11 New Ways to Cook Eggplant

Reinvent your eggplant dishes with these new recipes.


Eggplant dishes are everywhere. However, if you feel those dishes are starting to bore you, then it's time to reinvent. Here are 11 new ways to prepare and cook eggplant. So, put your apron on and start cooking!

1. Baked Eggplant Chips with Tahini, Lemon, and Honey Dip

Related image
via Healthfulpursuit.com

81 calories, 2.9 grams sugar, 6.2 grams fat, 6.7 grams carbohydrates, 1.4 grams protein

Ingredients:

A. For chips:

  • 1 eggplant, thinly sliced
  • Sea salt
  • 2-3 tbsp. olive oil
  • 1 tbsp. paprika
  • 1 tsp. turmeric
  • Pinch of cayenne powder (optional)

B. For dip:

  • 1 heaped tbsp. tahini
  • 1-2 tbsp. cold water
  • 1 tsp. raw honey
  • 1 small clove of garlic (optional)
  • Olive oil
  • A sprinkle of paprika

Directions:

A. For chips:

First, prepare the eggplant by slicing it thinly and then covering each piece of sliced eggplant with a sprinkle of sea salt. Place in a bowl for 1 hour-overnight. This step helps reduce the bitterness and baking time of the eggplant. Once that time is over and your ready to cook drain out the water that would have come off the eggplant and dry each piece of eggplant. Preheat the oven to 180 degrees Celsius. In a separate bowl mix together the olive oil, paprika, turmeric, cayenne (if used) and a little bit of salt. Brush each piece of eggplant on both sides with the spice-oil mixture. Place covered eggplant pieces onto a baking tray and cook in the preheated oven for 30-40 minutes (fan-forced) or until lightly browned and crispy.

B. For dip:

Mix together the tahini, water, honey, and garlic. You may need to add a bit more water to thin it out. You want it to have a syrupy texture but not watery so adjust the water content to get your desired texture. Pour a bit of olive oil in the middle (around 1 tsp.) and sprinkle with paprika. Serve the tahini dip with the eggplant chips.

Makes 6 servings.

Recipe provided by Health Food Lover

2. Eggplant Pizza

Image result for eggplant pizza
via Eat the Grains

252 calories, 12.4 grams sugar, 13.2 grams fat, 23.4 grams carbohydrates, 14.3 grams protein

Ingredients:

  • 1 large eggplant
  • 1 tbsp. olive oil
  • Salt and pepper to taste
  • 1 6 oz. can tomato paste
  • 1 14 oz. can fire-roasted tomatoes
  • 1 tbsp. garlic gold
  • 1 tsp. Italian seasoning
  • Cheese of your choice (about 1-2 c.)

Directions:

Slice eggplant into discs. Rub with olive oil and sprinkle with salt and pepper. Bake for 20 minutes at 400 degrees. Flip eggplants. Add tomato paste and then pile on tomatoes (draining slightly if yours are runny). Top with garlic gold, Italian seasoning, and cheese. Bake 10 minutes more.

Makes 2-3 servings.

Recipe provided by Kath Eats Real Food

3. Chania Moussaka

Image result for Chania Moussaka
via Pinterest

312 calories, 15.2 grams sugar, 13 grams fat, 31 grams carbohydrates, 22.5 grams protein

Ingredients:

  • 2 large eggplants, cut into 1/4-in. round slices
  • Salt
  • 2 tbsp. olive oil, plus non-stick cooking spray as needed
  • 1/2 bunch Swiss chard, chopped, or spinach
  • 1 green pepper, chopped
  • Ground cinnamon to taste
  • 3 tbsp. trans-fat free margarine
  • 2 medium onions, sliced into half moons
  • Garlic cloves, sliced, to taste
  • 3 carrots, cut into 1/4-in. round slices
  • 2 tbsp. currants or raisins
  • 15 oz. tomato sauce, canned or homemade
  • 1 lb. lean ground turkey
  • 2 tbsp. whole-wheat bread crumbs

Directions:

Preheat oven to 350 degrees. Spray a rectangular baking pan with non-stick cooking spray. Set aside. Place the eggplant slices on paper towel. Sprinkle with salt. Top with a paper towel, and place a pan or other weight on top. Let rest until ready to cook. The salting will draw out the bitterness from the eggplant, drawing out the salt with it. Heat olive oil in a large skillet. Add the eggplant and sauté until slices are browned on both sides. Add cooking spray as needed to keep sautéing the eggplant. Transfer the eggplant to the baking pan, forming a layer on the bottom of the pan. It's okay if the eggplant overlaps slightly. Add the chopped Swiss chard and green peppers to the pan and sauté about 4-5 minutes. Transfer to baking dish and season with cinnamon. Spoon tomato sauce over the vegetables. Add 2 tbsp. of margarine to the pan. Add onions and garlic and sauté for 4-5 minutes until onions are translucent. Set aside in a bowl. Add the carrots and currants to the pan and sauté 3-4 minutes, until the carrots are tender. Set aside with onions. Add ground turkey to pan, breaking it up with a fork. Cook most of the way and then transfer to the baking dish, spreading the turkey evenly. Top with more sauce, followed by the onions, carrots, and currants. Press down to compact, and add more cinnamon to taste. Sprinkle with bread crumbs. Add the last tablespoon of margarine to the pan and heat until melted. Drizzle melted margarine over the breadcrumbs. Cover loosely with foil and bake for 45 minutes to 1 hour. Uncover and cook for 15 minutes longer until golden brown and bubbling around the edges. Serve with bread or rice.

Makes 4-5 servings.

Recipe provided by Nutritioulicious

4. Summer Chicken and Eggplant Pasta

Image result for Summer Chicken and Eggplant Pasta
via Shape Magazine

494 calories, 10.75 grams sugar, 15.6 grams fat, 66.6 grams carbohydrates, 29.45 grams protein

Ingredients:

  • 1 eggplant, cut into 1/2 in. thick slices
  • 2 chicken breasts, about 4 oz. each
  • 1 zucchini
  • 1 yellow squash
  • 1 c. grape or cherry tomatoes
  • 2 tsp. extra-virgin olive oil, plus more for brushing
  • Salt & pepper
  • Non-stick spray
  • Grill seasoning
  • 6 oz. angel hair pasta
  • 5 tbsp. good, olive oil-based Italian dressing, divided
  • 8-10 fresh basil leaves, thinly sliced or torn

Directions:

Lay eggplant slices on a cooling rack. Generously salt each side and let sit for 10 minutes. Blot excess moisture and salt off the top with a paper towel. Brush each side with extra-virgin olive oil and season with pepper. Spray chicken breasts with non-stick spray and season each side with grill seasoning. Cut the ends off the zucchini and yellow squash then cut in half. Cut into strips with a vegetable peeler or sharp knife, then add strips and tomatoes into a medium-sized bowl and toss with 2 tsp. extra-virgin olive oil and grill seasoning. Heat a grill pan to medium-high heat and generously spray with non-stick spray. Grill the chicken until cooked through, about 4 minutes per side. Grill the eggplant slices until tender, about 3 minutes per side. Grill squash, zucchini, and tomatoes together until tender, tossing every so often, about 5 minutes total. Chop chicken and eggplant into bite-sized pieces. Meanwhile, add angel hair pasta to a large pot of salted boiling water, and cook according to package directions. Drain and return to the pot. Toss with 3 tbsp. Italian dressing. Divide pasta between four plates. Top with grilled chicken, eggplant, zucchini, squash, and tomatoes. Drizzle each plate with the remaining Italian dressing, and sprinkle with fresh basil.

Makes 4 servings.

Recipe provided by Iowa Girl Eats

5. White Bean and Eggplant Soup

Image result for White Bean and Eggplant Soup
via Pinterest

440 calories, 10.4 grams sugar, 3.7 grams fat, 81 grams carbohydrates, 26.8 grams protein

Ingredients:

  • 2 medium eggplants (aubergine)
  • 2 knobs butter or olive oil
  • 1 large onion, chopped
  • 2 14 oz. cans white beans
  • 2-4 tbsp. lemon juice

Directions:

Preheat oven to its highest setting. Cut eggplant in half lengthwise and place on an oven-proof tray cut side down. Bake for 30-40 minutes or until eggplant is very soft. Meanwhile, melt butter in a large saucepan and cook onion, covered for about 15 minutes or until very soft and golden. Add beans and the liquid to the onions and bring to a simmer. Cook for about 10 minutes or until your eggplant is ready. Scrape the flesh from the cooked eggplant and add to the soup. Simmer for a minute or so, then puree if you like. Taste and season with salt, pepper, and lemon juice.

Makes 3-4 servings.

Recipe provided by Stonesoup

6. Baked Eggplant Fries with Lemon Dill Dipping Sauce

Image result for Baked Eggplant Fries with Lemon Dill Dipping Sauce
via Clean Eating Magazine

Without dip: 141 calories, 4.7 grams sugar, 1.3 grams fat, 28.3 grams carbohydrates, 5.9 grams protein

Ingredients:

A. For fries:

  • 1 eggplant, cut into strips
  • 1/3 c. plain soy yogurt
  • 1 tbsp. dried parsley
  • 1/4 tsp. garlic powder
  • 1/4 tsp. paprika
  • 1/4 tsp. ground cumin
  • 1/4 tsp. onion powder
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. apple cider vinegar
  • 2 c. whole-wheat seasoned breadcrumbs

B. For dip:

  • 1 c. plain soy yogurt
  • 1 tsp. dill
  • 2 cloves garlic, minced
  • 2 tbsp. lemon juice
  • Fresh black pepper to taste

Directions:

A. For fries:

Preheat oven to 450 degrees. Line two large baking sheets with a non-stick baking mat or parchment paper. Cut the top and bottom off of your eggplant. Cut the eggplant in half lengthwise and then into quarters. Next, cut the eggplant quarters into slices roughly 1/4 in. thick. Now cut the eggplant slices into strips roughly the size of French fries. Combine yogurt, parsley, garlic powder, paprika, ground cumin, onion powder, lemon juice, and apple cider vinegar in a large bowl. Toss eggplant fries in soy yogurt mixture, coating evenly. Place breadcrumbs on a plate and lightly coat eggplant fries with breadcrumbs. Spread out evenly on trays making sure they don't touch. Bake in preheated oven for 10-15 minutes or until golden brown and crispy. Turn halfway during baking to brown evenly. Serve immediately with lemon dill dipping sauce.

B. For dip:

Combine all ingredients in a medium-sized bowl. Place in the refrigerator for a minimum of 1 hour to chill and allow flavors to combine.

Makes 6 servings.

Recipe provided by Virtually Vegan Mama

7. Healthy Baked Penne with Vegetables

Image result for Healthy Baked Penne with eggplant
via Pinterest

585 calories, 21 grams sugar, 15.3 grams fat, 89.6 grams carbohydrates, 23.4 grams protein

Ingredients:

  • 1 1/2 tbsp. extra virgin olive oil
  • 2 red peppers, cored and cut into 1-in. wide strips
  • 2 zucchini, quartered lengthwise and cut into 1-in. cubes
  • 2 summer squash, quartered lengthwise and cut into 1-in. cubes
  • 8 cremini mushrooms, halved
  • 1/2 small eggplant, diced
  • 1 yellow onion, peeled and sliced into 1-in. strips
  • 1 tsp. salt, divided
  • 1 tsp. freshly ground black pepper, divided
  • 2 tsp. dried oregano
  • 2 tsp. dried basil
  • Garlic powder to taste
  • Pinch of crushed red pepper
  • Whole-wheat penne pasta (16 oz.)
  • 3 c. marinara sauce (store-bought or homemade)
  • 1 1/2 c. frozen peas, thawed
  • 1/2 c. grated fontina cheese; 1/2 c. grated mozzarella; 1/4 c. grated parmesan cheese

Directions:

Chop all the veggies and preheat your oven to 450 degrees. On a baking sheet (or in a casserole dish/large pan), toss the peppers, zucchini, squash, mushrooms, eggplant, and onions with olive oil, 1/2 tsp. salt, 1/2 tsp. pepper, and dried herbs. Roast until tender, about 15 minutes. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Once the veggies are done, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 tsp. salt, and 1/2 tsp. pepper. If you used a large casserole dish/pan to roast the veggies in, you can just dump all of the additional ingredients (pasta etc.) into that pan to mix everything together. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined. Top the pasta with the remaining cheese (about 1/3 c.). Bake until top is golden and cheese melts, about 25 minutes.

Makes 6 servings.

Recipe provided by The Picky Eater

8. Chicken and Eggplant Parmesan

Image result for Chicken and Eggplant Parmesan
via Domestic 360

372 calories, 5.7 grams sugar, 16.9 grams fat, 27 grams carbohydrates, 31 grams protein

Ingredients:

  • 1 eggplant, sliced into 4 thick slices (about 3/4 of the eggplant)
  • 1/3 cup almond meal (just ground up raw almonds in your blender/food processor)
  • 1/2 tsp. garlic powder
  • 1 tsp. dried parsley
  • Sea salt
  • 2 egg whites (or 1/4 c. carton egg whites)
  • 4 oz. pre-cooked chicken
  • 1 cup jarred marinara sauce (choose a low-fat, low-sodium kind)
  • 4 tbsp. parmesan cheese, grated

Directions:

Preheat oven to 350 degrees. Sprinkle eggplant slices with sea salt. Let sit for at least 20 minutes (up to 2 hours), so the eggplant releases some water. Wipe with a paper towel to remove excess salt. You could probably skip this step if you're in a rush. Dip eggplant in egg white and into breading of almond meal, garlic powder. and parsley. Repeat process for 4 slices of eggplant (or 2 slices if you want to lower the fat in the recipe; in this case, you'll only need 3 tbsp. of almond meal for 2 slices of eggplant). Using a saute pan at low to medium heat sprayed with cooking spray (don't have it on high, or the almond meal will burn!), brown both sides of the eggplant. Next, in an ovenproof bowl or dish, place 1/4 c. pasta sauce in the bottom of each bowl. Then, place one slice of eggplant. Next, place 2 oz. of the cooked chicken. Then, top the chicken with another 1/4 c. of pasta sauce. Finally, place the second piece of eggplant on top, and top with Parmesan cheese. Place in the oven (cover each dish with tin foil) and bake for 15-20 minutes until the eggplant softens.

Makes 2 servings.

Recipe provided by Busy But Healthy

9. Vegan Eggplant Rollatini

Related image

115 calories, 5.4 grams fat, 12.2 grams carbohydrates, 7.3 grams protein, 340.3 milligrams sodium

Ingredients:

  • 2/3 block of extra-firm tofu
  • Juice from half a lemon
  • Dash of salt
  • Dash of dried basil
  • 2 tbsp. nutritional yeast
  • 1 tbsp. extra virgin olive oil
  • 1 1/2 c. tomato sauce
  • 1 large eggplant
  • 2 tbsp. whole-wheat bread crumbs

Directions:

Combine the tofu, lemon, salt, dried basil, nutritional yeast, and olive oil to make a crumbly “tofu ricotta” mixture. Spread some tomato sauce on the bottom of an 8×8 in. pan. Thinly slice the eggplant, length-wise, so each slice is about a 1/4-in. thick. Spread the eggplant slices with tomato sauce and tofu ricotta. Roll each eggplant slice and place (seam-side down if possible) in the baking dish. Top with remainder of the tomato sauce, tofu ricotta, and bread crumbs. Bake at 350 degrees for 30 minutes. Serve on a bed of steamed spinach or with a side salad. If vegan eats aren't your thing, feel free to un-veganize with the addition of some shredded mozzarella cheese inside the eggplant rolls as well.

Makes 6 servings.

Recipe provided by Sound Eats

10. Breaded Coconut Curry Eggplant Fries

Image result for Breaded Coconut Curry Eggplant Fries
via Shape.com

324 calories, 2.2 grams sugar, 13.6 grams fat, 42.3 grams carbohydrates, 6.4 grams protein

Ingredients:

  • 1 medium to large eggplant
  • 2 c. all-purpose flour
  • 2 c. whole-wheat panko bread crumbs (Ian's brand)
  • 1 1/2 c. unsweetened, unflavored almond milk
  • 1 c. unsweetened, all-natural shredded coconut
  • 4 tbsp. Bragg's liquid aminos
  • 4 tsp. curry powder
  • 1 tsp. ginger powder
  • 1 vegan bouillon cube
  • 3-5 tbsp. coconut oil

Directions:

Peel and slice eggplant into fry-sized pieces. Preheat oven to 385 degrees. Mix bouillon cube, liquid aminos, ginger powder, and curry powder together. Set aside. Note: if your bouillon cube does not mix well, heat up the milk for a minute. Mix flour and shredded coconut together and set aside. Grease your cookie sheet with coconut oil. Pour out the panko crumbs on a plate. Dip eggplant into the non-dairy milk mixture. Roll it into the flour. Dip it into the non-dairy milk mixture again. Roll it into the panko bread crumbs. Place onto your cookie sheet. Bake for 20 minutes.

Makes 6-8 servings.

Recipe provided by Veg Obsession

11. Eggplant Gratin

Image result for eggplant recipes
via Tasting Table

Ingredients:

  • 3 small (1¼ pounds) eggplants, stems removed, flesh sliced in ¼-inch rounds
  • 4 medium (1 pound) tomatoes, sliced in ¼-inch rounds
  • 1 teaspoon lemon zest
  • 1 teaspoon thyme leaves, finely chopped
  • 1 garlic clove, minced
  • ¼ cup, plus 2 tablespoons, olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 4 ounces soft goat cheese, crumbled
  • ⅓ cup panko bread crumbs

Directions:

Preheat the oven to 400º. In a large bowl, toss together the eggplant rounds, tomatoes, lemon zest, thyme, garlic, and ¼ cup of olive oil. Season with salt and pepper. In a 9-inch gratin dish, arrange the vegetables while tucking small crumbles of goat cheese underneath each vegetable. Drizzle the remaining 2 tablespoons of olive oil over the shingled vegetables and sprinkle the panko on top. Season with salt and pepper. Bake the gratin until it is tender and golden brown, 50 minutes to 1 hour. Serve hot and directly out of the baking dish.

Recipe provided by Tasting Table.

 

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