25 Flavorful Vegan Eggplant Recipes for Every Occasion

Eggplant, with its tender flesh and slightly smoky flavor, is one of the most versatile vegetables in plant-based cooking.

From creamy curries to hearty lasagnas, roasted sides, and vibrant stir-fries, this vegetable can transform simple meals into memorable dishes.

Its spongy texture soaks up flavors beautifully, making it perfect for bold sauces, spices, and marinades.

Whether you’re a long-time vegan or simply exploring more plant-based meals, eggplant is a staple that offers endless possibilities.

In this article, we’ve compiled 25 vegan eggplant recipes spanning global cuisines, including Mediterranean, Indian, Asian, and comfort food classics.

Each recipe is designed to delight your taste buds while keeping meals wholesome, satisfying, and completely vegan.

25 Flavorful Vegan Eggplant Recipes for Every Occasion

Eggplant is a true superstar of vegan cooking—versatile, flavorful, and packed with nutrients.

From creamy curries to crisp-roasted dishes, hearty lasagnas to fresh salads, these 25 vegan eggplant recipes show how this humble vegetable can shine in countless ways.

Whether you’re seeking comfort food, a light lunch, or a bold international dish, eggplant provides endless opportunities to create meals that are satisfying, healthy, and entirely plant-based.

Embrace the eggplant and let your kitchen explore the amazing flavors and textures it has to offer.

Smoky Vegan Eggplant Stew

This smoky vegan eggplant stew is a comforting dish with tender chunks of eggplant, bell peppers, and tomatoes simmered in a rich, smoky tomato broth.

Infused with smoked paprika, garlic, and fresh herbs, it’s perfect for cozy dinners or meal prep. Serve it over rice, quinoa, or with crusty bread for a complete meal.

Ingredients:

• 2 large eggplants, diced
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon chili flakes (optional)
• 1 cup vegetable broth
• Salt and black pepper to taste
• Fresh parsley or cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and sauté until soft and translucent, about 5 minutes.
2. Stir in garlic and cook for another 1–2 minutes until fragrant.
3. Add the diced eggplant and bell peppers to the pot, cooking for about 5–7 minutes until they start to soften.
4. Mix in the tomato paste, diced tomatoes, smoked paprika, cumin, and chili flakes. Stir well to coat the vegetables evenly.
5. Pour in the vegetable broth, bring to a simmer, and cover the pot. Let it cook for 20–25 minutes, stirring occasionally, until the eggplant is tender and the flavors are well blended.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley or cilantro before serving.

This smoky vegan eggplant stew is deeply flavorful, hearty, and satisfying.

Its smoky undertones make it a comforting choice for chilly evenings, while its colorful presentation adds a vibrant touch to any table.

Baked Eggplant Parmesan (Vegan)

This vegan twist on classic eggplant Parmesan layers roasted eggplant slices with a savory marinara sauce and cashew-based “cheese.”

Crispy on the edges and creamy on the inside, it’s perfect as a main course or for entertaining guests.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 ½ cups marinara sauce
• 1 cup raw cashews, soaked in water for 4 hours
• ¼ cup nutritional yeast
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• ½ cup unsweetened plant milk
• ½ cup breadcrumbs (use gluten-free if desired)
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Brush the eggplant slices with olive oil and season with salt and pepper. Arrange them in a single layer and bake for 20–25 minutes until tender and slightly golden.
3. Meanwhile, prepare the cashew “cheese”: drain the soaked cashews and blend with nutritional yeast, lemon juice, garlic powder, and plant milk until smooth and creamy.
4. In a baking dish, spread a thin layer of marinara sauce, then layer baked eggplant slices. Spread a generous amount of cashew cheese over each layer and sprinkle with breadcrumbs. Repeat until all ingredients are used, finishing with a layer of cashew cheese and breadcrumbs.
5. Bake in the oven for 20 minutes or until the top is golden and bubbly.
6. Garnish with fresh basil before serving.

This vegan baked eggplant Parmesan captures the essence of the classic dish without any dairy.

The creamy cashew cheese pairs perfectly with the roasted eggplant, making it a wholesome, crowd-pleasing meal.

Stir-Fried Eggplant with Garlic and Ginger

A quick, vibrant vegan stir-fry featuring eggplant, bell peppers, and snap peas in a fragrant garlic-ginger sauce.

This dish comes together in under 30 minutes, making it ideal for weeknight dinners.

Serve over steamed rice or noodles for a satisfying, plant-based meal.

