12 Mouthwatering Vegan Eggplant Recipes for Ultimate Comfort Food

Eggplant is a versatile ingredient that often steals the spotlight in vegan comfort food. This collection features 12 delicious eggplant recipes that are not just tasty but also easy to make. Whether you're craving something hearty or looking for a light bite, these dishes will satisfy your hunger and keep your taste buds happy.

Savoring The Richness Of Vegan Eggplant Parmesan

Eggplant Parmesan is a classic dish that brings comfort and warmth to any meal. This vegan version captures the essence of the traditional recipe while being entirely plant-based. The layers of tender eggplant, rich marinara sauce, and creamy vegan cheese create a delightful harmony of flavors.

In the image, you can see a beautifully plated serving of vegan eggplant Parmesan. The dish is garnished with fresh basil, adding a pop of color and a hint of freshness. The vibrant red sauce contrasts perfectly with the golden-brown eggplant slices, making it visually appealing and mouthwatering.

This recipe is perfect for a cozy dinner or a gathering with friends. It’s hearty, satisfying, and sure to impress even the non-vegans at the table. Let’s get into the ingredients and steps to make this delicious dish!

Ingredients

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 teaspoon salt
• 2 cups marinara sauce
• 1 cup vegan mozzarella cheese, shredded
• 1/4 cup nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon olive oil
• Fresh basil leaves for garnish

Instructions

1. Prepare the Eggplant: Sprinkle salt over the eggplant slices and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.
2. Preheat the Oven: Preheat your oven to 375°F (190°C).
3. Layer the Ingredients: In a baking dish, spread a thin layer of marinara sauce. Layer half of the eggplant slices, followed by half of the remaining sauce, half of the vegan cheese, and half of the nutritional yeast. Repeat the layers.
4. Add Seasoning: Sprinkle dried oregano and basil on top of the final layer.
5. Bake: Drizzle olive oil over the top and cover the dish with foil. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until the cheese is melted and bubbly.
6. Serve: Let it cool for a few minutes, then garnish with fresh basil leaves before serving.

Hearty Vegan Eggplant Moussaka For Comforting Meals

Eggplant moussaka is a classic dish that brings warmth and comfort to any table. This vegan version swaps out traditional meat for a hearty mix of vegetables and lentils, creating a satisfying meal that everyone will love. The layers of roasted eggplant, rich tomato sauce, and creamy béchamel make this dish a standout.

The image showcases a beautifully baked moussaka, golden and bubbly on top, with a sprinkle of fresh herbs for garnish. A glass of red wine sits nearby, perfect for pairing with this comforting dish. The rustic wooden table adds to the cozy vibe, making it an inviting meal for family or friends.

Making vegan eggplant moussaka is easier than you might think. Start with fresh ingredients and let the flavors meld together for a delightful experience. This dish is perfect for meal prep, as it tastes even better the next day!

Ingredients

• 2 large eggplants, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup lentils, cooked
• 1 can diced tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon cinnamon
• Salt and pepper to taste
• 1 cup cashews, soaked and blended
• 1/2 cup nutritional yeast
• 1 cup almond milk
• 1 tablespoon lemon juice

Instructions

1. Prepare the Eggplant: Preheat your oven to 400°F (200°C). Lay the eggplant slices on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for about 20 minutes until tender.
2. Make the Filling: In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until soft. Add cooked lentils, diced tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes.
3. Blend the Sauce: In a blender, combine soaked cashews, nutritional yeast, almond milk, and lemon juice. Blend until smooth and creamy.
4. Assemble the Moussaka: In a baking dish, layer half of the roasted eggplant, followed by the lentil mixture, and then the remaining eggplant. Pour the cashew sauce on top.
5. Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until golden brown.
6. Serve: Let it cool for a few minutes before slicing. Enjoy your hearty vegan eggplant moussaka!

Deliciously Spiced Vegan Eggplant Curry

Eggplant curry is a fantastic way to enjoy the rich flavors of plant-based cooking. This dish is not only comforting but also packed with nutrients. The vibrant colors of the eggplant, tomatoes, and fresh herbs make it visually appealing too.

The creamy sauce, infused with spices, brings everything together beautifully. Serve it with fluffy rice or warm naan for a complete meal. This recipe is perfect for a cozy night in or when you want to impress friends with your cooking skills.

Ingredients

• 2 medium eggplants, diced
• 1 can coconut milk
• 1 cup diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 red bell pepper, chopped
• Fresh cilantro for garnish
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
2. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Add the diced eggplant and red bell pepper. Cook for about 5-7 minutes until they start to soften.
4. Sprinkle in the curry powder, cumin, and turmeric. Mix well to coat the vegetables.
5. Pour in the coconut milk and diced tomatoes. Bring to a simmer and cook for 15-20 minutes until the eggplant is tender.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro, alongside rice or naan.

Classic Vegan Eggplant Rollatini For Italian Night

Eggplant rollatini is a comforting dish that brings the flavors of Italy right to your kitchen. This vegan version swaps out traditional cheese for a delicious plant-based filling, making it perfect for everyone. The image showcases beautifully rolled eggplant slices filled with a creamy mixture, all topped with a rich tomato sauce and a sprinkle of vegan cheese. Fresh basil adds a lovely touch, making it not only tasty but visually appealing too.

Making this dish is simple and fun. You start by slicing the eggplant thinly and roasting it until tender. Then, prepare a filling using ingredients like tofu, spinach, and nutritional yeast for that cheesy flavor. Roll the filling inside the eggplant slices, place them in a baking dish, and cover with sauce. Bake until everything is heated through and bubbly. It’s a great recipe for a cozy dinner or a gathering with friends.

Ingredients

• 2 large eggplants
• 1 cup firm tofu, drained and crumbled
• 1 cup fresh spinach, chopped
• 1/4 cup nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 cups marinara sauce
• 1/4 cup vegan cheese (optional)
• Fresh basil for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants lengthwise into thin strips. Lightly salt them and let them sit for 15 minutes to draw out moisture. Rinse and pat dry.
3. Roast the eggplant slices on a baking sheet for about 20 minutes, flipping halfway through, until they are tender.
4. In a bowl, mix the crumbled tofu, chopped spinach, nutritional yeast, garlic powder, onion powder, salt, and pepper until well combined.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish.
6. Take a slice of roasted eggplant, place a spoonful of the tofu mixture at one end, and roll it up. Place the roll seam-side down in the baking dish. Repeat with the remaining slices.
7. Pour the remaining marinara sauce over the rolled eggplants and sprinkle with vegan cheese if using.
8. Bake for 25-30 minutes until heated through and the sauce is bubbling.
9. Garnish with fresh basil before serving. Enjoy your delicious vegan eggplant rollatini!

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Savory Vegan Eggplant Tacos With Avocado Crema

These vegan eggplant tacos are a delightful twist on a classic favorite. The eggplant is grilled to perfection, bringing out its rich flavor and meaty texture. Each taco is loaded with fresh ingredients, including ripe avocado, diced tomatoes, and a sprinkle of cilantro. The avocado crema adds a creamy finish that ties everything together.

Served on warm tortillas, these tacos are not just satisfying but also colorful and inviting. They make a perfect meal for any occasion, whether it’s a casual dinner or a gathering with friends. The combination of flavors and textures will leave everyone wanting more!

Ingredients

• 1 large eggplant, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 ripe avocado
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• 1 cup diced tomatoes

Instructions

1. Prepare the Eggplant: Preheat your grill or grill pan. Brush the eggplant slices with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper.
2. Grill the Eggplant: Place the eggplant slices on the grill and cook for about 4-5 minutes on each side, until tender and slightly charred.
3. Make the Avocado Crema: In a bowl, mash the avocado and mix in lime juice, salt, and half of the chopped cilantro until smooth.
4. Warm the Tortillas: Heat the corn tortillas on the grill for about 30 seconds on each side until warm.
5. Assemble the Tacos: On each tortilla, layer grilled eggplant, diced tomatoes, and a dollop of avocado crema. Top with remaining cilantro.
6. Serve: Enjoy your tacos fresh off the grill with lime wedges on the side!

Creamy Vegan Eggplant Alfredo Pasta For Indulgence

This creamy vegan eggplant Alfredo pasta is a delightful twist on a classic dish. The image showcases a bowl filled with luscious fettuccine, generously coated in a rich, creamy sauce. Tender slices of eggplant peek through the pasta, adding a hearty texture. Fresh parsley garnishes the dish, bringing a pop of color and freshness. The overall presentation is inviting and perfect for a cozy meal.

Making this dish is simple and rewarding. You’ll love how the eggplant absorbs the flavors of the sauce, creating a comforting and satisfying meal. This recipe is great for any day of the week, whether you're cooking for yourself or hosting friends.

Ingredients

• 8 oz fettuccine pasta
• 1 medium eggplant, diced
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish
• Vegan parmesan cheese (optional)

Instructions

1. Cook the Pasta: In a large pot, boil salted water and cook the fettuccine according to package instructions. Drain and set aside.
2. Sauté the Eggplant: In a skillet, heat olive oil over medium heat. Add the diced eggplant and cook until tender, about 5-7 minutes. Stir in the minced garlic and cook for another minute.
3. Make the Sauce: In a blender, combine almond milk, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth.
4. Combine: Pour the sauce into the skillet with the eggplant. Add the cooked pasta and toss everything together until well coated.
5. Serve: Plate the pasta and garnish with fresh parsley and vegan parmesan cheese if desired. Enjoy your creamy vegan eggplant Alfredo!

Satisfying Vegan Eggplant Burgers For Grill Season

Grill season is here, and what better way to celebrate than with some delicious vegan eggplant burgers? These burgers are packed with flavor and are sure to satisfy everyone at your cookout. The image shows a mouthwatering eggplant burger topped with fresh tomatoes and a creamy sauce, sitting on a bed of crisp lettuce. Alongside, you can see golden sweet potato fries, making it a perfect meal for a sunny day.

Eggplant is a fantastic base for burgers. It has a meaty texture that holds up well on the grill. Plus, it absorbs flavors beautifully. When you bite into one of these burgers, you’ll experience a delightful combination of smoky, savory, and fresh tastes. Pair it with your favorite toppings, and you have a meal that feels indulgent yet healthy.

To make these burgers, you’ll need some simple ingredients. Let’s get cooking!

Ingredients

• 1 large eggplant
• 1 cup cooked quinoa
• 1/2 cup breadcrumbs
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• Olive oil for grilling
• Burger buns
• Fresh lettuce, sliced tomatoes, and your favorite sauce for topping

Instructions

1. Prepare the Eggplant: Slice the eggplant into thick rounds. Sprinkle with salt and let it sit for about 30 minutes to draw out moisture. Rinse and pat dry.
2. Grill the Eggplant: Brush the eggplant slices with olive oil and grill them for about 5-7 minutes on each side until tender and slightly charred.
3. Make the Burger Mixture: In a bowl, combine the grilled eggplant, cooked quinoa, breadcrumbs, onion, garlic, smoked paprika, cumin, salt, and pepper. Mix well until combined.
4. Form the Patties: Shape the mixture into burger patties. You should get about 4-6 patties depending on the size.
5. Grill the Patties: Heat a grill or grill pan over medium heat. Brush with olive oil and cook the patties for about 4-5 minutes on each side until golden brown.
6. Assemble the Burgers: Place the patties on burger buns and top with lettuce, sliced tomatoes, and your favorite sauce.
7. Serve: Enjoy your delicious vegan eggplant burgers with a side of sweet potato fries!

