Delicious Eggplant Recipes (10 Recipes)


Eggplant is critically versatile, simple to cook dinner with, and scrumptious! I’ve 10 scrumptious eggplant recipes for you on this roundup. Everything from creamy pasta, stuffed eggplant, a luscious dip, grilled slices of eggplant with tasty sauces, and vegan meatballs, to hearty stews and recent and flavourful salads.

I used to assume that I hated eggplant! When I first went vegetarian as a teen, eggplant confirmed up in a variety of restaurant menu choices. I bear in mind the rubbery slices in sandwiches and the tasteless cubes of it tossed into blended roasted vegetable dishes.

But correctly seasoned and lovingly cooked eggplant is a gorgeous factor! The texture can vary from meaty to silky. It performs nicely with a variety of my favorite flavours: garlic, chili, heat spices, lemon, tomatoes, and herbs. One of my favorite suggestions for cooking eggplant is to use salt to dices/slices of it earlier than cooking. This attracts a few of the liquid out of the eggplant and the ensuing texture is so great.

In this roundup, I’ve a bunch of nice choices to your eggplant cooking adventures. There are crispy, polenta-coated bites, savoury vegan meatballs, grilled slices with a ginger peanut sauce, a spicy harissa stew, tremendous creamy and luscious dip, vegan meatballs with kale pesto, and a stuffed eggplant that’s served with my favorite sauce of all time!

Hope you will discover some inspiration right here! Let me know a few of your favorite eggplant recipes within the feedback too 🙂

Four images in a grid show the following: eggplant growing from a plant in a garden, slices of eggplant on a cutting board, cubes of eggplant being sprinkled with salt, and a cooked eggplant half being scooped out with a spoon.
An overhead shot of a light red, chunky stew in a braiser style pot. The stew has chickpeas, chunks of eggplant, and chopped herbs on top.

Braised Harissa Eggplant with Chickpeas. The spicy and heat vibes of harissa mesh so completely with evenly fried cubes of eggplant. The chickpeas spherical this stew-like dish out and make it hearty. I really like serving this one with some heat millet or an enormous, crusty piece of bread to sop up the tomato-y broth.

An overhead shot of a creamy beige dip with swirls of olive oil and chopped parsley on top. The bowl of dip is surrounded by pita chips and cut vegetables.

Eggplant Dip with Toasted Walnuts, Lemon, Tahini & Yogurt. This luscious eggplant dip is wealthy and flavourful with a tangy dollop of vegan coconut milk yogurt within the combine. This dip is of course vegan (clearly!), simple to make, and simply so scrumptious. The inspiration level for this dip and the eggplant preparation is baba ganoush.

An overhead shot of polenta-coated slices of eggplant with wedges of lime and a little container of agave nectar to the side.

Crispy Eggplant Polenta Bites with Lime. These crispy and golden morsels of eggplant are literally baked! Perfectly accompanied with some lime juice and a tiny drizzle of agave nectar, this recipe is from one of many Green Kitchen Stories cookbooks and it truly is the right snack to have with a beverage.

Image shows finished plating of a grilled eggplant dish with peanut butter teriyaki sauce.

Grilled Eggplant with Peanut Ginger Sauce. These flavours are simply too good collectively! The gingery and barely garlicky peanut sauce over the smoky slices of eggplant is completed with recent bits of mint and basil. This easy, no-cook sauce can be nice with grilled tofu and different greens as nicely.

An overhead shot of 3 vegan eggplant meatballs on a white plate with a base of bright green pesto sauce.

Eggplant Meatballs with Za’atar and Kale Pesto. These hearty vegan meatballs come along with sautéed bits of eggplant, almond meal, entire grain bread, chickpeas, and parsley. Perfectly paired with a vibrant inexperienced and garlicky kale pesto.

An overhead shot of a bowl of creamy eggplant pasta that is topped with golden, crunchy breadcrumbs, chili flakes, and fresh bits of dill. There is a fork hanging out of the bowl.

Creamy Eggplant Pasta with Walnuts & Spiced Bread Crumbs. This pasta has a lot occurring. Creamy and crunchy textures. Plenty of flavour from garlic, heat spices, chili, lemon, recent dill, and charred smoky eggplant within the sauce. A barely sudden pasta dish that’s so, SO good!

An overhead shot of a panzanella-style salad on a white, oval platter. The salad is garnished with halved tomatoes and chopped parsley.

Caponata Panzanella. In this recipe, I smash collectively my love of caponata, that tremendous Sicilian eggplant salad/relish with fried bits of eggplant, with panzanella–a basic bread and tomato salad. Even although this recipe was posted method again in 2013, it simply works! Eggplant + tomatoes + bread perpetually.

An overhead shot of a bowl of broth-y vegetable soup that's garnished with toasted cashews and caramelized shallot slices.

Garden Stew with Toasted Cashews and Shallots. Such a gorgeous broth-y soup to rejoice no matter greens you’ve available! I discover this recipe tremendous versatile, however particularly beloved it with tender items of eggplant within the combine. This recipe is from Erin Scott‘s Yummy Supper cookbook!

An overhead shot of a pesto orzo salad with dices of roasted vegetables and chickpeas. The dressing is creamy and bright green. There is a wooden spoon sticking out of the dish of salad.

Pesto Orzo Salad with Roasted Vegetables & Chickpeas. This hearty and flavourful pasta salad is such a crowd pleaser! A nut-free arugula and basil pesto attire cooked orzo, completely roasted greens (together with eggplant!), and chickpeas. The eggplant items specifically absorb the pesto dressing so properly.

An overhead shot of stuffed eggplant halves on a piece of white parchment paper. They are stuffed with cooked quinoa, herbs, and drizzles of a light red, creamy saice.

Stuffed Eggplant with Sunflower Romesco Sauce. The stuffed eggplant here’s a satiating and great vegan primary course, however this submit is admittedly concerning the sauce for me. The sunflower seed-based romesco is in my high 3 go-to sauces. I nonetheless make it on a regular basis! Perfectly paired with eggplant or actually anything.

Eggplant Recipes: Grilled Eggplant with Peanut Ginger Sauce

This smoky grilled eggplant is ideal with a flavourful peanut sauce. Plus, take a look at 9 extra eggplant recipes!

PREP TIME20 minutes

COOK TIME10 minutes

Resting Time20 minutes

TOTAL TIME50 minutes

Servings: 4

2 medium eggplants, sliced into 1-inch thick rounds1 tablespoon sea salt, plus additional¼ cup pure peanut butter¼ cup maple syrup¼ cup coconut aminos or tamari soy sauce1 clove garlic, finely grated with a Microplane2- inch piece of recent ginger, peeled and finely grated with a Microplaneheat-tolerant oil spray, reminiscent of avocadofloor black pepper, to stylechili flakes, to style (non-compulsory)2 inexperienced onions, thinly sliced1 sprig recent mint, leaves thinly sliced¼ cup roasted and salted peanuts, coarsely chopped

Set a big colander within the sink. Place the rounds of eggplant into the colander. Sprinkle the tablespoon of salt over the eggplant and toss along with your palms to evenly coat every slice within the salt. Let the eggplant relaxation for 20 minutes.

While the eggplant is resting, make the peanut ginger sauce. In a medium bowl, whisk collectively the peanut butter, maple syrup, coconut aminos, garlic, and ginger. Once you’ve a clean and unified sauce, put aside.

Preheat your grill to excessive. Place one clear kitchen towel and a big baking sheet on the counter.

The eggplant ought to have let off fairly a little bit of moisture. Rinse the eggplant totally, tossing the slices along with your palms to get the entire extra salt off. Then, switch the rinsed eggplant slices to the clear kitchen towel. Pat the slices with the towel till they’re utterly dry.

Transfer the dry eggplant slices to the baking sheet. Evenly spray each side of the eggplant with the oil. Season the slices with salt, pepper, and chili flakes (if utilizing) on each side.

Place the eggplant slices on the grill. Cook till char marks seem on the undersides, about 3 minutes. Using tongs, flip the eggplant slices over. Continue to cook dinner till char marks seem on the opposite aspect and eggplant has softened, about one other 3 minutes.

Transfer the grilled eggplant to a serving platter. Drizzle the peanut ginger sauce evenly excessive of the eggplant. Garnish the dish with sliced inexperienced onions, sliced mint, and chopped peanuts. Serve instantly.

I used maple syrup as my liquid sweetener, however agave nectar or honey are additionally acceptable right here.
This feels like a variety of salt within the preliminary step, however you’ll be rinsing most of it off of the eggplant later.



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