Ingredients:

• 2 medium eggplants, cut into thin strips
• 2 tablespoons sesame oil
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 red bell pepper, sliced
• 1 cup snap peas
• 3 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon chili paste (optional)
• 2 green onions, chopped
• Sesame seeds for garnish

Instructions:

1. Heat sesame oil in a large wok or skillet over medium-high heat. Add onions and sauté for 2–3 minutes until softened.
2. Add garlic and ginger and stir-fry for 1 minute until fragrant.
3. Toss in the eggplant and cook for 5–7 minutes until it starts to soften.
4. Add the bell pepper and snap peas, stir-frying for another 3–4 minutes until crisp-tender.
5. Mix together soy sauce, rice vinegar, maple syrup, and chili paste. Pour the sauce over the vegetables and toss to coat evenly.
6. Cook for an additional 2–3 minutes, allowing the sauce to thicken slightly.
7. Garnish with chopped green onions and sesame seeds before serving.

This stir-fried eggplant with garlic and ginger is full of flavor, quick to make, and packed with nutrients.

Its balance of sweet, salty, and spicy notes makes it a versatile dish for any weeknight meal.

Eggplant and Chickpea Curry

This vegan eggplant and chickpea curry is a rich, flavorful dish perfect for warming dinners.

Tender eggplant pieces and protein-packed chickpeas simmer in a spiced tomato-coconut sauce, creating a hearty and satisfying meal.

Serve with rice, naan, or quinoa.

Ingredients:

• 2 medium eggplants, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons coconut oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• ½ teaspoon chili powder (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add onions and sauté until soft and golden, about 5 minutes.
2. Stir in garlic and ginger and cook for 1–2 minutes until aromatic.
3. Add the diced eggplant and cook for 5–7 minutes until it starts to soften.
4. Stir in curry powder, cumin, turmeric, and chili powder. Mix well to coat the vegetables.
5. Add the diced tomatoes, coconut milk, and chickpeas. Stir to combine and bring to a simmer.
6. Cover and cook for 20 minutes, stirring occasionally, until the eggplant is tender and the sauce has thickened.
7. Season with salt and pepper to taste and garnish with fresh cilantro before serving.

This eggplant and chickpea curry is creamy, aromatic, and full of bold flavors.

It’s a nourishing vegan dish that’s perfect for both weeknight dinners and special occasions.

Grilled Eggplant and Tahini Salad

A light and refreshing vegan salad featuring smoky grilled eggplant, crisp vegetables, and a tangy tahini dressing.

Perfect as a side or a main dish, this salad is packed with Mediterranean flavors and textures.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ¼ red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup or agave
• 2–3 tablespoons water to thin
• Pinch of smoked paprika

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Brush eggplant slices with olive oil and season with salt and pepper.
2. Grill eggplant slices for 4–5 minutes per side until tender and charred. Set aside to cool slightly.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, water, and smoked paprika to make the dressing. Adjust consistency as needed.
4. Arrange grilled eggplant on a serving platter and top with cherry tomatoes, cucumber, and red onion.
5. Drizzle the tahini dressing over the salad and garnish with fresh parsley.

This grilled eggplant and tahini salad is smoky, tangy, and refreshing.

It’s perfect for light lunches, dinners, or as a side dish that adds elegance and flavor to any meal.

Spicy Eggplant and Tofu Stir-Fry

A bold and satisfying vegan stir-fry featuring tender eggplant, crispy tofu, and a spicy garlic-chili sauce.

This dish is quick to make and packed with flavor, ideal for serving over rice or noodles.

Ingredients:

• 1 large eggplant, cut into bite-sized cubes
• 1 block firm tofu, pressed and cubed
• 3 tablespoons vegetable oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon chili paste or sriracha
• 2 green onions, chopped
• Sesame seeds for garnish

Instructions:

1. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add tofu cubes and fry until golden and crispy on all sides. Remove tofu and set aside.
2. In the same skillet, add the remaining oil and sauté onion, garlic, and ginger for 2–3 minutes until fragrant.
3. Add the eggplant cubes and stir-fry for 7–10 minutes until tender and slightly caramelized.
4. In a small bowl, mix soy sauce, rice vinegar, maple syrup, and chili paste. Pour over the eggplant and toss to coat evenly.
5. Return the crispy tofu to the skillet and mix gently. Cook for an additional 2 minutes to combine flavors.
6. Garnish with chopped green onions and sesame seeds before serving.

This spicy eggplant and tofu stir-fry is a flavorful, protein-packed vegan meal that’s quick and easy to prepare.

Its combination of tender eggplant, crispy tofu, and bold sauce makes it irresistibly satisfying.

Mediterranean Roasted Eggplant

This Mediterranean-inspired roasted eggplant dish features tender eggplant slices seasoned with garlic, olive oil, and fresh herbs.

It’s perfect as a side dish, a topping for grain bowls, or even as a filling for wraps.

Ingredients:

• 2 large eggplants, sliced into ½-inch rounds
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange eggplant slices on the baking sheet. Brush both sides with olive oil and sprinkle with garlic, oregano, thyme, salt, and pepper.
3. Roast for 20–25 minutes, flipping halfway through, until the eggplant is tender and golden brown.
4. Drizzle with lemon juice and garnish with fresh parsley before serving.

These Mediterranean roasted eggplants are simple, flavorful, and versatile.

Their tender texture and aromatic herbs make them a perfect addition to any meal.

Eggplant and Lentil Moussaka (Vegan)

A plant-based twist on the classic Greek moussaka, featuring layers of roasted eggplant, hearty lentils, and creamy béchamel sauce made from cashews.

This vegan moussaka is rich, satisfying, and perfect for special occasions.

Ingredients:

• 2 large eggplants, sliced into rounds
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 cup cooked green or brown lentils
• 1 can (14 oz) diced tomatoes
• 1 teaspoon cinnamon
• 1 teaspoon dried oregano
• Salt and pepper to taste

Vegan Béchamel Sauce:

• 1 cup soaked cashews
• 1 cup unsweetened plant milk
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Roast eggplant slices on a baking sheet with olive oil for 20 minutes until golden and soft.
2. In a skillet, sauté onion and garlic until translucent. Add lentils, diced tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 10 minutes.
3. Blend cashews with plant milk, nutritional yeast, lemon juice, and salt until smooth for the béchamel sauce.
4. In a baking dish, layer roasted eggplant, lentil mixture, and béchamel sauce. Repeat layers, finishing with béchamel on top.
5. Bake for 25–30 minutes until golden and bubbly.

This vegan moussaka is hearty, flavorful, and comforting. It’s a show-stopping plant-based meal that will impress anyone at the dinner table.

Eggplant and Tomato Pasta Bake

This baked pasta dish combines roasted eggplant, tomato sauce, and tender pasta in a rich, hearty casserole.

Topped with vegan cheese, it’s a satisfying, comforting dinner option for the whole family.

Ingredients:

• 2 medium eggplants, diced
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 cups cooked pasta of choice
• 2 cups tomato sauce
• ½ cup vegan mozzarella or cashew cheese
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Roast diced eggplant with olive oil for 20 minutes until soft.
2. In a skillet, sauté onion and garlic until translucent. Add tomato sauce, basil, salt, and pepper, and simmer for 5 minutes.
3. Combine cooked pasta, roasted eggplant, and tomato sauce in a baking dish. Top with vegan cheese.
4. Bake for 20 minutes until the cheese is melted and golden.

This eggplant and tomato pasta bake is comforting, cheesy, and packed with flavor. It’s perfect for cozy dinners and meal prep alike.

Spicy Szechuan Eggplant

A bold, flavorful vegan stir-fry inspired by Szechuan cuisine.

Tender eggplant is cooked with garlic, ginger, and a spicy Szechuan sauce, creating a dish full of heat and umami.

Ingredients:

• 2 medium eggplants, cut into strips
• 3 tablespoons vegetable oil
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 red bell pepper, sliced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili paste or Szechuan sauce
• 1 teaspoon sugar
• Green onions and sesame seeds for garnish

Instructions:

1. Heat oil in a large skillet over medium-high heat. Add garlic and ginger and stir-fry for 1 minute.
2. Add eggplant and cook for 5–7 minutes until tender.
3. Stir in bell pepper, soy sauce, rice vinegar, chili paste, and sugar. Cook for another 2–3 minutes until the sauce thickens.
4. Garnish with green onions and sesame seeds before serving.

This spicy Szechuan eggplant is vibrant, bold, and packed with flavor. It’s a perfect dish for those who love a bit of heat in their meals.

Eggplant and Quinoa Stuffed Peppers

Colorful bell peppers stuffed with a savory mix of roasted eggplant, quinoa, tomatoes, and spices.

