13 Eggplant Recipes That Will Make You Fall for This Purple Vegetable

Eggplant has a bit of a reputation. Cooked badly, it can be bitter, spongy or oily. Cooked well, it is silky, smoky and rich, almost like it melts in your mouth. Cooks from Italy, Greece, India, Japan, China and the Middle East have loved it for centuries, and each one has a clever trick. These eggplant recipes bring you their best sides and light meals, from baba ganoush to miso glazed eggplant. Looking for more veggie sides? Try these cauliflower recipes too. Which one will win you over..

Honey Harissa Roasted Eggplant, the Showstopper of Eggplant Recipes

Halved eggplants are scored in a crisscross pattern, brushed with a sweet and spicy honey harissa glaze and roasted until the flesh is soft and caramelized. A cool swirl of garlic yogurt, a sprinkle of jewel bright pomegranate seeds and fresh mint finish it off. It looks like something from a trendy restaurant, but it only needs a few ingredients. Be honest: have you ever ordered eggplant at a restaurant, or always skipped it?

You will need: You will need: 2 medium eggplants, 3 tbsp olive oil, 2 tbsp harissa paste, 1 tbsp honey, salt, 1/2 cup Greek yogurt, 1 small clove garlic, 1/4 cup pomegranate seeds, fresh mint.

How to make it: 1. Heat the oven to 425F. 2. Halve the eggplants and score the flesh in a diamond pattern. 3. Mix oil, harissa, honey and salt and brush generously over the cut sides. 4. Roast cut side up 30 to 35 minutes until deeply golden. 5. Mix yogurt with grated garlic. 6. Spoon over and top with pomegranate and mint.

Fire Roasted Whole Eggplant

This is the secret behind the smoky flavor in many of the best eggplant recipes. Char a whole eggplant directly over a gas flame, on a grill or under the broiler until the skin is black and the inside collapses. Scoop out the soft flesh and season it with olive oil, lemon and salt. Eat it as is, or use it for dips. Have you ever cooked a vegetable right on the flame?

You will need: You will need: 2 medium eggplants, 2 tbsp olive oil, juice of 1/2 lemon, 1 small clove garlic, salt, pepper, parsley.

How to make it: 1. Prick the eggplants a few times with a fork. 2. Char over a gas flame or under a hot broiler, turning, 15 to 20 minutes. 3. Rest in a bowl covered with a plate for 10 minutes. 4. Peel off the skin. 5. Chop the flesh and season with oil, lemon, garlic, salt and parsley.

Grilled Eggplant and Zucchini, the Easiest of Summer Eggplant Recipes

Thick slices of eggplant and zucchini become smoky and tender on the grill in minutes. Brush them with a simple garlic and herb oil, then pile them on a platter with feta and a drizzle of balsamic. It is a perfect side for grilled meats and a great vegetarian main with bread. Quick poll: your favorite grilled vegetable? A) eggplant B) zucchini C) peppers D) corn.

You will need: You will need: 1 large eggplant, 2 zucchini, 4 tbsp olive oil, 2 cloves garlic (grated), 1 tsp dried oregano, salt, pepper, feta, balsamic glaze, basil.

How to make it: 1. Slice eggplant and zucchini into 1/2 inch pieces. 2. Mix oil, garlic, oregano, salt and pepper and brush on both sides. 3. Grill on medium high 3 to 4 minutes per side. 4. Arrange on a platter. 5. Top with crumbled feta, balsamic glaze and basil.

Creamy Baba Ganoush, a Middle Eastern Classic of Eggplant Recipes

Baba ganoush is the famous smoky eggplant dip from the Levant, made with charred eggplant, tahini, lemon and garlic. It is lighter than hummus and full of flavor. Serve it with warm pita, crunchy vegetables or as a spread in wraps. Swirl a little olive oil and paprika on top and add a few chickpeas for a pretty finish. Hummus or baba ganoush: which team are you on?

You will need: You will need: 2 medium eggplants, 3 tbsp tahini, juice of 1 lemon, 1 clove garlic, 2 tbsp olive oil, 1/2 tsp salt, paprika, parsley, chickpeas to garnish.

How to make it: 1. Char and peel the eggplants as in the first recipe. 2. Drain the flesh in a sieve for 10 minutes. 3. Mash with tahini, lemon, garlic and salt. 4. Spread in a shallow bowl. 5. Drizzle with oil and top with paprika, parsley and chickpeas.

Baingan Bharta (Indian Smoky Eggplant Mash)

In North India and Pakistan, baingan bharta is a beloved home style dish made by mashing fire roasted eggplant with onions, tomatoes, ginger, garlic and warm spices. It is smoky, spicy and comforting, and it is perfect with roti, naan or rice. Many families still roast the eggplant over coals for extra flavor. Did your mother or grandmother ever make bharta?

You will need: You will need: 2 large eggplants, 2 tbsp oil, 1 onion (finely chopped), 2 tomatoes (chopped), 1 tbsp ginger garlic paste, 1 green chili, 1/2 tsp turmeric, 1 tsp cumin, 1 tsp garam masala, salt, cilantro.

How to make it: 1. Char, peel and mash the eggplants. 2. Heat oil and fry cumin and onion until golden. 3. Add ginger garlic paste and chili. 4. Add tomatoes and spices and cook until soft. 5. Stir in eggplant, cook 5 minutes and top with cilantro.

Italian Marinated Eggplant

Italian grandmothers have long preserved summer eggplant in olive oil with garlic, chili and oregano. This quick fridge version grills or broils the slices first, then layers them with the marinade. After a few hours they become silky and full of flavor. Pile them on crusty bread, add to sandwiches or serve with cheese. Would you put this on your next antipasto platter?

You will need: You will need: 2 eggplants (sliced thin), 1/2 cup olive oil, 2 tbsp red wine vinegar, 2 cloves garlic (sliced), 1/2 tsp chili flakes, 1 tsp dried oregano, fresh mint or basil, salt.

How to make it: 1. Salt the slices and rest 20 minutes, then pat dry. 2. Grill or broil until tender and marked. 3. Mix oil, vinegar, garlic, chili and oregano. 4. Layer eggplant and marinade in a dish with herbs. 5. Chill at least 4 hours.

Crispy Eggplant Fries, Kid Friendly Eggplant Recipes

Eggplant fries are crunchy outside and creamy inside, and even kids who refuse vegetables tend to grab them. Cut eggplant into sticks, coat in seasoned panko and bake or air fry until golden. Serve with marinara or a garlic yogurt dip. They are a fun snack for game day. Be honest: would your kids eat these if you called them fries?

You will need: You will need: 1 large eggplant, 1/2 cup flour, 2 eggs (beaten), 1 1/2 cups panko, 1/2 cup parmesan, 1 tsp Italian seasoning, salt, olive oil spray, marinara for dipping.

How to make it: 1. Cut eggplant into thick fries. 2. Dip in flour, then egg, then panko mixed with parmesan and seasoning. 3. Arrange on a lined tray and spray with oil. 4. Bake at 425F for 20 to 25 minutes, turning once. 5. Serve hot with marinara.

Eggplant Simmered in Spiced Tomato Sauce

Eggplant soaks up sauce like a sponge, which is why it shines when simmered in a spiced tomato gravy. This version, inspired by Indian and Middle Eastern home cooking, cooks small eggplants with onion, garlic, cumin and a pinch of chili until tender. Serve with rice or flatbread for a cozy meatless dinner. Do you like your food mild or spicy?

You will need: You will need: 6 small eggplants (halved), 3 tbsp oil, 1 onion, 3 cloves garlic, 1 can crushed tomatoes, 1 tsp cumin, 1 tsp paprika, 1/2 tsp chili powder, salt, cilantro.

How to make it: 1. Brown the eggplant halves in oil and set aside. 2. Cook onion and garlic until soft. 3. Add spices and tomatoes and simmer 5 minutes. 4. Return eggplant, cover and cook 15 to 20 minutes. 5. Top with cilantro.

Warm Roasted Eggplant Salad

Roasted eggplant cubes are wonderful in a warm salad with greens, red onion, toasted cashews and a tangy lemon dressing. The eggplant stays creamy while the nuts add crunch. It is hearty enough for lunch and a great side for grilled chicken. This is one of the eggplant recipes that even skeptics love. Do you like warm salads, or only cold ones?

