eggplant recipe

This hearty eggplant pasta is packed with spicy flavor, fresh herbs, juicy tomatoes, and tender chunks of eggplant A naturally vegan and optionally gluten-free pasta dinner that will please all appetites and is easy enough for a weeknight!

Spicy Eggplant Pasta

rigatoni pasta ((or your favorite pasta shape))

olive oil, (divided)

onion, (diced)

garlic cloves, (minced)

(14 ounce) can diced tomatoes

tomatoes

capers

red pepper flakes, (or to taste)

chopped fresh basil, (plus more for serving, optional)

chopped fresh parsley, (plus more for serving, optional)

Salt and pepper

Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.

Drain the pasta into a colander, return it to the pot, and toss it with a dash of olive oil.

Coat the bottom of a large pot with 1 tablespoon of olive oil and place it over medium heat.

When the oil is hot, add the onion. Sweat the onion for about 5 minutes, until soft and translucent.

Add the garlic and cook for 1 minute more, until very fragrant.

Stir in the diced tomatoes, crushed tomatoes, capers and red pepper flakes.

Bring the sauce to a simmer, and allow it to cook, uncovered, for about 15 minutes, until it thickens up a bit. You can add a splash of water if it becomes too thick.

While the sauce simmers, coat the bottom of a large skillet with the remaining 2 tablespoons of oil and place it over medium heat.

When the oil is hot, add the eggplant. Cook the eggplant for about 10 minutes, flipping it once or twice, until the pieces are soft and browned in spots.&nbsp;

When the sauce is finished simmering, stir in the eggplant, parsley and basil.

Remove the pot from heat and season with salt and pepper to taste.

Pour the sauce over the pasta and toss to coat,

Divide onto plates and serve. Sprinkle with additional parsley and basil, if desired.

These eggplants are packed full of umami with a hint of sweetness and a kick of spice! These are so good and satisfying served over a bowl of steamed rice but also delicious as is or with some salad!

Miso and Sesame Eggplants

American eggplant, (2 pieces)

tbsp miso paste, (I used white miso paste)

tbsp toasted sesame oil

tbsp Chinese sesame paste, (see notes)

sesame seeds

sriracha

tsp rice vinegar

tsp minced garlic

scallions

Togarashi (Japanese 7-spice blend)

short grain rice

Halve the eggplants then carefully score the flesh diagonally until you achieve a criss-cross pattern. Make sure not to cut too deep as you might cut through the skin. You can check out my video below to see how I slice them!

Heat a non-stick pan or skillet over medium high heat. Place the eggplants skin first and leave to cook for 4 to 5 minutes or until the skin is brown. Flip the eggplants over and then leave to cook as well until the flesh has turned into a nice toasted brown colour. Flip it back, skin side again, and then lower the heat to medium. Cover the pan and then leave the eggplant to cook in its steam for 3 to 4 minutes.

While the eggplant is cooking, mix all the paste ingredients together in a small bowl. Feel free to adjust the measurements depending on your design taste.

Preheat your oven or oven toaster to 425 F/220 C.

Transfer the half-cooked eggplants on a lined baking tray. Add in the sesame miso sesame on the eggplants. I like to do so by just spreading it with a spoon.

Bake the eggplants for 20 to 25 minutes or until the sauce is bubbling and the eggplant is tender enough to your liking! I like my eggplants really silky in terms of texture.

Top with sesame seeds, chopped scallions, and togarashi, if desired. Enjoy with some rice or as is!

Full recipe here: https://thefoodietakesflight.com/miso-sesame-eggplants

These eggplants are packed full of umami with a hint of sweetness and a kick of spice! These are so good and satisfying served over a bowl of steamed rice but also delicious as is or with some salad!

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#eggplant #miso #vegan recipes

How to Cook Miso Sesame Eggplants | Easy, Japanese-Inspired

Recipe video above. This curry is not for the faint hearted! Eggplant (Brinjal) stars in this strong flavoured curry, roasted rather than fried for a healthier yet equally delicious (high temp does the trick here), then simmered in an intensely spiced South Indian curry sauce so it sucks up the flavour and partially collapses to create a big pot of juicy (delicious) mush. Incidentally vegan (as much of South Indian food is). See recipe notes for subs for the harder to find spices. And when you&#039;ve made this, use the same spices to make this Vegetable Samosa Pie!Spiciness: Pretty mild. Spiciness only comes from the chilli powder so if you&#039;re concerned, skip or reduce it!

Eggplant Curry - South Indian Brinjal Curry

vegetable oil ((or canola))

/ 1.2 lb eggplant (aubergine) (, 2 medium (Note 1))

salt and pepper

tsp black mustard seeds ((Note 2))

curry leaves, fresh ((Note 3))

onion

tbsp passata or tomato pulp (or canned tomato) ((Note 4))

garlic

tbsp ginger (, grated (1.5cm piece approx))

water

salt

tbsp coconut milk (or cream, full fat (Note 5))

tsp cardamom powder

clove

tsp black pepper

tsp chilli powder (or cayenne (NOT US Chilli Powder))

coriander powder

cumin powder

Basmati rice

Yogurt (, highly recommended)

Coriander/cilantro leaves (, optional)

Easy flatbread (as naan!) (, optional)

Preheat oven to 240°C / 450°F (220°C fan). Line tray with parchment/baking paper.

Cut eggplant into 2cm / 4/5&quot; slices, then cut into 2cm / 4/5&quot; batons.

Place in large bowl, toss with oil, salt and pepper.

Spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they&#039;re not shrivelled up and dismal. Use per recipe.

Roasted Eggplant:

Heat oil in a large pot over medium heat. Add mustard seeds, let them sizzle for 15 seconds.

Add curry leaves, stir, leave to sizzle for 15 seconds - seeds might pop, Indian cooking is very dramatic!

Add onions, cook 5 minutes until golden brown.

Add tomato, cook for 1 minute, stirring.

Add garlic and ginger, cook 2 minutes.

Add Curry Spices and salt, and cook for another 3 minutes - it will be  a thick paste and might stick to the bottom of the pot, don&#039;t let it burn (if it starts to, remove from stove and quickly add splash of water to loosen).

Stir in water, and then add the eggplant.

Gently stir, partially cover, reduce heat to low and simmer 30 minutes. Stir carefully once or twice (so the eggplants don&#039;t break up completely), add more water if it dries out.

Stir in coconut milk, taste then add more salt if needed.

Your result should be a very thick, juicy, strongly flavoured curry with eggplant partially intact but half collapsed.

Serve with basmati rice and a dollop of yogurt and fresh coriander leaves, if you want.

Curry:

This Eggplant spinach grilled cheese sandwich is a Greek-flavored, vegetarian twist - so good!

Eggplant Spinach Grilled Cheese Sandwich ('The Green Greek')

eggplant (aubergine - approx 6-9 slices to give a layer in each sandwich)

olive oil (approx,

spinach (140 grams)

red onion (or around 4 green/spring onions)

oz feta (60 grams)

tbsp cream cheese

bread ((or 4 if larger))

dill

Eggplant spinach grilled cheese sandwich ('the green Greek')

Sprinkle the slices of eggplant with salt and set aside a few minutes while you prepare the spinach.

Wilt spinach in a little olive oil in a pan. Remove once wilted and allow to cool. Squeeze out excess water and roughly chop.

Dice the onion and fry in a little oil until softened. Put in a small bowl with the spinach and add the crumbled feta and the cream cheese. Mix until evenly combined.

Rub the salt from the eggplant then fry the slices in some olive oil until gently brown on both sides.

Drizzle some olive oil on one side of both slices of bread and rub to cover. Turn the slices over.

