20 Delicious Vegan Eggplant Recipes for Every Occasion

Are you ready to fall in love with eggplant all over again? Whether you’re craving a quick weeknight dinner, a seasonal showstopper, or some cozy comfort food, we’ve got you covered with 20 Delicious Vegan Eggplant Recipes that promise to delight your taste buds. From smoky baba ganoush to hearty eggplant parmesan, these dishes are sure to inspire your next meal. Let’s dive in!

Vegan Eggplant Parmesan

Who says you need cheese to enjoy a hearty Eggplant Parmesan? This vegan version is just as comforting, with layers of crispy eggplant, rich marinara, and a creamy cashew topping that’ll make you forget it’s dairy-free.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 1 cup unsweetened almond milk
• 1 cup breadcrumbs
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 2 cups marinara sauce
• 1 cup raw cashews, soaked overnight
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 cup water
• 2 tbsp olive oil

Instructions

1. Preheat oven to 400°F. Line two baking sheets with parchment paper.
2. In a shallow bowl, mix flour, almond milk, garlic powder, oregano, and 1/2 tsp salt to create a batter. In another bowl, place breadcrumbs.
3. Dip eggplant slices into the batter, then coat with breadcrumbs. Place on baking sheets. Drizzle with olive oil.
4. Bake for 25 minutes, flipping halfway, until golden and crispy.
5. While eggplant bakes, blend soaked cashews, nutritional yeast, lemon juice, 1/2 tsp salt, and water until smooth to make the cashew cheese.
6. In a baking dish, layer half the eggplant, half the marinara, and half the cashew cheese. Repeat layers.
7. Bake for 20 minutes until bubbly. Let sit for 5 minutes before serving.

The cashew cheese adds a surprising creaminess that pairs perfectly with the crispy eggplant, making this dish a standout even for non-vegans.

Tip: For extra crispiness, broil the eggplant for the last 2-3 minutes of baking.

Grilled Vegan Eggplant Steaks

Transform humble eggplant into a show-stopping main with these Grilled Vegan Eggplant Steaks, perfect for your next barbecue or cozy indoor meal.

Ingredients

• 2 large eggplants, sliced lengthwise into 1-inch thick steaks
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp balsamic vinegar, 2 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Brush both sides of the eggplant steaks generously with the marinade.
4. Grill the eggplant for 4-5 minutes per side, or until deep grill marks appear and the eggplant is tender.
5. Garnish with 1 tbsp chopped fresh parsley before serving.

The smoky paprika and balsamic marinade not only infuse the eggplant with rich flavors but also give it a meaty texture that’s surprisingly satisfying.

Tip: For an extra flavor boost, let the eggplant steaks marinate for 30 minutes before grilling.

Vegan Eggplant Curry

This Vegan Eggplant Curry is a heartwarming dish that brings together the rich flavors of spices and the creamy texture of eggplant, perfect for a cozy dinner.

Ingredients

• 2 medium eggplants, cubed
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp maple syrup
• Fresh cilantro, for garnish

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the onion, garlic, and ginger, sautéing for about 5 minutes until fragrant.
2. Add the eggplant to the pan, stirring occasionally, until it begins to soften, about 10 minutes.
3. Pour in the coconut milk, then stir in the curry powder, salt, black pepper, and maple syrup. Bring to a simmer.
4. Reduce the heat to low and let the curry cook for 20 minutes, stirring occasionally, until the eggplant is tender and the sauce has thickened.
5. Garnish with fresh cilantro before serving.

The magic of this curry lies in the way the eggplant absorbs the aromatic spices, creating a dish that’s both flavorful and satisfyingly creamy without any dairy.

Tip: For an extra depth of flavor, toast the curry powder in a dry pan for a minute before adding it to the dish.

Stuffed Vegan Eggplant with Quinoa

Dive into the heartiness of this Stuffed Vegan Eggplant with Quinoa, a dish that’s as nutritious as it is comforting, perfect for those cozy nights in.

Ingredients

• 2 medium eggplants, halved lengthwise
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 cup fresh parsley, chopped
• 1/4 cup pine nuts, toasted

Instructions

1. Preheat oven to 375°F. Scoop out the center of each eggplant half, leaving a 1/2-inch border. Chop the scooped-out flesh and set aside.
2. In a medium saucepan, bring quinoa and vegetable broth to a boil. Reduce heat, cover, and simmer for 15 minutes until quinoa is fluffy and broth is absorbed.
3. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing for 3 minutes until soft. Stir in chopped eggplant, cumin, smoked paprika, and salt, cooking for another 5 minutes until eggplant is tender.
4. Combine cooked quinoa, eggplant mixture, parsley, and pine nuts in a bowl. Stuff each eggplant half with the quinoa mixture.
5. Place stuffed eggplants on a baking sheet and bake for 25 minutes until the tops are golden and the eggplant is tender.

