9 Super Easy Eggplant Recipes to Enjoy in 2025

Eggplant is a versatile vegetable that adds depth to many dishes. Whether you’re cooking Italian, Indian, or Middle Eastern food, eggplant is a key ingredient that works in a variety of ways. You can roast it, fry it, grill it, or sauté it – each method brings out its unique flavor and texture.

It’s also packed with nutrients. Eggplant is a good source of fiber, potassium, manganese, and vitamin B6. These nutrients make it a great addition to meals that are both tasty and nutritious. The meaty texture of eggplant makes it a satisfying option for plant-based meals or as a hearty side dish.

Eggplant pairs well with bold flavors like garlic, tomatoes, and herbs like basil, as well as creamy ingredients like yogurt and cheese. These easy eggplant recipes will give you plenty of ideas to try something new.

All the recipes on this page are carefully crafted by our team, including our in-house nutritionist, who also calculates the nutritional information provided. While we strive for accuracy, please note that actual values may vary based on ingredient brands, portion sizes, and preparation methods.

1. Eggplant Parm Sandwiches

Author’s Tip: This is a HelloFresh recipe, a service known for its creative, easy-to-follow meal ideas. If you love experimenting with veggies, you’ll find plenty of inspiration in its recipes. I like to use them as a starting point to getting creative in the kitchen and trying new flavors and combinations!

Ingredients 📃

• 1 eggplant, sliced into ½-inch rounds

• 1 yellow onion, thinly sliced

• 2 garlic cloves, minced

• 6 oz baby broccoli, trimmed

• 4 oz fresh mozzarella, sliced

• 1 tsp Italian seasoning

• 1 box (14 oz) crushed tomatoes

• 2 brioche buns

• 4 tsp olive oil, divided

• ½ tsp sugar

• Salt and pepper, to taste

Method 🧑‍🍳

1. Prepare the eggplant: Preheat the oven to 425°F (220°C). Arrange eggplant slices on a baking sheet, drizzle with 2 tsp olive oil, and season with salt and pepper. Roast for 15-20 minutes until golden and tender.
2. Make the sauce: In a skillet, heat 1 tsp olive oil over medium heat. Sauté the onion and garlic until softened. Add the crushed tomatoes, Italian seasoning, sugar, salt, and pepper. Simmer for 10 minutes.
3. Cook the broccoli: Toss the baby broccoli with 1 tsp olive oil, salt, and pepper. Spread on a baking sheet and roast (alongside the eggplant) for 10-12 minutes until crispy.
4. Assemble the eggplant parm: Spread a spoonful of sauce over each eggplant slice. Top with mozzarella and return to the oven for 5 minutes to melt the cheese.
5. Toast the buns: Lightly toast the brioche buns in the oven or on a skillet.
6. Assemble the sandwiches and serve: Spread a bit of sauce on the bottom bun. Layer the eggplant parm slices, then add the crispy baby broccoli. Top with the other half of the bun and serve warm.

Overview 🔍

Eggplant Parm Sandwiches are a fun twist on a classic. The crispy eggplant, melty mozzarella, and tangy tomato sauce on a toasted brioche bun make every bite satisfying. Adding roasted baby broccoli takes it to the next level.

This recipe is easy and packed with flavor. A little roasting, layering, and toasting is all it takes. You’ll love how simple it is to enjoy bold flavors and plenty of veggies in one meal. For more inspiration, check out our full guide to easy recipes. 

2. Thai Skillet Eggplant

Ingredients 📃

• 1 large eggplant, cubed

• 1 red bell pepper, sliced into thin strips

• 1 block (14 oz) firm tofu, pressed and cubed

• 1 cup jasmine rice

• 1 cup coconut milk

• 1 cup water

• 2 tbsp soy sauce

• 2 tbsp sweet chili sauce

• 1 tbsp lime juice

• 2 tbsp vegetable oil

• 2 garlic cloves, minced

• 1 tsp ground ginger (or 1 tbsp fresh, grated)

• Fresh cilantro or green onions for garnish (optional)

• Salt and pepper, to taste

Method 🧑‍🍳

1. Cook the rice: Combine jasmine rice, coconut milk, water, and a pinch of salt in a pot. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes or until the rice is tender. Fluff with a fork and set aside.
2. Crisp the tofu: Heat 1 tbsp oil in a large skillet over medium heat. Add tofu cubes and cook, turning occasionally, until golden and crispy on all sides (about 8-10 minutes). Remove and set aside.
3. Cook the vegetables: Add the remaining 1 tbsp oil to the skillet. Add eggplant and cook for 5 minutes until starting to soften. Add the red bell pepper strips and cook for another 4-5 minutes until both are tender and slightly browned. Stir in garlic and ginger, cooking for another minute.
4. Make the sauce: In a small bowl, mix soy sauce, sweet chili sauce, and lime juice. Pour over the eggplant and red pepper mixture, tossing to coat. Add the tofu back to the skillet and cook for 1-2 minutes until heated through.
5. Serve: Spoon the coconut jasmine rice onto plates and top with the eggplant, red pepper, and tofu mixture. Garnish with fresh cilantro or green onions if you’d like.

Overview 🔍

This recipe is inspired by a Purple Carrot dish. It’s one of the options on our list of best vegetarian meal delivery services. It’s packed with bold flavors and simple ingredients for a quick, satisfying meal.

The creamy coconut rice balances the savory, slightly sweet eggplant and crispy tofu perfectly. It’s a great way to enjoy Thai-inspired flavors without any complicated techniques.

If you aren’t vegan, you can easily swap the tofu for chicken or shrimp for a protein-packed alternative.

3. Greek Roasted Vegetable Stew

Ingredients 📃

• 2 (14½ oz) cans whole peeled tomatoes

• 2 eggplants, cut into ¾-inch pieces

• 2 zucchini, cut into ½-inch pieces

• 4 Mediterranean pitas

• ¼ oz dried oregano

• 2 (2 oz) blocks feta cheese

• 2 tbsp olive oil, divided

• Salt and pepper, to taste

• 1 tsp sugar

• 2 garlic cloves, minced

Method 🧑‍🍳

1. Prep ingredients: Use kitchen scissors to roughly chop the canned tomatoes. Cut the eggplants and zucchini into bite-sized pieces. Mince the garlic.
2. Fry pita: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the pitas, frying each one for about 1 minute per side, until golden brown. If the pan gets dry, add another tablespoon of oil. Remove from the skillet and sprinkle with salt and oregano. Keep the pitas warm by covering them with a clean towel.
3. Cook veggies: In the same skillet, heat 1 tbsp olive oil over medium-high heat. Add zucchini and cook for 6-8 minutes, stirring occasionally, until golden. Transfer to a bowl. Add another tablespoon of oil and cook the eggplant in the skillet until browned, about 6-8 minutes.
4. Make stew: Add the minced garlic and 2 teaspoons of oregano to the eggplant. Stir for 30 seconds until fragrant. Add the tomatoes, zucchini, ¼ cup water, and a pinch of sugar. Stir, bring to a simmer, and cook for 10 minutes. Season with salt and pepper to taste.
5. Serve: Remove from heat, crumble feta over the stew, and serve with the crispy pita wedges.

Overview 🔍

This Greek Roasted Vegetable Stew is a simple, budget-friendly Dinnerly recipe. It’s packed with wholesome ingredients like eggplant, zucchini, and juicy tomatoes. It’s a one-pot dish, which makes it not only delicious but also easy to prepare and clean up after. 

Ready in under 30 minutes, this stew is a go-to option when you're craving a fresh, homemade meal without spending too much time in the kitchen. The short cooking time makes it ideal for quick dinners, but the dish also stores well, making it great for meal prep. You can easily make a large batch and have leftovers ready for lunch or dinner throughout the week.

With its healthy ingredients and filling nature, this stew is not just a time-saver, but also a nutritious meal that works for a variety of dietary preferences.

4. Eggplant & Tomato Salad

Ingredients 📃

• 1 large eggplant, cubed

• 2 tomatoes, chopped

• 1 red bell pepper, sliced

• ½ red onion, thinly sliced

• 1 red chili, finely chopped (optional for heat)

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• 1 tbsp lemon juice

• Salt and pepper, to taste

• Fresh parsley or basil for garnish (optional)

Method 🧑‍🍳

1. Prepare the vegetables: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the cubed eggplant and cook for about 8-10 minutes, stirring occasionally, until tender and golden brown.
2. Mix the salad: In a large bowl, combine the chopped tomatoes, red bell pepper slices, red onion, and chopped chili (if using). Add the cooked eggplant and mix everything gently.
3. Dress the salad: Drizzle the balsamic vinegar, lemon juice, and remaining 1 tablespoon of olive oil over the salad. Toss to coat, then season with salt and pepper to taste.
4. Serve: Garnish with fresh parsley or basil, if desired.

Overview 🔍

This Eggplant & Tomato Salad is incredibly versatile, making it perfect for any occasion. Whether you serve it warm right after cooking or chill it in the fridge for a refreshing cold option, it’s sure to be a hit. 

The combination of tender eggplant, juicy tomatoes, crunchy red pepper, and a touch of heat from the chili makes it a flavorful, satisfying dish. Pair it with grilled chicken, fish, or your favorite plant-based protein for a complete meal. It also works wonderfully as a side dish with dishes like roasted lamb or a fresh grain bowl.

5. Cheesy Baked Eggplant

Ingredients 📃

• 2 medium eggplants, sliced into ½-inch rounds

• 1 cup marinara sauce

• 1 small onion, finely chopped

• 2 cups fresh spinach, chopped

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 1 tsp dried oregano

• 1 tbsp olive oil

• Salt and pepper, to taste

Method 🧑‍🍳

1. Prep the eggplant: Preheat the oven to 375°F (190°C). Place the eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt, pepper, and oregano. Roast in the oven for about 20 minutes, flipping halfway through, until tender.
2. Sauté the onion and spinach: While the eggplant is roasting, heat a little olive oil in a pan over medium heat. Add the chopped onion and cook for 5 minutes until softened. Add the spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.
3. Assemble the dish: Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer the roasted eggplant slices on top. Spoon the sautéed onion and spinach mixture over the eggplant, then top with mozzarella and Parmesan cheese.
4. Bake: Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
5. Serve: Remove from the oven and let it cool for a few minutes before serving. 

Overview 🔍

This is a comforting dish that’s as easy to make as it is delicious. I love how the melted mozzarella and Parmesan cheeses bring out the best in the tender eggplant, while the marinara sauce adds a rich, tangy flavor. The spinach and onion give the dish a nice, savory twist and a boost of nutrients.

You’ll find this recipe simple to prepare, making it a great choice for a quick weeknight dinner or a meatless meal. If you’re looking for more ways to add spinach to your diet, be sure to check out our guide on how to eat more spinach for more tasty ideas

6. Beef & Eggplant Lasagna

Ingredients 📃

• 1 lb ground beef

• 1 large eggplant, sliced into ½-inch rounds

• 2 cups marinara sauce

• 9 lasagna noodles (regular or no-boil)

• 1 cup ricotta cheese

• 1 ½ cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 2 cloves garlic, minced

