The best eggplant recipes – vegan, vegetarian & meat
You can find the best eggplant recipes here! The eggplant is a versatile and delicious vegetable. Whether fried, grilled or baked – there are countless ways to transform eggplants into delicious dishes. Today I have put together my favorite recipes with eggplant zusammengestellt❤️.
Prepare the eggplants: For many dishes, the eggplants need to be drained. To do this, cut the eggplants, sprinkle with salt and leave for 20-30 minutes.
Cut the eggplants: Cut the eggplant slices as evenly as possible. This way they will cook evenly later.
Cooking method: Aubergines can be cooked in different ways, such as baked, grilled or fried. Which method you choose depends on the recipe. If you grill or bake them, you can drizzle them with olive oil to achieve a crispy texture.
Combine eggplants with other ingredients: Eggplants go well with tomatoes, onions, peppers and many other vegetables.
Pay attention to the cooking time: eggplants should be fully cooked before you serve them.
You can find the best recipes with eggplants here!
I have put together my favorite eggplant recipes for you here. Not only are they easy to prepare, they are also perfect for any occasion – whether as a light side dish, a hearty main course or a creative snack. Vegan, vegetarian or with meat – there’s something here for everyone!
The basis here are the soft baked and still warm eggplants, stuffed with a spicy lentil filling. The highlight for me: my homemade mint oil and my beloved tahini-yoghurt dip – incredibly delicious vegan eggplant recipe!
This eggplant pasta has attracted quite a few visitors to my website in recent months – and quite rightly so! This pasta is not only super tasty, but also particularly creamy. And completely without cream or cheese. So the recipe is also vegan (without feeling like you’re going without!)
This is my viral chashew eggplant curry on Pinterest – and rightly so! It’s super tasty and ready in under 30 minutes! A perfect quick after-work dish for the whole family.
I learned this special recipe for “Stuffed eggplant with minced meat” from my Palestinian family-in-law, which I don’t want to withhold from you here. I hope you enjoy cooking and feasting!
We recently had this chickpea and eggplant curry with baked eggplants for dinner and it was delicious! It’s vegan and very simple. You definitely have to give it a try. Have fun with my recipe🧡.
Maklube is an Arabic rice dish made from meat and vegetables (here: eggplant, cauliflower). I’ll show you our family recipe for maklube. A simple step-by-step guide where nothing can go wrong :). I hope you have lots of fun with my maklube recipe🧡.
Baba Ghanoushis an eggplant cream – which consists of a few simple ingredients and comes from the Levant. There, baba ganoush is one of the favorite mezze dishes. Mezze dishes are appetizers which are also known as breakfast dishes.
The idea for thesevegan stuffed baby eggplants came to me last time I was in a Turkish supermarket when I discovered these beautiful little eggplants. The combination of coconut and tamarind was a completely new taste experience for me.
This eggplant salad combines the creamy texture of the eggplants with the nutty taste of the tahini dressing and the crunchy pine nuts. The fresh parsley and lemon zest give the salad a refreshing note. A real treat for all the senses and perfect as a vegan meal!
This pasta with baked vegetables is perfect for anyone who loves simple, vegetarian dishes! The eggplants become wonderfully soft & aromatic in the oven – and the Parmesan cheese rounds everything off. Perfect as an after-work meal or meal prep!
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3 more recipe collections from me
Do you like this Pakistani rice dish? Then I have 3 more recipes here. I’m sure you’ll like them too:
If you have tried these recipes, I would be very interested in your opinion. Just leave me a comment below or let me know what you think of this recipe on Instagram. I’m always happy to receive praise, more tips and friendly criticism.
Best regards
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Creamy Eggplant Curry without Cream! (Vegan)
This eggplant curry is incredibly creamy — and completely dairy-free! For the creaminess, I used a bit of cashew butter. It’s super delicious and also really quick to make.
Cut the eggplants into long strips (about 1 cm thick), sprinkle with salt, and let them rest for a short while (the salt helps draw out excess water). You can also cut them into cubes if you prefer.
Wash the tomatoes and cut them into large pieces. Peel and dice the onion. Peel the garlic and ginger, then crush them together in a mortar to form a paste.
Pat the eggplants dry with a paper towel and deep-fry them. (Alternatively, you can grill them or pan-fry them on both sides.)
Heat the ghee in a pan. Add the mustard seeds and cumin, and sauté until they start to pop out of the pan (about 30 seconds).
Add the onions and sauté them, stirring occasionally.
Add the garlic-ginger paste and sauté for another minute.
Add the spices and tomato paste, then stir briefly to combine.
Deglaze with the tomatoes and about 150 ml of water, then let it simmer for about 1 minute.
Add the cashew butter and coconut milk, then let it simmer for another 5 minutes.
Finally, blend everything until smooth, then fold in the fried eggplants and cook on low heat for 1–2 minutes.
I’m glad you’re here. My dishes are very much inspired by the cooking skills of my mother, who comes from Pakistan. I also present Palestinian dishes that I learned about from my husband’s family. So you’ll find lots of dishes from 1001 nights here!