The toasted pine nuts add a delightful crunch to the fluffy quinoa and tender eggplant, making every bite a harmonious blend of textures.

Tip: For an extra flavor boost, drizzle with a little tahini before serving.

Vegan Eggplant Lasagna

Dive into the layers of this Vegan Eggplant Lasagna, where roasted eggplant slices replace traditional pasta for a gluten-free twist that’s just as comforting.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick pieces
• 2 cups marinara sauce
• 1 cup vegan ricotta cheese
• 1/2 cup nutritional yeast
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried basil

Instructions

1. Preheat your oven to 400°F. Brush both sides of the eggplant slices with 2 tbsp olive oil and sprinkle with 1 tsp salt and 1/2 tsp black pepper. Arrange on a baking sheet in a single layer and roast for 25 minutes, flipping halfway, until tender and golden.
2. In a bowl, mix vegan ricotta cheese with 1/2 cup nutritional yeast, 1 tsp garlic powder, and 1 tsp dried basil until well combined.
3. Spread 1/2 cup marinara sauce at the bottom of a 9×13 inch baking dish. Layer half of the roasted eggplant slices over the sauce, then spread half of the ricotta mixture on top. Repeat layers, ending with a final layer of marinara sauce.
4. Bake uncovered at 375°F for 30 minutes, until bubbly and slightly browned on top. Let stand for 10 minutes before serving.

The nutritional yeast in the ricotta mixture gives this lasagna a cheesy flavor without any dairy, making it a hit for vegans and cheese-lovers alike.

Tip: For an extra crispy top, broil the lasagna for the last 2-3 minutes of baking.

Roasted Vegan Eggplant Soup

Warm up with this creamy Roasted Vegan Eggplant Soup, a hearty dish that brings smoky depth and velvety texture to your table without any dairy.

Ingredients

• 2 medium eggplants, halved lengthwise
• 3 tablespoons olive oil, divided
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• Fresh parsley, for garnish

Instructions

1. Preheat oven to 400°F. Brush eggplant halves with 2 tablespoons olive oil and place cut-side down on a baking sheet. Roast for 30 minutes until tender and skin is wrinkled.
2. Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until soft. Stir in garlic and cook for 1 minute until fragrant.
3. Scoop roasted eggplant flesh into the pot. Add vegetable broth, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in lemon juice.
5. Serve hot, garnished with fresh parsley.

The secret to this soup’s rich flavor? Roasting the eggplant first, which adds a smoky sweetness that’s irresistible.

Tip: For an extra smoky flavor, try roasting the eggplant over an open flame before finishing in the oven.

Vegan Eggplant Moussaka

Dive into the layers of flavor with this Vegan Eggplant Moussaka, a hearty dish that brings comfort to your table without any animal products.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup cooked lentils
• 1 can (14 oz) crushed tomatoes
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup vegan béchamel sauce

Instructions

1. Preheat your oven to 400°F. Brush both sides of the eggplant slices with 2 tbsp olive oil and arrange on a baking sheet. Bake for 25 minutes until golden, flipping halfway through.
2. Heat the remaining 2 tbsp olive oil in a pan over medium heat. Add the onion and garlic, sautéing for 5 minutes until soft.
3. Stir in the lentils, crushed tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 10 minutes, allowing the flavors to meld.
4. Layer half the eggplant slices in a baking dish, top with the lentil mixture, then the remaining eggplant. Spread the vegan béchamel sauce evenly over the top.
5. Bake at 375°F for 30 minutes until the top is bubbly and lightly browned. Let it sit for 10 minutes before serving.

The cinnamon-spiced lentil layer paired with creamy béchamel makes this moussaka a standout dish that’s as satisfying as it is compassionate.

Tip: For an extra crispy top, broil the moussaka for the last 2-3 minutes of baking.

Spicy Vegan Eggplant Stir Fry

Get ready to spice up your dinner routine with this Spicy Vegan Eggplant Stir Fry, a dish that packs a punch of flavor and comes together in no time.

Ingredients

• 2 medium eggplants, cubed
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 2 cloves garlic, minced
• 1 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup water
• 2 green onions, sliced

Instructions

1. Heat olive oil in a large pan over medium heat. Add eggplant cubes and cook for 5 minutes, stirring occasionally, until they start to soften.
2. Add minced garlic and red pepper flakes to the pan. Stir and cook for 1 minute until fragrant.
3. Pour in soy sauce, maple syrup, water, salt, and black pepper. Stir well to coat the eggplant evenly.
4. Cover the pan and let it cook for 10 minutes, stirring occasionally, until the eggplant is tender and the sauce has thickened.
5. Remove from heat and garnish with sliced green onions before serving.

The magic of this dish lies in the caramelized edges of the eggplant, which contrast beautifully with the spicy, sweet sauce. It’s a testament to how simple ingredients can create a complex flavor profile.

Tip: For an extra kick, add an additional 1/2 tsp of red pepper flakes or a drizzle of sriracha before serving.

Vegan Eggplant Ratatouille

Dive into the heart of French cuisine with this Vegan Eggplant Ratatouille, a vibrant and hearty dish that brings the garden to your table.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 2 medium zucchinis, sliced into 1/2-inch rounds
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried basil
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large baking dish, toss the eggplant, zucchinis, red and yellow bell peppers, and onion with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, and 1 tsp dried basil until evenly coated.
3. Spread the vegetables in an even layer and roast for 25 minutes, stirring halfway through, until they start to soften and caramelize.
4. Remove the baking dish from the oven and stir in the minced garlic and diced tomatoes. Return to the oven and bake for an additional 20 minutes, until the vegetables are tender and the flavors have melded together.
5. Garnish with 1/4 cup fresh basil leaves before serving.

This Vegan Eggplant Ratatouille stands out with its layers of roasted vegetables, each bite bursting with the essence of Provence. The fresh basil adds a bright finish that elevates the dish from simple to sublime.

Tip: For an extra touch of richness, drizzle with a bit of balsamic glaze before serving.

Baked Vegan Eggplant Fries

Who knew eggplant could be this fun? These baked vegan eggplant fries are a crispy, guilt-free snack that’ll have everyone reaching for more.

Ingredients

• 1 medium eggplant, cut into 1/2-inch sticks
• 1/2 cup almond flour
• 1/4 cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the almond flour, nutritional yeast, garlic powder, smoked paprika, salt, and black pepper.
3. Toss the eggplant sticks in olive oil until evenly coated, then dredge them in the almond flour mixture, shaking off any excess.
4. Arrange the coated eggplant sticks on the prepared baking sheet in a single layer, ensuring they don’t touch.
5. Bake for 25 minutes, flipping halfway through, until the fries are golden and crispy.

The secret to these fries’ irresistible crunch? A double coating of almond flour and nutritional yeast for that perfect golden finish.

Tip: Serve these fries with a side of marinara sauce or vegan aioli for dipping.

Vegan Eggplant Bacon

Who knew eggplant could transform into something so irresistibly smoky and crisp? This Vegan Eggplant Bacon is a game-changer for your breakfasts and salads.

Ingredients

• 1 medium eggplant, sliced into 1/8-inch strips
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 2 tbsp olive oil, 1 tbsp maple syrup, 1 tbsp soy sauce, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
3. Toss the eggplant strips in the marinade until evenly coated, then arrange them in a single layer on the prepared baking sheet.
4. Bake for 20 minutes, then flip each strip and bake for another 10-15 minutes until they’re crispy and darkened around the edges.

The magic of this recipe lies in the eggplant’s ability to soak up all those smoky, sweet flavors while achieving a perfect crispiness. It’s a plant-based bacon that even meat-lovers will crave.

Tip: For extra crispiness, let the baked strips cool on a wire rack—they’ll firm up as they sit.

Vegan Eggplant Meatballs

These Vegan Eggplant Meatballs are a hearty, flavorful twist on the classic, perfect for anyone looking to add more plant-based meals to their rotation.

Ingredients

• 1 large eggplant, peeled and diced (about 4 cups)
• 1/2 cup breadcrumbs
• 1/4 cup nutritional yeast
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 tbsp tomato paste
• 1 tbsp flaxseed meal mixed with 3 tbsp water (flax egg)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large skillet over medium heat, heat 1 tbsp olive oil. Add the eggplant and cook until soft, about 10 minutes, stirring occasionally.
3. Transfer the cooked eggplant to a large bowl. Add the breadcrumbs, nutritional yeast, minced garlic, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, tomato paste, and flax egg. Mix until well combined.
4. Form the mixture into 12 meatballs and place them on the prepared baking sheet. Brush the tops with the remaining 1 tbsp olive oil.
5. Bake for 25 minutes, or until the meatballs are firm and golden brown.

What sets these meatballs apart is their surprisingly meaty texture, thanks to the eggplant’s ability to mimic the mouthfeel of traditional meatballs when cooked just right.

Tip: For an extra flavor boost, serve these meatballs with a drizzle of balsamic glaze or your favorite marinara sauce.

Vegan Eggplant Pizza

Who says pizza night can’t be vegan and utterly delicious? This Vegan Eggplant Pizza swaps out the traditional crust for slices of roasted eggplant, making it a guilt-free indulgence that’s packed with flavor.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup marinara sauce
• 1 cup vegan mozzarella cheese, shredded
• 1/4 cup fresh basil leaves, chopped
• 1/2 tsp red pepper flakes (optional)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the prepared baking sheet. Brush both sides with olive oil and sprinkle with salt and black pepper.
3. Bake for 20 minutes, flipping halfway through, until the eggplant is tender and slightly golden.
4. Remove from the oven and spread 1 tablespoon of marinara sauce over each eggplant slice. Top with vegan mozzarella cheese.
5. Return to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh basil and red pepper flakes before serving.

The magic of this dish lies in the eggplant’s ability to transform into a tender, flavorful base that perfectly complements the rich marinara and melty vegan cheese.

Tip: For an extra crispy eggplant base, sprinkle the slices with a little salt and let them sit for 10 minutes before baking to draw out excess moisture.

Vegan Eggplant Dip

This Vegan Eggplant Dip is a smoky, creamy delight that’s perfect for spreading on toast or serving with fresh veggies. It’s surprisingly simple to make and packed with flavor.

Ingredients

• 2 medium eggplants
• 3 tablespoons olive oil, divided
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt to taste

Instructions

1. Preheat your oven to 400°F. Cut the eggplants in half lengthwise and score the flesh with a knife. Brush with 2 tablespoons of olive oil and place on a baking sheet, cut side down.
2. Roast for 35-40 minutes until the flesh is very tender and the skin is wrinkled. Let cool slightly, then scoop the flesh into a bowl.
3. Add the tahini, lemon juice, minced garlic, cumin, smoked paprika, and salt to the bowl with the eggplant. Mash everything together with a fork until well combined but still slightly chunky.
4. Drizzle with the remaining 1 tablespoon of olive oil and give it one final stir. Taste and adjust seasoning if necessary.

The smoky depth from the roasted eggplant paired with the tangy tahini makes this dip irresistibly moreish. It’s a standout at any gathering, offering a rich flavor that belies its simple preparation.

Tip: For an extra smoky flavor, you can char the eggplant directly over a gas flame before roasting.

Vegan Eggplant Rollatini

These Vegan Eggplant Rollatini are a delightful twist on the classic, packed with creamy cashew ricotta and vibrant spinach, all rolled up in tender slices of eggplant.

Ingredients

• 2 medium eggplants, sliced lengthwise into 1/4-inch thick strips
• 1 cup raw cashews, soaked overnight
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup fresh spinach, chopped
• 1 1/2 cups marinara sauce
• 1 tbsp olive oil

Instructions

1. Preheat oven to 400°F. Brush eggplant slices with olive oil and bake for 10 minutes until pliable. Set aside.
2. Drain cashews and blend with nutritional yeast, lemon juice, garlic, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Stir in chopped spinach.
3. Spread 1/2 cup marinara sauce on the bottom of a baking dish. Spoon 2 tbsp of the cashew mixture onto each eggplant slice, roll up, and place seam side down in the dish.
4. Top with remaining marinara sauce and bake for 25 minutes until bubbly.

The creamy cashew filling contrasts beautifully with the tangy marinara, making these rollatini a standout dish that’s as satisfying as it is elegant.

Tip: For extra flavor, sprinkle vegan parmesan on top before baking.

Vegan Eggplant Tacos

These Vegan Eggplant Tacos are a game-changer for taco night, offering a smoky, savory filling that even meat-lovers will adore.

Ingredients

• 1 large eggplant, diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced eggplant with olive oil, smoked paprika, ground cumin, garlic powder, and salt until evenly coated.
3. Spread the eggplant in a single layer on the prepared baking sheet. Bake for 25 minutes, stirring halfway through, until the eggplant is tender and slightly crispy.
4. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
5. Divide the roasted eggplant among the tortillas. Top with avocado slices, chopped cilantro, and a squeeze of lime juice.

The magic of these tacos lies in the eggplant’s ability to soak up all the smoky spices, creating a filling that’s both hearty and bursting with flavor.

Tip: For an extra kick, drizzle with your favorite hot sauce before serving.

Vegan Eggplant Bolognese

Who says you need meat for a hearty Bolognese? This Vegan Eggplant Bolognese is a game-changer, packed with rich flavors and a satisfying texture that’ll win over even the most devout carnivores.

Ingredients

• 2 tablespoons olive oil
• 1 large eggplant, diced into 1/2-inch cubes
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1/2 cup vegetable broth
• 1 pound spaghetti
• Fresh basil leaves, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add eggplant and onion, cooking until softened, about 10 minutes.
2. Stir in garlic, oregano, basil, red pepper flakes, salt, and black pepper. Cook for 1 minute until fragrant.
3. Add crushed tomatoes, tomato paste, and vegetable broth. Bring to a simmer, then reduce heat to low. Cook uncovered for 20 minutes, stirring occasionally.
4. Meanwhile, cook spaghetti according to package instructions. Drain and return to the pot.
5. Add the Bolognese sauce to the spaghetti, tossing to combine. Serve garnished with fresh basil leaves.

The secret to this dish’s depth of flavor? Slowly simmering the eggplant until it melts into the sauce, creating a luxuriously thick texture that clings to every strand of pasta.

Tip: For an extra umami kick, stir in a tablespoon of soy sauce or balsamic vinegar with the tomatoes.

Vegan Eggplant Shawarma

This Vegan Eggplant Shawarma is a game-changer for your weeknight dinners, packing all the smoky, spicy flavors you love into a plant-based package.

Ingredients

• 1 large eggplant, sliced into 1/2-inch thick rounds
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 pita breads
• 1/2 cup tahini sauce
• 1/2 cup chopped parsley
• 1/4 cup pickled red onions

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix together 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Brush both sides of the eggplant slices with the spice mixture and arrange them on the prepared baking sheet.
4. Bake for 25 minutes, flipping halfway through, until the eggplant is golden and tender.
5. Warm the pita breads in the oven for the last 2 minutes of cooking time.
6. To serve, spread each pita with 2 tbsp tahini sauce, top with baked eggplant slices, and garnish with chopped parsley and pickled red onions.

The magic of this dish lies in the smoky eggplant, which mimics the traditional shawarma texture perfectly, paired with the creamy tahini and tangy pickled onions for a burst of flavor in every bite.

Tip: For an extra crunch, try adding some sliced cucumbers or shredded lettuce to your shawarma.

Vegan Eggplant Kebabs

These Vegan Eggplant Kebabs are a smoky, savory delight that will have everyone at your table reaching for seconds. Perfect for grilling season or a cozy indoor meal, they’re packed with flavor and easy to make.

Ingredients

• 1 large eggplant, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your grill to medium-high heat (about 400°F). If using a grill pan indoors, heat it over medium-high heat.
2. In a large bowl, toss the eggplant cubes with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Thread the seasoned eggplant onto skewers. If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
4. Grill the kebabs for 10-12 minutes, turning occasionally, until the eggplant is tender and has nice grill marks.
5. Remove from the grill and drizzle with 1 tbsp lemon juice. Sprinkle with 2 tbsp chopped fresh parsley before serving.

The smoky spices and tender eggplant create a kebab that’s surprisingly meaty in texture, making it a hit with vegans and meat-lovers alike.

Tip: For an extra flavor boost, let the seasoned eggplant marinate for 30 minutes before grilling.

Vegan Eggplant Salad

This Vegan Eggplant Salad is a vibrant, flavor-packed dish that’s as satisfying to make as it is to eat, perfect for those looking to add a hearty yet healthy option to their meal rotation.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 1/4 cup chopped fresh parsley
• 1/4 cup diced red onion
• 1/2 cup cherry tomatoes, halved

Instructions

1. Preheat your oven to 400°F. Toss the eggplant cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them out on a baking sheet in a single layer.
2. Roast for 25 minutes, stirring halfway through, until the eggplant is tender and golden brown.
3. In a large bowl, whisk together the remaining 1 tbsp olive oil, minced garlic, and lemon juice.
4. Add the roasted eggplant, chopped parsley, diced red onion, and cherry tomatoes to the bowl. Gently toss to combine all the ingredients with the dressing.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.

The magic of this salad lies in the contrast between the smoky, tender eggplant and the fresh, crisp vegetables, all brought together with a bright lemon-garlic dressing.

Tip: For an extra layer of flavor, sprinkle some crumbled vegan feta on top before serving.

Conclusion

We hope this roundup of 20 delicious vegan eggplant recipes inspires your next meal, whether you’re cooking for a special occasion or just a cozy night in. Each dish is a testament to the versatility and flavor of eggplant. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the vegan love. Happy cooking!