• 2 tbsp olive oil

• 1 tsp Italian seasoning

• Salt and pepper, to taste

Method 🧑‍🍳

1. Prepare the lasagna noodles: If using regular noodles, cook them according to the package instructions. Drain and set aside. If using no-boil noodles, you can skip this step.
2. Cook the beef and garlic: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Add the minced garlic and Italian seasoning, cooking for another minute. Stir in the marinara sauce, season with salt and pepper, and let it simmer for 5-10 minutes.
3. Cook the eggplant: While the beef is simmering, heat the remaining olive oil in a separate pan over medium heat. Add the eggplant slices and cook until soft and lightly golden, about 5-7 minutes per side. Season with a pinch of salt.
4. Assemble the lasagna: Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of the beef mixture on the bottom. Add a layer of lasagna noodles, followed by a layer of eggplant, then a layer of ricotta cheese. Repeat the layers, finishing with the remaining beef sauce. Top with mozzarella and Parmesan cheese.
5. Bake the lasagna: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
6. Serve: Let the lasagna sit for a few minutes before cutting and serving.

Overview 🔍

This Beef and Eggplant Lasagna is a hearty and flavorful twist on the classic lasagna. The combination of tender eggplant, savory ground beef, and rich marinara sauce makes for a satisfying meal. Plus the layers of ricotta, mozzarella, and Parmesan cheese bring it all together with a cheesy, comforting finish.

It’s easy to prepare, with just a few simple steps and ingredients. Perfect for a weeknight dinner or feeding a crowd, this lasagna is sure to become a family favorite. Plus, it’s a great way to sneak in some extra veggies with the eggplant!

Serve this with a simple side salad, such as a mixed green salad with a light vinaigrette. You could also pair it with garlic bread or crusty bread to soak up the extra marinara sauce.

7. Eggplant Curry With Chicken

Ingredients 📃

• 1 large eggplant, diced

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1-inch piece of fresh ginger, grated

• 1 can (14 oz) coconut milk

• 2 tbsp curry paste or 1 tbsp curry powder

• 2 medium tomatoes, chopped (or 1 can diced tomatoes)

• 2 tbsp vegetable oil

• 1 lb chicken breast or thighs, diced 

• Salt and pepper, to taste

• Fresh cilantro, chopped (for garnish)

• Optional: chili flakes or fresh chilies for added heat

Method 🧑‍🍳

1. Cook the chicken: Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the diced chicken and cook until browned and cooked through, about 7-10 minutes. Remove from the pan and set aside.
2. Sauté the aromatics: In the same pan, add the remaining tablespoon of oil. Add the chopped onion, garlic, and grated ginger, and cook until the onion softens and becomes translucent, about 5 minutes.
3. Add the spices and eggplant: Stir in the curry paste or curry powder and cook for another minute until fragrant. Add the diced eggplant and cook for 5-7 minutes, stirring occasionally, until the eggplant begins to soften.
4. Simmer the curry: Add the chopped tomatoes and coconut milk to the pan, stirring to combine. Bring the mixture to a simmer, then cover and cook for 15-20 minutes, until the eggplant is tender and the curry has thickened. If you like heat, add chili flakes or fresh chilies to taste.
5. Finish the dish: Once the curry is ready, return the cooked chicken to the pan, stirring to combine and heat through. Season with salt and pepper to taste.

Overview 🔍

This Eggplant Curry with Chicken is a flavorful, comforting dish. It combines tender eggplant, aromatic spices, and creamy coconut milk. The juicy chicken adds protein, making it a filling meal that pairs perfectly with rice or naan bread. Garnish with fresh cilantro for a burst of freshness to finish the dish.

If you prefer a different protein, you can easily swap the chicken for lamb, beef, or shrimp. For a vegetarian option, chickpeas or tofu would be great choices, adding both texture and protein to the curry.

