19 Eggplant Recipes Even Skeptics Will Love

Turn everyone into a fanatic with these versatile recipes.

*Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser*

While I've personally always loved eggplant, my husband, let's just say, has been eggplant-averse. I know that some vegetables take a little time to come around to, and I've put in the work and have tried my best to woo him to the eggplant-loving side. Some recipes worked better than others (he didn't even know it was eggplant!), and I've been keeping track. Slowly but surely, he's coming around to one of late summer's most delicious and versatile vegetables.

So, based on the very scientific home trials I've run over the years, I feel comfortable recommending the following recipes to any eggplant-cautious family and friends you might be wooing, too. It may take some time, but eggplant's mild, earthy flavor and creamy texture are worth it!

01 of 19

Baba Ganoush (Eggplant Dip)

Get Recipe: Baba Ganoush (Eggplant Dip)

"Serve this dip with toasted pita bread or crackers. Celery or cucumber slices are a good gluten-free option."—Elise

02 of 19

Hannah Che's Fish-Fragrant Eggplant (Yúxiāng Qiézi)

Get Recipe: Hannah Che's Fish-Fragrant Eggplant (Yúxiāng Qiézi)

"If you aren’t a fan of eggplant, it’s because you haven’t had this dish yet. Sichuan cooks fry eggplant until it’s golden and buttery, then braise it briefly in a sweet-and-sour sauce. This double cooking transforms the eggplant’s rather chewy, bland, spongy flesh into buttery and tender morsels that melt in the mouth."—Hannah Che, Recipe Developer

03 of 19

Eggplant Parmesan

Get Recipe: Eggplant Parmesan

"Like many good casseroles, eggplant Parmesan makes great leftovers. It will keep in the fridge for up to 5 days."—Elise

04 of 19

Stir Fried Japanese Eggplant With Ginger and Miso

Get Recipe: Stir Fried Japanese Eggplant With Ginger and Miso

"Nancy's recipe calls for shiso, a mint-like herb that you often find served with sushi in Japanese restaurants here in the states. I don't have shiso around but am growing Thai basil which was a lovely substitute. You could also use a little sliced fresh mint."—Elise Bauer, Founder

05 of 19

Sautéed Eggplant with Garlic and Parmesan

Get Recipe: Sautéed Eggplant with Garlic and Parmesan

"This is an umami-rich side dish for pork chops, lamb chops, or roast chicken. Want to keep it super easy? Try pairing it with Italian sausages cooked in a skillet, hearty country bread, and a simple green salad."—Virginia Willis, Recipe Developer

06 of 19

Whole-Roasted Eggplant with Chili Crisp

*Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne*

Get Recipe: The Best Eggplant Doesn’t Require a Recipe (But I Still Wrote It Down for You)

"A lot of my life was spent slicing, dicing, roasting, and frying eggplant—and until Andy mentioned it, I’d never thought to just throw the whole thing in the oven and let it do its thing. The creamy, dreamy insides ... I will honestly never recover from that first bite."—Dan Pelosi, Recipe Developer

07 of 19

Easy Roasted Eggplant

Get Recipe: Easy Roasted Eggplant

"When choosing an eggplant, select a ripe, dark purple globe eggplant. It should be shiny and firm to the touch, but not too hard. Avoid any with bruises, soft spots, or blemishes."—Julie and Amy Luxemberg, Recipe Developers

08 of 19

Classic Ratatouille

Get Recipe: Classic Ratatouille

"The trick to the best ratatouille is to cook the vegetables separately, then combine and cook them together at the end. This way the individual vegetables get the right amount of cooking they need, and they cook together long enough for the flavors to blend."—Elise

09 of 19

Roasted Eggplant and Squash with Tahini-Yogurt Sauce

Get Recipe: Roasted Eggplant and Butternut Squash with Tahini-Yogurt Sauce

"This golden eggplant is the dish I make whenever we have company for dinner and there are vegetarians among us or I feel like something a little lighter is in order."—Sheryl Julian, Recipe Developer

10 of 19

Eggplant Green Curry

Get Recipe: Eggplant Green Curry

"For this recipe, use unsweetened, full-fat canned coconut milk. Do not use refrigerated coconut milk."—Garrett McCord, Recipe Developer

11 of 19

Caponata

Get Recipe: Caponata

"Caponata is a wonderful Italian eggplant relish that can be used as a spread on bread, a dip for breadsticks, or a sauce to toss with pasta."—Elise

12 of 19

Roasted Eggplant and Tomato Soup

Get Recipe: Roasted Eggplant and Tomato Soup

"The flavors of the roasted tomatoes, garlic, carrots, chickpeas, and curry combine beautifully in this vegetable soup while the roasted eggplant gives the soup its substance."—Elise

13 of 19

Caponata Pasta

*Simply Recipes / Mihaela Kozaric Sebrek*

Get Recipe: Caponata Pasta

"Everyone and their Italian grandmother has their own way of making caponata and they are all correct. So feel free to play around with the ingredients for this pasta."—Julie and Amy Luxemberg, Recipe Developers

14 of 19

Moussaka

Get Recipe: Moussaka

"Moussaka is a very rich, special casserole that is perfect for Sunday dinners or potluck gatherings. The Eastern Mediterranean recipe takes some time to put together, but like a good lasagna, it’s worth it!"—Elise

15 of 19

Zucchini, Eggplant, Tomato Gratin

Get Recipe: Zucchini, Eggplant, Tomato Gratin

"The zucchini, eggplant, and tomato in this recipe need to be sliced into 1/4-inch rounds. A mandolin will make short work of slicing the eggplant and tomato evenly and quickly. You can also use a food processor with a slicing disc."—Elise

16 of 19

Sheet Pan Ratatouille

Get Recipe: Sheet Pan Ratatouille

"Overcrowding the vegetables on the sheet pan will lead to stewing. Use two rimmed sheet pans to spread out the vegetables as much as possible."—Virginia Willis, Recipe Developer

17 of 19

Eggplant Lentil Stew with Pomegranate Molasses

Get Recipe: Eggplant Lentil Stew with Pomegranate Molasses

"The recipe comes from the coastal town of Antakya, Turkey. The ingredients are layered and not stirred, so the flavors of the different ingredients stay distinct."—Elise

18 of 19

Grilled Japanese Eggplant with Tahini Sauce

Get Recipe: Grilled Japanese Eggplant with Tahini Sauce

"Japanese or Asian eggplants are more delicate than their Italian globe brethren. They cook faster, the peels are thinner, and the cooked flesh is creamier."—Elise

19 of 19

Pasta alla Norma

Get Recipe: Pasta alla Norma

"Preparing the eggplant in advance can save you time at dinnertime. Cook it up to a day ahead and keep it in an airtight container in the fridge."—Laurel Randolph, Associate Editorial Director

from Simply Recipes | Recipes and cooking advice for home cooks https://ift.tt/gJyh2Pf

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