Spread some of the spinach mixture on one piece of bread then put the eggplant slices on top followed by the slices of havarti to create a layer over the top. Put the other slice of bread on top, oil side out.

Fry the sandwich in a pan a few minutes on each side until browned and cheese has melted.

Even though this is an easy eggplant parmesan recipe, it is full of flavor and always met with rave reviews. This eggplant parm is made with baked eggplant slices, which makes it a healthier version. With only 10 ingredients (including salt and oil) you'll find that this eggplant parmesan recipe comes together very quickly!

Easy Eggplant Parmesan

eggplants

olive oil, divided

sea salt, divided

onion, miced

garlic cloves, minced

tomato paste

honey

cheese

mozzarella cheese (about 3 cups)

basil,

Preheat your oven to 420 degrees. Line 2 baking sheets with parchment paper.

Cut the tops off the eggplants then cut them into 1/2&#8243; thick slices. Lay them on the baking sheets, drizzle them with 2 tablespoons of the olive oil and sprinkle them 1 teaspoon of salt. Roast in the oven for 25 minutes.

While the eggplants are cooking, heat the remaining 2 tablespoons of oil in a medium-sized pot. Add the onion and cook until it is translucent, about 5 minutes. Add the garlic and tomato paste and cook for 3-4 minutes, or until the tomato paste begins to smell fragrant. Add the crushed tomatoes and honey and bring to a boil. Reduce the heat, cover the pot, and simmer until the eggplants are cooked.

Spread 1 cup of the sauce in a 9&#8243;x9&#8243; pan. Add a layer of eggplants, top with 1 cup of sauce and 1/3 of both the cheeses. Repeat 2 more times so that you have 3 layers.

Put the pan into the oven and bake until the eggplant parmesan is bubbly and the cheese starts to brown, about 20 minutes. Remove the pan from the oven and let it rest for at least 15 minutes (or up to 30 minutes) before cutting into it.

Surprisingly this recipe was amazing.  We actually halfed the recipe for our family of three.  The pic of the lasagna (for me) was a visual turn-off...it looked too oily and mushy but to my surprise it was a mouthwatering dish that I actually went in for a second helping. We will definitely be making this dish again. Thanks for posting this recipe.

Me and my friend we loved it!! Thank you for all your recipes! Everyone is genius

All-star eggplant recipe, prepared Greek style! Eggplants cooked to velvety tender perfection with chickpeas and tomato. A perfectly satisfying meatless dinner or side dish. Low-Fat. Vegan. Gluten Free.

Easy Greek-Style Eggplant Recipe

eggplant,

Kosher salt

Extra Virgin Olive Oil

yellow onion, chopped

green bell pepper, stem and innards removed, diced

carrot, chopped

dry bay leaves

tsp sweet paprika OR smoked paprika

tsp organic ground coriander

dry oregano

cinnamon

tsp organic ground turmeric

tomato

chickpeas, reserve the canning liquid

herbs

Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.

In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.

Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.

Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.

Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)

When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

We love egg plant, love Greek food and with Covid pandemic, we were looking to try some new recipes to cook at home.  Yesterday, I cooked this "Easy Greek Style Eggplant Recipe" for my family.  I was missing the bay leaves and the tumeric, so I did what Suzy said - if you are missing a few spices, continue by adding some additional of the other spices.  I added a bit more  oregano, paprika and cinnamon.  The dish came out delicious!!!! My family of all men (husband and two teenage boys) loved it and gobbled it up.  It was easy to make, delicious and most all very healthy. My husband and I are on Weight Watchers and this is a great dish with minimal points. Thanks, Suzy for a great recipe.

Loved it kids loved it first time making it!  This is something i can see myself making it again.

I just made this for the first time and it's amazing. And something I can share with my vegan friends. Or anyone, really. It suits my gluten-free diet, too.

Making this for the 3rd time in a few months today, it is so yummy and freezes well, even my meat lover hubby loves it!

