22 Easy Eggplant Recipes You Will Love

Eggplant is a delicious vegetable that many people enjoy. But some people are not sure about it. Maybe they tried eggplant that was too spongy, bitter, or soggy.

I am here to show you how to cook eggplant perfectly. When cooked right, eggplant is tender and delicious. Even people who think they do not like eggplant will love these recipes.

This list has over 21 eggplant recipes. You will find casseroles, pasta, smoky dips, and even eggplant fries. There is something for everyone.

Eggplant is a favorite Mediterranean ingredient. I love eggplant cooked simply. I like it roasted until velvety tender or grilled until smoky.

But there are many more fun ways to cook eggplant. My list of recipes is a great place to start. In these recipes, you will find all my tips. You will learn how to cook eggplant so it is creamy, never mushy or rubbery. And never bitter.

Should You Salt Your Eggplant Before Cooking?

This is a common question. My short answer is yes. You do not have to salt eggplant, but it is a very good idea.

Salting eggplant helps in a few ways. The salt pulls out extra moisture. This helps remove any bitterness. Salting also breaks down the eggplant’s spongy texture. This makes it more tender and creamy when cooked.

When you are ready to cook eggplant, simply slice it. Give each side a good dash of kosher salt. Let the slices sit for about 30 minutes. You will see beads of water on the surface. Wipe the eggplant dry. Remove any extra salt before cooking.

Now let us get to the recipes. We will start with the top 5 recipes that our readers love most.

Our Top 5 Best Eggplant Recipes

These are the most popular eggplant recipes on our site. They are also some of my personal favorites. They show the many wonderful ways you can cook eggplant. They are bursting with flavor and pretty easy to make.

Recipe 1: Grilled Eggplant with Whipped Feta

Tender and perfectly charred grilled eggplant. It is finished with a drizzle of olive oil with garlic and jalapeno. Serve it with indulgent whipped feta cheese.

Ready in: 40 minutes
Serves: 6 as an appetizer

What you need:

• 1 large globe eggplant, sliced into 1/2-inch rounds
• Kosher salt
• 1/4 cup extra virgin olive oil, plus more for brushing
• 2 garlic cloves, minced
• 1 jalapeno, finely chopped (remove seeds for less heat)
• Juice of 1 lemon
• 1-2 teaspoons sumac
• For whipped feta: 8 oz block feta, 1/4 cup Greek yogurt, 2 tbsp olive oil

How to make it:

1. Salt eggplant slices and let sit 30 minutes. Pat dry.
2. Make sauce: Mix 1/4 cup olive oil, garlic, jalapeno, and lemon juice.
3. Heat grill to medium high. Brush eggplant with oil. Grill 3-4 minutes per side until tender and charred.
4. Make whipped feta: Blend feta, yogurt, and oil until smooth.
5. Arrange grilled eggplant on platter. Drizzle with sauce and sprinkle with sumac. Serve with whipped feta.

Why everyone loves it: The smoky eggplant with the cool, tangy feta is a perfect combination. It feels fancy but is easy.

Recipe 2: Easy Greek Style Eggplant

A simple vegan recipe with tomatoes, chickpeas, and eggplant cubes. This is comfort food at its best.

Ready in: 45 minutes
Serves: 4

What you need:

• 1 large eggplant, cut into 1-inch cubes
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (15 oz) chickpeas, rinsed
• 1 can (14 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/4 cup chopped parsley
• 1/4 cup olive oil
• Salt and pepper

How to make it:

1. Salt eggplant cubes, let sit 20 minutes, then pat dry.
2. Heat oil in a large pot. Cook onion until soft. Add garlic and spices, cook 1 minute.
3. Add eggplant cubes. Cook for 5 minutes, stirring.
4. Add chickpeas and tomatoes. Season with salt and pepper.
5. Bring to a simmer, then cover and cook 25-30 minutes until eggplant is very tender.
6. Stir in parsley. Serve warm.

