4 Eggplant Recipes That Won’t Break the Bank

Eggplants are one of the most versatile vegetables. It is meaty and has an earthy flavour profile. No doubt, sometimes the texture might feel a little off-putting, but when made using some good recipes, the texture often becomes its main strength. 

Eggplants can be roasted, grilled, fried and even made into some delicious curries. You just need to know the right way to make it. Eggplants have several health benefits, it is full of fibre, antioxidants, Vitamin A, and Vitamin C and helps better management of diabetes. 

We have for you an array of lip-smacking eggplant recipes that are sure to leave you drooling! 

Ratatouille 

This French dish celebrates eggplants like no other! The dish gained more popularity after the movie was made on it! Try it at the first chance you get, your taste buds are sure to go on a joy ride. 

Serves: 6 servings
Total Time: 1 hour 30 minutes 

Ingredients:

• 4 tsp Olive Oil
• 6-7 Cloves of garlic (minced)
• 1 medium onion finely chopped 
• 1 carrot, grated 
• 2 tomatoes, blended to a pulp 
• 2 tsp dried basil 
• 1 tsp dried parsley 
• Salt to taste 
• 1 medium eggplant 
• 1 zucchini
• 2-3 fresh tomatoes (preferably firm ones) 
• Black pepper to taste

Method: 

1. Using a slicer or a very sharp knife, very thinly slice the eggplants, zucchini and tomatoes. 
2. Preheat the oven to 300°C as the next step. 
3. Take a saucepan, place it on medium heat, and add some olive oil, once the oil has heated, add the minced garlic, after a few seconds add the chopped onions and sauté it till the onions turn pinkish. Now add the grated carrots and mix everything well. 
4. Once the garlic, onions and carrots are cooked well, add the tomato pulp. Now season the sauce using the dried parsley and dried basil, add some salt and optionally some black pepper. Cover the sauce with a lid and cook on low flame until the tomatoes are fully cooked. 
5. Once the sauce is ready, transfer it to a greased baking dish. Leave a few spoons behind for the final topping. 
6. Now very neatly line the thinly sliced eggplants, tomatoes, and zucchini to form a colourful and attractive-looking circular pattern. 
7. Using a brush, gently brush some of the remaining sauce over the sliced vegetables. Add some salt and pepper on top. Then brush some olive oil over the dish. 
8. Cover the baking dish. Transfer the baking dish to the oven and bake for about 30 minutes. After 30 minutes, remove the lid over the baking dish, and bake uncovered for another 5-10 minutes to allow the sliced vegetables to get a slight colour and crunch. 
9. Remove from the oven and serve immediately. 

Moussaka 

This delicacy is of Greek origin and is the definition of comfort food. It is soft, creamy and a perfect meal. Eggplants have never tasted so divine before! This recipe is a ‘must try’ in your kitchen. 

Serves: 12 servings
Total Time: 1 hour 30 minutes 

Ingredients: 

• 2 eggplants, thinly sliced 
• Salt to taste
• 3 medium potatoes, peeled and thinly sliced
• 2 zucchini thinly sliced 
• 2 tbsp Extra Virgin Olive oil

For the Béchamel Sauce

• ½ cup Extra Virgin Olive Oil
• 2/3 cup Maida
• Salt to taste 
• ¼ tsp nutmeg 
• 4 cups warm milk 
• 2 whole eggs 

For Lentil Sauce 

• 1 medium onion finely chopped
• 4-5 cloves of garlic, minced 
• 1 ¼ cooked black lentils (Black urad dal) 
• Pulp of 2 tomatoes 
• ½ cup broth or water 
• 1 tsp dried oregano 
• ½ tsp nutmeg 
• 1 pinch cinnamon powder

For Topping: 

• ½ cup Parmesan (grated) 

Method 

1. 1. Preheat the oven to 400°C. 
   2. Spread the thinly sliced eggplants on a flat surface, and sprinkle some salt over them. Let them water out and the salt infuse inside for about 20-30 minutes. After that, use a dry cloth or paper to pat them dry.
   3. While the eggplant is salting, prepare the béchamel sauce. Take a saucepan, and add some olive oil to it. Once the oil is heated, add the maida, along with salt, and pepper and stir it to avoid burning. Once the maida becomes lightly fragrant, very slowly add the milk while whisking it continuously to avoid lumps forming in the sauce. 
   4. Now allow the sauce to come to a boil, and add the nutmeg powder. In a separate bowl, crack the 2 eggs, and whisk them, add a little bit of the béchamel sauce to it and make a smooth consistency. Now pour this mixture into the whole sauce and mix well. Adjust the seasoning and remove from the flame. The Sauce will thicken as it cools. 
   5. To prepare the lentil sauce, take a pot, and add a tbsp of olive oil, once the oil is heated, add the chopped onions and minced garlic and cook it for a couple of minutes. Now add the pulp of tomatoes. Season this with salt, pepper, oregano, nutmeg powder and a pinch of cinnamon. Now add the boiled and cooked lentils and mix everything well. Let the lentil sauce simmer for about 10-15 minutes. 
   6. While the lentil sauce is simmering, take a baking sheet, lightly grease it and arrange all the eggplants, and zucchini on the sheet. Brush some olive oil on it. Insert the tray into the oven, and bake for about 15-20 minutes or until the vegetables are baked and tender. 
   7. The final preparation for the moussaka is on a large baking dish. Lightly grease it. Pour about half the quantity of the lentil sauce as the first base of the moussaka. Cover it with a line of neatly arranged eggplants and zucchini, you can use half or more than half of the vegetables. 
   8. Pour the remaining lentil soup over the vegetables, and top it with a layer of the remaining vegetables. The final layer is of the béchamel sauce. Pour and use a spatula to lightly flatten it out smoothly. 
   9. Sprinkle a generous amount of parmesan over the dish. 
   10. Now place the baking dish in the oven and let the moussaka bake for about 45 minutes or until the béchamel sauce with the parmesan topping gets a light brownish crust over it. 
   11. Remove from the oven, divide the moussaka into separate servings and enjoy! 

Baba Ganoush

This Mediterranean-inspired Middle Eastern dip recipe is one of the simplest, yummy and healthy dip recipes you will come across. It is gluten-free, made using just a handful of ingredients, and is a perfect dip with Pita chips, Pita bread or even vegetables of your choice. 

Total Time: 25 minutes
Serves: 4 

Ingredients: 

• 1 medium size eggplant
• Salt to taste 
• 2 tsp olive oil (for roasting the eggplants) 
• 2 tbsp freshly squeezed lemon juice 
• 4-5 cloves of garlic
• 2 tbsp tahini (if you do not have tahini ready, simply take ½ cup white sesame seeds and 3 tsp olive oil and blend it together to form a smooth paste)
• 2 tbsp freshly chopped cilantro

Method: 

1. Set the oven to preheat 
2. Wash and pat dry the eggplant, and slice them horizontally to get round pieces of medium thickness. Rub some salt on both sides of the slices of eggplant and let them rest for a few minutes. 
3. The eggplant slices will ooze some water, drain out the excess water and place the slices on a baking dish. Drizzle the olive oil over them. 
4. Now bake the eggplant slices for 5-10 minutes or until they are soft and mushy. 
5. Remove the baking tray from the oven, and gently peel off the skin from the slices. 
6. Transfer the eggplant flesh into a mixer, and add some salt, garlic cloves, lemon juice and tahini to it. And blend to form a smooth mixture. 
7. Alternatively, you can also muddle the ingredients to get a more rustic finish to the Baba Ganoush. 
8. Finally, transfer to a serving bowl, and garnish with freshly chopped cilantro. 
9. Serve with Pita bread, Pita Chips or even with sliced vegetables of choice. 

Italian Eggplant Parmesan or Eggplant Parmigiana 

This comforting Italian recipe is made with a layering technique, using eggplants along with herbs and delicious cheese. It gets ready in no time and is a great main dish in itself. 

Total Time: 50 mins
Serves: 2 

Ingredients: 

• 1 large size eggplant 
• 4-5 fresh basil leaves chopped 
• 1 tsp dried oregano 
• 1 medium size onion, finely chopped 
• 2 tomatoes finely chopped 
• 4-5 cloves of garlic, minced 
• 4 tbsp cooking oil (olive oil or any other oil) 
• 1 tbsp olive oil 
• 1 tsp red wine (optional) 
• ½ cup parmesan 
• Salt to taste 
• Black pepper 
• 1 cup mix of cheddar and mozzarella cheese grated. 

Method:

1. Wash and pat dry the eggplants and cut them lengthwise, slices of medium thickness. Rub some salt on both sides and keep it aside for a few minutes. 
2. Pat dry all the excess water from the eggplant slices. 
3. Take a saucepan, add the cooking oil to it and put it on medium heat. Place the eggplants and cook them on both sides, until golden brown. 
4. Once cooked, place them on an absorbent paper to absorb any excess oil. 
5. To prepare the tomato sauce, use the same saucepan, add the olive oil and place it on medium heat, now sauté the garlic and onions till the onions are translucent. Now add the tomatoes and add some salt. If you are using red wine, add that as well. Cook until the contents are soft and mushy. Now add the chopped basil leaves, black pepper and dried oregano. 
6. Assembling the eggplant parmigiana is the next step. Take a baking pan or dish, and brush it with olive oil all across. Now make the first layer of the tomato sauce, and spread it evenly across the baking dish. Now line it with a layer of eggplants. 
7. After the eggplants have been covered with the tomato sauce, cover the eggplants with the grated cheese mix. 
8. This is repeated once again, with another layer of tomato sauce, followed by a layer of eggplants and finally the cheese mix. Finally, top the dish with a generous layer of parmesan cheese. 
9. Now transfer the dish into a preheated oven. Bake the dish for about 10 minutes at 200°C until the cheese melts and forms a golden top layer. 
10. Remove the baking dish and let it cool for a few minutes, now serve the dish with a side of garlic bread.

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