Eggplant Recipes

Eggplant comes in a range of shapes and colors. Globe eggplants are the largest and most common. The smaller Japanese eggplant is long and narrow, with fewer seeds, thinner skin, and a milder, less bitter flavor than the globe variety. Try these eggplant recipes as a delicious way to enjoy the vegetable.

 

In Season: Though available year-round, eggplant peaks in the summer.

 

What to Look For: The flesh of an eggplant should give a bit when gently pressed; it should have no hard spots. The skin should be shiny and smooth, not wrinkled or mottled. Stems should be green. Avoid those with brown or soft spots.

 

How to Store: Whole eggplant will keep up to a few days in a cool place. Avoid storing in the refrigerator, as this will damage the eggplant's texture.

Eggplant Parmesan has a reputation for being heavy, but we keep things light here with just a sprinkle of breadcrumbs on the fried eggplant slices. This casserole can be frozen for up to three months.

When cooked on the grill, eggplant takes on a smoky intensity that offsets the Burrata cheese, a creamier cousin of mozzarella that melts into the pasta. With the addition of refreshing mint and lemon zest, the dish is comfort food at its best and brightest.

The sweet honey glaze counters the heat of Thai chiles in this deliciously easy side dish.

Ground coriander, fresh mint, and pistachios enhance the filling of these savory little pies. Serve the pies as a first course, or as a light main course with a green salad.

Inspired by the Greek classic moussaka, this rich casserole features ground beef (or lamb, if you prefer) seasoned with allspice and mint, creamy bechamel sauce, and tender roasted eggplant.

Add grilled eggplant to the classic caprese salad of fresh mozzarella, tomatoes, and basil for a summer vegetable extravaganza. Enjoy it as a starter or side, or turn it into a main dish with the addition of grilled chicken.

This roasted-eggplant dip, made silky by the addition of yogurt, arrives alongside crisp, herb-flecked pita chips.

The classic Sicilian dish combining eggplant, tomatoes, raisins, pine nuts, and vinegar gets added depth from unsweetened cocoa powder. Serve the caponata on crostini, or enjoy it as a pasta sauce or sandwich spread.

Dial up the nutrition in a family-friendly dinner -- pasta and meat sauce -- with sauteed eggplant, pepper, onion, and zucchini. If you have a bounty of tomatoes on hand, make your own Crushed Tomatoes in place of the canned variety in this recipe.

Roasting the ingredients in this soup gives them a rich, sweet flavor. This vegetarian soup can be frozen for up to three months so you can enjoy vivid summer flavors even in cold weather.

Take advantage of the giant, fragrant bouquets of basil at farmers' markets and produce stands to make this easy, aromatic side dish.

Rich, salty-sweet hoisin sauce makes grilled baby eggplant irresistible. Serve as a side dish with veggie burgers or dice the eggplant and add to a cold noodle salad.

Thin slices of eggplant become tender and silky as they roast on top of chewy focaccia dough. Emmentaler cheese adds a wonderfully nutty flavor.

An alternative to ratatouille, the combination of roasted eggplant, plum tomatoes, and red onion gets a refreshing edge from fresh mint. Sprinkle feta cheese over the bruschetta and drizzle with olive oil and lemon juice before serving.

Our take on this classic Greek casserole uses a mixture of ricotta and feta cheeses instead of the conventional white sauce.

An oven-baked version of eggplant parmigiana tops crusty Italian bread to make a satisfying vegetarian sandwich. For an extra treat, brush the halved loaf of bread with garlic butter, and brown under the broiler before adding the layers of tomato sauce, eggplant, and mozzarella.

Sesame, ginger, soy sauce, and peanuts amp up the flavor of mild, custardy steamed eggplant.

Make a tangy tzatziki-inspired sauce for grilled eggplant by combining plain yogurt, grated cucumber, chopped parsley, and lemon juice. Serve as a side dish or layer the eggplant and yogurt sauce on veggie burgers.

Pomegranate molasses, made from concentrated pomegranate juice, gives this dressing its distinctive sweet-tart flavor. Mix it with lemon juice, minced garlic, shredded mint, and extra-virgin olive oil, and toss with wedges of warm grilled eggplant.

Tender Israeli couscous is united with sauteed eggplant and shallots, then finished with fresh basil for a new take on pasta salad.

Pan-fried eggplant and juicy tomatoes are the heart of this chunky Sicilian sauce.