Why everyone loves it: It is a hearty, one pot vegan meal that is full of flavor and very satisfying.

Recipe 3: Easy Eggplant Parmesan

A classic Italian style casserole. Layers of eggplant, Parmesan cheese, fresh mozzarella, and basil.

Ready in: 1 hour 30 minutes
Serves: 8

What you need:

• 2 large eggplants, sliced into 1/4-inch rounds
• 2 cups marinara sauce
• 2 cups shredded mozzarella
• 1 cup grated Parmesan
• 1/2 cup flour
• 3 eggs, beaten
• 2 cups breadcrumbs
• 1/2 cup olive oil (for frying)
• Salt and pepper
• Fresh basil for garnish

How to make it:

1. Salt eggplant slices, let sit 30 minutes, pat dry.
2. Set up three bowls: flour, beaten eggs, breadcrumbs.
3. Dredge each slice in flour, then egg, then breadcrumbs.
4. Heat oil in a large skillet. Fry eggplant in batches until golden on both sides. Drain on paper towels.
5. Preheat oven to 375°F. Spread a little sauce in a baking dish.
6. Layer: eggplant slices, sauce, mozzarella, Parmesan. Repeat.
7. Bake 30 minutes until bubbly and golden. Let cool 10 minutes before serving.

Why everyone loves it: It has all the comfort of lasagna but with delicious eggplant instead of pasta.

Recipe 4: Greek Moussaka

The epitome of Greek comfort food. Layers of tender eggplant, seasoned meat, and creamy bechamel sauce.

Ready in: 2 hours
Serves: 9

What you need:

• 2 large eggplants, sliced lengthwise
• 1 lb ground lamb or beef
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• For bechamel: 4 tbsp butter, 1/2 cup flour, 4 cups warm milk, 2 eggs, nutmeg, salt

How to make it:

1. Salt eggplant slices, let sit 30 minutes, pat dry. Brush with oil and roast at 400°F for 20 minutes.
2. Make meat sauce: Cook onion in oil until soft. Add garlic and meat, cook until browned. Add tomatoes and spices. Simmer 20 minutes.
3. Make bechamel: Melt butter, whisk in flour. Slowly add warm milk, whisking until thick. Remove from heat. Whisk in eggs, nutmeg, and salt.
4. Assemble: In a 9×13 dish, layer eggplant, meat sauce, eggplant, meat sauce. Pour bechamel over top.
5. Bake at 350°F for 45-55 minutes until golden. Let cool 30 minutes before cutting.

Why everyone loves it: It is a special occasion dish that is incredibly rich, layered, and delicious.

Recipe 5: Vegetarian Stuffed Eggplant

Roasted eggplant halves loaded with a Mediterranean style stuffing of couscous, herbs, chickpeas, and tomatoes.

Ready in: 1 hour
Serves: 4

What you need:

• 2 medium eggplants, halved lengthwise
• 1 cup couscous
• 1 can (15 oz) chickpeas, rinsed
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped mint and parsley
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 teaspoon cumin
• Salt and pepper

How to make it:

1. Preheat oven to 400°F. Scoop out some eggplant flesh from each half to make a “boat.” Chop the scooped flesh.
2. Brush eggplant halves with oil, season. Roast cut side up for 25 minutes.
3. Cook couscous according to package. Fluff with a fork.
4. In a bowl, mix cooked couscous, chickpeas, tomatoes, herbs, chopped eggplant flesh, cumin, lemon juice, and oil. Season.
5. Stuff the roasted eggplant halves with the mixture. Return to oven for 10 minutes. Serve.

Why everyone loves it: It is a beautiful, complete vegan meal that looks impressive but is simple to put together.

Roasted Eggplant Recipes

Roasting is one of my favorite ways to cook eggplant. It becomes velvety and almost creamy. It is an easy, hands off method.

Recipe 6: Roasted Eggplant Caprese Salad

My spin on the Italian summer classic. Roasted eggplant with fresh mozzarella, tomatoes, and basil.

Ready in: 35 minutes
Serves: 4

What you need:

• 1 large eggplant, cut into 1/2-inch rounds
• 8 oz fresh mozzarella, sliced
• 2 large tomatoes, sliced
• 1/2 cup fresh basil leaves
• 1/4 cup olive oil
• Balsamic glaze
• Salt and pepper

How to make it:

1. Salt eggplant, let sit 20 minutes, pat dry.
2. Preheat oven to 425°F. Toss eggplant with oil, salt, and pepper. Roast 20-25 minutes until tender and golden.
3. On a platter, alternate slices of roasted eggplant, tomato, and mozzarella.
4. Tuck basil leaves in between. Drizzle with balsamic glaze and more olive oil. Serve warm.

Why everyone loves it: It is a warm, satisfying twist on a classic salad. The roasted eggplant adds great depth.

Recipe 7: Mediterranean Style Roasted Eggplant

Roasted eggplant made fancy with simple spices and a drizzle of tahini sauce.

Ready in: 40 minutes
Serves: 4

What you need:

• 2 medium eggplants, cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• For tahini sauce: 1/4 cup tahini, 1/4 cup water, juice of 1 lemon, 1 garlic clove (minced), salt
• Pomegranate seeds and parsley for garnish

How to make it:

1. Preheat oven to 425°F.
2. Toss eggplant cubes with oil, cumin, paprika, salt, and pepper. Spread on baking sheet.
3. Roast for 25-30 minutes, tossing once, until caramelized and tender.
4. Make tahini sauce: Whisk all ingredients until smooth.
5. Arrange roasted eggplant on platter. Drizzle with tahini sauce. Garnish with pomegranate seeds and parsley.

Why everyone loves it: The warm spices and creamy tahini turn simple roasted eggplant into something special.

Eggplant Casserole Recipes

I love a good eggplant casserole. Creamy eggplant and cheese is an unbeatable combination.

Recipe 8: Easy Eggplant Rollatini

Eggplant slices rolled around a ricotta cheese filling with pesto and baked in tomato sauce.

Ready in: 1 hour 15 minutes
Serves: 6

What you need:

• 2 large eggplants, sliced lengthwise into 1/4-inch strips
• 15 oz ricotta cheese
• 1/2 cup grated Parmesan
• 1/4 cup basil pesto
• 1 egg
• 2 cups marinara sauce
• 1 cup shredded mozzarella
• Salt and pepper

How to make it:

1. Salt eggplant slices, let sit 30 minutes, pat dry. Brush with oil and roast at 400°F for 10 minutes to soften.
2. Mix ricotta, Parmesan, pesto, egg, salt, and pepper.
3. Spread 1 cup sauce in baking dish. Place a spoonful of ricotta mix on each eggplant slice, roll up, place seam side down in dish.
4. Top with remaining sauce and mozzarella. Bake at 375°F for 25-30 minutes until bubbly.

Why everyone loves it: It is elegant, cheesy, and much lighter than traditional fried versions.

Recipe 9: Eggplant Lasagna

All the comfort of lasagna but with roasted eggplant slices instead of noodles.

Ready in: 1 hour 30 minutes
Serves: 8

What you need:

• 2 large eggplants, sliced lengthwise into 1/4-inch strips
• 15 oz ricotta cheese
• 2 cups chopped spinach
• 1 egg
• 3 cups marinara sauce
• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• Salt, pepper, nutmeg

How to make it:

1. Salt eggplant, let sit 30 minutes, pat dry. Brush with oil, roast at 400°F for 15 minutes until pliable.
2. Mix ricotta, spinach, egg, a little nutmeg, salt, and pepper.
3. In a 9×13 dish, spread sauce. Layer eggplant, ricotta mix, mozzarella. Repeat.
4. Top with final layer of eggplant, sauce, mozzarella, and Parmesan.
5. Bake at 375°F for 35-40 minutes. Let rest 15 minutes before serving.

