vegan eggplant recipe

All-star eggplant recipe, prepared Greek style! Eggplants cooked to velvety tender perfection with chickpeas and tomato. A perfectly satisfying meatless dinner or side dish. Low-Fat. Vegan. Gluten Free.

Easy Greek-Style Eggplant Recipe

eggplant,

Kosher salt

Extra Virgin Olive Oil

yellow onion, chopped

green bell pepper, stem and innards removed, diced

carrot, chopped

garlic cloves, minced

dry bay leaves

tsp sweet paprika OR smoked paprika

tsp organic ground coriander

dry oregano

cinnamon

tsp organic ground turmeric

tsp black pepper

tomato

chickpeas, reserve the canning liquid

herbs

Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.

In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.

Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.

Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.

Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)

When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

We love egg plant, love Greek food and with Covid pandemic, we were looking to try some new recipes to cook at home.  Yesterday, I cooked this "Easy Greek Style Eggplant Recipe" for my family.  I was missing the bay leaves and the tumeric, so I did what Suzy said - if you are missing a few spices, continue by adding some additional of the other spices.  I added a bit more  oregano, paprika and cinnamon.  The dish came out delicious!!!! My family of all men (husband and two teenage boys) loved it and gobbled it up.  It was easy to make, delicious and most all very healthy. My husband and I are on Weight Watchers and this is a great dish with minimal points. Thanks, Suzy for a great recipe.

Loved it kids loved it first time making it!  This is something i can see myself making it again.

I just made this for the first time and it's amazing. And something I can share with my vegan friends. Or anyone, really. It suits my gluten-free diet, too.

Making this for the 3rd time in a few months today, it is so yummy and freezes well, even my meat lover hubby loves it!

I want to make this soon! Is it OK to use fresh bay leaves? I have a plant!

A nice simple dish with good ‘bones’ - a nice mix of herbs and spices.
It’s in the oven and I know we are going to love it just from how the house smells 😋
I have developed a bit of an obsession with eggplant, after many years of seeing it as a ‘difficult’ vegetable for some reason. Recipes like this just make me love it even more!

Gorgeous - even better the next day ;) we had with couscous and a naughty side of halloumi...

Made this for the first time the other day and filled soft tortilla boats with it topped with a little cheese and some tzatziki sauce ......amazing, thank you so much for sharing this recipe, trying to get the teenagers to eat a little less meat and a little more healthy, my daughter told me this was the best meal we had had in a while, it's tough to please a 17 yr old so that really is a compliment!!

This was amazing!  Making it again this weekend.  Hubby and mom loved it too!

https://content.jwplatform.com/videos/Ln04PfH0.mp4

Flavor packed Greek Style Braised Eggplant with Chickpeas

Greek Braised Eggplant Recipe

A flavorful recipe for Brinjal Curry (Indian Eggplant) gently simmered in a fragrant Masala Sauce until meltingly tender. Serve with Indian-style Basmati Rice and naan bread for a delicious vegetarian/ vegan Indian-inspired meal.

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Brinjal Curry (Indian Eggplant) 

20-22 small, round or egg-shaped eggplant

coconut oil,

red chilies

tablespoons garam masala

tablespoons coriander seeds

turmeric

black pepper

garlic

(fresh) grated coconut (easy to find in the frozen section at the Asian market)

salt

water

tablespoons tamarind paste

brown sugar

water broth

coconut oil

tablespoon mustard seeds

asafoetida (hing powder)

cup curry leaves (fresh, or use frozen)

onion,

tomato, diced

Make 2 cuts down the center of the eggplant to make an x, but only about 3/4 of the way down so that the eggplant is still intact. See photo. Place in a big bowl and cover the eggplants with warm water and mix in 2 tablespoons salt , let soak for about 20-30 mins, opening the eggplants a little if possible, and let stand while you prep the remaining ingredients. Drain.

Heat ghee on med-low heat. Saute, stirring the dahl until it becomes golden and lightens in color, and get pretty toasted all the way through, about 5 minutes.  Increase heat to medium and then add dried chilies, garam masala, turmeric, coriander seeds, and black pepper. Stir until spices toast and become fragrant. Remove from heat and add dahl &amp; spice mixture to a blender with the grated fresh grated coconut, whole garlic and sliced ginger. Add the salt,  1/2 cup water (or a little more-  just enough to get the blender going) and pulse and blend until you have a uniform paste, adding more water to get the blender going if need be. Break up that dahl! Set aside.

Make the SPICE PASTE:

Heat oil on med heat in a saute pan or braiser and saute mustard seeds until they start to crackle, add asafoetida and curry leaves.  Saute one minute. Then add the eggplant and stir often, until their color changes and the skin looks a bit blister-y, about 10-12 minutes.

Add the sliced onion to the pan, stir and saute until onions become transparent.

Add the masala spice paste and stir so all of the eggplant is covered. Cook 3-4 minutes stirring.

