Get ready to fall in love with the humble eggplant! This versatile vegetable is a staple in many cuisines around the world, and when cooked right, it can be truly show-stopping. Whether you’re looking for a classic Italian-inspired dish or something more exotic and adventurous, we’ve got you covered. In this article, we’ll be exploring 20 flavorful eggplant dinner recipes that are sure to become new favorites in your kitchen.
From creamy pasta dishes to spicy stir-fries, and from savory curries to rich and satisfying casseroles, our collection of eggplant recipes is designed to delight both vegetarians and meat-eaters alike. So grab a fork and let’s dig in!
[Eggplant Parmesan with Fresh Basil, Grilled Eggplant and Halloumi Skewers, Spicy Szechuan Eggplant Stir-Fry…](coming soon!)
Eggplant Parmesan with Fresh Basil
A classic Italian-American dish gets a fresh twist with the addition of bright, herbaceous basil. This recipe yields a satisfying and flavorful meal perfect for weeknight dinners or casual gatherings.
Ingredients:
– 2 large eggplants
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 8 oz mozzarella cheese, sliced
– Fresh basil leaves, chopped (about 1/4 cup)
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice eggplants into 1/4-inch thick rounds.
3. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
4. Dip each eggplant slice in the breadcrumb mixture, coating both sides evenly.
5. Heat olive oil in a large skillet over medium-high heat. Cook breaded eggplant slices for 2-3 minutes on each side, or until golden brown.
6. Transfer cooked eggplant to a baking dish. Spoon marinara sauce over the top, followed by sliced mozzarella cheese.
7. Sprinkle chopped basil leaves over the cheese.
8. Bake for 20-25 minutes, or until cheese is melted and bubbly.
9. Season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Grilled Eggplant and Halloumi Skewers
A Mediterranean-inspired twist on traditional skewers, these grilled delights combine the smoky flavor of eggplant with the creamy richness of halloumi cheese.
Ingredients:
– 2 medium eggplants, cut into 1-inch cubes
– 1 block of halloumi cheese, cut into 1-inch cubes
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 10-12 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, and lemon juice.
3. Add the eggplant cubes and toss to coat.
4. Alternate threading eggplant and halloumi onto the skewers, leaving a small space between each piece.
5. Season with salt and pepper to taste.
6. Grill for 8-10 minutes, turning occasionally, until the eggplant is tender and the cheese is golden brown.
Cooking Time: 8-10 minutes
Spicy Szechuan Eggplant Stir-Fry
Experience the bold flavors of Szechuan cuisine with this spicy eggplant stir-fry recipe.
Ingredients:
– 2 medium-sized eggplants, sliced into 1-inch thick rounds
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1/4 cup soy sauce
– 1/4 cup Shaoxing wine (or dry sherry)
– 1 tablespoon cornstarch
– 2 teaspoons Szechuan peppercorns, toasted and ground
– 1 teaspoon chili flakes
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over high heat.
2. Add the eggplant slices and cook until browned, about 3-4 minutes per side. Remove from wok and set aside.
3. In the same wok, add the remaining 1 tablespoon of oil. Cook the garlic and ginger until fragrant, about 30 seconds.
4. Add the soy sauce, Shaoxing wine, cornstarch mixture, Szechuan peppercorns, and chili flakes to the wok. Stir until well combined.
5. Return the eggplant slices to the wok and stir-fry until coated with the sauce.
6. Season with salt and pepper to taste. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Eggplant and Chickpea Curry
This hearty curry is a flavorful blend of roasted eggplant, chickpeas, and aromatic spices. Perfect for a weeknight dinner or as a side dish for special occasions.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 can coconut milk (14 oz)
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. In a large pan, heat remaining 1 tablespoon olive oil over medium-high. Add onion and cook until softened, about 5 minutes.
4. Add garlic, cumin, curry powder, and turmeric. Cook for 1 minute.
5. Stir in chickpeas, roasted eggplant, and coconut milk. Season with salt and pepper to taste.
6. Simmer the curry over medium-low heat for 10-15 minutes or until heated through.
7. Garnish with cilantro leaves and serve hot.
Cooking Time: 45 minutes
Stuffed Eggplant with Quinoa and Feta
A flavorful and nutritious vegetarian dish, this stuffed eggplant recipe combines the creamy richness of feta cheese with the nutty goodness of quinoa. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 2 large eggplants
– 1 cup cooked quinoa
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes (for some heat)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice eggplants in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, combine quinoa, feta cheese, parsley, garlic, salt, pepper, and red pepper flakes (if using).
4. Stuff each eggplant with the quinoa mixture, dividing it evenly between the two.
5. Drizzle tops with olive oil and bake for 30-35 minutes or until eggplants are tender and filling is heated through.
Cooking Time: 30-35 minutes
Eggplant Lasagna with Ricotta and Spinach
This vegetarian lasagna recipe is a creative twist on the classic Italian dish, featuring tender eggplant slices layered with creamy ricotta cheese, wilted spinach, and melted mozzarella.
Ingredients:
– 2 medium eggplants
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1/2 cup shredded mozzarella cheese
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice eggplants into 1/4-inch thick rounds.
3. In a large skillet, cook eggplant slices in olive oil until tender and lightly browned. Drain on paper towels.
4. In a separate bowl, combine ricotta cheese, Parmesan cheese, and chopped onion. Season with salt and pepper to taste.
5. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange 4-6 cooked eggplant slices on top of the sauce.
6. Spread half of the ricotta mixture over the eggplant, followed by half of the wilted spinach and half of the shredded mozzarella cheese.
7. Repeat layers: eggplant, ricotta mixture, spinach, and mozzarella cheese.
8. Top with remaining mozzarella cheese and bake for 30-35 minutes or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Roasted Eggplant and Tomato Pasta
Roasted Eggplant and Tomato Pasta Recipe
A flavorful and healthy pasta dish featuring roasted eggplant, juicy tomatoes, and a hint of Italian herbs.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 12 oz. pasta of your choice (e.g., penne, fusilli)
– 3 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper, to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt. Roast for 30 minutes or until tender.
3. While the eggplant is roasting, cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, sauté garlic and diced tomatoes over medium heat until the tomatoes release their juices and start to caramelize.
5. Add roasted eggplant slices to the skillet with the tomato mixture. Stir in dried oregano. Season with salt and pepper to taste.
6. Combine cooked pasta and eggplant-tomato mixture. Serve hot and enjoy!
Cooking Time: 45 minutes
Eggplant Moussaka with Bechamel Sauce
This classic Greek dish is a rich and flavorful combination of tender eggplant, creamy bechamel sauce, and savory ground meat. With its velvety texture and deep flavors, this moussaka is sure to become a new favorite.
Ingredients:
– 2 medium eggplants
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup bechamel sauce (see below)
– Salt and pepper to taste
– 1 cup grated Parmesan cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Slice eggplants into 1/2-inch thick rounds. Brush both sides with oil and season with salt.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking up into small pieces as it cooks.
4. Spread half of the bechamel sauce in the bottom of a 9×13-inch baking dish. Arrange eggplant slices on top.
5. Spoon cooked ground beef mixture over eggplant, followed by remaining bechamel sauce and Parmesan cheese.
6. Top with additional eggplant slices and sprinkle with parsley if desired.
7. Bake for 45-50 minutes or until golden brown.
Bechamel Sauce:
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup milk
– Salt to taste
Combine butter, flour, and milk in a saucepan. Cook over medium heat, whisking constantly, until smooth and creamy. Season with salt to taste.
Eggplant Ratatouille with Herbs
Transforming tender eggplant into a rich and flavorful ratatouille, infused with the essence of fresh herbs.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 3 cloves garlic, minced
– 1 large onion, chopped
– 2 cups mixed bell peppers (any color), chopped
– 1 cup fresh tomatoes, diced
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the garlic, onion, and bell peppers; cook until the vegetables are tender, about 10 minutes.
3. Add the eggplant slices and cook until they release their liquid and start to brown, about 5-7 minutes per side.
4. Stir in the diced tomatoes, thyme, rosemary, salt, and pepper. Simmer for an additional 10-15 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Garnish with chopped parsley, if desired.
Cooking Time: Approximately 30-40 minutes.
Eggplant and Mushroom Risotto
This creamy risotto dish combines the rich flavors of roasted eggplant, sautéed mushrooms, and Arborio rice for a satisfying vegetarian main course.
Ingredients:
– 1 large eggplant, cut into 1-inch cubes
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 4 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/4 cup white wine (optional)
– 2 tablespoons grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss eggplant with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, sauté mushrooms in a little olive oil until they release their moisture and start browning. Add chopped onion and minced garlic; cook until the mixture is fragrant.
4. Add Arborio rice to the skillet, stirring to coat with the mushroom mixture. Cook for 1-2 minutes.
5. If using wine, add it to the skillet, stirring to deglaze. Then, add 1/2 cup warmed broth and stir until absorbed. Repeat process, adding broth in 1/2-cup increments, waiting for absorption between each addition.
6. Stir in roasted eggplant, Parmesan cheese, salt, and pepper. Serve hot.
Cooking Time: 35-40 minutes
Eggplant Caponata with Olives and Capers
This Sicilian-inspired eggplant caponata is a flavorful and savory condiment perfect for accompanying pasta, pizza, or as a topping for bread. The combination of roasted eggplant, olives, capers, and tomatoes creates a rich and tangy sauce.
Ingredients:
– 2 medium eggplants
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup pitted green olives, sliced
– 2 tbsp capers, rinsed and chopped
– 1 can (28 oz) crushed tomatoes
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the eggplants into 1/4-inch thick rounds.
3. In a large bowl, toss the eggplant slices with olive oil, garlic, salt, and pepper.
4. Spread the eggplant mixture on a baking sheet lined with parchment paper.
5. Roast for 30 minutes, flipping halfway through.
6. In a separate pan, sauté the olives and capers in a little olive oil until fragrant.
7. Combine the roasted eggplant, tomato sauce, and olive-caper mixture in a blender or food processor.
8. Pulse until smooth, then season with salt to taste.
9. Serve warm or at room temperature.
Cooking Time: 45 minutes
Eggplant and Lentil Stew
This hearty stew combines the rich flavors of eggplant and lentils, perfect for a cozy dinner or lunch.
Ingredients:
– 1 large eggplant, sliced into 1-inch cubes
– 1 cup cooked lentils
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the eggplant and cook, stirring occasionally, until tender, about 10 minutes.
4. Stir in the cooked lentils, cumin, smoked paprika, salt, and pepper.
5. Pour in the vegetable broth and bring to a simmer.
6. Reduce heat to low and let stew cook for 20-25 minutes or until the flavors have melded together.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Eggplant Pizza with Mozzarella and Basil
This recipe transforms eggplant slices into a delicious and crispy “crust” for a unique pizza experience.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup tomato sauce
– 8 oz mozzarella cheese, shredded
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat oven to 400°F (200°C).
2. Brush both sides of the eggplant slices with olive oil.
3. Place the eggplant slices on a baking sheet lined with parchment paper.
4. Bake for 20-25 minutes, or until the eggplant is tender and lightly browned.
5. Spread tomato sauce over each eggplant slice.
6. Top with mozzarella cheese and chopped basil.
7. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Eggplant and Tofu Thai Green Curry
A flavorful and spicy curry that combines the creamy richness of coconut milk with the tender texture of eggplant and tofu, all wrapped up in a fragrant Thai green curry paste.
Ingredients:
– 1 medium eggplant, sliced into 1-inch thick rounds
– 1 block firm tofu, cut into small cubes
– 2 tablespoons Thai green curry paste
– 2 cups coconut milk
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until softened, about 3 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the curry paste and cook for 1-2 minutes, stirring constantly.
5. Add the coconut milk, soy sauce, and tofu. Stir to combine.
6. Add the eggplant slices and stir gently to coat with the curry mixture.
7. Reduce heat to medium-low and simmer, covered, for 15-20 minutes or until the eggplant is tender.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: 20 minutes
Eggplant Shakshuka with Poached Eggs
A flavorful North African-inspired dish that combines tender eggplant, sweet onions, and rich spices with the creamy richness of poached eggs.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 poached eggs
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat 2 tablespoons olive oil over medium-high heat.
3. Add eggplant slices and cook until golden brown, about 4-5 minutes per side. Remove from skillet.
4. Reduce heat to medium. Add onions and garlic; cook until onions are translucent, about 5 minutes.
5. Stir in cumin, smoked paprika, salt, and pepper. Cook for an additional minute.
6. Arrange cooked eggplant slices on top of the onion mixture.
7. Make 4 wells in the eggplant and crack an egg into each well.
8. Bake at 400°F (200°C) for 12-15 minutes or until whites are set and yolks are still runny.
9. Garnish with parsley or cilantro, if desired.
Cooking Time: Approximately 20-25 minutes from start to finish.
