15 Healthy Vegan Eggplant Recipes Ideas

Vegan Eggplant Recipes Ideas offer a delicious and nutritious way to enjoy this versatile vegetable. Packed with fiber, antioxidants, and essential nutrients, eggplant is a fantastic addition to any plant-based diet.

Vegan Eggplant Recipes Ideas

1. Grilled Eggplant with Garlic and Herbs

Description

Grilled eggplant with garlic and herbs is a simple yet flavorful dish that brings out the natural smokiness of eggplant. This recipe is perfect as a side dish or a light appetizer, packed with Mediterranean-inspired flavors.

Ingredients

• 1 large eggplant, sliced into ½-inch rounds
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish)
• 1 tbsp lemon juice (optional, for extra flavor)

Instructions

1. Preheat a grill or grill pan over medium-high heat.
2. In a small bowl, mix olive oil, minced garlic, oregano, smoked paprika, salt, and black pepper.
3. Brush both sides of the eggplant slices with the seasoned olive oil mixture.
4. Grill the eggplant slices for 3-4 minutes per side until they are tender and have visible grill marks.
5. Remove from the grill and sprinkle with fresh parsley and lemon juice if desired.
6. Serve warm as a side dish or with hummus and pita for a complete meal.

Nutritional Information (Per Serving) (Based on 4 servings)

• Calories: 90
• Carbohydrates: 8g
• Protein: 1.5g
• Fat: 7g
• Fiber: 3g
• Sugar: 3g

2. Vegan Eggplant Parmesan

Description

Vegan Eggplant Parmesan is a plant-based take on the classic Italian comfort dish. Instead of cheese and eggs, this recipe uses dairy-free alternatives and a crispy baked coating to create a rich, satisfying meal. It’s perfect for weeknight dinners or special occasions.

Ingredients

For the Eggplant:

• 1 large eggplant, sliced into ½-inch rounds
• 1 tsp salt (for sweating the eggplant)

For the Breading:

• 1 cup breadcrumbs (panko or whole wheat)
• ¼ cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• ½ cup unsweetened plant-based milk (almond, soy, or oat)
• 2 tbsp ground flaxseeds + 6 tbsp water (flax egg)

For the Sauce:

• 2 cups marinara sauce (store-bought or homemade)
• 1 tsp olive oil
• 2 cloves garlic, minced
• ½ tsp red pepper flakes (optional)

For Topping:

• ½ cup vegan mozzarella or cashew cheese
• 2 tbsp fresh basil, chopped

Instructions

1. Prepare the Eggplant: Sprinkle salt on both sides of the eggplant slices and let them sit for 20-30 minutes to draw out moisture. Pat dry with a paper towel.
2. Make the Flax Egg: Mix ground flaxseeds with water and let sit for 5 minutes until thickened.
3. Bread the Eggplant: Dip each eggplant slice into the flax egg, then coat with the breadcrumb mixture. Place on a lined baking sheet.
4. Bake the Eggplant: Preheat oven to 400°F (200°C). Bake for 20 minutes, flipping halfway through, until golden and crispy.
5. Prepare the Sauce: In a pan, heat olive oil over medium heat, add garlic, and sauté for 1 minute. Stir in marinara sauce and red pepper flakes. Simmer for 5 minutes.
6. Assemble and Bake: In a baking dish, spread a thin layer of marinara sauce. Arrange a layer of baked eggplant, top with more sauce, and sprinkle with vegan cheese. Repeat layers as needed.
7. Final Bake: Bake for 15 minutes until the cheese is melted. Garnish with fresh basil and serve warm.

Nutritional Information (Per Serving) (Based on 4 servings)

• Calories: 220
• Carbohydrates: 32g
• Protein: 7g
• Fat: 7g
• Fiber: 6g
• Sugar: 7g

3. Eggplant and Chickpea Stew

Description

This hearty Eggplant and Chickpea Stew is a comforting and protein-rich dish inspired by Middle Eastern and Mediterranean flavors. Tender eggplant, protein-packed chickpeas, and a flavorful tomato-based sauce make this a perfect meal for chilly days or meal prep. Serve it with rice, quinoa, or warm pita for a satisfying vegan dinner.

