If you love quick, simple recipes that pack irresistible flavor in every bite, this list of eggplant dishes will fill your cookbook with effortless menu ideas. Plus, if you’re new to cooking eggplant, I’ve also included guides to help you every step of the way, whether you’re learning How to Cut Eggplant or How to Salt Eggplant. You can even find out how to choose the perfect eggplant for your recipe with my expert manual on different Types of Eggplants.

A photo of variety of eggplants with text on the image.

Simple Eggplant Recipes

It’s no secret why eggplant is one of my favorite vegetables. Simple, quick, and utterly delicious, these simple recipes for eggplant will show you different ways to cook eggplant that will astound you with their rich taste and hassle-free prep. You’ll find several of the most delectable cooking methods below, from sautéed eggplant to roasted, air-fried, and more.

Eggplant Dinner Recipes

Filling, flavorful, and endlessly versatile, these fresh eggplant main dish recipes take the stress out of weeknight meal prep. This simple list includes all my five-star favorites, from Mediterranean eggplant recipes to rich pasta entrees and hearty stews. You’ll never run out of things to make with eggplant with these top-notch menu ideas—even on your busiest weekdays.

Vegetarian Eggplant Recipes

It doesn’t matter whether you have a dietary restriction or want to pack more nutrition into your everyday meals. These vegetarian eggplant dishes use healthy, natural ingredients to load your table with luscious mains, first-rate sides, and iconic appetizers. Have a picky eater at home? Don’t worry! My foolproof collection has eggplant recipes for kids, adults, eggplant connoisseurs, and everyone in between.

FAQs

Making recipes with eggplant is an easy way to ensure tasty, wholesome eats no matter your cooking level. If you have more questions about cooking eggplant, this easy FAQ will make meal prep a snap.

What to do with overripe eggplant?

If you have overripe eggplants in your pantry, keep in mind that there’s a possibility that they may be bitter, as eggplants tend to develop more phenolic compounds the longer they sit. To avoid unwanted bitterness, it’s best to use fresh eggplants as soon as possible. However, you may try roasting overripe eggplant for dip recipes since the roasting and caramelization process will eliminate some of the undesirable flavors.

Why do you soak the eggplant in water before cooking?

Soaking eggplants helps reduce their bitterness and prevent browning. Though not strictly necessary, this step is important when purchasing eggplants out of season or if you plan to salt your eggplants.

How to make eggplant taste good?

Because eggplants taste very mild, adding a good amount of salt will help bring out their natural flavors and reduce bitterness. Therefore, it’s a good rule of thumb to be generous with your seasoning, depending on your recipe. You may also try roasting your eggplant to give it delectably caramelized undertones.

20+ Easy Eggplant Recipes

5 from 2 votes
Yields1 eggplant
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
This Roasted Eggplant recipe is one of the most popular of our easy eggplant recipes. Using this simple method you can create countless eggplant meals, most of which are included in this round up.

Ingredients 

  • 1 medium-sized eggplant*, (~ 1 lb) – I used globe eggplants
  • 3 tablespoons olive oil
  • 1/2 teaspoon Kosher salt , + more if you are brining
  • 1/4 teaspoon Black pepper
  • 2 teaspoon fresh parsley, chopped (optional)

Instructions 

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set it aside.
  • Start by rinsing eggplants under cold water. Using a kitchen towel or paper towels, dry each eggplant thoroughly. Cut off the stem and if preferred peel them. Though it is optional as eggplant skin is edible and it would be perfectly fine if you didn’t peel it.
  • Depending on the recipe you are using, you can cut it in rounds (also called discs) or lengthwise (also known as steaks). Either way, slice eggplants ½ inch thick.
  • Arrange slices on the prepared baking sheet in a single layer.
  • Brush them with olive oil and sprinkle with salt and pepper. Turn each slice and repeat the same process to make sure both sides are coated with olive oil and seasoned with salt and pepper.
  • Roast in the preheated oven for 15 minutes and then flip and roast for another 10-15 minutes or until they turn lightly golden and softened.
  • Sprinkle with fresh herbs, if using. Serve immediately or use in your favorite eggplant recipes.

Notes

  • The calorie information listed below is for the whole eggplant brushed with 3 tablespoons of olive oil. A large eggplant (~ 1 pound) yields 8-10 slices of eggplant rounds depending on the size of the eggplant.
  • A quick note on salting eggplant prior to roasting: If you are buying your eggplants from a major supermarket, salting eggplant slices prior to baking is not necessary. Thanks to the advancements made in eggplant farming, farmers have bred out much of eggplants’ signature bitterness. However, if you prefer purging your eggplant slices before roasting, you can read more about it in this How To Salt Eggplant post.
  • Store: Once cooked, let your roasted eggplant reach room temperature. Then, place the eggplant in an airtight container for up to 3 days. However, be aware that as it sits in the fridge it will get watery, so it is best to drain the liquid before serving.
  • To freeze: It is best to store the leftovers either in a freezer bag or an airtight container for freezing. Simply, separate each layer of eggplant with wax paper to keep them from fusing. They will stay good in the freezer for up to 2 months.
  • To thaw: A day before you are getting ready to serve, thaw in the fridge overnight. Gently remove the wax paper in between the slices and warm the slices in a low-heat (300 F degree) oven for 5-8 minutes or until it is warmed to your liking.

Nutrition

Calories: 486kcal | Carbohydrates: 27g | Protein: 4g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Sodium: 1173mg | Potassium: 1049mg | Fiber: 14g | Sugar: 16g | Vitamin A: 105IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Vegan side dish
Cuisine: American
Tried this recipe?Mention @foolproofliving or tag #foolproofeats!

About Aysegul Sanford

Hello Friend! I'm Aysegul but you can call me “Ice." I’m the cook/recipe-tester/photographer behind this site.

If you’re looking for approachable, yet creative recipes made with everyday ingredients, you’ve come to the right place. Here, we’re all about recipes that’s been meticulously tested to provide you with a truly foolproof cooking experience regardless of your level of cooking.

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5 from 2 votes (1 rating without comment)

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4 Comments

  1. Wow all of these recipes look so AMAZING! Especially the eggplant ziti. Random question but where did you get that charcoal cardigan you’re wearing in the ziti picture? I’m looking for one like that but having a hard time finding one. Thanks!

    1. Hello Christine,
      I am happy to hear that you liked the recipes. Eggplant season is my favorite.
      To answer your question: I bought that cardigan from a store called French Connection. But this was back in 2014 or 2015.
      Hope this helps.

  2. 5 stars
    Wooonnnnderful! I have also just made your baba ghanoush (and a caponata). Perfect timing on these recipes–now on to the moussaka! Trying to use up my Aleppo pepper too…

    1. YAY! So happy to hear that you are loving these eggplant dishes Cyndy. Thanks for coming by and saying hello.