These Recipes Will Make You LOVE Eggplant

We'll admit it: we were once eggplant skeptics. This strange looking vegetable can be intimidating, especially if you're not sure how to cook it. But eggplant is actually quite easy to prepare, and it's SO versatile. Whether you're looking for a hearty vegetarian main dish or a flavorful addition to your favorite pasta sauce, eggplant is a great option.

Not to mention, eggplant is packed with nutrients. It's a good source of fiber and vitamins C and K. Eggplant also contains phytonutrients that have been shown to have numerous health benefits.

If you're looking for some delicious eggplant recipes to try, you've come to the right place. We've rounded up some of our favorite eggplant dishes, from classics like Eggplant Parmesan to more unique recipes like Eggplant Lasagna. Trust us, these recipes will make you a eggplant lover in no time!

5 Simple Eggplant Recipes

Eggplant Parmesan

Eggplant Parmesan is a classic Italian dish that consists of breaded and fried eggplant slices that are layered with tomato sauce and mozzarella cheese. This dish is often served as a main course, but it can also be a delicious side dish.

1. Preheat oven to 375 degrees.
2. Slice eggplant into thin rounds and brush with olive oil.
3. Spread a layer of marinara sauce in the bottom of a baking dish.
4. Top with eggplant slices, mozzarella cheese, and Parmesan cheese.
5. Bake for 20-25 minutes or until cheese is melted and bubbly.
6. Serve with a side of bread or pasta.

Grilled Eggplant with Basil Pesto

This recipe features grilled eggplant slices topped with a flavorful basil pesto. It's a quick and easy recipe that's perfect for a summertime meal.

Ingredients:

1 eggplant, sliced into 1/2-inch rounds
1/4 cup basil pesto
1/4 cup olive oil
Salt and pepper

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, combine pesto and olive oil.
3. Season eggplant rounds with salt and pepper, then brush with the pesto mixture.
4. Grill eggplant for 5-7 minutes per side, or until tender.
5. Serve immediately.

Roasted Eggplant Soup

This soup is a delicious and easy way to enjoy eggplant. The soup is full of flavor and nutrients, and it's perfect for a hearty lunch or light dinner. This recipe is vegetarian and can be made vegan by omitting the Parmesan cheese.

Ingredients:

1 large eggplant, peeled and diced
1 onion, diced
3 cloves garlic, minced
1 tbsp. olive oil
4 cups vegetable broth
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup heavy cream
Instructions:

1. Preheat oven to 375 degrees F.
2. In a large roasting pan, toss together eggplant, onion, garlic, and olive oil.
3. Roast for 25 minutes, stirring occasionally, until eggplant is tender.
4. Transfer mixture to a large soup pot.
5. Add vegetable broth, salt, and pepper.
6. Bring to a simmer and cook for 10 minutes.
7. Stir in heavy cream and cook for an additional 5 minutes.
8. Serve hot, garnished with freshly chopped parsley.

Baba Ghanoush

Baba ghanoush is a delicious eggplant dip that originates from the Middle East. It's typically made with roasted eggplant, tahini, lemon juice, garlic, and olive oil. Baba ghanoush is perfect for dipping veggies, crackers, or bread. It's also a great spread for sandwiches and wraps.

Ingredients:

1 large eggplant
2 tablespoons tahini
2 tablespoons lemon juice
1 garlic clove, minced
1/4 cup olive oil
Salt and pepper, to taste
Instructions:

1. Preheat oven to 375 degrees F.
2. Cut eggplant in half lengthwise and place on a baking sheet. Roast for 25 minutes, or until eggplant is soft and cooked through.
3. Remove eggplant from oven and let cool for a few minutes. Scoop out the flesh and place in a food processor.
4. Add tahini, lemon juice, garlic, and olive oil. Process until smooth.
5. Season with salt and pepper, to taste. Serve with crackers, veggies, or bread. Enjoy!

Eggplant Caponata

This is a delicious and easy to make appetizer or side dish. It's made with roasted eggplant, tomatoes, olives, and a simple vinegar and sugar dressing. This dish is perfect for summer BBQs or potlucks. It can be served at room temperature or chilled.

Ingredients:

1 large eggplant, diced
1 red onion, diced
1 green bell pepper, diced
1/2 cup raisins
1/2 cup pitted and chopped Kalamata olives
1/4 cup olive oil
1/4 cup red wine vinegar
3 tablespoons sugar
1 teaspoon salt
1/4 teaspoon black pepper
Directions:

1. In a large bowl, combine eggplant, onion, bell pepper, raisins, olives, oil, vinegar, sugar, salt, and black pepper.
2. Transfer mixture to a large saucepan and cook over medium heat, stirring occasionally, for about 30 minutes, or until vegetables are tender.
3. Serve over cooked pasta, rice, or quinoa. Enjoy!