Our 20 Favorite Recipes for Eggplant
Because of their adaptability, eggplants are the ideal vegetable for summer cuisine. They go well with strong recipes like spicy eggplant stir-fry or eggplant bread gratin because of their gentle taste.
01 of 20
Abby Hocking's "Cheesy Eggplant Rollatini"
For this straightforward, filling recipe, grilling the eggplant adds flavor and texture. The eggplant slices won't soften anymore in the oven, so make sure they are totally tender before removing them from the grill.
02 of 20
Todd Porter and Diane Cu's Curry with Seared Eggplant and Coconut Milk
This delicious vegetable curry is a culinary triumph thanks to the seared eggplant and creamy coconut broth.
03 of 20
Quentin Bacon's Sardinian Stuffed Eggplant
For this meal, according to chef Efisio Farris, his mother exclusively used eggplants from the first harvest of the season, or "le prime," because of their supple texture and earthy-sweet flavor without a trace of bitterness.
However, if you don't have access to primitive, look for solid, weighty eggplants with smooth, uniformly pigmented skin. Whether you softly push on them to see if they are ripe, the eggplant is ready for use.
04 of 20
Sandwiches with eggplant and goat cheese with a tomato-tarragon sauce
The tangy, melting cheese sandwiched between golden eggplant slices is complemented by a quick tomato sauce that tastes oddly complementing tarragon.
05 of 20
Kana Okada's Eggplant Parmesan with Crisp Bread Crumb Topping
This eggplant Parmesan is everything it ought to be: thin slices of fried eggplant tucked inside a tart, bright tomato sauce, topped with oozy fresh mozzarella. The topping, which is made of dry bread crumbs, is the best part because it is so crisp.
06 of 20
Compote d'oignons Tina Rupp
Instead of sautéing it in oil, Jol Robuchon cleverly softened spongy eggplant by boiling it. According to him, cooked eggplant often absorbs a lot of oil and fills up with fat.
07 of 20
Caitlin Bensel's dish of charred eggplant with burrata and pomegranate-walnut relish
A relish made of toasted walnuts, cilantro, and pomegranate seeds is served over velvety eggplant. The colorful pomegranate seeds, which offer tangy, sweet bursts of juice, contrast beautifully with the toasted walnuts' rich nutty, somewhat bitter flavor.
08 of 20
Radin+Croney Collective handled the food and prop styling for Ellen Mary Cronin's photograph of Spicy Eggplant and Zucchini Stir-Fry with Plant-Based Meat.
Without becoming excessively soft, the eggplant and zucchini cook rapidly, soaking up a lot of flavor from the chile-garlic and soy sauces. The completed stir-fry gets an extra boost of freshness from fresh cilantro.
09 of 20
Caponata eggplant Tina Rupp
Caponata, a tart eggplant salad from Sicily, is typically eaten as a side dish or as an appetizer. In this variation, chunks of velvety avocado, which are rich in monounsaturated fats that can decrease cholesterol, are added.
10 of 20
Guy Ambrosino's recipe for grilled eggplant with tahini sauce and pomegranate seeds
Broiled eggplant is deliciously paired with creamy tahini, and the slightly crunchy pomegranate seeds lend a jewel-like touch.
11 of 20
Pita with Baba Ghanouj by Helene Dujardin
Warm pita bread and a variety of salads are usually served with the creamy Middle Eastern eggplant dip known as baba ghanouj. For an incredibly great dinner, we top the pita with the dip and a combination of romaine, tomato, and cucumber.
12 of 20
Akiko Ida and Pierre Javelle's Garlicky Eggplant Salad with Tomato Sauce
This incredibly smooth and flavorful ratatouille is created with spiced or sweetened cooked vegetables that are mashed rather than chopped, just like many Moroccan salads. Moroccan salads are frequently served as an appetizer, much like Italian antipasti.
13 of 20
Chelsea Kyle's Grilled Eggplant with Summer Marinara
The sauce has the ideal silky but still chunky texture thanks to a combination of tomato puree and whole peeled tomatoes in cans. To preserve the ripe, sweetly acidic flavor of Pomodori pellets tomatoes, they are hand-peeled, hand-seeded, and processed with salt and basil during the height of the season.
14 of 20
The fast and easy recipe for eggplant and chili garlic pork stir-fry from Todd Porter and Diane Cu on White on Rice stir-fries chunks of eggplant with pork and chili garlic sauce.
15 of 20
Ellie Miller's "Iraqi Lamb and Eggplant Stew with Pitas"
Jesse Sheidlower, a writer and excellent host, loves this sweet and spicy Middle Eastern stew with meat that is fall-apart tender. He discovered it in Delights from the Garden of Eden: A Cookbook and a History of the Iraqi Cuisine by Nawal Nasrallah.
It's a wonderful but little-known cookbook, adds Sheidlower. "It covers a great deal of cultural and historical material and is highly comprehensive. And it's important to remember that the entire body of Iraqi culture and history is being destroyed."
16 of 20
Miel-infused berenjenas (Fried Eggplant with Honey) Food & Wine / Abby Hocking
A traditional Andalusian dish is fried eggplant with honey, which is especially popular in Cordoba. José Andrés serves this variation in his Jaleo restaurant in Washington, D.C.
17 of 20
Caponata with eggplant by Dana Gallagher
Soon after diners are seated at Italy's Il Bacco Felice, baskets of freshly toasted bread slices and little mustard-yellow terra-cotta bowls filled with caponata (a finely chopped variation of the Sicilian sweet-and-sour eggplant dish caponata) frequently arrive on the tables.
18 of 20
"Meatballs" made of eggplant and porcini in tomato sauce
This traditional Sicilian dish was discovered by Domenica Marchetti when she was researching and publishing The Glorious Vegetables of Italy. She adds dried porcini mushrooms to the eggplant and the tomato sauce to give extra savoriness to the meal.
19 of 20
Fusilli with Goat Cheese and Roasted Eggplant (Quentin Bacon)
For a chilly winter night, Melissa Rubel Jacobson's substantial vegetarian spaghetti is ideal.
20 of 20
Tofurkey Börek Mrs. Petrina Tinslay
A Middle Eastern pastry called a borek can be filled with anything from cheese to ground meat and vegetables. Meltem Conant bakes layers of phyllo around sautéed eggplant, peppers, and tomatoes in this variation.
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