Ingredients (Serves 4-6)

For the Stew:

• 1 large eggplant, diced into 1-inch cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) crushed tomatoes
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• ½ tsp ground coriander
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• ½ cup vegetable broth or water
• 1 tbsp tomato paste
• ½ tsp red pepper flakes (optional for spice)
• 1 tbsp lemon juice
• ¼ cup fresh parsley or cilantro, chopped (for garnish)

Instructions

1. Prepare the Eggplant: Sprinkle the diced eggplant with salt and let it sit for 15-20 minutes to remove excess moisture. Rinse and pat dry.
2. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until softened. Stir in garlic, cumin, paprika, cinnamon, coriander, and red pepper flakes (if using), and cook for another minute until fragrant.
3. Cook the Eggplant: Add the diced eggplant to the pot and cook for about 5 minutes, stirring occasionally, until it starts to soften.
4. Add Remaining Ingredients: Stir in the tomato paste, crushed tomatoes, chickpeas, vegetable broth, salt, and black pepper. Bring to a simmer.
5. Simmer the Stew: Cover and let it cook for 20-25 minutes, stirring occasionally, until the eggplant is tender and the flavors meld together.
6. Finish and Serve: Stir in lemon juice for brightness. Taste and adjust seasoning if needed. Garnish with fresh parsley or cilantro. Serve warm with rice, quinoa, or pita bread.

Nutritional Information (Per Serving) (Based on 4 servings)

• Calories: 210
• Carbohydrates: 32g
• Protein: 6g
• Fat: 7g
• Fiber: 9g
• Sugar: 8g

4. Spicy Roasted Eggplant Hummus

Description

This Spicy Roasted Eggplant Hummus is a bold and creamy dip that blends smoky roasted eggplant with classic hummus ingredients and a kick of spice. It’s perfect for dipping with pita, spreading on sandwiches, or serving as a flavorful appetizer.

Ingredients (Serves 4-6)

• 1 medium eggplant
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp tahini
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp salt (adjust to taste)
• ¼ tsp cayenne pepper (adjust for spice level)
• ½ tsp red pepper flakes (optional)
• 2 tbsp water (adjust for consistency)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Roast the Eggplant: Preheat oven to 400°F (200°C). Slice the eggplant in half lengthwise, brush with 1 tbsp olive oil, and place cut-side down on a baking sheet. Roast for 25-30 minutes until soft and slightly charred. Let it cool, then scoop out the flesh.
2. Blend the Ingredients: In a food processor, combine roasted eggplant, chickpeas, tahini, garlic, lemon juice, olive oil, smoked paprika, cumin, salt, cayenne, and red pepper flakes. Blend until smooth.
3. Adjust the Consistency: Add water gradually until the hummus reaches your desired texture. Blend again until creamy.
4. Serve: Transfer to a bowl, drizzle with olive oil, and garnish with fresh parsley and a sprinkle of paprika. Serve with pita bread, crackers, or fresh veggies.

Nutritional Information (Per Serving) (Based on 6 servings)

• Calories: 160
• Carbohydrates: 18g
• Protein: 5g
• Fat: 8g
• Fiber: 5g
• Sugar: 3g

5. Vegan Eggplant Stir-Fry

Description

This Vegan Eggplant Stir-Fry is a quick and flavorful dish that combines tender eggplant with a savory, slightly spicy sauce. Packed with colorful vegetables and umami-rich flavors, it’s perfect for a healthy weeknight dinner. Serve it over rice or noodles for a complete meal.

Ingredients (Serves 4)

For the Stir-Fry:

• 1 large eggplant, cut into bite-sized pieces
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 1 cup snap peas (or green beans)
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tbsp sesame oil (or avocado oil)
• 2 tbsp chopped green onions (for garnish)
• 1 tbsp sesame seeds (for garnish)

For the Sauce:

• ¼ cup soy sauce (or tamari for gluten-free)
• 2 tbsp rice vinegar
• 1 tbsp maple syrup (or agave)
• 1 tbsp cornstarch (mixed with 2 tbsp water)
• 1 tsp chili flakes (optional for spice)
• 1 tsp toasted sesame oil

Instructions

1. Prepare the Eggplant: Sprinkle eggplant pieces with salt and let them sit for 15 minutes to remove bitterness. Rinse and pat dry.
2. Make the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, cornstarch mixture, chili flakes, and sesame oil. Set aside.
3. Cook the Eggplant: Heat 1 tbsp sesame oil in a large pan or wok over medium-high heat. Add eggplant and stir-fry for 5-7 minutes until golden and tender. Remove and set aside.
4. Sauté the Vegetables: In the same pan, add the remaining sesame oil. Stir-fry onion, bell pepper, and snap peas for 3-4 minutes. Add garlic and ginger, stirring for another minute.
5. Combine and Simmer: Return the eggplant to the pan, pour in the sauce, and stir well. Cook for 2-3 minutes until the sauce thickens and coats the vegetables.
6. Serve: Garnish with green onions and sesame seeds. Serve over steamed rice or noodles.

Nutritional Information (Per Serving) (Based on 4 servings)

• Calories: 190
• Carbohydrates: 28g
• Protein: 5g
• Fat: 7g
• Fiber: 6g
• Sugar: 9g

6. Eggplant and Lentil Moussaka

Description

This Eggplant and Lentil Moussaka is a hearty and comforting vegan take on the classic Greek dish. Layers of roasted eggplant, savory lentils, and a creamy dairy-free béchamel come together for a deliciously satisfying meal. Perfect for meal prep or a cozy dinner.

Ingredients (Serves 6)

For the Eggplant Layer:

• 2 large eggplants, sliced into ¼-inch rounds
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

For the Lentil Filling:

• 1 cup cooked lentils (brown or green)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp ground cinnamon
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup vegetable broth

For the Vegan Béchamel:

• 2 tbsp olive oil or vegan butter
• 2 tbsp all-purpose flour (or gluten-free alternative)
• 1½ cups unsweetened plant-based milk (almond, oat, or soy)
• ¼ cup nutritional yeast
• ½ tsp nutmeg
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. Roast the Eggplant: Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil, season with salt and pepper, and bake for 20 minutes, flipping halfway through. Set aside.
2. Prepare the Lentil Filling: In a pan, heat olive oil over medium heat. Sauté onion and garlic until softened. Add tomato paste, diced tomatoes, lentils, oregano, cinnamon, paprika, salt, and pepper. Pour in vegetable broth and let simmer for 10-15 minutes until thickened.
3. Make the Béchamel: In a saucepan, heat olive oil over medium heat. Whisk in flour and cook for 1-2 minutes. Slowly whisk in plant-based milk until smooth. Add nutritional yeast, nutmeg, salt, and pepper. Stir until thickened, then remove from heat.
4. Assemble the Moussaka: In a greased baking dish, layer half the roasted eggplant, followed by the lentil filling, then the remaining eggplant. Spread the béchamel sauce evenly on top.
5. Bake: Reduce oven temperature to 375°F (190°C) and bake for 25-30 minutes until golden brown.
6. Serve: Let it cool slightly before slicing. Enjoy warm with a side salad.

Nutritional Information (Per Serving) (Based on 6 servings)

• Calories: 290
• Carbohydrates: 38g
• Protein: 10g
• Fat: 12g
• Fiber: 10g
• Sugar: 9g

7. Stuffed Eggplant with Quinoa and Vegetables

Description

This Stuffed Eggplant with Quinoa and Vegetables is a wholesome and flavorful dish packed with protein-rich quinoa, colorful vegetables, and aromatic herbs. It’s a perfect meal for a healthy lunch or dinner, offering a satisfying blend of textures and nutrients.