8. Eggplant Ratatouille 

Ingredients 📃

• 1 medium eggplant, diced

• 2 zucchinis, sliced

• 1 bell pepper, chopped

• 1 onion, chopped

• 3 cloves garlic, minced

• 4 medium tomatoes, chopped (or 1 can diced tomatoes)

• 2 tbsp olive oil

• 1 tsp dried oregano

• 1 tsp dried thyme

• Salt and pepper, to taste

• Fresh basil, chopped (for garnish)

Method 🧑‍🍳

1. Prepare the vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened.
2. Cook the eggplant and bell pepper: Add the diced eggplant and bell pepper to the skillet, and cook for about 5-7 minutes, stirring occasionally, until they begin to soften.
3. Add zucchini and tomatoes: Stir in the zucchini, chopped tomatoes, oregano, and thyme. Season with salt and pepper, and cook for another 10-15 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
4. Finish and serve: Once the vegetables are fully cooked and tender, remove from heat. Garnish with fresh basil and serve warm

Overview 🔍

This easy Ratatouille is a simple yet flavorful vegetable dish. It’s packed full of tender eggplant, zucchini, bell pepper, and tomatoes. It’s perfect on its own or served with rice or couscous for a more filling meal. I love to add a handful of kale or other greens while cooking for an extra boost of nutrients and texture.

It’s a great way to enjoy a medley of vegetables, and you can adjust the seasoning to your liking with herbs like oregano and thyme. Whether you’re looking for a side or a light main dish, this Ratatouille is sure to satisfy!

9. Middle Eastern Eggplant Wraps

Ingredients 📃

• 1 large eggplant, sliced into rounds or strips

• 2 pita breads or flatbreads

• ½ cup hummus

• 2 cloves garlic, minced

• 2 tbsp olive oil

• 2 tbsp tahini

• Juice of 1 lemon

• Fresh parsley, chopped (for garnish)

• Optional: pickled vegetables, pomegranate seeds, or za'atar seasoning

Method 🧑‍🍳

1. Cook the eggplant: Preheat the oven to 400°F (200°C). Lay the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, flipping halfway through, until the eggplant is golden and tender.
2. Prepare the sauce: In a small bowl, mix the tahini, lemon juice, minced garlic, and a pinch of salt. If the sauce is too thick, add a little water to reach your desired consistency.
3. Assemble the wraps: Warm the pita or flatbreads in the oven or on a skillet for a minute or two. Spread a generous layer of hummus on each flatbread, then top with roasted eggplant slices. Drizzle with the tahini sauce and sprinkle with fresh parsley.
4. Optional toppings: Add any extra toppings like pickled vegetables, pomegranate seeds, or a sprinkle of za'atar for extra flavor.
5. Serve: Roll up the flatbread to form a wrap and serve.

Overview 🔍

These Middle Eastern Eggplant Wraps are a delicious and simple way to enjoy eggplant. The roasted eggplant, combined with creamy hummus and tangy tahini sauce, makes for a satisfying meal in a wrap. It's easy to assemble and packed with fresh, vibrant flavors, perfect for a quick lunch or dinner.

You can get creative with toppings, adding things like pickled vegetables, pomegranate seeds, or a sprinkle of za'atar to customize each wrap to your taste. Whether you’re craving something light or want to impress at a gathering, these wraps are sure to hit the spot!

FAQ

What is the best way to eat eggplant?

The best way to eat eggplant is to cook it – whether by baking, grilling, roasting, or sautéing. These methods help retain its nutrients and bring out its sweet, creamy texture. You can also incorporate it into stir-fries, curries, or create dips like baba ganoush​.

Why do you salt eggplant before cooking?

Salting eggplant helps draw out moisture and bitterness, making it tender and more flavorful. After salting, rinse off the excess salt and pat it dry to prevent the eggplant from becoming too salty​.

How do you add flavor to eggplant?

Eggplant is a great absorber of flavors. You can enhance its taste by seasoning it with garlic, herbs, spices, or marinara sauce. It also works well with savory ingredients like tahini, cheese, and olive oil​.

How long to bake eggplant?

Bake eggplant at 400°F (200°C) for 20-25 minutes, or until tender and golden. Make sure to slice it evenly for consistent cooking​.