both sides, about 4-5 minutes per side.
4. In a separate saucepan, combine crushed tomatoes and salt and pepper to taste. Bring to a simmer over low heat.
5. Assemble the casserole by spreading half of the tomato sauce in the bottom of a 9×13-inch baking dish. Arrange a layer of eggplant slices on top, followed by half of the mozzarella cheese.
6. Repeat the layers and top with remaining mozzarella cheese.
7. Bake for 30-35 minutes or until cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Grilled Eggplant with Balsamic Glaze
A sweet and savory twist on traditional grilled eggplant, this recipe adds a rich balsamic glaze for an unforgettable flavor combination. Perfect as a side dish or light lunch.
Ingredients:
– 2 medium eggplants
– 1/4 cup olive oil
– Salt and pepper, to taste
– 1/4 cup balsamic vinegar
– 2 tbsp honey
Instructions:
1. Preheat grill to medium-high heat.
2. Slice eggplant into 1-inch thick rounds. Brush both sides with olive oil and season with salt and pepper.
3. Grill eggplant for 3-4 minutes per side, or until tender and lightly charred.
4. Meanwhile, combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook for 2-3 minutes, or until glaze thickens slightly.
5. Brush grilled eggplant with balsamic glaze during the last minute of grilling.
6. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 10-12 minutes
Simple Eggplant Caponata
This Sicilian-inspired eggplant relish is a flavorful and healthy addition to any meal. With just a few ingredients, you can create a delicious condiment that’s perfect for topping pasta dishes, pizza, or using as a dip.
Ingredients:
– 2 medium eggplants, diced
– 1 large onion, finely chopped
– 3 cloves of garlic, minced
– 1 cup of chopped fresh parsley
– 2 tablespoons of olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon of red pepper flakes for some heat
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
3. Roast eggplant in the oven for 30-40 minutes, or until tender and lightly caramelized.
4. In a large skillet, sauté onion and garlic over medium heat until softened.
5. Add roasted eggplant, parsley, and remaining olive oil to the skillet. Stir well.
6. Season with salt, pepper, and red pepper flakes (if using).
7. Simmer caponata for 10-15 minutes, stirring occasionally, until flavors have melded together.
Cooking Time: Approximately 1 hour
Quick Eggplant Stir-Fry with Soy Sauce
Quick Eggplant Stir-Fry with Soy Sauce
In this simple recipe, we’ll whip up a flavorful stir-fry that’s perfect for a weeknight dinner. This eggplant dish is quick, easy, and packed with savory flavors.
Ingredients:
– 1 medium eggplant, sliced into 1-inch thick rounds
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat 1 tablespoon of 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.
3. Remove the eggplant from the skillet and set aside.
4. In the same skillet, add the remaining 1 tablespoon of oil, then sauté the onion and garlic until softened.
5. Return the cooked eggplant to the skillet, pour in the soy sauce, and stir-fry everything together for about 2 minutes.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions if desired.
Cooking Time: 15-20 minutes
Serve hot over rice or noodles, and enjoy your quick and delicious eggplant stir-fry!
Baked Eggplant Fries with Marinara Dip
Elevate your snack game with this crispy and flavorful take on traditional fries, made with eggplant instead of potatoes. This easy recipe combines the comfort of warm, cheesy goodness with a tangy marinara dip.
Ingredients:
– 2 large eggplants
– 1/4 cup olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup grated Parmesan cheese
– 1 cup marinara sauce (homemade or store-bought)
– Optional: garlic powder, paprika, or dried oregano for added flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice eggplants into long, thin strips, about 1/4 inch thick.
3. In a bowl, whisk together olive oil, salt, and pepper. Add Parmesan cheese; mix well.
4. Toss eggplant slices with the cheese mixture until coated evenly.
5. Line a baking sheet with parchment paper and arrange eggplant strips in a single layer.
6. Bake for 20-25 minutes or until crispy and golden brown.
7. Serve warm with marinara sauce and enjoy!
Cooking Time: 20-25 minutes
Eggplant and Tomato Pasta Sauce
Transform ordinary pasta into a flavorful masterpiece with this simple and savory eggplant and tomato sauce recipe.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 3 medium tomatoes, cored and chopped
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss eggplant slices with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 20-25 minutes or until tender and lightly browned.
4. In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium-low heat.
5. Add chopped onion and cook until translucent, about 5 minutes.
6. Add minced garlic and cook for an additional minute.
7. Add roasted eggplant, chopped tomatoes, salt, and pepper to the skillet.
8. Simmer sauce for 10-15 minutes or until thickened slightly.
9. Taste and adjust seasoning as needed.
10. Serve over cooked pasta and top with grated Parmesan cheese (if using).
Cooking Time: 40-50 minutes
Easy Stuffed Eggplant with Ground Turkey
This recipe offers a flavorful and nutritious twist on traditional stuffed eggplants, using ground turkey as the filling instead of meatballs or cheese. The result is a moist and savory dish that’s perfect for a weeknight dinner.
Ingredients:
– 2 medium eggplants
– 1 lb ground turkey
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out some of the flesh to make room for the filling.
3. In a bowl, combine ground turkey, breadcrumbs, parsley, garlic, oregano, salt, and pepper. Mix well.
4. Stuff each eggplant half with the turkey mixture, dividing it evenly.
5. Drizzle olive oil over the stuffed eggplants and place them on a baking sheet lined with parchment paper.
6. Bake for 30-35 minutes or until the eggplants are tender and the filling is cooked through.
Cooking Time: 30-35 minutes
Spicy Szechuan Eggplant
Experience the bold flavors of Szechuan cuisine with this simple yet fiery eggplant dish, perfect for those who love a little heat.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 tablespoon Szechuan peppercorns, toasted and ground
– 1 teaspoon soy sauce
– 1 teaspoon rice vinegar
– 1/4 teaspoon red pepper flakes (or more to taste)
– Salt, to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a wok or large skillet over high heat.
2. Add the eggplant and cook for 3-4 minutes on each side, until tender and lightly browned.
3. Remove the eggplant from the pan and set aside.
4. In the same pan, add the garlic, ginger paste, and Szechuan peppercorns. Cook for 1 minute, until fragrant.
5. Add soy sauce, rice vinegar, and red pepper flakes to the pan. Stir to combine.
6. Return the eggplant to the pan and toss to coat with the spicy sauce.
7. Season with salt to taste.
8. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Eggplant and Chickpea Curry
Eggplant and Chickpea Curry: A flavorful and nutritious vegetarian dish that combines the sweetness of eggplant with the nuttiness of chickpeas, all wrapped up in a rich and aromatic curry sauce.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add eggplant and chickpeas. Cook until the eggplant is tender, about 10-12 minutes.
5. Stir in coconut milk and season with salt and pepper to taste.
6. Simmer for an additional 2-3 minutes or until the sauce has thickened slightly.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
One-Pan Eggplant and Zucchini Medley
Discover the perfect blend of flavors and textures with this easy-to-make one-pan dish. Sautéed eggplant, zucchini, garlic, and herbs come together in a harmonious medley that’s sure to please even the pickiest eaters.
Ingredients:
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large oven-safe skillet over medium-high heat.
2. Add the sliced eggplant and cook for 3-4 minutes on each side, or until tender.
3. Remove the eggplant from the pan and set aside.
4. Reduce the heat to medium and add the minced garlic. Cook for 1 minute, stirring constantly.
5. Add the zucchini slices and cook for an additional 2-3 minutes, or until tender.
6. Return the eggplant to the pan and stir in the dried oregano. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Eggplant Pizza Bites with Mozzarella
Transform eggplant slices into crispy pizza bites filled with melted mozzarella cheese and savory flavors.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1/2 cup grated mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings (e.g., oregano, basil, garlic powder)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Brush both sides of eggplant slices with olive oil.
3. Dip each slice in breadcrumbs, coating evenly.
4. Place coated eggplant slices on a baking sheet lined with parchment paper.
5. Top each slice with mozzarella cheese and desired toppings (if using).
6. Bake for 20-25 minutes or until eggplant is tender and cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Easy Ratatouille with Eggplant
Ratatouille, a classic Provençal dish from France, is a hearty vegetable stew that’s perfect for a quick and flavorful meal. This easy recipe features tender eggplant as the star of the show.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups mixed bell peppers (any color), chopped
– 1 can (14.5 oz) diced tomatoes
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°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 minutes, or until tender.
4. In a large skillet, cook onion and garlic over medium heat until softened, about 5 minutes.
5. Add bell peppers to the skillet and cook for an additional 5 minutes.
6. Stir in diced tomatoes, roasted eggplant, salt, and pepper. Simmer for 10-15 minutes or until flavors have melded together.
7. Serve hot, garnished with fresh basil leaves if desired.
Cooking Time: 40-45 minutes
Eggplant and Mushroom Stir-Fry
Eggplant and Mushroom Stir-Fry Recipe
A classic combination of flavors and textures, this eggplant and mushroom stir-fry is a quick and easy weeknight dinner solution. With its savory and slightly sweet flavor profile, it’s sure to become a staple in your household.
Ingredients:
– 2 medium-sized eggplants, sliced into 1-inch thick rounds
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the sliced mushrooms and cook until they release their moisture and start browning, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the eggplant slices and cook until they’re tender and lightly browned, about 5-6 minutes per side.
5. Season with soy sauce and oyster sauce (if using), then stir-fry everything together.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 15-20 minutes
Simple Eggplant Dip with Tahini
Elevate your snack game with this creamy and flavorful eggplant dip infused with the richness of tahini.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1/2 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the eggplant slices on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil and sprinkle with salt.
3. Roast the eggplants in the preheated oven for 30-40 minutes, or until they are tender and lightly browned.
4. In a blender or food processor, combine the roasted eggplants, tahini, lemon juice, garlic, and remaining 1 tablespoon of olive oil.
5. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
6. Taste and adjust the seasoning if desired.
Cooking Time: 40 minutes
Eggplant and Lentil Stew
This hearty stew is a perfect blend of tender eggplant and flavorful lentils, simmered in a rich tomato-based broth. It’s an excellent option for a cozy night in or a quick lunch.
Ingredients:
– 1 medium eggplant, diced
– 1 cup brown or green lentils, rinsed and drained
– 2 cups vegetable broth
– 1 can (28 oz) crushed tomatoes
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat 2 tablespoons of oil over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced eggplant and cook until tender, about 5-6 minutes.
5. Add the lentils, vegetable broth, crushed tomatoes, oregano, salt, and pepper. Stir to combine.
6. Bring the mixture to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
Cooking Time: 45-50 minutes
Grilled Eggplant Sandwich with Pesto
Transform the flavors of summer into a satisfying sandwich with this simple yet impressive recipe. Grilled eggplant, creamy pesto, and melted mozzarella come together to create a delightful twist on the classic grilled cheese.
Ingredients:
– 2 large eggplants
– 1/4 cup pesto
– 2 slices of bread ( Ciabatta or Focaccia work well)
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/4 cup shredded mozzarella cheese
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Slice eggplants into 1/2-inch thick rounds. Brush both sides with olive oil and season with salt and pepper.
3. Grill eggplant slices for 3-4 minutes per side, until tender and lightly charred.
4. Spread pesto on one slice of bread, then top with grilled eggplant, mozzarella cheese, and the second slice of bread.
5. Grill sandwich for an additional 2-3 minutes, until cheese is melted and bread is toasted.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Easy Eggplant Lasagna Rolls
Transform classic lasagna into a flavorful and visually appealing dish with these easy-to-make eggplant lasagna rolls. Perfect for a weeknight dinner or special occasion, this recipe combines the best of Italian cuisine with a twist.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together ricotta, mozzarella, Parmesan, and parsley.
3. Brush both sides of eggplant slices with olive oil and season with salt and pepper.
4. Place an eggplant slice on a flat surface, spread about 1 tablespoon of the cheese mixture onto the center of the eggplant, leaving a 1-inch border around the edges.
5. Roll up the eggplant tightly and place seam-side down in a baking dish. Repeat with remaining eggplant slices.
6. Bake for 25-30 minutes or until the eggplant is tender and the cheese is melted.
7. Garnish with fresh basil leaves and serve hot.
Cooking Time: 25-30 minutes
Eggplant and Bell Pepper Skewers
Eggplant and Bell Pepper Skewers: A flavorful and colorful vegetarian delight that’s perfect for a quick weeknight dinner or as an appetizer for your next gathering.
Ingredients:
– 2 medium eggplants, cut into 1-inch cubes
– 2 large bell peppers (any color), cut into 1-inch pieces
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread eggplant and bell pepper pieces onto skewers, leaving a small space between each piece.
3. In a small bowl, whisk together olive oil, garlic, and lemon juice.
4. Brush the mixture evenly onto both sides of the vegetables on the skewers.
5. Season with salt and pepper to taste.
6. Grill the skewers for 8-10 minutes per side, or until the vegetables are tender and slightly charred.
7. Garnish with fresh parsley or basil leaves before serving.
Cooking Time: 16-20 minutes
Quick Eggplant and Tofu Stir-Fry
Quick Eggplant and Tofu Stir-Fry Recipe
Get ready to savor the flavors of Asia with this easy-to-make stir-fry recipe that combines tender eggplant, savory tofu, and a hint of spice.
Ingredients:
– 1 medium eggplant, sliced into 1-inch thick rounds
– 1/2 cup firm tofu, drained and cut into small cubes
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the skillet and set aside.
3. Add the garlic, ginger, and eggplant to the skillet. Cook for 5-6 minutes, stirring occasionally, until the eggplant is tender and lightly browned.
4. Stir in soy sauce and season with salt and pepper to taste.
5. Return the tofu to the skillet and stir-fry everything together for an additional minute.
6. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 15-20 minutes
Summary
Discover the delicious world of eggplant with these 20 easy recipes perfect for beginners! From classic dishes like Garlic Roasted Eggplant with Herbs and Easy Eggplant Parmesan Casserole to international-inspired meals such as Spicy Szechuan Eggplant and Eggplant and Chickpea Curry, there’s something for everyone. Try your hand at Grilled Eggplant with Balsamic Glaze or Simple Eggplant Caponata, or indulge in comforting casseroles like Easy Stuffed Eggplant with Ground Turkey and Eggplant Pizza Bites with Mozzarella. Whatever your taste buds desire, these recipes will guide you to a world of eggplant delight!