You will need: You will need: 1 large eggplant (cubed), 3 tbsp olive oil, 4 cups mixed greens, 1/2 red onion, 1/3 cup toasted cashews, cherry tomatoes, juice of 1 lemon, 1 tsp honey, salt, pepper.

How to make it: 1. Toss eggplant with 2 tbsp oil and salt. 2. Roast at 425F for 25 minutes until golden. 3. Whisk remaining oil, lemon, honey, salt and pepper. 4. Toss greens, onion and tomatoes with dressing. 5. Top with warm eggplant and cashews.

Sicilian Caponata, Sweet and Sour Eggplant Recipes on Toast

Caponata is a sweet and sour eggplant relish from Sicily, made with eggplant, celery, onions, tomatoes, olives, capers and a splash of vinegar. It tastes even better the next day. Spoon it onto toasted baguette slices for an easy appetizer, or serve it as a side with fish. Have you ever tried a sweet and sour vegetable dish?

You will need: You will need: 1 large eggplant (cubed), 4 tbsp olive oil, 1 onion, 2 celery stalks, 1 cup crushed tomatoes, 2 tbsp capers, 1/4 cup green olives, 2 tbsp red wine vinegar, 1 tbsp sugar, basil, baguette.

How to make it: 1. Fry eggplant in oil until golden and set aside. 2. Cook onion and celery 5 minutes. 3. Add tomatoes, capers, olives, vinegar and sugar and simmer 10 minutes. 4. Stir in eggplant and cook 5 minutes. 5. Cool and spoon onto toasted bread with basil.

Japanese Miso Glazed Eggplant (Nasu Dengaku)

Nasu dengaku is a classic Japanese dish where eggplant halves are broiled with a sweet and savory miso glaze until bubbly and caramelized. The flesh turns custardy and soft. Sprinkle with sesame seeds and green onions and serve with rice or noodles. It is one of the most addictive eggplant recipes out there. Have you ever cooked with miso paste?

You will need: You will need: 2 Japanese or small eggplants, 2 tbsp oil, 3 tbsp white miso, 1 tbsp mirin, 1 tbsp sugar, 1 tsp rice vinegar, sesame seeds, green onions.

How to make it: 1. Halve the eggplants and score the flesh. 2. Brush with oil and broil cut side down 5 minutes, then flip and broil 5 more. 3. Mix miso, mirin, sugar and vinegar. 4. Spread the glaze on the cut sides. 5. Broil 2 to 3 minutes until bubbly, then garnish.

Chinese Garlic Eggplant

This takeout favorite is surprisingly easy at home. Long Chinese eggplants are quickly fried until silky, then tossed in a glossy sauce with lots of garlic, ginger, soy and a touch of sugar and vinegar. It is sweet, savory and so good over steamed rice. Quick poll: what is your favorite Chinese takeout side? A) garlic eggplant B) green beans C) fried rice D) bok choy.

You will need: You will need: 2 Chinese eggplants, 3 tbsp oil, 4 cloves garlic (minced), 1 tsp ginger, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sugar, 1 tsp cornstarch mixed with 3 tbsp water, green onions.

How to make it: 1. Cut eggplant into batons. 2. Fry in oil until soft and golden, about 8 minutes, then remove. 3. Cook garlic and ginger 30 seconds. 4. Add soy, vinegar, sugar and the cornstarch mix and stir until glossy. 5. Return eggplant, toss and top with green onions.

Baked Eggplant Gratin With Tahini Yogurt

To end this list, here is a cozy baked side. Layers of roasted eggplant are topped with a garlicky tahini yogurt sauce and toasted sesame seeds, then baked until golden on top. It is rich, creamy and perfect for a holiday table or a Sunday dinner. Which of these eggplant dishes will you make first? Tell us in the comments.

You will need: You will need: 2 large eggplants (sliced), 3 tbsp olive oil, 1 cup Greek yogurt, 3 tbsp tahini, 1 clove garlic, juice of 1/2 lemon, 1 egg, salt, 2 tbsp sesame seeds, parsley.

How to make it: 1. Brush eggplant slices with oil and roast at 425F for 20 minutes. 2. Layer in a baking dish. 3. Whisk yogurt, tahini, garlic, lemon, egg and salt. 4. Pour over the eggplant and sprinkle with sesame seeds. 5. Bake at 375F for 20 minutes until golden.