Delectable Vegan Eggplant Recipes You Got To Try Today


eggplant recipes vegan

Delectable Vegan Eggplant Recipes You Got To Try Today

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If you’re looking for vegan eggplant recipes, this is the right place for you! I’ve put together a list of delicious eggplant recipes including pasta dishes, salads, dips, and so much more!

You are not sure if you like eggplant? These vegan eggplant recipes will definitely change your mind! They are all easy to make, healthy, and perfect for the whole family!

We’ve something for every taste!

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This round includes so many delicious vegan eggplant recipes! Here are some examples:

dips (baba ganoush and chickpea and eggplant dip with dill pesto)

comforting casseroles (vegan eggplant parmesan zucchini casserole and eggplant potato casserole)

BABA GANOUSH

You don’t need many ingredients for this simple dip. I think you should be able to find all of the ingredients in any grocery store.

You need:

two medium eggplants

extra virgin olive oil

garlic

salt

tahini

ground cumin

fresh lemon juice

freshly chopped parsley

The preparation of this Middle Eastern dip couldn’t be much easier. All in all, it takes 50 minutes to make. However, the recipe calls for 40 minutes of baking time, during which you don’t have to do anything.

STEP 1: Preheat the oven to 350 °F.

STEP 2: With a sharp knife, cut the eggplant into half lengthwise. Line a baking tray with parchment paper and place the eggplant halves on top with the flesh-side facing up.

STEP 3: Brush with olive oil (I used about one tablespoon in total).

STEP 4: Bake them for 40 minutes. Cover them with aluminium foil for the last 10-15 minutes, so they don’t become too brown.

STEP 5: Let the eggplants cool down for about 10 minutes, so they are easier to handle. In the meanwhile place the remaining ingredients into a food processor.

STEP 6: Scrape out the flesh of the eggplant with a spoon and add it to the tahini mixture. Process until smooth.

STEP 7: Sprinkle with freshly chopped parsley, some more olive oil, and red pepper flakes. Serve with warm pita bread. Enjoy!

Eggplant Parmesan Zucchini Casserole

Make the white sauce according to any white sauce recipe direction. Add the chopped garlic. If you have concerns using oil (olive oil is a really healthy and good fat) just replace the amount with vegetable broth.

But it won’t turn out as rich as with oil. Note: if you want your sauce really smooth, just put it in a blender and blend until smooth.

Next and already last step: After the sauce is prepared and the eggplant and zucchinis are sliced, you’re ready to start assembling. Put some white sauce on the bottom of your casserole.

Follow this with a layer of eggplant slices, don’t forget to season with salt and pepper, otherwise it will turn out bland. Add tomato sauce, sprinkle some vegan parm and a layer of zucchini slices.

Again, season with salt and pepper.

Repeat these steps until all slices are gone. Last layer should be white sauce. Sprinkle with reserved vegan parm on top. Cover with aluminum foil and bake for around 50 minutes at 400°F.

This makes a mouthwatering plant based dinner, lunch, or appetizer. Serve this plain on its own or with some bread.

My Eggplant Parmesan Zucchini Casserole is better than the classic, not only does it taste better, it’s also packed with some amazing benefits for you.

Eggplants come first. You can be sure that eggplants are full of vitamins C, K, and B6. Add minerals like fiber, potassium, folate, magnesium and more.

Zucchinis, which are our second health star in this casserole, are great to lower cholesterol levels.

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