42 Eggplant Recipes That Make Easy Mains or Sides

By Cooking Light Editors
August 27, 2012
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Photo: Jennifer Causey
From eggplant parmesan to eggplant salsa, here are the best healthy ways to cook our favorite late-summer veggie.
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Eggplant Recipes That Make Easy Mains or Sides

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Eggplant Is So Much More than Just Baba Ghanoush

Photo: Caitlin Bensel
View Recipe: Eggplant Rollatini

This shiny, purple veggie is the perfect base for meatless dishes or a welcomed addition to burgers, seafood dishes, and pastas. When it's raw, eggplant is spongy and plain, but once it's roasted, grilled, sautéed, or stir-fried, it comes into its full glory: tender, creamy flesh with a satisfying meatiness. That makes it ideal for meatless sandwiches or chicken Parmesan-style dishes, like this one. It's equally delicious when grilled and drizzled with a simple vinaigrette for a warm side salad or slow roasted with a sprinkling of fresh herbs and a squeeze of zesty lemon juice.

Although available year-round, eggplants are most abundant from July to October. Look for firm eggplants that feel heavy for their size and have smooth, shiny skins and bright green stems. Try some of the recipes in this gallery for maximizing tastiness while cooking with eggplant.

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Miso-Glazed Eggplant Steaks

Caitlin Bensel
View Recipe: Miso-Glazed Eggplant Steaks

To quote Robin Bashinsky, the mastermind behind this recipe, “This is a dish full of char and vigor.” Savory miso is a natural match for thick eggplant steaks; look for miso in the refrigerated section of your grocery store’s produce department.

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Eggplant Caponata

Caitlin Bensel
View Recipe: Eggplant Caponata

Caponata is a classic Sicilian side typically made with fried eggplant. Our lighter version gets a quick sauté in heart-healthy olive oil.

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Harissa-Roasted Eggplant With Minced Chicken

Photo: Jennifer Causey
View Recipe: Harissa-Roasted Eggplant With Minced Chicken

Poultry is a go-to protein in the Mediterranean diet, but in smaller portions than what you’ll see in a traditional American diet. Here we play with the concept of meat as condiment, using a small amount of rich chicken thighs to serve as a sort of relish on roasted eggplant. We sauté the chicken then mince and crisp it with seasonings; this creates chewier, “meatier” bits than if you were to start with ground chicken. A layer of creamy Greek yogurt offers a cooling counterpoint to the heat of harissa.

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Spicy Eggplant With Plums

Caitlin Bensel
View Recipe: Spicy Eggplant With Plums

This combo of spicy char, sweet fruit, and creamy yogurt is a surefire hit.

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Grilled Baba Ghanoush

Photo: Erin Kunkel
View Recipe: Grilled Baba Ghanoush

Grilling the eggplant adds a charred note to this classic Middle Eastern dip. Let the slices steam after cooking so the flesh becomes even more tender. Serve with toasted pita, slices cucumber, or fennel.

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Warm Pasta Salad With Tomatoes and Eggplant

Victor Protasio
View Recipe: Warm Pasta Salad With Tomatoes and Eggplant

Congratulations—You just found your new go-to pasta salad! This veggie-packed beauty is nice and filling, thanks to meaty eggplant. If you can’t find burrata, simply tear 6 ounces of fresh mozzarella into bite-size pieces.

Heading to a potluck? Feel free to make this recipe ahead of time; just be sure to let it come to room temperature and toss with an extra drizzle of vinegar and oil before serving. Add a few tablespoons of chopped fresh basil leaves for an extra layer of flavor.

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Charred Eggplant with Chermoula

Photo: Christopher Testani
View Recipe: Charred Eggplant with Chermoula

While not Israeli in origin (chermoula is actually a Moroccan condiment), this dish speaks to the many culinary influences of Israel's North African and Middle Eastern neighbors. The sauce is wonderfully complex—bright, herbaceous, and spicy. Israel has a vegetable-centric cuisine (they are eaten at every meal); cooking vegetables over an open flame until deeply charred is a favorite cooking method.

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Sheet Pan Tempeh and Eggplant With Harissa

Caitlin Bensel
View Recipe: Sheet Pan Tempeh and Eggplant With Harissa

Made from roasted red peppers and chiles, harissa (a.k.a. "Moroccan ketchup") is a flavor bomb that transforms this dish. Its chunky texture helps it cling to the eggplant and tempeh, which roast up crispy, glazed, and delicious.

If you can’t find Japanese eggplant at your grocery store or local Asian market, regular eggplant will work just fine.

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Grill-Smoked Baba Ghanoush

Photo: Caitlin Bensel
View Recipe: Grill-Smoked Baba Ghanoush

This classic Middle Eastern eggplant dip is known for its smoky flavor and creamy texture. The smoke here comes from four components: charred eggplant, green onions, garlic, and a dash of smoked paprika. To grill the garlic, pull the cloves off in a clump from the bulb so the bundle won’t fall through the grates. Don’t worry if the clump contains more than 4 cloves—you’ll surely find a use for the roasty-toasty extras. Serve with pita bread wedges, pita chips, or crudités.

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Ratatouille Pizza

Photo: Iain Bagwell
View Recipe: Ratatouille Pizza

Not your average veggie pizza, this pie is piled-high with flavorful summer produce, two types of cheese, and fresh oregano and basil. Serve it up with the eponymous animated film for a themed family movie night.

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Eggplant and Zucchini Parmesan

Photo: Whitney Ott
View Recipe: Eggplant and Zucchini Parmesan

This classic dish is made extra crispy by subbing Panko for regular bread crumbs, and given a fiber boost from whole-wheat pasta. Switching out some of the eggplant for zucchini gives the dish some surprising flavor combinations as well. 

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Stuffed Eggplant with Lamb and Pine Nuts

Antonis Achilleos

This cinnamon-scented recipe is Yotam Ottolenghi and Rami Tamimi's take on a dish made by Elran Shrefler at Azura Restaurant.

Stuffed Eggplant with Lamb and Pine Nuts Recipe

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Sesame Steamed Eggplant

Photo: Christopher Testani
View Recipe: Sesame Steamed Eggplant

Here's a dish worth the time spent in the kitchen. Add a bit of Asian flair to your table with this eggplant dish sure to please even the pickiest of eaters.

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Roasted Eggplant With Pomegranate, Pickled Chiles, and Pecans

Photo: Johnny Autry
View Recipe: Roasted Eggplant With Pomegranate, Pickled Chiles, and Pecans

Eggplant is a staple in the Middle East, and they sure do know how to cook it. It's stellar: smoky and light and not at all bitter. The trick is to cook it whole over a gas stovetop burner or on a hot grill. The outside gets all charred as the inside steams, gathering a nice smoky overtone and becoming perfectly cooked. Toasted pecans and pickled jalapeños infuse some Southern accents into the traditional dish. If you can't find pomegranate arils (they come already "shucked" in the produce section), just omit them, or drizzle on a wee bit of pomegranate molasses.

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Grilled Eggplant with Freekeh Pilaf

Photo: Jason Varney
View Recipe: Grilled Eggplant with Freekeh Pilaf

Pomegranate molasses brings tartness, and the feta adds a salty finish to this hearty side dish. Find the molasses where you buy Middle Eastern ingredients, or substitute balsamic glaze. Freekeh is a whole-grain cracked wheat with a nutty flavor and texture. If you can't find it, bulgur will work as well.

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Grilled Eggplant Banh Mi Sandwich

Photo: Johnny Miller
View Recipe: Grilled Eggplant Banh Mi Sandwich

Sandwich night doesn't have to be boring anymore. Mix things up with this veggie-filled, Vietnamese-inspired creation.

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Eggplant Parmesan with Parsley Orzo

Photo: Linda Pugliese
View Recipe: Eggplant Parmesan with Parsley Orzo

Removing intermittent strips of eggplant skin not only makes this dish easier to cut and eat but also retains some of the great flavor that's in the peel.

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Grilled Eggplant with Moroccan Spices

Photo: Iain Bagwell
View Recipe: Grilled Eggplant with Moroccan Spices

Cumin, coriander, cinnamon, and mint provide North African flavor for the tender grilled eggplant. A tangy spiced yogurt sauce complements each sweet and smoky slice.

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Turkey Burgers With Roasted Eggplant

Photo: Charles Masters
View Recipe: Turkey Burgers With Roasted Eggplant

Leftover eggplant puree from this recipe is perfect as a dip for toasted pita wedges. Marmite is a concentrated yeast paste that helps give this burger meaty flavor—find it in supermarket baking aisles and health food stores. Use sesame-poppy seed buns.

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Seared Tuna with Eggplant and Edamame

Photo: Jennifer Causey
View Recipe: Seared Tuna with Eggplant and Edamame

Eggplant is the real star here, with its meaty texture and savory notes that match those of the tuna. Soy sauce and sesame oil deepen the effect, and edamame offers delightful chew.

 

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Eggplant and Goat Cheese Sandwiches

Photo: Kana Okada
View Recipe: Eggplant and Goat Cheese Sandwiches

Transform sandwich night with this hearty veggie-laden stacker. You can peel the eggplant, but the sandwiches are prettier with the deep purple skin intact.

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Eggplant Parmesan

Photo: Randy Mayor
View Recipe: Eggplant Parmesan

This perfect version of a classic Italian meatless dinner, Parmigiana, will quickly become a family favorite. Add a glass of vino for a Sicilian-style date night or a scoop of gelato for a kid-friendly Italian night.

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Heirloom Tomato and Eggplant Terrine

Photo: Johnny Autry
View Recipe: Heirloom Tomato and Eggplant Terrine

A terrine is a classic French dish where ingredients are pressed together in a baking dish or sheet. Here, our take showcases summer veggies like tomatoes and eggplant. Use multicolored tomatoes for the prettiest terrine.

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Eggplant Crostini

Photo: John Autry
View Recipe: Eggplant Crostini

This open-face veggie sandwich is hearty on crusty bread and cool from the Greek yogurt. Experiment with your own mix of in-season vegetables.

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Grilled Eggplant with Roasted Red Pepper Sauce

Photo: Johnny Miller
View Recipe: Grilled Eggplant with Roasted Red Pepper Sauce

If you're working on a charcoal grill set up for indirect heat, mound the coals to one side of the grill.

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Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish

Photo: John Autry
View Recipe: Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish

Traditional falafel is made from seasoned, mashed chickpeas that are shaped into patties and deep-fried. Here we use the same components to make a tasty filling for eggplants, baked and topped with a deliciously nutty sauce.

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Eggplant, Zucchini, and Tomato Tian

Photo: Gentl & Hyers
View Recipe: Eggplant, Zucchini, and Tomato Tian

Tian, a French word used throughout Provence, refers to both a shallow cooking vessel and the food cooked in it. This veggie and breadcrumb casserole is perfect for a weeknight dinner and great reheated the next day too!

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Barley Risotto With Eggplant and Tomatoes

Photo: Randy Mayor
View Recipe: Barley Risotto with Eggplant and Tomatoes

Our favorite purple vegetable shines in this hearty barley dish. Pine nuts, fresh basil, and goat cheese add a unique, fresh flavor.

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Penne with Sausage, Eggplant, and Feta

Photo: Randy Mayor
View Recipe: Penne with Sausage, Eggplant, and Feta

Meaty breakfast sausage, earthy eggplant, and zesty feta complement each other in this hearty pasta.

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Charred Vegetable Salad

Photo: Becky Luigart-Stayner
View Recipe: Charred Vegetable Salad

Fire up the grill – this salad is a perfect side for grilled steak, chicken, or shrimp.  Although you can successfully prepare this colorful end-of-summer salad on a gas grill, charcoal will imbue the vegetables with extra flavor.

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Eggplant, Tomato, and Smoked Mozzarella Tart

Photo: Randy Mayor
View Recipe: Eggplant, Tomato, and Smoked Mozzarella Tart

Salting the eggplant draws out some of the bitter flavor and moisture. Less moisture in turn minimizes the amount of oil the eggplant will absorb. This dish has a crispy crackerlike crust, a nice contrast to the tender eggplant.

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Zucchini Eggplant Lasagna

Photo: Randy Mayor
View Recipe: Zucchini Eggplant Lasagna

Summer means a bounty of zucchini from farmers’ markets. This lasagna makes use of fresh summer produce in a filling meatless entrée.

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Roasted Eggplant Salsa

Photo: Randy Mayor
View Recipe: Roasted Eggplant Salsa

The perfect pairing to a bowl of sticky rice, this savory, garlicky paste gets toasty flavor from roasted eggplant and blackened garlic and peppers. In more traditional versions, you grill ingredients over charcoal for deeper flavor.

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Vegetarian Moussaka

Photo: John Autry
View Recipe: Vegetarian Moussaka

In this meatless version of the classic Greek dish, bulgur wheat stands in for ground meat in a spiced tomato filling surrounded by eggplant layers and topped with a béchamel sauce. The eggplant and bulgur pack this dish with fiber. Garnish with chopped fresh parsley.

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Eggplant Bolognese