Ingredients (Serves 4)

For the Eggplant:

• 2 large eggplants, halved lengthwise
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

For the Quinoa Filling:

• 1 cup cooked quinoa
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1 small tomato, chopped
• ½ cup chickpeas, drained and rinsed
• 1 tsp dried oregano
• ½ tsp cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)
• 1 tbsp lemon juice

Instructions

1. Prepare the Eggplants: Preheat oven to 400°F (200°C). Scoop out some of the eggplant flesh, leaving a ½-inch border. Chop the scooped-out flesh and set it aside. Brush the hollowed eggplant halves with olive oil, season with salt and pepper, and bake for 20 minutes until tender.
2. Make the Quinoa Filling: In a pan, heat 1 tbsp olive oil over medium heat. Sauté onion and garlic until fragrant. Add zucchini, bell pepper, and the chopped eggplant flesh. Cook for 5-7 minutes.
3. Season and Mix: Stir in tomatoes, chickpeas, quinoa, oregano, cumin, smoked paprika, salt, and black pepper. Cook for another 3-5 minutes. Remove from heat and mix in lemon juice.
4. Stuff the Eggplants: Fill the roasted eggplant halves with the quinoa mixture. Return to the oven and bake for another 10 minutes.
5. Serve: Garnish with fresh parsley and enjoy warm.

Nutritional Information (Per Serving) (Based on 4 servings)

• Calories: 260
• Carbohydrates: 38g
• Protein: 8g
• Fat: 8g
• Fiber: 9g
• Sugar: 7g

8. Smoky Baba Ganoush

Description

This Smoky Baba Ganoush is a creamy, flavorful Middle Eastern dip made with roasted eggplant, tahini, lemon juice, and garlic. Its rich, smoky taste makes it a perfect appetizer or snack, best enjoyed with pita bread, fresh veggies, or as a spread on sandwiches.

Ingredients (Serves 6)

• 2 large eggplants
• 2 tbsp tahini
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tbsp olive oil (plus extra for garnish)
• ½ tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp chopped parsley (for garnish)
• ½ tsp sesame seeds (optional for garnish)

Instructions

1. Roast the Eggplant: Preheat oven to 425°F (220°C). Prick the eggplants with a fork and place them on a baking sheet. Roast for 40-50 minutes, turning occasionally, until the skin is charred and the flesh is soft. Alternatively, grill the eggplants over an open flame for a deeper smoky flavor.
2. Peel and Mash: Once cooled, peel off the skin and discard it. Mash or blend the eggplant flesh until smooth.
3. Mix the Ingredients: Stir in tahini, lemon juice, garlic, olive oil, smoked paprika, cumin, salt, and black pepper. Blend until creamy.
4. Serve: Transfer to a bowl, drizzle with olive oil, and garnish with parsley and sesame seeds. Serve with pita bread or fresh veggies.

Nutritional Information (Per Serving) (Based on 6 servings)

• Calories: 100
• Carbohydrates: 10g
• Protein: 2g
• Fat: 6g
• Fiber: 4g
• Sugar: 3g

9. Eggplant Curry with Coconut Milk

Description

This Eggplant Curry with Coconut Milk is a rich and aromatic dish, combining tender eggplant with a creamy coconut milk sauce and a medley of spices. It’s a comforting and flavorful vegan curry that pairs wonderfully with rice or flatbread.

Ingredients (Serves 4)

For the Curry:

• 2 large eggplants, cut into bite-sized cubes
• 1 tbsp coconut oil (or vegetable oil)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (14 oz) coconut milk (full-fat)
• 1 can (14 oz) diced tomatoes
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp chili flakes (optional for heat)
• 1 tsp salt
• ½ tsp black pepper
• 1 cup vegetable broth or water

For Garnish:

• Fresh cilantro, chopped
• Lime wedges

Instructions

1. Prepare the Eggplant: Heat coconut oil in a large pot or skillet over medium heat. Add the eggplant cubes and sauté for 5-7 minutes until golden brown and slightly tender. Remove and set aside.
2. Cook the Aromatics: In the same pan, add chopped onion and sauté until softened (about 5 minutes). Add garlic and ginger, and cook for another minute.
3. Add Spices: Stir in curry powder, turmeric, cumin, coriander, and chili flakes (if using). Cook for 1-2 minutes until fragrant.
4. Simmer the Curry: Add diced tomatoes, coconut milk, vegetable broth, salt, and black pepper. Stir well and bring to a simmer. Let it cook for 15-20 minutes, stirring occasionally, until the curry thickens slightly.
5. Add the Eggplant: Return the sautéed eggplant to the pot and stir it into the curry. Cook for another 5-7 minutes, allowing the eggplant to absorb the flavors.
6. Serve: Garnish with fresh cilantro and serve with steamed rice or naan. Add lime wedges on the side for a refreshing touch.

Nutritional Information (Per Serving) (Based on 4 servings)

• Calories: 280
• Carbohydrates: 26g
• Protein: 4g
• Fat: 18g
• Fiber: 8g
• Sugar: 8g

10. Vegan Eggplant Lasagna

Description

This Vegan Eggplant Lasagna replaces traditional pasta with thinly sliced roasted eggplant, making it a lighter and gluten-free alternative. With layers of rich tomato sauce, vegan ricotta, and savory vegetables, this lasagna is a delicious, hearty, and satisfying meal for any occasion.

Ingredients (Serves 6)

For the Eggplant Layers:

• 2 large eggplants, sliced lengthwise into ¼-inch thick slices
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

For the Vegan Ricotta:

• 1 block (14 oz) firm tofu, drained and crumbled
• 1 cup raw cashews, soaked for at least 4 hours and drained
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 garlic clove
• 1 tbsp fresh basil, chopped
• ½ tsp salt
• ¼ tsp black pepper

For the Tomato Sauce:

• 1 can (14 oz) crushed tomatoes
• 1 can (14 oz) diced tomatoes
• 2 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp ground paprika
• ½ tsp salt
• ¼ tsp black pepper

For Assembly:

• 1 cup fresh spinach (optional)
• ½ cup vegan mozzarella (optional)

Instructions

1. Prepare the Eggplant: Preheat oven to 400°F (200°C). Lay the eggplant slices on a baking sheet, brush both sides with olive oil, and season with salt and pepper. Roast for 20-25 minutes, flipping halfway through, until tender and golden.
2. Make the Tomato Sauce: Heat olive oil in a pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add garlic, oregano, basil, paprika, salt, and pepper, and cook for another 1-2 minutes. Stir in crushed and diced tomatoes and let simmer for 15 minutes, stirring occasionally.
3. Prepare the Vegan Ricotta: In a food processor, combine tofu, soaked cashews, nutritional yeast, lemon juice, garlic, basil, salt, and pepper. Process until smooth and creamy.
4. Assemble the Lasagna: In a 9×13-inch baking dish, spread a thin layer of tomato sauce at the bottom. Place a layer of roasted eggplant slices, followed by a layer of vegan ricotta, a handful of fresh spinach (optional), and a little more tomato sauce. Repeat layers until all ingredients are used, finishing with a layer of tomato sauce on top.
5. Top and Bake: If using, sprinkle vegan mozzarella on top and bake in the oven for 20-25 minutes, until bubbly and golden.
6. Serve: Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil and serve hot.

Nutritional Information (Per Serving) (Based on 6 servings)

• Calories: 320
• Carbohydrates: 24g
• Protein: 14g
• Fat: 21g
• Fiber: 6g
• Sugar: 7g

FAQ

1. Can I substitute eggplant in these recipes with other vegetables?

Yes, you can substitute eggplant with other hearty vegetables like zucchini, portobello mushrooms, or even sweet potatoes in most of these recipes. However, keep in mind that the texture and flavor might change slightly, depending on the substitute.

2. How do I prevent eggplant from becoming bitter in recipes?

To reduce bitterness, sprinkle the sliced eggplant with salt and let it sit for 30 minutes. This draws out excess moisture and bitterness. Afterward, rinse off the salt and pat the slices dry before cooking.

3. Are these vegan eggplant recipes gluten-free?

Many of the recipes are naturally gluten-free, especially when using whole vegetables, quinoa, and legumes. However, some recipes like lasagna might require gluten-free pasta to ensure they are fully gluten-free.

4. Can I make these recipes ahead of time?

Absolutely! Many of these recipes, such as the eggplant curry or stuffed eggplants, can be made ahead and stored in the fridge for a few days. They also freeze well, especially casseroles and stews. Just reheat and enjoy!