Add the tomatoes and the Tamarind Water. Stir, and space eggplant evenly and make sure it is all mostly covered with the liquid. Bring to a simmer, reduce heat, cover and simmer for 20-25 min.

Open the lid and rearrange the brinjal, slightly prying them with a spoon so they open up a bit and soak up all the gravy. Cover and simmer for 20-25 more min.

Check again. Eggplants are done when they are meltingly tender and collapsing. Taste the sauce. If it tastes gritty, it is likely the lentils have not fully cooked and incorporated into the sauce, so continue simmering covered until the lentils dissolve. If too tangy, add a little more brown sugar and possibly salt.

Cook uncovered for 5 minutes to thicken up the masala sauce and concentrate those flavors.

Taste for salt, adding more if necessary- please see notes!

Garnish with chopped cilantro or fried curry leaves (sauteed in ghee to enhance flavor) and serve with basmati rice or naan. Enjoy!

BRINJAL

This was good but not my favorite, and I usually adore your recipes.  When do you add the asafetida powder?   Do the curry leaves get really of brown and disintegrate?  The aromas are tantalizing and the flavors complex, unusual, tart, earthy.  I am hoping that when I become more familiar with Indian cooking that these recipes will become easier.  Right now they are a bit daunting with all of the steps.   I threw in some chicken for my grandson who is not yet fond of eggplant.

Extremely complex! Rich and (not to be gross) almost meat like.I felt perhaps the spices could be cut down a little, but other than that this ranks as one of the best curries I've made in a very long while.Exceptionally flavorful.

Based on the summery Italian flavors of eggplant, zucchini, tomatoes, beans, olives, and herbs, this flavorful, plant-based recipe takes about 10 minutes to get into the oven.

Veggie Eggplant Bake (Vegan)

marinara sauce

extra virgin olive oil

garlic,

Italian seasoning

zucchini,

kalamata olives, sliced

white beans,

plant-based cheese

Make the tomato sauce by combining in a medium bowl marinara sauce, olive oil, garlic, Italian seasoning, and black pepper.

In a large baking dish (9 x 13-inches), layer half of the eggplant, zucchini, onion, olives, and beans.

Pour half of the tomato sauce over the vegetables.

Layer the remaining vegetables—eggplant, zucchini, onion, olives and beans.

Cover with foil and bake at 375 F for 30 minutes. Remove foil and bake for an additional 25-30 minutes, until tender and golden brown. Makes 6 servings.

adapted from Hayden Quinn's Dish It Up

tested - 10+ times

VEGAN MISO GLAZED EGGPLANT (NASU DENGAKU)

sized black eggplants

sea salt flakes

mirin

cooking sake

sugar

Shiaoxing wine

sesame oil

ginger

80 g white miso paste

white and black sesame seeds

Pre-heat oven to 200°C (convection)/180°C (fan-forced).

Wash the eggplants and pat dry. Cut the eggplants in half, length wise.

Using a sharp knife, score a diamond pattern in the flesh of the eggplant as shown in the pictures.

Place the eggplants cut side up in a shallow rimmed baking tray.

Sprinkle with salt and gently rub the salt over the flesh.

Rest for 30 minutes.

Using a paper towel, pat the flesh of the eggplant and blot the water droplets that have formed on the surface. Brush off any salt flakes that remain.

Place mirin, sake, Shiaoxing wine, sugar, sesame oil, ginger and miso paste in a small heavy bottomed saucepan on medium. Bring to a gentle boil, stirring constantly. Remove from heat.

Using a pastry brush, generously brush the miso sauce over the cut side of the eggplants.

Bake in the pre-heated oven for 30-35 minutes until starting to brown and tender.

Remove from the oven. Brush more miso sauce to glaze the eggplants. Scatter chives and micro herbs. Sprinkle with sesame seeds and serve hot with coconut rice and radish pickles.

This Eggplant in Tomato Sauce is hearty and flavorful, with a delicious texture. Made with sauteed eggplant, sweet cherry tomatoes, and fresh garlic and herbs, this recipe is too good to miss.

Eggplant in Tomato Sauce

olive oil

cherry tomatoes,

garlic cloves,

sea salt (or

pepper

red pepper flakes (or

dill

Place the diced eggplant onto a non-stick skillet (no oil) and pan fry it until nicely charred and cooked through. Once cooked, remove it from the skillet and set aside.

To the same skillet, add olive oil and tomatoes. Cook until the tomatoes are soft and start to fall apart, about 10 minutes.

Add the garlic, salt, pepper, and red pepper flakes to the tomato sauce. Stir, and cook for about 3-4 minutes, breaking the tomatoes in the process.

Lastly, add the eggplants and dill to the tomato sauce. Stir, and cook until everything is hot. Serve.

https://content.jwplatform.com/videos/bQsmDXnm.mp4

Eggplant in Tomato Sauce.mp4

These tender and juicy Chinese eggplants are cooked in an aromatic sauce infused with garlic, shallots, green onions, and soy sauce. It&#039;s sweet, savory, and tastes fantastic on top of steamed white rice!

Braised Chinese Eggplant

Chinese eggplants (about 8 ounces)

tbsp oil

shallot (minced)

green onions

soy sauce

tbsp sugar

Soak the eggplants. Slice the eggplants into 2.5-inch pieces and slice each piece into quarters lengthwise. Transfer to a bowl and cover with water.

Add ¼ teaspoon of salt and let the eggplants soak for about 15 minutes. Drain the eggplants and rinse them under cold water. Transfer to a plate lined with kitchen paper towels and pat them dry.

Fry the eggplants. Heat ¾ cup of frying oil in a deep saucepan. Once hot, carefully add the eggplants and fry for 1-3 minutes or until tender. Do not over-fry them, or they will lose their vibrant green color.

Line a plate with kitchen paper towels. Remove the eggplants from the oil using a slotted spoon and transfer them to the paper towels to remove the excess oil. Since eggplants tend to absorb a lot of oil, I recommend patting them a bit with another layer of paper towels to remove more oil.

Sauté the aromatics. Heat some oil in a saucepan or clay pot over medium heat. Once hot, add the minced shallot and garlic, and cook for 1-2 minutes. Next, add the green onions and sauté for 1 more minute.

Add the remaining ingredients. Add the fried eggplants, soy sauce, sugar, water, and ground black pepper. Cover the pot with a lid and let simmer for about 10 minutes.

Remove from the heat and serve on top of steamed white rice! This dish is best served immediately but will keep for up to 2 days in the refrigerator.

Smoky lentil dal with fire-roasted eggplants, garlic, ginger, and spices. Nutritious, healthy, and flavorsome!

Fire Roasted Eggplant Dal

eggplants

onion (diced)

tsp ginger

tsp coriander

tsp cumin seeds

tsp ground fenugreek

tsp smoked paprika

tsp ground chili

tomato paste

red lentils

for topping: dairy-free yogurt or coconut cream

Start by preparing the eggplants: Wash the eggplants and prick them several times with a thin knife; this step is essential to let the smoke pass through the flesh. Heat two gas burners to medium-high heat. Place the eggplants directly over the open flame, and cook for 5-6 minutes. Turn the eggplants using spoons or gloves (be careful not to burn yourself), and cook for another 5-6 minutes. Continue cooking, turning occasionally until the eggplants look burnt, the skin should appear dried and cracked, and the flesh should be very soft (see photos). This step took me about 25 minutes.

Transfer the charred eggplants to a baking dish and cover with foil. Let cool for 20 minutes or until cool enough to handle. Peel the eggplants and discard the black skin; it&#39;s okay if there are still a few pieces of skin here and there.

Place the eggplant flesh in a food processor and process until you get a purée. Alternatively, you can use a fork to mash the eggplant flesh. Set the eggplant purée aside.

Heat the oil in a large saucepan over medium heat. Once hot, add onion, garlic, and ginger. Cook until the onions are soft. Add salt, coriander, cumin, fenugreek, smoked paprika, chili, and turmeric. Stir and cook for 2-3 minutes.

Add the tomato paste, red lentils, water, and eggplant purée to the saucepan. Bring to a boil, then lower the heat and let simmer partially covered for about 25 minutes or until lentils are cooked. Taste and adjust seasonings if needed.

Serve over a bed of rice, quinoa, or with naan. Before serving, you can stir in a tablespoon of coconut cream, or dairy-free yogurt and top with fresh basil.

This was excellent! I had to cut the 1X measures in half since we cook for 2. Sometimes that leaves recipes short of liquid. That's not the case with this one. It was not necessary for me to make further adjustments. We both loved it and I will make it again.

Wonderful recipe - it worked beautifully just roasting the eggplant in the oven, and I doubled the spices as per my preferences, but it came out perfect! Smoky, full of flavour, and healthy to boot. It has become a regular in my household. Thank you!

This is a delicious recipe and great idea to use the fire roasted eggplant in this way. Thank you for posting.

Top 7 vegan eggplant recipe recipes from across the web

The most viewed vegan eggplant recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Greek-Style Eggplant Recipe

Brinjal Curry (Indian Eggplant)

Veggie Eggplant Bake (Vegan)

VEGAN MISO GLAZED EGGPLANT (NASU DE...

Eggplant in Tomato Sauce

Braised Chinese Eggplant

Fire Roasted Eggplant Dal

Top 7 vegan eggplant recipe recipes from across the web

The most viewed vegan eggplant recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Greek-Style Eggplant Recipe

Brinjal Curry (Indian Eggplant)

Veggie Eggplant Bake (Vegan)

VEGAN MISO GLAZED EGGPLANT (NASU DE...

Eggplant in Tomato Sauce

Braised Chinese Eggplant

Fire Roasted Eggplant Dal

The most viewed vegan eggplant recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine