If you’re on the lookout for easy vegan recipes that are delicious and satisfying, eggplant is a great ingredient to experiment with. This versatile vegetable is super nutritious, low in calories, and can be cooked in countless ways. Whether you’re new to vegan cooking or just looking for some fresh meal ideas, these easy vegan eggplant recipes will surely become staples in your kitchen. From hearty stews and curries to crunchy snacks and dips, we’ve got you covered for all your eggplant cravings.
The Versatility of Eggplant
Eggplant is a highly versatile vegetable that can be incorporated into many vegan dishes, whether it’s used as a meat substitute or as the main ingredient in a savory dish. With its meaty texture and mild flavor, eggplant serves as the perfect canvas for bold seasonings and flavors, making it a favorite among many vegan chefs and food enthusiasts.
Benefits of Eating Eggplant
Aside from being a delicious ingredient, eggplant also offers numerous health benefits. It’s packed with antioxidants that help protect the body against inflammation and oxidative stress, and it’s also a good source of fiber, which aids in digestion and helps maintain a healthy gut. Additionally, eggplant is low in calories and carbohydrates, making it a great vegetable for anyone looking to manage their weight or blood sugar levels.
Easy Vegan Eggplant Recipes
- Eggplant Parmesan: A classic Italian dish that can easily be made vegan, eggplant parmesan features breaded and fried eggplant rounds layered with tomato sauce and dairy-free cheese. Serve with a side of spaghetti for a filling and flavorful meal.
- Baba Ganoush: This Middle Eastern dip is made using roasted eggplant, tahini, lemon juice, and garlic. It can be served as a dip with pita bread or used as a spread on sandwiches and wraps.
- Eggplant Curry: A spicy and flavorful vegan curry made with eggplant, coconut milk, and Indian spices such as cumin, coriander, and turmeric. Serve over rice or with naan bread for a satisfying and hearty meal.
- Ratatouille: A classic French dish that features eggplant, tomatoes, zucchini, and peppers, ratatouille can be served as a side dish or as a main course. It’s a great way to use up any extra vegetables you have on hand.
- Eggplant Lasagna: Similar to eggplant parmesan, but layered in a casserole dish with noodles and marinara sauce. Use vegan cheese and a tofu ricotta for a delicious and plant-based alternative to traditional lasagna.
Baked Eggplant Parmesan
If you are looking for a delicious, easy-to-make vegan eggplant recipe that is a healthier alternative to traditional eggplant Parmesan, this baked eggplant Parmesan recipe is perfect for you. The dish is filled with all the classic flavors of eggplant Parmesan, but it is vegan-friendly and packed with nutrients.
- 2 eggplants, sliced into 1/2 inch rounds
- 2 tbsp. olive oil
- 1 cup panko bread crumbs
- 1 cup vegan parmesan cheese
- 1 tsp. dried oregano
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 cups marinara sauce
- Fresh basil leaves, chopped
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a shallow bowl, mix together the panko bread crumbs, vegan parmesan cheese, oregano, garlic powder, salt, and black pepper.
- Dip each eggplant slice into the olive oil, then coat with the breadcrumb mixture on both sides.
- Place the coated eggplant slices in a single layer on the baking sheet.
- Bake the eggplant slices for 20-25 minutes until golden and crispy. Flip the eggplant slices halfway through.
- Remove the eggplant from the oven, and spoon a thin layer of marinara sauce over each slice. Sprinkle with chopped basil leaves.
- Bake the eggplant again for an additional 10-15 minutes until the sauce is hot and bubbly. Serve immediately and enjoy!
This baked eggplant Parmesan recipe is incredibly versatile and can be served in many different ways. It goes well with a side salad, a serving of roasted vegetables, or a slice of fresh bread. You can also double the recipe and save some for later in the week. Simply store the leftovers in an airtight container in the fridge for up to five days.
Eggplant is a versatile vegetable that can be used in a variety of vegan dishes. One delicious way to use eggplant is in a flavorful vegan curry recipe. This dish incorporates a mix of vegetables and spices to create a satisfying and savory meal. Here’s how to make it:
- 1 large eggplant, cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon coriander
- 1/2 teaspoon salt
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 1/2 cup vegetable broth
- 1/2 cup coconut milk
- 2 tablespoons olive oil
- 1/4 cup fresh cilantro, chopped
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and eggplant and sauté for 5-7 minutes, until softened.
- Add the garlic and ginger and cook for an additional minute.
- Stir in the curry powder, cumin, turmeric, paprika, coriander, and salt. Cook for 2 minutes, stirring constantly.
- Add the chickpeas, diced tomatoes (with liquid), vegetable broth, and coconut milk. Bring to a simmer and let cook for 20-25 minutes, stirring occasionally, until the eggplant is tender and the flavors have melded together.
- Garnish with fresh cilantro before serving.
This eggplant curry recipe is a great way to enjoy vegan food packed with flavor and nutrition. Plus, it’s easy to make and perfect for a cozy family meal or for entertaining guests. Give it a try and enjoy!
If you are a fan of Italian food and want to try a delicious and easy-to-make vegan version, look no further than eggplant rollatini. This dish typically consists of eggplant slices rolled up with a filling of ricotta cheese, spinach, and herbs, and baked in tomato sauce. Here is a vegan recipe that uses tofu instead of cheese but still has all the flavor and comfort of the traditional dish.
- 1 large eggplant
- 1 block of firm tofu
- 1/4 cup nutritional yeast
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 2 cups of your favorite tomato sauce
- Preheat the oven to 375 degrees F.
- Cut the eggplant into thin slices lengthwise, about 1/4″ thick. Sprinkle them with salt and let them sit for about 10 minutes to release some moisture. Rinse and pat dry.
- Wrap the block of tofu in paper towels or a clean kitchen towel and press to remove some of the excess water.
- Place the tofu in a large mixing bowl and crumble it into small pieces with a fork. Add the nutritional yeast, basil, parsley, garlic powder, onion powder, salt, and pepper, and mix well to combine.
- Spread a thin layer of tomato sauce on the bottom of a baking dish.
- Take one slice of eggplant and spread a spoonful of the tofu filling on it. Roll it up gently and place it seam side down in the baking dish. Repeat with the rest of the eggplant slices and filling.
- Cover the eggplant rolls with the remaining tomato sauce.
- Bake in the preheated oven for 30-35 minutes, or until the sauce is bubbly and the eggplant is tender.
- Let cool for a few minutes before serving. Garnish with additional chopped herbs as desired.
This vegan eggplant rollatini is a crowd-pleaser that you can make for a cozy family dinner or a special occasion. The tofu filling is creamy and savory, and the tomato sauce gives it a tangy kick. You can also experiment with different herbs and spices to customize the flavors to your liking. Enjoy!
Eggplant Stir Fry
Eggplant has a great texture that makes it a good substitute for meat in savory dishes. This easy vegan eggplant stir fry recipe showcases the versatility of this vegetable with its combination of crispy pan-fried eggplant, sweet bell peppers, and savory seasonings. Best of all, this dish is not only delicious but also quick and easy to prepare, making it perfect for busy weeknights when time is of the essence.
- 1 large eggplant, sliced into bite-sized pieces
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- Salt and pepper to taste
- Green onions and sesame seeds for garnish (optional)
- Preheat the oven to 400°F.
- Place the eggplant pieces on a baking sheet and sprinkle with salt. Let sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
- In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, garlic powder, ginger, salt, and pepper.
- In a large skillet or wok, heat vegetable oil over medium-high heat. Add the eggplant and stir-fry until browned and crispy, about 10 minutes.
- Add the bell peppers and stir-fry for another 3-5 minutes until they are slightly softened.
- Pour the sauce mixture over the vegetables and stir-fry until everything is coated evenly.
- Transfer to a serving dish and garnish with sliced green onions and sesame seeds if desired.
