19 Eggplant Recipes Even Skeptics Will Love

Turn everyone into a fanatic with these versatile recipes.

By
Devan Grimsrud
Devan Grimsrud
Devan Grimsrud

Devan Grimsrud is a Berlin-based writer, editor, and recipe developer originally from Minneapolis, Minnesota. After working in television production with James Beard Award-winning chef Andrew Zimmern, she relocated to Berlin and became the managing editor at Kitchen Stories, an international digital cooking platform with millions of active users. 

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Updated September 20, 2025
Devan Grimsrud
pasta alla norma on a plate

Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser

While I've personally always loved eggplant for it's versatility and silky texture, my husband, let's just say, has been eggplant-averse. I know that some vegetables take a little time to come around to, and I've put in the work and have tried my best to woo him to the eggplant-loving side. Some recipes worked better than others (he didn't even know it was eggplant!), and I've been keeping track. Slowly but surely, he's coming around to one of late summer's most delicious and versatile vegetables.

So, based on the very scientific home trials I've run over the years, I feel comfortable recommending the following recipes to any eggplant-cautious family and friends you might be wooing, too. It may take some time, but eggplant's mild, earthy flavor and creamy texture are worth it!

  • Baba Ganoush (Eggplant Dip)

    Babaganoush recipe (eggplant dip) overhead shot in a shallow bowl with bread alongside and garnished with chives.

    Simply Recipes / Elise Bauer

    "Serve this dip with toasted pita bread or crackers. Celery or cucumber slices are a good gluten-free option."—Elise

  • Hannah Che's Fish-Fragrant Eggplant (Yúxiāng Qiézi)

    fish fragrant eggplant

    Simply Recipes / Hannah Che

    "If you aren’t a fan of eggplant, it’s because you haven’t had this dish yet. Sichuan cooks fry eggplant until it’s golden and buttery, then braise it briefly in a sweet-and-sour sauce. This double cooking transforms the eggplant’s rather chewy, bland, spongy flesh into buttery and tender morsels that melt in the mouth."—Hannah Che, Recipe Developer

  • Eggplant Parmesan

    Baked eggplant parmesan in a casserole dish.

    Simply Recipes / Ciara Kehoe

    "Like many good casseroles, eggplant Parmesan makes great leftovers. It will keep in the fridge for up to 5 days."—Elise

  • Stir Fried Japanese Eggplant With Ginger and Miso

    A bowl of stir-fried Japanese eggplant, ready to eat

    Simply Recipes / Elise Bauer

    "Nancy's recipe calls for shiso, a mint-like herb that you often find served with sushi in Japanese restaurants here in the states. I don't have shiso around but am growing Thai basil which was a lovely substitute. You could also use a little sliced fresh mint."—Elise Bauer, Founder

    Continue to 5 of 19 below

  • Sautéed Eggplant with Garlic and Parmesan

    Close-up of Sautéed Eggplant with Garlic and Parmesan

    Simply Recipes / Alison Bickel

    "This is an umami-rich side dish for pork chops, lamb chops, or roast chicken. Want to keep it super easy? Try pairing it with Italian sausages cooked in a skillet, hearty country bread, and a simple green salad."—Virginia Willis, Recipe Developer

  • Whole-Roasted Eggplant with Chili Crisp

    Two whole roasted eggplant on a baking sheet, topped with yogurt and chili crisp, a bowl of chili crisp alongside

    Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne

    "A lot of my life was spent slicing, dicing, roasting, and frying eggplant—and until Andy mentioned it, I’d never thought to just throw the whole thing in the oven and let it do its thing. The creamy, dreamy insides ... I will honestly never recover from that first bite."—Dan Pelosi, Recipe Developer

  • Easy Roasted Eggplant

    Table Setting (L to R): Small Bowl of Salt, Bowl of Salad Greens, Two Plates With Halved Eggplants and a Serving of Side Salad, Two Glasses, a Napkin With a Fork and Knife, a Bowl of Salad Greens Topped With Cubed Eggplant, and a Small Indoor Plant

