10 best Eggplant Recipes full recipe - Hots Recipes (2024)

10 Best Eggplant Recipes

1. Eggplant ParmesanDescription: A classic Italian dish featuring layers of crispy breaded eggplant, marinara sauce, and melted cheese.Recipe: Eggplant Parmesan is a beloved Italian dish that combines the rich flavors of eggplant, tomato sauce, and cheese. Here’s how to make it:Ingredients:
   • 2 large eggplants, sliced into 1/2-inch rounds
   • 2 cups breadcrumbs
   • 2 cups marinara sauce
   • 2 cups shredded mozzarella cheese
   • 1 cup grated Parmesan cheese
   • 2 eggs, beaten
   • 1/4 cup fresh basil leaves
   • Salt and pepper to taste
   • Olive oil for frying
   Instructions:
   1. Preheat your oven to 375°F (190°C).
   2. Dip eggplant slices in beaten eggs, then coat them with breadcrumbs. Fry in olive oil until golden brown.
   3. In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant, and a sprinkle of both cheeses and basil leaves.
   4. Repeat the layering process, finishing with a layer of cheese on top.
   5. Bake for 25-30 minutes or until the cheese is bubbly and golden brown.
   6. Serve hot and enjoy!
2. Baba GhanoushDescription: A creamy Middle Eastern dip made with roasted eggplant, tahini, garlic, and lemon juice.Recipe: Baba Ghanoush is a popular Middle Eastern dip that’s easy to prepare. Here’s how to make it:Ingredients:
   • 2 large eggplants
   • 3 cloves of garlic, minced
   • 1/4 cup tahini
   • 1/4 cup lemon juice
   • 2 tablespoons olive oil
   • Salt and pepper to taste
   • Fresh parsley for garnish
   Instructions:
   1. Preheat your oven to 375°F (190°C) and roast the eggplants for about 45 minutes until the skin is charred.
   2. Let the eggplants cool, then peel and chop them.
   3. In a food processor, combine the eggplant, minced garlic, tahini, lemon juice, and olive oil. Blend until smooth.
   4. Season with salt and pepper to taste.
   5. Garnish with fresh parsley and serve with pita bread or vegetables.
3. Eggplant Stir-FryDescription: A quick and healthy stir-fry with eggplant, tofu, and a savory sauce.Recipe: This eggplant stir-fry is a fantastic and healthy option. Here’s the recipe:Ingredients:
   • 2 small eggplants, diced
   • 1 block of tofu, cubed
   • 1 red bell pepper, sliced
   • 2 cloves of garlic, minced
   • 2 tablespoons soy sauce
   • 1 tablespoon hoisin sauce
   • 1 tablespoon sesame oil
   • 1 tablespoon vegetable oil
   • Salt and pepper to taste
   • Green onions for garnish
   Instructions:
   1. Heat the vegetable oil in a wok or large skillet over high heat.
   2. Add the tofu and stir-fry until it’s golden brown. Remove from the pan and set aside.
   3. In the same pan, add a bit more oil if needed, then add eggplant, garlic, and red bell pepper. Stir-fry for a few minutes.
   4. Mix in the soy sauce, hoisin sauce, and sesame oil. Cook until the eggplant is tender.
   5. Return the tofu to the pan and stir until everything is heated through.
   6. Season with salt and pepper, and garnish with sliced green onions.
4. Eggplant RollatiniDescription: Sliced eggplant filled with ricotta and spinach, rolled up, and baked in marinara sauce.Recipe: Eggplant Rollatini is a delicious Italian dish that’s perfect for a special dinner. Here’s the recipe:Ingredients:
   • 2 large eggplants, thinly sliced lengthwise
   • 2 cups ricotta cheese
   • 1 cup shredded mozzarella cheese
   • 1/2 cup grated Parmesan cheese
   • 2 cups fresh spinach, chopped
   • 1 egg
   • 1/4 cup fresh basil leaves
   • 2 cups marinara sauce
   • Salt and pepper to taste
   • Olive oil for brushing
   Instructions:
   1. Preheat your oven to 375°F (190°C).
   2. Brush eggplant slices with olive oil, season with salt and pepper, and roast for about 15 minutes or until tender.
   3. In a bowl, combine ricotta, mozzarella, Parmesan, spinach, egg, and basil. Mix well.
   4. Place a spoonful of the cheese mixture on each eggplant slice and roll them up.
   5. Spread some marinara sauce in a baking dish, then place the eggplant rolls seam side down.
   6. Pour the remaining sauce over the top and sprinkle with extra mozzarella.
   7. Bake for 25-30 minutes until bubbly and golden.
   8. Garnish with fresh basil and serve.
5. Eggplant and Zucchini RatatouilleDescription: A classic French stew with eggplant, zucchini, tomatoes, and herbs.Recipe: Ratatouille is a classic French dish that’s a perfect way to showcase the flavors of eggplant. Here’s the recipe:Ingredients:
   • 1 large eggplant, diced
   • 2 zucchinis, sliced
   • 2 red bell peppers, diced
   • 1 onion, chopped
   • 3 cloves of garlic, minced
   • 2 cups canned diced tomatoes
   • 2 tablespoons olive oil
   • 2 teaspoons dried thyme
   • 2 teaspoons dried rosemary
   • Salt and pepper to taste
   • Fresh basil for garnish
   Instructions:
   1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
   2. Add the eggplant, zucchini, and red bell peppers. Cook for about 10 minutes, until the vegetables start to soften.
   3. Stir in the canned tomatoes, thyme, rosemary, salt, and pepper. Simmer for 20-25 minutes.
   4. Garnish with fresh basil before serving.
6. Eggplant Curry Description: A flavorful and spicy curry with eggplant, tomatoes, and aromatic spices.Recipe: This Eggplant Curry is a spicy and satisfying dish. Here’s the recipe:Ingredients:

• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon red pepper flakes (adjust to your spice preference)
• 1 cup coconut milk
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions (continued): 7. Heat the vegetable oil in a large pot or skillet over medium heat. Add the chopped onion and sauté until it becomes translucent.

