5 Easy Eggplant Recipes

Eggplants are a staple ingredient in most vegan dishes. It mimics the texture of meat as it is fleshy and absorbs most of the common seasonings. It can be baked, fried, roasted, stewed, and stuffed – making it a versatile ingredient as well.Check out these 5 different ways to cook eggplants, and let us know your favorite in the comments below!

I.CRISPY BAKED EGGPLANT

INGREDIENTS :

• 1 eggplant, medium
• ½ cup flour
• 2/3^rd cup plant milk
• 1 cup bread crumbs
• Salt to taste
• Grounded black pepper to taste
• ½ tsp garlic powder
• ½ tsp oregano
• ½ tsp chili powder
• ½ tsp Italian seasoning

INSTRUCTIONS:

1. Wash the eggplant and trim off the ends.
2. Slice the eggplant into half-inch discs without peeling off the skin.
3. Salt the eggplant slices on both sides and place in a strainer for at least 20 minutes. This will help absorb the moisture.
   Then wipe down the eggplant slices with a paper towel to ensure that it doesn’t get mushy.
4. Set up 2 bowls – One with the mixture of flour, milk, and spices, and the other with the bread crumbs.
5. Dip each eggplant slice into the batter, then into the bread crumbs, and evenly coat it.
6. Grease the baking sheet with olive oil and place the eggplant slices.
7. Heat the oven to 400 degrees F and bake for 15 minutes, then flip the slices and bake again for about 10 minutes or until golden brown.
8. Serve with vegan raunch, mayo, marinara sauce, or any other choice of dipping.

II.EGGPLANT MEATBALLS:

INGREDIENTS :

• 1 medium eggplant, diced
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup onion, finely chopped
• 2 tbsp cabbage, finely chopped
• 2 tbsp basil leaves, chopped
• 2 tbsp parsley, chopped
• Salt and pepper to taste
• 1 tsp chili flakes (or to taste)
• 2 tbsp grounded flaxseeds
• 1 cup breadcrumbs

INSTRUCTIONS:

• To make the binder for the meatballs, mix the ground flaxseeds with ¼ cup of water and set aside.
• Preheat oven to 350 degrees F.
• Heat oil in a pan and sauté garlic, onion, and cabbage.
• Add the diced eggplant and cook for 15 minutes.
• Let the eggplant mixture cool down for about 5 minutes.
• In a mixing bowl, add the eggplant mixture, the flaxseed mixture, basil leaves, parsley, salt, pepper, chili flakes, and breadcrumbs. Mix until well combined.
• Make bite-sized balls by compressing them tightly.
• Place the meatballs on a baking tray lined with parchment paper.
• Bake for 30 mins until it is lightly browned and crisp.
• Serve with marinara sauce or any sauce of your choice.

III.STUFFED EGGPLANT :

INGREDIENTS :

• 1 eggplant, large
• 1 cup mushroom, sliced
• ½ cup onion, finely diced
• ½ cup bell pepper, finely chopped
• 3 cloves garlic, finely chopped
• ¼ cup parsley, roughly chopped
• ½ cup tomatoes, finely chopped
• ½ tsp ground cumin
• Pinch of salt
• ¼ tsp ground black pepper
• ½ tsp chili powder (or to taste)
• 1 tsp oregano

INSTRUCTIONS :

• Wash and dry the eggplant.
• Cut the eggplant in half lengthwise and scoop out only the pulp in the center, leaving the thick skin of the shell.
• Heat olive oil in a saucepan over medium heat. Add the garlic, onions, bell pepper, mushrooms, and the remaining eggplant plant and sauté until well cooked.
• Add in the cumin, pepper, chili powder, salt, and oregano and mix well.
• Fill the scooped-out eggplant halves with this mixture.
• Top with chopped tomatoes and parsley.
• Bake at 400 degrees F for about 30 minutes or until the sides turn golden brown.

IV.ROASTED EGGPLANT DIP:

INGREDIENTS :

• 1 eggplant, large
• 3 cloves garlic, finely chopped
• ½ cup onion, finely chopped
• ½ lime
• 2 tbsp parsley, chopped
• ¼ tsp cumin
• ¼ tsp salt (or to taste)
• 2 tbsp tahini

INSTRUCTIONS :

• Preheat oven to 220 degrees C.
• Place the eggplant on a baking tray and prick holes in a few places using a fork.
• Roast for a minimum of 30 mins until soft.
• Let it cool and then cut the eggplant in half and scoop out the flesh.
• Drain out any excess liquid.
• Mash the eggplant flesh and mix well with garlic, onion, lime, cumin, salt, and tahini.
• Garnish with parsley and serve.

V.EGGPLANT “BACON”: