If there was an award for "most versatile veggie," eggplant would take the grand prize. It's tasty in salads, on pastas, blended into dips or sliced on a sandwich. Read on for our most flavorful eggplant recipes.
17 Eggplant Recipes You Need to Try
Updated on Dec. 20, 2023
Air-Fryer Eggplant Fries
These guilt-free fries come together in less than half an hour, including the dipping sauce. Don’t have an air fryer? No problem. You can also make eggplant fries in the oven.
1/17
2/17
Baba Ganoush
Total Time
35 min
Servings
1 cup
From the Recipe Creator:
Baba ganoush (also spelled baba ghanoush or baba ghanouj) is a Lebanese dip made with roasted eggplant. It's typically served as a starter with pita bread or fresh vegetables. —Nithya Narasimhan, Chennai, Alabama
It’s one of our takeout favorites, but it’s actually deceptively simple to make. Store leftovers in an airtight container in the fridge for up to four days. But who are we kidding? There won’t be any leftovers.
3/17
Slow-Cooker Ratatouille
Total Time
3 hours 20 min
Servings
10 servings
From the Recipe Creator:
Not only does this classic recipe make a phenomenal side dish, you can also serve it with sliced French bread for a warm and easy appetizer. Try it in the summer with your garden-fresh vegetables. —Jolene Walters, North Miami, Florida
Don’t skip the important step of salting the eggplant and letting it sit for 30 minutes before putting it in the slow cooker. It draws out extra moisture, gives it a softer texture and prevents the eggplant from tasting bitter.
4/17
Eggplant Zucchini Bolognese
Total Time
50 min
Servings
8 servings
From the Recipe Creator:
I roast the veggies while the pasta cooks, making this a quick dish. This meal-in-one dish blends rustic comfort with fresh flavors. —Trisha Kruse, Eagle, Idaho
Time-saving tip: Roast the veggies in the oven while the pasta cooks. Your dinner guests will think you cooked all day, but the whole dish is ready in less than an hour.
5/17
Lime and Sesame Grilled Eggplant
Total Time
20 min
Servings
6 servings
From the Recipe Creator:
When I lived in Greece, I fell in love with eggplant. My recipe's seasonings have an Asian theme, but the dish still makes me think Greek. —Allyson Meyler, Greensboro, North Carolina
Thanks to the addition of ginger, soy sauce, honey and crushed red pepper flakes, this flavorful side dish is anything but basic. Serve it with burgers, fish, chicken or tofu…the possibilities are endless.
6/17
Mamma’s Caponata
Total Time
1 hour 10 min
Servings
6 cups
From the Recipe Creator:
This is fabulous as an appetizer, but you can easily turn it into a meal. Instead of having it on bread, serve it over warm pasta. —Georgette Stubin, Canton, Michigan
This eggplant, celery, tomato, olive and caper topping is delicious on a piece of toasted baguette. So delicious, in fact, you might be inspired to add it to pasta and make it the main dish.
7/17
Caprese Eggplant Hero
Total Time
30 min
Servings
6 servings
From the Recipe Creator:
Eggplant Caprese is a wonderful way to showcase fresh produce including tomatoes, eggplant and basil. During the summer when tomatoes are at the most delicious, I love to create new recipes to eat as many tomatoes as possible! This recipe is so tasty that my family enjoys eating it in every season.You don't need to peel the eggplant. The peel adds some texture and nutrients, and it helps holds the form a little better. It's a taste preference. Change it up and add sliced mushrooms in addition to or instead of the spinach. —Stacy Corday, Waxhaw, NC
Craving a giant sandwich? Transform your kitchen into a sub shop with this next-level hero, featuring eggplant, tomato, mozzarella cheese, arugula, basil and a drizzle of balsamic glaze. Love balsamic vinegar? Find more ways to use it here.
8/17
Moussaka
Total Time
1 hour 15 min
Servings
8 servings
From the Recipe Creator:
Moussaka is traditionally made with lamb, but I often use ground beef instead. The recipe looks a bit daunting, but if you prepare one step while working on another, it will save time. —Kim Powell, Knoxville, Tennessee
Think of moussaka as a Greek eggplant casserole. While this recipe is on the advanced side—it includes par cooking veggies and making bechamel sauce—the extra prep work is definitely worth it.