8. Stir in the curry powder, ground cumin, ground coriander, turmeric, and red pepper flakes. Cook for a couple of minutes to toast the spices.
9. Add the chopped tomatoes and cook until they soften and break down.
10. Add the eggplant cubes and stir well to coat them with the tomato and spice mixture.
11. Pour in the coconut milk and simmer the curry for about 15-20 minutes, or until the eggplant is tender and the sauce thickens.
12. Season with salt and pepper to taste.
13. Garnish with fresh cilantro and serve the curry with rice or naan.

7. Roasted Eggplant and Red Pepper Soup

Description: A hearty and comforting soup with roasted eggplant and red peppers.

Recipe:

Ingredients:

• 2 large eggplants, diced
• 2 red bell peppers, chopped
• 1 onion, chopped
• 3 cloves of garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish
• Croutons or bread for serving (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced eggplant and chopped red peppers with olive oil, thyme, paprika, salt, and pepper. Roast in the oven for about 30 minutes, or until they’re tender and slightly caramelized.
3. In a large pot, sauté the chopped onion and minced garlic until they become translucent.
4. Add the roasted eggplant and red peppers to the pot and pour in the vegetable broth.
5. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes.
6. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a regular blender, blend, and return it to the pot.
7. Adjust the seasoning with salt and pepper as needed.
8. Garnish with fresh parsley and serve with croutons or bread if desired.

8. Stuffed Eggplant with Quinoa and Vegetables

Description: A nutritious and flavorful dish where eggplant halves are stuffed with a quinoa and vegetable filling.

Recipe:

Ingredients:

• 4 medium-sized eggplants, halved lengthwise
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 carrot, diced
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Scoop out the flesh from the eggplant halves, leaving a 1/2-inch border. Chop the scooped-out eggplant flesh and set it aside.
3. In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until they become soft.
4. Add the quinoa, diced zucchini, red bell pepper, carrot, and chopped eggplant. Cook for a few minutes.
5. Pour in the vegetable broth, add the dried oregano, salt, and pepper. Simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
6. Stir in the cherry tomatoes.
7. Fill the hollowed-out eggplant halves with the quinoa and vegetable mixture.
8. Place the stuffed eggplant halves in a baking dish, cover with foil, and bake for 25-30 minutes until the eggplant is tender.
9. Garnish with fresh basil or parsley and serve.

9. Eggplant and Mushroom Risotto

Description: Creamy and flavorful risotto with eggplant, mushrooms, and Parmesan cheese.

Recipe:

Ingredients:

• 2 cups Arborio rice
• 1 large eggplant, diced
• 1 cup mushrooms, sliced
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 4 cups vegetable broth
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• Fresh basil or parsley for garnish
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until they become soft and translucent.
2. Add the Arborio rice and stir to coat it with the oil. Cook for a couple of minutes until the rice turns translucent at the edges.
3. Pour in the white wine and cook until it’s mostly absorbed by the rice.
4. Start adding the vegetable broth one ladle at a time, stirring constantly and allowing each ladle of liquid to be absorbed before adding the next.
5. In a separate pan, sauté the diced eggplant and sliced mushrooms until they are tender and slightly browned.
6. Stir the sautéed eggplant and mushrooms into the risotto.
7. Continue to add the vegetable broth until the rice is creamy and cooked to your desired level of doneness.
8. Remove from heat, stir in the butter, and grated Parmesan cheese. Season with salt and pepper.
9. Garnish with fresh basil or parsley and serve.

10. Eggplant and Spinach Lasagna

Description: A vegetarian lasagna featuring layers of eggplant, spinach, and ricotta cheese.

Recipe:

Ingredients:

• 2 large eggplants, sliced lengthwise into 1/4-inch strips
• 2 cups fresh spinach, chopped
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 egg
• 1/4 cup fresh basil leaves
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Olive oil for brushing

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Brush the eggplant slices with olive oil, season with salt and pepper, and roast for about

Ingredients (continued): 15 minutes or until they’re tender and slightly browned. Set them aside.

Instructions (continued): 3. In a large bowl, combine the chopped spinach, ricotta cheese, egg, chopped fresh basil, and chopped parsley. Mix well and season with salt and pepper to taste.

4. In a baking dish, spread a thin layer of marinara sauce to prevent sticking. Place a layer of roasted eggplant slices on top.
5. Spread a portion of the spinach and ricotta mixture over the eggplant, followed by a sprinkle of mozzarella and Parmesan cheeses.
6. Repeat the layering process, finishing with a layer of marinara sauce, mozzarella, and Parmesan cheeses on top.
7. Bake the lasagna for 30-35 minutes, or until the cheese is bubbly and golden.
8. Allow it to cool for a few minutes before serving.

Enjoy your delicious and wholesome eggplant and spinach lasagna!

These 10 eggplant recipes cover a range of cuisines and preparations, from Italian classics like Eggplant Parmesan and Eggplant Rollatini to international dishes like Baba Ghanoush, Eggplant Curry, and Ratatouille. There are also comforting options like Stuffed Eggplant and Mushroom Risotto, as well as a healthy and hearty Eggplant and Zucchini Ratatouille. Experiment with these recipes and savor the versatility and deliciousness of eggplant in your meals!