This vegan dish is hearty, nutritious, and visually appealing, making it perfect for lunch or dinner.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 medium eggplant, diced
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup cooked quinoa
• 1 cup diced tomatoes
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Roast eggplant with olive oil for 20 minutes until tender.
2. In a skillet, sauté onion and garlic until translucent. Add roasted eggplant, quinoa, tomatoes, paprika, salt, and pepper. Stir to combine.
3. Stuff the bell peppers with the quinoa-eggplant mixture and place in a baking dish.
4. Bake for 25–30 minutes until the peppers are tender. Garnish with fresh parsley.

These eggplant and quinoa stuffed peppers are flavorful, wholesome, and satisfying.

They make a beautiful, healthy meal that’s perfect for family dinners.

Eggplant and Coconut Curry Soup

A creamy, comforting vegan soup featuring roasted eggplant and coconut milk, infused with warming spices.

Perfect as a starter or a light meal, it’s both nourishing and flavorful.

Ingredients:

• 2 medium eggplants, diced
• 2 tablespoons coconut oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 teaspoon curry powder
• ½ teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Roast diced eggplant with coconut oil at 400°F (200°C) for 20 minutes until golden and tender.
2. In a pot, sauté onion, garlic, and ginger until fragrant. Add curry powder and turmeric, stirring for 1 minute.
3. Add roasted eggplant, coconut milk, and vegetable broth. Bring to a simmer and cook for 10 minutes.
4. Blend the soup until smooth using an immersion blender. Season with salt and pepper.
5. Garnish with fresh cilantro before serving.

This eggplant and coconut curry soup is velvety, fragrant, and deeply comforting.

Its rich, spiced flavor makes it perfect for cozy evenings or lunch on chilly days.

Eggplant and Mushroom Stir-Fry

A quick and savory vegan stir-fry combining tender eggplant with earthy mushrooms, garlic, and soy sauce.

This dish is perfect for a weeknight dinner and pairs beautifully with steamed rice or noodles.

Ingredients:

• 2 medium eggplants, cut into bite-sized pieces
• 1 cup mushrooms, sliced
• 3 tablespoons vegetable oil
• 3 garlic cloves, minced
• 1 tablespoon soy sauce or tamari
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• ½ teaspoon chili flakes (optional)
• Green onions and sesame seeds for garnish

Instructions:

1. Heat vegetable oil in a large skillet over medium-high heat. Add garlic and sauté until fragrant.
2. Add eggplant and mushrooms, stir-frying for 5–7 minutes until tender and slightly golden.
3. Stir in soy sauce, rice vinegar, sesame oil, and chili flakes. Cook for another 2 minutes, tossing to coat the vegetables evenly.
4. Garnish with green onions and sesame seeds before serving.

This eggplant and mushroom stir-fry is quick, flavorful, and satisfying.

The combination of umami mushrooms and tender eggplant makes it a delicious vegan main or side dish.

Eggplant Ratatouille

A classic French vegetable dish made vegan, featuring eggplant, zucchini, bell peppers, and tomatoes simmered in a fragrant herb sauce.

This colorful and healthy dish is perfect as a main or side.

Ingredients:

• 2 medium eggplants, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 cups diced tomatoes (fresh or canned)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
2. Add eggplant and cook for 5–7 minutes until slightly softened.
3. Add zucchini, bell peppers, tomatoes, thyme, basil, salt, and pepper. Stir well.
4. Cover and simmer for 20–25 minutes until vegetables are tender.
5. Garnish with fresh basil before serving.

This vegan ratatouille is a colorful, flavorful, and wholesome dish. It’s perfect for summer dinners, meal prep, or a vibrant side for any meal.

Smoky Eggplant and Black Bean Tacos

Delicious vegan tacos featuring smoky roasted eggplant and protein-rich black beans, topped with fresh salsa and creamy avocado.

A quick and flavorful meal that’s perfect for Taco Tuesday.

Ingredients:

• 2 medium eggplants, diced
• 1 can (15 oz) black beans, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• Salt and pepper to taste
• Corn or flour tortillas
• Salsa, avocado, and fresh cilantro for topping

Instructions:

1. Preheat the oven to 400°F (200°C). Toss diced eggplant with olive oil, smoked paprika, chili powder, salt, and pepper. Roast for 20–25 minutes until tender.
2. In a skillet, heat black beans with a pinch of salt and pepper until warmed through.
3. Warm tortillas in a dry skillet or oven.
4. Assemble tacos by layering roasted eggplant, black beans, salsa, avocado, and cilantro.

These smoky eggplant and black bean tacos are bursting with flavor and texture.

They’re easy to prepare, filling, and perfect for a casual weeknight meal.