Eggplant and Zucchini Tian
A flavorful and colorful vegetarian dish, this Eggplant and Zucchini Tian is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 cloves of garlic, minced
– 1 cup of ricotta cheese
– 1 cup of shredded mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, toss together eggplant and zucchini slices with garlic, salt, and pepper.
3. In a separate bowl, combine ricotta cheese and mozzarella cheese.
4. Grease a 9×13-inch baking dish with olive oil.
5. Arrange half of the eggplant-zucchini mixture in the prepared baking dish.
6. Spread the ricotta-mozzarella mixture evenly over the vegetables.
7. Top with the remaining vegetable mixture.
8. Bake for 35-40 minutes, or until the top is golden brown and the vegetables are tender.
Cooking Time: 35-40 minutes
Eggplant and Black Bean Enchiladas
Eggplant and Black Bean Enchiladas Recipe
This vegetarian twist on traditional enchiladas combines the rich flavors of roasted eggplant and black beans with a tangy tomato sauce. Perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup tomato sauce
– 1 tablespoon olive oil
– 8-10 corn tortillas
– Shredded cheese (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F.
2. Roast eggplant slices on a baking sheet lined with parchment paper, drizzled with olive oil and seasoned with salt and pepper. Roast for 20-25 minutes or until tender.
3. In a large skillet, sauté onion and garlic until softened. Add black beans and cook for an additional 2-3 minutes.
4. To assemble enchiladas, lay tortillas flat and spoon roasted eggplant and bean mixture onto the center of each tortilla. Roll up tightly and place seam-side down in a baking dish.
5. Pour tomato sauce over the rolled tortillas and top with shredded cheese (if using).
6. Bake at 400°F for 15-20 minutes or until cheese is melted and bubbly.
Serve hot, garnished with fresh cilantro leaves. Enjoy!
Eggplant and Goat Cheese Tart
A twist on the classic tart, this recipe combines the sweetness of roasted eggplant with the creaminess of goat cheese.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 sheet puff pastry, thawed
– 8 oz goat cheese, crumbled
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast eggplant slices on a baking sheet lined with parchment paper, drizzled with olive oil and seasoned with salt and pepper, for 20-25 minutes or until tender.
3. Roll out puff pastry to a thickness of about 1/8 inch. Place on a baking sheet lined with parchment paper.
4. Arrange roasted eggplant slices on one half of the pastry, leaving a 1/2-inch border around the edges.
5. Sprinkle crumbled goat cheese over the eggplant.
6. Fold the other half of the pastry over the filling and press edges to seal.
7. Brush with beaten egg for a golden glaze.
8. Bake for an additional 15-20 minutes or until pastry is golden brown.
Cooking Time: 40-45 minutes
Eggplant and Walnut Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the sweetness of roasted eggplant with the earthiness of walnuts.
Ingredients:
– 4 large bell peppers, any color
– 2 medium eggplants, roasted and diced
– 1/2 cup chopped walnuts
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, combine eggplant, walnuts, breadcrumbs, olive oil, garlic, and oregano. Season with salt and pepper.
4. Stuff each pepper with the eggplant mixture, filling to the top.
5. Cover with foil and bake for 30 minutes.
6. Remove foil and top with mozzarella cheese (if using). Return to oven for an additional 10-15 minutes or until peppers are tender.
Cooking Time: 40-45 minutes
Eggplant and Potato Gratin
A hearty, flavorful side dish that’s perfect for any occasion. This gratin combines the rich flavors of eggplant, potatoes, and cheese for a satisfying meal.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 3-4 medium-sized potatoes, peeled and thinly sliced
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the sliced eggplant, potatoes, onion, and garlic until they’re tender and lightly browned.
3. Transfer the mixture to a 9×13-inch baking dish.
4. Sprinkle the grated cheese over the top.
5. Pour in the heavy cream, making sure that all the ingredients are covered.
6. Season with salt and pepper to taste.
7. Bake for 30-40 minutes or until the top is golden brown and the sauce is bubbly.
Cooking Time: 30-40 minutes
Summary
Get ready to fall in love with the versatility and flavor of eggplant! This collection of 20 mouthwatering dinner recipes showcases the incredible range of possibilities when it comes to cooking with this purple powerhouse. From classic Eggplant Parmesan to innovative dishes like Grilled Eggplant and Halloumi Skewers, Spicy Szechuan Eggplant Stir-Fry, and many more, these recipes are sure to satisfy any appetite.