9/17
Mediterranean Eggplant Dip
Total Time
1 hour
Servings
4 cups
From the Recipe Creator:
I love Mediterranean food, and the flavors in this dip are so vibrant. We make our own mini sandwiches once this platter is complete. —Stacy Mullens, Gresham, Oregon
Roasting the eggplant in the oven makes this dish smoky, savory and complex. Try dipping with naan wedges, mini pitas, cherry tomatoes, red pepper, baby carrots or celery sticks.
10/17
Grilled Eggplant with Feta relish
Total Time
25 min
Servings
8 servings
From the Recipe Creator:
I created this impressive light side dish for my vegetarian friends. It’s easy, fast and a standout recipe for company. —Amanda Dekrey, Fargo, North Dakota
This light, meat-free side dish is a win for vegetarians and carnivores alike. Best of all, it takes less than an hour from fridge to table.
11/17
Quinoa with Roasted Vegetables
Total Time
1 hour
Servings
8 servings
From the Recipe Creator:
Grab all your garden-fresh produce for quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome side dish. —Sonali Ruder, New York, New York
Just call this dish “kitchen sink quinoa.” While eggplant, zucchini, sweet yellow pepper and grape tomatoes are suggested in the ingredients, it would be delicious with pretty much any seasonal veggie you happen to find at the farmers market.
12/17
Rustic Summer Vegetable Pasta
Total Time
45 min
Servings
8 servings
From the Recipe Creator:
My veggie pasta proves you can’t have too much of a good thing. Feel free to change it up with whatever fresh veggies are in the garden or farmers market. —Bryn Namavari, Chicago, Illinois
Looking for a healthy dinner recipe? This light and flavorful pasta is piled high with veggies and herbs, so you’re strongly encouraged to have seconds (and thirds).
13/17
Baked Veggie Cups
Total Time
40 min
Servings
4 dozen
From the Recipe Creator:
These colorful veggie cups are not only tasty, but they also pack in a surprising amount of nutrition! The addition of mozzarella and Parmesan is the perfect Italian touch. —Cathy Horvath, Surrey, British Columbia
Pigs in a blanket? Yawn. Up your appetizer game with these delightful veggie cups, featuring zucchini, sweet red pepper and smoky baked eggplant. Looking for more tasty baked eggplant recipes? Right this way.
14/17
Creole Pork Tenderloin with Vegetables
Total Time
50 min
Servings
8 servings
From the Recipe Creator:
Fresh summer vegetables are paired with lean pork and tasty Greek olives for a healthy and quick dinner that's great for family or friends. —Judy Armstrong, Prairieville, Louisiana
Have last-minute dinner guests? Eggplant, fennel, summer squash and pork tenderloin come together for a vibrant, veggie-packed dinner that’s on the table in under an hour.
15/17
Roasted Eggplant Spread
Total Time
1 hour 5 min
Servings
2 cups
From the Recipe Creator:
Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. —Barbara McCalley, Allison Park, Pennsylvania.
Whether you’re serving this eggplant spread for a party, a pre-dinner snack or to devour on your own, you’re going to want to make a double batch. And since the recipe calls for mostly pantry staples, it’s not too tough to whip up some more.
16/17
Summer Bounty Ratatouille
Total Time
1 hour 20 min
Servings
12 servings
From the Recipe Creator:
Make use of your garden's surplus with this comforting dish from the Provence region of France. It's a vegetable dish traditionally made with eggplant, tomatoes, onions, zucchini, garlic, bell peppers and various herbs. I highly recommend accompanying it with some freshly baked bread. —Phyllis Jacques, Venice, Florida
This hearty dish from the Provence region of France is even more delicious when served over cubes of toasted baguette. If you can’t find herbes de Provence at the grocery store, combine dried rosemary, thyme, fennel, basil, savory and marjoram for a similar seasoning blend.
17/17
Spicy Fresh Tomato and Eggplant Sauce
Total Time
1 hour 10 min
Servings
11 cups
From the Recipe Creator:
My garden is teeming with fresh tomatoes and eggplant toward the end of summer, so I've been thinking of ways to use them. A hearty gravy for pasta is just the ticket. —Teri Schloessmann, Tulsa, Oklahoma
Prediction: You’re going to want to slather this delightfully spicy sauce on everything, from chicken to pasta. Not a spicy sauce fan? Try our basic tomato sauce instead.