Eggplant and Spinach Coconut Curry

A creamy, nutrient-packed vegan curry featuring eggplant and fresh spinach simmered in a fragrant coconut sauce.

Perfect over rice or with flatbread for a wholesome meal.

Ingredients:

• 2 medium eggplants, diced
• 2 tablespoons coconut oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 can (14 oz) coconut milk
• 1 teaspoon curry powder
• ½ teaspoon turmeric
• 2 cups fresh spinach
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a skillet over medium heat. Sauté onion, garlic, and ginger until fragrant.
2. Add eggplant and cook for 5–7 minutes until tender.
3. Stir in coconut milk, curry powder, turmeric, salt, and pepper. Simmer for 10 minutes.
4. Add fresh spinach and cook until wilted.
5. Garnish with fresh cilantro before serving.

This eggplant and spinach coconut curry is creamy, flavorful, and comforting.

It’s a satisfying vegan option for lunch or dinner with rich, aromatic flavors.

Eggplant and Walnut Dip (Baba Ganoush Style)

A smoky, creamy vegan dip made from roasted eggplant and blended with walnuts, garlic, and lemon juice.

Perfect as an appetizer or snack with pita, crackers, or fresh vegetables.

Ingredients:

• 2 medium eggplants
• ½ cup walnuts
• 2 garlic cloves
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste
• Paprika for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Roast whole eggplants for 30–40 minutes until soft.
2. Allow eggplants to cool slightly, then scoop out the flesh and discard the skin.
3. In a food processor, blend eggplant, walnuts, garlic, lemon juice, olive oil, salt, and pepper until smooth.
4. Transfer to a serving bowl and sprinkle with paprika.

This eggplant and walnut dip is creamy, smoky, and nutty. It’s perfect as a vegan appetizer or snack, full of flavor and healthy fats.

Eggplant and Chickpea Stew with Harissa

A hearty, spicy vegan stew combining eggplant, chickpeas, tomatoes, and harissa paste.

It’s warming, flavorful, and perfect with crusty bread or couscous.

Ingredients:

• 2 medium eggplants, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 tablespoon harissa paste
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
2. Add eggplant and cook for 5–7 minutes until slightly softened.
3. Stir in chickpeas, diced tomatoes, harissa paste, smoked paprika, salt, and pepper. Simmer for 20 minutes until flavors meld and eggplant is tender.
4. Garnish with fresh parsley before serving.

This eggplant and chickpea stew is spicy, hearty, and deeply flavorful.

It’s a perfect vegan main dish for cold evenings or anytime you want a comforting, satisfying meal.

Eggplant and Bell Pepper Stir-Fry with Peanut Sauce

A colorful and flavorful vegan stir-fry featuring eggplant and bell peppers tossed in a creamy, savory peanut sauce.

This dish is quick to make and perfect served over rice or noodles.

Ingredients:

• 2 medium eggplants, sliced into strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 tablespoons vegetable oil
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 3 tablespoons peanut butter
• 2 tablespoons soy sauce or tamari
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• ½ cup water
• Chopped peanuts and green onions for garnish

Instructions:

1. Heat vegetable oil in a large skillet over medium-high heat. Add garlic and ginger and sauté for 1 minute.
2. Add eggplant and cook for 5–7 minutes until tender.
3. Stir in bell peppers and cook for another 3 minutes until slightly softened.
4. In a small bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, and water. Pour over vegetables and stir to coat evenly.
5. Cook for 2–3 minutes until the sauce thickens slightly.
6. Garnish with chopped peanuts and green onions before serving.

This eggplant and bell pepper stir-fry is creamy, nutty, and packed with flavor.

It’s a quick, satisfying vegan meal perfect for busy weeknights.

Moroccan-Spiced Eggplant Tagine

A fragrant vegan Moroccan-inspired tagine featuring tender eggplant, chickpeas, and tomatoes, simmered with warm spices like cumin, cinnamon, and coriander.

Serve with couscous for a complete meal.

Ingredients:

• 2 medium eggplants, diced
• 1 can (15 oz) chickpeas, drained
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• 1 teaspoon ground coriander
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add eggplant and cook for 5–7 minutes until slightly softened.
3. Stir in chickpeas, diced tomatoes, cumin, cinnamon, coriander, salt, and pepper.
4. Cover and simmer for 20–25 minutes until the eggplant is tender and flavors are melded.
5. Garnish with fresh cilantro before serving.

This Moroccan-spiced eggplant tagine is aromatic, hearty, and deeply satisfying.

The combination of warm spices and tender vegetables makes it perfect for a comforting vegan dinner.

Eggplant and Tomato Bruschetta

A simple yet elegant vegan appetizer featuring roasted eggplant and tomato topping served on toasted bread. Perfect for parties or a light snack.

Ingredients:

• 1 medium eggplant, diced
• 2 tablespoons olive oil
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1 baguette, sliced and toasted
• Fresh basil for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss eggplant with olive oil, salt, and pepper. Roast for 20 minutes until tender.
2. In a skillet, sauté garlic and cherry tomatoes for 2–3 minutes. Add roasted eggplant and stir to combine.
3. Spoon mixture onto toasted baguette slices.
4. Garnish with fresh basil before serving.

This eggplant and tomato bruschetta is fresh, flavorful, and easy to prepare.

It’s perfect as an appetizer or light snack that will impress guests.

Eggplant and Coconut Lentil Dahl

A creamy, spiced vegan lentil dahl with tender eggplant cooked in coconut milk and aromatic Indian spices. Serve with basmati rice or flatbread.

Ingredients:

• 1 medium eggplant, diced
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 teaspoon turmeric
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a pot over medium heat. Sauté onion, garlic, and ginger until soft.
2. Add cumin seeds, turmeric, and garam masala; cook for 1 minute until fragrant.
3. Stir in eggplant, lentils, coconut milk, and vegetable broth. Bring to a boil, then simmer for 20–25 minutes until lentils and eggplant are tender.
4. Season with salt and pepper and garnish with cilantro before serving.

This eggplant and coconut lentil dahl is creamy, aromatic, and comforting. Perfect for a hearty vegan dinner with rich Indian flavors.

Roasted Eggplant and Zucchini Lasagna

A vegan lasagna layering roasted eggplant, zucchini, tomato sauce, and cashew cheese for a wholesome, hearty meal. Perfect for family dinners or meal prep.

Ingredients:

• 2 medium eggplants, sliced lengthwise
• 2 medium zucchinis, sliced lengthwise
• 2 cups marinara sauce
• 1 cup cashew cream (blend soaked cashews with water and lemon juice)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for roasting

Instructions:

1. Preheat oven to 375°F (190°C). Brush eggplant and zucchini slices with olive oil and roast for 15–20 minutes until tender.
2. In a baking dish, layer roasted vegetables, marinara sauce, and cashew cream. Repeat layers, finishing with cashew cream on top.
3. Bake for 25–30 minutes until golden and bubbly.

This roasted eggplant and zucchini lasagna is rich, creamy, and satisfying. A perfect vegan comfort food that feels indulgent yet wholesome.

Eggplant and Avocado Wraps

Quick, fresh, and nutritious vegan wraps filled with roasted eggplant, avocado, greens, and a tangy tahini dressing.

Great for lunch or a light dinner.

Ingredients:

• 1 medium eggplant, sliced into strips
• 1 avocado, sliced
• 4 large whole wheat or spinach tortillas
• 1 cup mixed greens
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons tahini
• 1 tablespoon lemon juice

Instructions:

1. Preheat oven to 400°F (200°C). Toss eggplant slices with olive oil, salt, and pepper, and roast for 20 minutes until tender.
2. Whisk together tahini and lemon juice to make a dressing.
3. Layer roasted eggplant, avocado, greens, and tahini dressing onto each tortilla.
4. Roll up the wraps tightly and slice in half to serve.

These eggplant and avocado wraps are fresh, creamy, and satisfying. They’re perfect for a quick vegan lunch or portable meal on the go.

Spicy Eggplant and Tempeh Stir-Fry

A hearty vegan stir-fry featuring eggplant and tempeh in a spicy, savory sauce.

Full of protein and flavor, this dish pairs perfectly with steamed rice or noodles.

Ingredients:

• 2 medium eggplants, diced
• 1 block tempeh, cubed
• 3 tablespoons vegetable oil
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon chili paste or sriracha
• 1 teaspoon maple syrup
• 2 green onions, chopped for garnish

Instructions:

1. Heat oil in a skillet over medium-high heat. Sauté garlic and ginger for 1 minute.
2. Add tempeh cubes and cook until golden on all sides. Remove and set aside.
3. In the same skillet, stir-fry eggplant for 5–7 minutes until tender.
4. Stir in soy sauce, chili paste, and maple syrup. Return tempeh to the skillet and toss to combine.
5. Garnish with green onions before serving.

This spicy eggplant and tempeh stir-fry is bold, protein-rich, and satisfying. Perfect for a quick vegan dinner with plenty of flavor and texture