Why everyone loves it: It is a delicious, low carb way to enjoy all the flavors of lasagna.

Vegan Eggplant Recipe Ideas

These recipes are all about eggplant. You will make them on repeat, whether or not you are vegan.

Recipe 10: Eggplant Caponata

A Sicilian relish made of eggplant, vegetables, olives, capers, raisins, and honey.

Ready in: 50 minutes
Serves: 6

What you need:

• 1 large eggplant, diced
• 1 onion, chopped
• 2 celery stalks, chopped
• 1/2 cup green olives, pitted and chopped
• 2 tablespoons capers
• 1/4 cup raisins
• 1 tablespoon honey
• 1/4 cup red wine vinegar
• 1/4 cup pine nuts, toasted
• 1/4 cup olive oil
• Salt and pepper

How to make it:

1. Salt eggplant, let sit 20 minutes, pat dry.
2. Heat oil in large pan. Cook eggplant until golden, remove.
3. In same pan, cook onion and celery until soft.
4. Return eggplant to pan. Add olives, capers, raisins, honey, vinegar. Season.
5. Simmer 20-25 minutes until thick. Stir in pine nuts. Serve warm or at room temperature.

Why everyone loves it: It is sweet, sour, savory, and crunchy all at once. Perfect on crusty bread.

Recipe 11: Vegan Eggplant “Meatballs”

Plant based “meatballs” with a rich, robust flavor from eggplant and walnuts.

Ready in: 1 hour
Serves: 4 (makes about 16 balls)

What you need:

• 1 large eggplant, peeled and cubed
• 1/2 cup walnuts
• 1/2 cup breadcrumbs
• 2 garlic cloves, minced
• 1/4 cup chopped parsley
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• Salt and pepper

How to make it:

1. Toss eggplant with oil, salt, and pepper. Roast at 400°F for 25 minutes until very tender. Let cool.
2. In food processor, pulse walnuts until fine. Add roasted eggplant, breadcrumbs, garlic, parsley, oregano. Pulse until it comes together.
3. Form into balls. Bake on oiled sheet at 375°F for 25-30 minutes, turning once.
4. Serve with marinara sauce.

Why everyone loves it: They are surprisingly meaty and satisfying, a great plant based option.

Eggplant Dips

Smoky eggplant makes the most incredible dips.

Recipe 12: Baba Ganoush

My family’s recipe for this classic smoky eggplant dip with tahini and lemon.

Ready in: 45 minutes
Serves: 6

What you need:

• 2 large eggplants
• 1/4 cup tahini
• 2 garlic cloves, minced
• Juice of 1 lemon
• 2 tablespoons olive oil, plus more for drizzling
• Salt
• Chopped parsley for garnish

How to make it:

1. Prick eggplants all over with a fork. Grill over open flame or roast at 450°F, turning, until skin is charred and flesh is very soft (about 30 minutes).
2. Let cool. Scoop flesh into a bowl, discarding skin.
3. Mash eggplant with fork. Stir in tahini, garlic, lemon juice, olive oil, and salt to taste.
4. Transfer to serving dish. Drizzle with more oil and garnish with parsley.

Why everyone loves it: It is smoky, creamy, tangy, and perfect with pita bread or fresh vegetables.

Recipe 13: Melitzanosalata (Greek Eggplant Dip)

A rustic Greek dip with roasted eggplant, garlic, parsley, red onions, and olive oil.

Ready in: 40 minutes
Serves: 6

What you need:

• 2 large eggplants
• 1/2 small red onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup chopped parsley
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper

How to make it:

1. Roast eggplants at 450°F until collapsed and tender, about 40 minutes. Let cool.
2. Scoop flesh into a colander. Let drain 10 minutes to remove excess water.
3. Chop the eggplant flesh finely (do not puree).
4. In a bowl, combine eggplant, onion, garlic, parsley, oil, and vinegar. Season with salt and pepper. Serve.

Why everyone loves it: It is chunkier and brighter than baba ganoush, with a great texture from the chopped vegetables.