    Simply Recipes / Frank Tiu

    "When choosing an eggplant, select a ripe, dark purple globe eggplant. It should be shiny and firm to the touch, but not too hard. Avoid any with bruises, soft spots, or blemishes."—Julie and Amy Luxemberg, Recipe Developers

  • Classic Ratatouille

    Bowl of Classic Ratatouille with a Spoon Next to More Utensils, Stack of Bowls, and Pan with More Ratatouille

    Simply Recipes / Sally Vargas

    "The trick to the best ratatouille is to cook the vegetables separately, then combine and cook them together at the end. This way the individual vegetables get the right amount of cooking they need, and they cook together long enough for the flavors to blend."—Elise

    Continue to 9 of 19 below

  • Roasted Eggplant and Squash with Tahini-Yogurt Sauce

    Roasted Eggplant and Squash with Tahini-Yogurt Sauce

    Simply Recipes / Sheryl Julian

    "This golden eggplant is the dish I make whenever we have company for dinner and there are vegetarians among us or I feel like something a little lighter is in order."—Sheryl Julian, Recipe Developer

  • Eggplant Green Curry

    A bowl of eggplant green curry, ready to eat

    Simply Recipes / Elise Bauer

    "For this recipe, use unsweetened, full-fat canned coconut milk. Do not use refrigerated coconut milk."—Garrett McCord, Recipe Developer

  • Caponata

    how to make Caponata

    Simply Recipes / Elise Bauer

    "Caponata is a wonderful Italian eggplant relish that can be used as a spread on bread, a dip for breadsticks, or a sauce to toss with pasta."—Elise

  • Roasted Eggplant and Tomato Soup

    Roasted Eggplant Tomato Soup

    Simply Recipes / Elise Bauer

    "The flavors of the roasted tomatoes, garlic, carrots, chickpeas, and curry combine beautifully in this vegetable soup while the roasted eggplant gives the soup its substance."—Elise

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  • Caponata Pasta

    caponata pasta in a bowl (close up) next to a glass of wine, utensils on the table, and a small bowl of basil, all at a rustic table setting

    Simply Recipes / Mihaela Kozaric Sebrek

    "Everyone and their Italian grandmother has their own way of making caponata and they are all correct. So feel free to play around with the ingredients for this pasta."—Julie and Amy Luxemberg, Recipe Developers

  • Moussaka

    A piece of eggplant moussaka on a plate with a glass of wine and a salad behind it.

    Simply Recipes / Alison Bickel

    "Moussaka is a very rich, special casserole that is perfect for Sunday dinners or potluck gatherings. The Eastern Mediterranean recipe takes some time to put together, but like a good lasagna, it’s worth it!"—Elise

  • Zucchini, Eggplant, Tomato Gratin

    Zucchini Eggplant Tomato Gratin

    Simply Recipes / Elise Bauer

    "The zucchini, eggplant, and tomato in this recipe need to be sliced into 1/4-inch rounds. A mandolin will make short work of slicing the eggplant and tomato evenly and quickly. You can also use a food processor with a slicing disc."—Elise

  • Sheet Pan Ratatouille

    Sheet Pan Ratatouille

    Simply Recipes / Alison Bickel

    "Overcrowding the vegetables on the sheet pan will lead to stewing. Use two rimmed sheet pans to spread out the vegetables as much as possible."—Virginia Willis, Recipe Developer

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  • Eggplant Lentil Stew with Pomegranate Molasses

    a bowl of eggplant stew

    Simply Recipes / Elise Bauer

    "The recipe comes from the coastal town of Antakya, Turkey. The ingredients are layered and not stirred, so the flavors of the different ingredients stay distinct."—Elise

  • Grilled Japanese Eggplant with Tahini Sauce

    A plate of japanese eggplant, ready to serve

    Simply Recipes / Elise Bauer

    "Japanese or Asian eggplants are more delicate than their Italian globe brethren. They cook faster, the peels are thinner, and the cooked flesh is creamier."—Elise

  • Pasta alla Norma

    pasta alla norma on a plate

    Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser

    "Preparing the eggplant in advance can save you time at dinnertime. Cook it up to a day ahead and keep it in an airtight container in the fridge."—Laurel Randolph, Associate Editorial Director

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