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Sweet And Savory Vegan Eggplant And Maple Glaze

Eggplant is a fantastic ingredient that can easily be transformed into a sweet and savory delight. This dish features eggplant slices drizzled with a rich maple glaze, creating a balance of flavors that is simply irresistible. The glossy finish from the glaze adds a beautiful touch, making it perfect for any meal.

The eggplant is first grilled or roasted until tender, allowing it to absorb all the flavors of the glaze. The combination of maple syrup and soy sauce creates a unique taste that pairs well with the earthiness of the eggplant. Garnished with fresh herbs and sesame seeds, this dish is not only delicious but also visually appealing.

Whether you’re serving it as a side dish or a main course, this sweet and savory eggplant will surely impress. It’s a great way to enjoy a plant-based meal that feels comforting and satisfying.

Ingredients

• 2 medium eggplants, sliced into 1/2 inch rounds
• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• Salt and pepper to taste
• Sesame seeds for garnish
• Fresh cilantro or parsley for garnish

Instructions

1. Preheat your grill or oven to 400°F (200°C).
2. In a small bowl, mix together the maple syrup, soy sauce, olive oil, garlic powder, ginger, salt, and pepper.
3. Brush the eggplant slices with the glaze mixture on both sides.
4. Place the eggplant on the grill or a baking sheet and cook for about 20 minutes, flipping halfway through, until tender and slightly caramelized.
5. Once cooked, drizzle any remaining glaze over the eggplant and sprinkle with sesame seeds and fresh herbs before serving.

Wholesome Vegan Eggplant And Spinach Lasagna

This vegan eggplant and spinach lasagna is a comforting dish that brings warmth and flavor to your table. The layers of tender eggplant, fresh spinach, and rich tomato sauce create a delightful combination that even non-vegans will love. The creamy texture of the layers makes it feel indulgent without any dairy.

In the image, you can see a beautifully plated slice of lasagna topped with fresh basil. The vibrant colors of the ingredients make it visually appealing. The background hints at a cozy kitchen setting, perfect for enjoying a homemade meal.

Making this lasagna is simple. Start by roasting slices of eggplant until they’re tender. Then, layer them with sautéed spinach, a hearty tomato sauce, and your choice of vegan cheese. Each layer adds depth and flavor, making every bite satisfying.

This dish is not just delicious; it’s also packed with nutrients. Eggplant is a great source of fiber, while spinach adds iron and vitamins. Together, they create a wholesome meal that’s perfect for any occasion.

Now, let’s get to the recipe so you can enjoy this tasty vegan lasagna at home!

Ingredients

• 2 medium eggplants, sliced lengthwise
• 4 cups fresh spinach, chopped
• 2 cups marinara sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 cup nutritional yeast (optional for cheesy flavor)
• Fresh basil leaves for garnish (optional)

Instructions

1. Prepare the Eggplant: Preheat the oven to 400°F (200°C). Slice the eggplants lengthwise and sprinkle with salt. Let them sit for about 15 minutes to draw out moisture, then pat dry.
2. Roast the Eggplant: Arrange the eggplant slices on a baking sheet, brush with olive oil, and roast for 20-25 minutes until tender and slightly golden.
3. Sauté the Spinach: In a skillet, heat a little olive oil over medium heat. Add the chopped spinach and sauté until wilted. Season with garlic powder, onion powder, salt, pepper, oregano, and basil.
4. Assemble the Lasagna: In a baking dish, spread a layer of marinara sauce on the bottom. Layer roasted eggplant slices, sautéed spinach, and more marinara sauce. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce on top.
5. Add Nutritional Yeast: If using, sprinkle nutritional yeast on top for a cheesy flavor.
6. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until heated through and slightly bubbly.
7. Serve: Let the lasagna cool for a few minutes before slicing. Garnish with fresh basil leaves if desired and serve warm.

Savory Vegan Eggplant And Tomato Bruschetta

Bruschetta is a classic dish that brings together fresh ingredients in a delightful way. This savory vegan eggplant and tomato bruschetta is not only colorful but also packed with flavor. The combination of roasted eggplant and juicy tomatoes creates a perfect topping for crispy bread. It’s a great appetizer or snack for any gathering.

The image showcases beautifully arranged bruschetta topped with diced eggplant, tomatoes, and fresh basil. The vibrant colors make it visually appealing, and the rustic bread adds a nice touch. This dish is perfect for warm weather, enjoyed on a sunny patio or as a light meal.

Making this bruschetta is simple and quick. Start by roasting the eggplant until it’s tender, then mix it with fresh tomatoes and herbs. Spoon the mixture onto toasted bread, and you have a delicious bite-sized treat!

Ingredients

• 1 medium eggplant, diced
• 2 cups ripe tomatoes, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil leaves, for garnish
• 1 baguette, sliced

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the diced eggplant with olive oil, garlic, salt, and pepper.
3. Spread the eggplant on a baking sheet and roast for about 20 minutes, or until tender.
4. In another bowl, combine the roasted eggplant with diced tomatoes.
5. Toast the baguette slices in the oven until golden brown.
6. Top each slice of bread with the eggplant and tomato mixture.
7. Garnish with fresh basil leaves before serving.

Gourmet Vegan Eggplant Slices With Herbed Tahini

These gourmet vegan eggplant slices are a feast for the eyes and the taste buds. The eggplant is perfectly roasted, showcasing its rich, savory flavor. Topped with a creamy herbed tahini sauce, each slice is drizzled with a vibrant green sauce that adds a fresh touch. Pomegranate seeds scattered around provide a pop of color and a burst of sweetness, making this dish not only delicious but also visually stunning.

This recipe is simple yet elegant, perfect for impressing guests or enjoying a cozy night in. The combination of textures and flavors creates a delightful experience that highlights the versatility of eggplant. Serve it as an appetizer or a side dish, and watch everyone come back for more!

Ingredients

• 2 medium eggplants
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/2 cup tahini
• 1/4 cup water
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 teaspoon cumin
• Pomegranate seeds for garnish
• Extra parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern. Brush with olive oil and sprinkle with salt and pepper.
2. Place the eggplant halves cut-side down on a baking sheet and roast for 25-30 minutes, or until tender and golden.
3. While the eggplant is roasting, prepare the herbed tahini sauce. In a bowl, combine tahini, water, lemon juice, minced garlic, chopped parsley, and cumin. Mix until smooth and creamy. Adjust the consistency with more water if needed.
4. Once the eggplants are done, remove them from the oven and let them cool slightly. Flip them over and drizzle the herbed tahini sauce over the top.
5. Garnish with pomegranate seeds and extra parsley before serving. Enjoy your gourmet vegan eggplant slices!

Zesty Vegan Eggplant And Zucchini Gratin

This Zesty Vegan Eggplant and Zucchini Gratin is a delightful dish that brings comfort and flavor to your table. The image showcases a beautifully baked gratin, with layers of tender eggplant and zucchini topped with a golden, crispy crust. Fresh herbs peek through, adding a touch of green that brightens the dish.

The combination of eggplant and zucchini creates a satisfying texture, while the seasoning enhances the natural flavors. This recipe is perfect for a cozy dinner or as a side dish for gatherings. It’s simple to make and sure to impress everyone!

Ingredients

• 2 medium eggplants, sliced
• 2 medium zucchinis, sliced
• 1 cup breadcrumbs
• 1/2 cup nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh basil for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix breadcrumbs, nutritional yeast, garlic powder, onion powder, oregano, salt, and pepper.
3. In a baking dish, layer the sliced eggplants and zucchinis alternately.
4. Drizzle olive oil over the layered vegetables, then sprinkle the breadcrumb mixture evenly on top.
5. Bake for 30-35 minutes, or until the top is golden brown and the vegetables are tender.
6. Garnish with fresh basil before serving.

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