More Eggplant Recipe Ideas

Eggplant is so versatile. Here are a few more fun ways to use it.

Recipe 14: Baked Eggplant Fries

Crispy on the outside, tender on the inside. A perfect snack with dipping sauce.

Ready in: 35 minutes
Serves: 4

What you need:

• 1 large eggplant, cut into fry shaped batons
• 1/2 cup flour
• 2 eggs, beaten
• 1 1/2 cups breadcrumbs
• 1/2 cup grated Parmesan
• 1 teaspoon garlic powder
• Cooking spray
• Tzatziki for dipping

How to make it:

1. Salt eggplant fries, let sit 20 minutes, pat dry.
2. Preheat oven to 425°F. Set up three bowls: flour, eggs, breadcrumbs mixed with Parmesan and garlic powder.
3. Dredge each fry in flour, egg, then breadcrumb mix.
4. Place on parchment lined sheet. Spray generously with cooking spray.
5. Bake 20-25 minutes, flipping once, until golden and crispy. Serve with tzatziki.

Why everyone loves it: They are a fun, healthier alternative to French fries that everyone will love.

Recipe 15: One Pot Ratatouille

A classic French vegetable stew from Provence. Even better the next day.

Ready in: 1 hour
Serves: 6

What you need:

• 1 eggplant, diced
• 2 zucchini, diced
• 1 red bell pepper, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried herbs de Provence
• 1/4 cup olive oil
• Salt and pepper
• Fresh basil

How to make it:

1. Salt eggplant, let sit 20 minutes, pat dry.
2. Heat oil in large Dutch oven. Cook onion until soft. Add garlic, cook 1 minute.
3. Add eggplant, zucchini, bell pepper. Cook 10 minutes until vegetables start to soften.
4. Add tomatoes and dried herbs. Season. Simmer, partially covered, for 30-40 minutes until vegetables are very tender.
5. Stir in fresh basil before serving.

Why everyone loves it: It is the ultimate way to use summer vegetables. Delicious on its own or with crusty bread.

Recipe 16: Pasta alla Norma

A Sicilian pasta dish with eggplant, herby tomato sauce, and ricotta salata cheese.

Ready in: 45 minutes
Serves: 4

What you need:

• 1 large eggplant, cut into 1/2-inch cubes
• 12 oz pasta (like rigatoni)
• 3 tablespoons olive oil
• 3 garlic cloves, sliced
• 1/2 teaspoon red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 1/2 cup fresh basil, chopped
• 1/2 cup grated ricotta salata or Parmesan
• Salt and pepper

How to make it:

1. Salt eggplant, let sit 20 minutes, pat dry.
2. Heat 2 tbsp oil in large skillet. Cook eggplant until golden and tender. Remove.
3. In same pan, add 1 tbsp oil, garlic, and pepper flakes. Cook 1 minute.
4. Add tomatoes, season. Simmer 15 minutes.
5. Cook pasta. Drain, reserving 1 cup pasta water.
6. Add cooked eggplant and pasta to sauce. Toss, adding pasta water as needed. Stir in basil.
7. Serve topped with grated cheese.

Why everyone loves it: It is a simple, classic pasta that celebrates the flavor of eggplant.

17. Mediterranean Grilled Eggplant Salad

Grilled eggplant slices tossed with fresh herbs, tomatoes, and a lemony dressing. Perfect as a side salad or light lunch.

Ready in: 30 minutes
Serves: 4

What you need:

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 3 tablespoons olive oil
• Juice of 1 lemon
• 1 garlic clove, minced
• Salt and pepper

How to make it:

1. Salt eggplant slices and let sit 20 minutes. Pat dry.
2. Heat grill or grill pan to medium-high. Brush eggplant with oil and grill 3-4 minutes per side until tender and charred.
3. Cut grilled eggplant into bite-sized pieces.
4. In a large bowl, combine eggplant, tomatoes, red onion, mint, and parsley.
5. In a small bowl, whisk together 3 tbsp olive oil, lemon juice, garlic, salt, and pepper.
6. Pour dressing over salad and toss gently. Serve at room temperature.

Why everyone loves it: It combines smoky grilled flavor with fresh, bright ingredients. Great for summer meals.

18. Eggplant and Potato Curry

A warming, spiced curry with tender eggplant and potatoes in a creamy coconut sauce.

Ready in: 50 minutes
Serves: 4

What you need:

• 1 large eggplant, cut into 1-inch cubes
• 2 potatoes, peeled and cut into 1-inch cubes
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 2 tablespoons vegetable oil
• Fresh cilantro for garnish
• Salt

How to make it:

1. Salt eggplant cubes and let sit 20 minutes. Pat dry.
2. Heat oil in large pot. Cook onion until soft. Add garlic and ginger, cook 1 minute.
3. Add curry powder and turmeric, cook 30 seconds until fragrant.
4. Add eggplant and potatoes. Stir to coat with spices.
5. Pour in coconut milk and 1 cup water. Season with salt.
6. Bring to simmer, then cover and cook 25-30 minutes until vegetables are tender.
7. Garnish with fresh cilantro. Serve with rice.

Why everyone loves it: It’s creamy, comforting, and packed with flavor. A great introduction to cooking with spices.

19. Eggplant Involtini

Thin eggplant slices rolled around a savory filling and baked in tomato sauce.

Ready in: 1 hour
Serves: 6

What you need:

• 2 medium eggplants, sliced lengthwise very thin
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan
• 1/4 cup breadcrumbs
• 1 egg
• 2 cups marinara sauce
• 1/4 cup fresh basil, chopped
• Olive oil
• Salt and pepper

How to make it:

1. Salt eggplant slices and let sit 30 minutes. Pat dry.
2. Preheat oven to 400°F. Brush eggplant with oil and bake 8-10 minutes until pliable.
3. Mix ricotta, Parmesan, breadcrumbs, egg, basil, salt, and pepper.
4. Spread 1 cup sauce in baking dish.
5. Place a spoonful of filling on each eggplant slice. Roll up and place seam-side down in dish.
6. Top with remaining sauce and sprinkle with more Parmesan.
7. Bake at 375°F for 25 minutes until bubbly.

Why everyone loves it: The thin eggplant wraps become almost like pasta, making a light yet satisfying dish.

20. Eggplant and Chickpea Tagine

A Moroccan-inspired stew with warming spices, chickpeas, and tender eggplant.

Ready in: 55 minutes
Serves: 4

What you need:

• 1 large eggplant, cut into 1-inch cubes
• 1 can (15 oz) chickpeas, rinsed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 2 teaspoons cumin
• 1 teaspoon cinnamon
• 1 teaspoon paprika
• 1/4 cup dried apricots, chopped
• 2 tablespoons olive oil
• Fresh cilantro for garnish
• Salt and pepper

How to make it:

1. Salt eggplant and let sit 20 minutes. Pat dry.
2. Heat oil in large pot or Dutch oven. Cook onion until soft.
3. Add garlic and spices, cook 1 minute until fragrant.
4. Add eggplant and cook 5 minutes, stirring.
5. Add chickpeas, tomatoes, apricots, and 1 cup water. Season.
6. Cover and simmer 30-35 minutes until eggplant is very tender.
7. Garnish with cilantro. Serve with couscous or bread.

Why everyone loves it: The combination of sweet apricots and warm spices makes this stew incredibly aromatic and comforting.

21. Baked Eggplant with Garlic Yogurt Sauce

Roasted eggplant topped with a creamy garlic yogurt sauce and toasted nuts.

Ready in: 45 minutes
Serves: 4

What you need:

• 2 medium eggplants, halved lengthwise
• 1 cup Greek yogurt
• 2 garlic cloves, minced
• 2 tablespoons lemon juice
• 1/4 cup walnuts or pine nuts, toasted
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Fresh dill for garnish
• Salt and pepper

How to make it:

1. Preheat oven to 400°F. Score the cut side of eggplant halves in a crosshatch pattern.
2. Brush with olive oil and season with salt, pepper, and paprika.
3. Roast cut-side up for 30-35 minutes until very tender.
4. Make sauce: Mix yogurt, garlic, lemon juice, and salt.
5. Place roasted eggplant on plates. Top generously with yogurt sauce.
6. Sprinkle with toasted nuts and fresh dill. Drizzle with more olive oil if desired.

Why everyone loves it: The creamy, tangy sauce complements the sweet roasted eggplant perfectly. It’s simple but elegant.

22. Eggplant and Zucchini Tian

A beautiful layered vegetable bake from Provence, similar to ratatouille but arranged in a baking dish.

Ready in: 1 hour 15 minutes
Serves: 6

What you need:

• 1 eggplant, thinly sliced
• 2 zucchini, thinly sliced
• 2 tomatoes, thinly sliced
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 1 teaspoon dried thyme
• 1/2 cup grated Parmesan (optional)
• Salt and pepper

How to make it:

1. Salt eggplant slices and let sit 20 minutes. Pat dry.
2. Preheat oven to 375°F.
3. In a baking dish, layer vegetables in a repeating pattern: eggplant, zucchini, tomato, onion.
4. Tuck minced garlic between layers. Drizzle with olive oil and sprinkle with thyme, salt, and pepper.
5. Cover with foil and bake 40 minutes.
6. Remove foil, sprinkle with Parmesan if using, and bake another 15-20 minutes until vegetables are tender and top is golden.
7. Let rest 10 minutes before serving.

Why everyone loves it: It looks stunning on the table and brings out the natural sweetness of all the vegetables.

Tips for Cooking Eggplant Perfectly

1. Choosing Eggplant: Look for eggplants that feel heavy for their size with smooth, shiny skin. Avoid any with soft spots or wrinkled skin.
2. To Salt or Not to Salt: For most dishes, I recommend salting. It improves texture and removes bitterness. For very fresh, young eggplants, you can sometimes skip this step.
3. Don’t Overcrowd the Pan: Whether roasting or frying, give eggplant pieces space. Crowding creates steam instead of browning.
4. Cook Until Very Tender: Undercooked eggplant can be spongy. Cook it until it’s truly tender and creamy.
5. Eggplant Soaks Up Oil: It acts like a sponge. Don’t be alarmed if it absorbs oil quickly—just add more as needed.

Common Questions About Eggplant

Q: Do I need to peel eggplant?
A: Usually not! The skin is edible and contains nutrients. Peel only if the skin is very tough or if the recipe specifically says to.

Q: Can I freeze cooked eggplant?
A: Yes! Cooked eggplant dishes like ratatouille, moussaka, or caponata freeze well for 2-3 months.

Q: Is eggplant healthy?
A: Yes! It’s low in calories, high in fiber, and contains antioxidants. The way you cook it affects how healthy it is—baking or roasting is healthier than deep frying.

Q: What can I substitute for eggplant?
A: Zucchini or mushrooms can sometimes work in recipes, but they have different textures and cooking times.

Final Thoughts on Cooking with Eggplant

I hope this complete collection of 21+ eggplant recipes has shown you just how versatile this wonderful vegetable can be. From simple grilled slices to elaborate casseroles, there’s an eggplant dish for every occasion and skill level.

Remember that the key to loving eggplant is cooking it properly. Take the time to salt it when needed, cook it until truly tender, and don’t be afraid to experiment with different spices and cooking methods.

Whether you’re an eggplant enthusiast or a former skeptic, I encourage you to try at least one new recipe from this list. You might just discover a new favorite way to enjoy this Mediterranean staple.

Happy cooking, and don’t forget to share your eggplant creations with friends and family, good food is meant to be shared!

Note: All recipes serve 4-6 people unless otherwise noted. Cooking times are estimates and may vary based on your equipment and eggplant size.