This eggplant stir fry recipe is a great starting point, but don’t be afraid to experiment with your own seasonings and vegetables to create your own unique stir fry recipes. Some additional ingredients that would pair well with eggplant include mushrooms, onions, zucchini, and bok choy.
Vegan Eggplant Meatballs
Are you looking for a vegan alternative for classic spaghetti and meatballs? Try out this recipe that uses eggplant as a meat substitute for a delicious and healthier twist!
- 1 large eggplant, peeled and cut into cubes
- 1/2 cup breadcrumbs
- 1/2 cup nutritional yeast
- 2 cloves garlic, minced
- 1 tbsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- Preheat your oven to 375°F (190°C).
- In a food processor, pulse the eggplant until finely chopped.
- In a mixing bowl, combine the eggplant, breadcrumbs, nutritional yeast, garlic, oregano, salt, and black pepper.
- Form the mixture into small meatballs about the size of a golf ball and place them on a greased baking sheet.
- Drizzle the olive oil over the meatballs to coat evenly.
- Bake for 20-25 minutes or until the meatballs are golden brown and cooked through.
These eggplant meatballs are not only a healthier alternative to traditional meatballs, but they are also packed with flavor and are vegan-friendly. Serve them over a bed of pasta or on their own as an appetizer. Either way, they are sure to impress and satisfy your taste buds!
If you’re looking to switch up your meal routine and want to try out some easy vegan eggplant recipes, you may have some questions before getting started. Here are some FAQs about vegan eggplant and recipe substituions!
What are some other vegan substitutes for eggplant in recipes?
If you’re not a fan of eggplant or want to switch things up, there are some great vegan-friendly substitutes you can use in recipes, depending on the dish. Here are a few ideas:
- Portobello mushrooms – these hearty mushrooms can be used in place of eggplant in Italian-style dishes like lasagna or Eggplant Parmesan.
- Zucchini – this low-carb veggie can be used in stir-fries, casseroles, and even baked goods like Zucchini Bread.
- Cauliflower – this cruciferous veggie can be roasted, mashed, or even used as a pizza crust. It’s a great option for those on a low-carb or keto diet.
Can I freeze eggplant for future use in recipes?
Yes, you can! Freezing eggplant is a great way to preserve it and have it on hand for future recipes. Here’s how to do it:
- Wash and slice the eggplant into rounds or cubes.
- Blanch the eggplant by boiling for 4-5 minutes, then immediately place in an ice bath to stop the cooking process.
- Drain the eggplant and pat dry with a paper towel.
- Place the eggplant in a single layer on a baking sheet and freeze for 1-2 hours until firm.
- Transfer the frozen eggplant to a freezer-safe container or bag and store in the freezer for up to 6 months.
How do I pick the best eggplant at the grocery store?
When shopping for eggplant, it’s important to choose one that is ripe, fresh, and flavorful. Here are some tips for selecting the best eggplant at the store:
|Look for a shiny, smooth skin.
|The skin should be free of blemishes, bruises, or soft spots, indicating the eggplant is fresh.
|A void eggplant with dull, wrinkled skin.
|Check the weight.
|The eggplant should feel heavy for its size, indicating it’s juicy and ripe.
|A lightweight eggplant may be dried up and lacking flavor.
|Press gently on the skin with your thumb.
|The flesh should give slightly when pressed, indicating ripeness.
|An unripe eggplant will feel too firm and may taste bitter.
|Inspect the stem and leaves.
|The stem should be fresh and green, while the leaves should be bright and perky.
|A brown or withered stem and wilted leaves are a sign of an older or less fresh eggplant.
Happy Vegan Cooking!
I hope this article has given you some inspiration for delicious vegan eggplant recipes. Whether you’re a lifelong vegan or just starting to explore the benefits of plant-based eating, incorporating eggplant into your meals is a great way to add flavor and nutrition. Thanks for reading, and be sure to check back for more easy and tasty vegan recipes!