I want to make this soon! Is it OK to use fresh bay leaves? I have a plant!

A nice simple dish with good ‘bones’ - a nice mix of herbs and spices.
It’s in the oven and I know we are going to love it just from how the house smells 😋
I have developed a bit of an obsession with eggplant, after many years of seeing it as a ‘difficult’ vegetable for some reason. Recipes like this just make me love it even more!

Gorgeous - even better the next day ;) we had with couscous and a naughty side of halloumi...

Made this for the first time the other day and filled soft tortilla boats with it topped with a little cheese and some tzatziki sauce ......amazing, thank you so much for sharing this recipe, trying to get the teenagers to eat a little less meat and a little more healthy, my daughter told me this was the best meal we had had in a while, it's tough to please a 17 yr old so that really is a compliment!!

This was amazing!  Making it again this weekend.  Hubby and mom loved it too!

https://content.jwplatform.com/videos/Ln04PfH0.mp4

Flavor packed Greek Style Braised Eggplant with Chickpeas

Greek Braised Eggplant Recipe

With baked eggs, tomatoes and feta cheese, this eggplant dish is the perfect dinner recipe.

Plum Tomato and Eggplant Shakshuka

eggplants (about 2 lbs.), trimmed and sliced into 3/4"-thick rounds

olive oil

Kosher salt and black pepper

c. Chopped mint

white onion,

garlic,

Hot paprika

cumin

red pepper

tomato puree

eggs

(1/2 c.) feta cheese, crumbled

whole wheat pitas, toasted and halved (optional)

Easy to make, comforting and delicious, this roasted eggplant with tahini is perfect as an appetizer or part of a mezze.

Roasted eggplant with tahini

eggplant

tbsp tahini

lemon juice

water (approx)

pine nuts

tsp date syrup (or pomegranate molasses/honey)

Preheat oven to 400F/200C.

Halve the eggplant lengthwise, then score each side without cutting through to the skin in a criss-cross pattern around 1in/2.5cm apart. Put on a baking sheet, cut side up.

Brush both cut sides generously with olive oil - use the full amount above - then sprinkle with salt and pepper and bake/roast. They should take around 40 minutes to become soft and tender inside and just starting to brown on top.&nbsp;

While the eggplant is roasting, mix together the dressing. Put the tahini, lemon juice and garlic in a small jar and shake together. Add some water and shake again, adding a little more if needed to get a good pourable consistency.&nbsp;

Gently toast the pine nuts in a dry skillet/frying pan or under the broiler/grill, watching them closely so they don't burn and set aside.

When the eggplant is ready, drizzle with the tahini dressing (shake it again before using if it was a little while before), drizzle over a little date syrup/honey and the toasted pine nuts. This is probably best served warm but also good at room temperature.

https://embed.mediavine.com/videos/nqchq8dgbxufmdmkerhs

Roasted eggplant with tahini is a delicious appetizer or mezze dish that you'll find in Israel and other parts of the region. It's incredibly easy to make and full of fantastic flavor. Vegan, vegetarian, low carb.

This Chinese eggplants recipe is incredibly flavorful. It soaks up all the gravy&#x27;s flavor to turn an ordinary vegetable to a delightful treat. This article also shows you how to preserve its vibrant purplish color, preventing it from being too oily, and avoiding it from turning soggy.

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Top Tags

Spicy Eggplant Pasta

Miso and Sesame Eggplants

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Eggplant Spinach Grilled Cheese San...

Easy Eggplant Parmesan

Easy Greek-Style Eggplant Recipe

Plum Tomato and Eggplant Shakshuka

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Stuffed Baby Eggplant with Spiced G...

Polpette di Melanzane (Neapolitan E...

Easy marinated eggplant

Eggplant Parmesan Recipe

Grilled Japanese Eggplant (Yaki Nas...

60+ Must-Try Vegan Recipes: Easy Gr...

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The most viewed eggplant recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine