5 Vegetarian Recipes with Eggplants

Learn how to prepare dishes that will surprise you with their flavor

When it comes to vegetarian dishes, eggplant is one of the tastiest and most complete protagonists. With its unique texture and ability to absorb seasonings, it transforms meals. If you are looking for alternatives for your daily life, take a look at these five recipes that bring the best of this vegetable to your table. Get ready to delight in these incredible options!

Eggplant rolls stuffed with tofu

Ingredients

• 2 eggplants
• 200 g of tofu business
• 1 clove of garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh herbs (parsley, chives and basil)
• Salt and ground black pepper to taste
• Olive oil for grilling

Preparation method

Cut the eggplants lengthwise into thin slices, about 0.5 cm thick. Brush the slices with olive oil on both sides and season with salt and black pepper. Next, grill the eggplant slices in a hot pan over medium heat for about 2-3 minutes per side, until golden and soft. Book.

Place the tofu, garlic, lemon juice, olive oil, and fresh herbs in a food processor. Season with salt and black pepper and process until smooth and creamy. Place a spoonful of tofu filling on one end of each grilled eggplant slice. Gently roll into rolls, securing with toothpicks if necessary. Repeat with all slices. Arrange the eggplant rolls on a plate and serve.

Chickpea curry with eggplant

Ingredients

• 2 aubergines cut into cubes
• 1 cup cooked chickpeas
• 1 onion sliced
• 2 cloves garlic, minced
• 1 red pepper cut into strips
• 1 chopped tomato
• 1 tbsp curry powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 400 ml of milk coconut
• 1 tablespoon olive oil
• Juice of 1/2 lemon
• Salt and ground black pepper to taste

Preparation method

Place the eggplant cubes on a baking sheet, drizzle with olive oil and season with salt and black pepper. Place in a preheated oven at 180°C for 25 minutes. Book. In a large frying pan, heat the olive oil over medium heat. Sauté the onion until golden brown. Add the garlic, pepper and tomato and sauté for another 3 minutes. Add the curry, cumin and turmeric and mix well.

Add the cooked chickpeas and roasted eggplant to the pan, stirring well to incorporate the flavors. Pour in the coconut milk and cook for 10-15 minutes on low heat, until the curry thickens slightly. Season with salt and black pepper and finish with the lemon juice. Serve immediately.

Roasted Eggplants with Crispy Savoy Cabbage and Pine Nuts

Ingredients

• 2 eggplants
• 5 kale leaves, finely sliced
• 2 tablespoons pine nuts
• 2 tablespoons olive oil
• 1 clove of garlic, minced
• Juice of 1/2 lemon
• 1 teaspoon cumin powder
• 1 teaspoon ground black pepper
• Salt to taste

Preparation method

Cut the eggplants in half lengthwise and make shallow diamond-shaped cuts in the pulp, without reaching the skin. Season the halves with salt, black pepper and drizzle with a tablespoon of olive oil. Arrange the eggplants on a baking sheet, pulp side up, and bake in a preheated oven at 200°C for about 30-40 minutes.

While the eggplants are roasting, heat a skillet with a tablespoon of olive oil over medium heat and add the minced garlic. Sauté until golden brown. Add the sliced ​​cabbage, season with a pinch of salt and cumin and sauté for 3-5 minutes, until slightly crispy. Book.

In a small skillet, toast the pine nuts over medium heat, stirring constantly to prevent burning, until golden brown and fragrant. Book. Remove the eggplants from the oven and spread the sautéed cabbage over each half. Sprinkle the toasted pine nuts over the top and drizzle with lemon juice. Serve immediately.

Eggplant gnocchi

Ingredients

• 2 aubergines cut into cubes
• 1 cup breadcrumbs
• 1/2 cup flour chickpea
• 1 tablespoon olive oil
• 1 clove of garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and ground black pepper to taste
• 1 teaspoon chopped parsley
• Oil for frying
• Waterfall

Preparation method

Over medium heat, cook the eggplant cubes in a pan with boiling water and a pinch of salt for about 10 minutes. Drain well and mash lightly with a fork to remove excess water. In a pan, heat the olive oil over medium heat and sauté the garlic until golden. Then add the eggplant puree and seasonings and mix well.

Turn off the heat and add the chickpea flour and chopped parsley, mixing until the dough becomes malleable. If necessary, add more chickpea flour to thicken. Use your hands to form balls with the dough. Coat each gnocchi in breadcrumbs, pressing lightly so that the flour adheres well.

Over medium heat, heat the oil in a skillet and fry the gnocchi until golden and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil.

Vegetable Pizza

Ingredients

Mass

• 500 g of wheat flour
• 10 g of organic dry yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 300 ml of warm water
• 2 tablespoons olive oil

Sauce

• 200 ml tomato sauce
• 1 clove of garlic, minced
• 1 tablespoon olive oil
• Salt, basil leaves and ground black pepper to taste

Coverage

• 1 eggplant cut into thin slices
• 1 courgette cut into slices
• 150 g of fungus Sliced ​​Portobello
• 1/2 red pepper cut into strips
• Olive oil for dressing
• Basil leaves to finish
• Oregano and ground black pepper to taste

Preparation method

In a large bowl, combine the flour, yeast, salt and sugar. Add the warm water and olive oil, mixing until the dough comes together. Knead the dough for about 10 minutes on a clean surface, until it is soft and elastic. Cover with a clean cloth and let it rest for 1 hour. Then, over medium heat, heat the oil in a pan and sauté the garlic until golden. Add the tomato sauce, season with salt and black pepper and cook for 10 minutes. Turn off the heat and set aside.

After the dough has risen, roll it out with a rolling pin, forming a circle of about 30 cm in diameter. Place the rolled out dough on a pizza pan and spread the tomato sauce evenly over it. Next, in a pan with a drizzle of olive oil, over medium heat, grill the eggplant and zucchini slices until lightly browned on both sides. Book. Spread the eggplant, zucchini, mushrooms and bell pepper over the sauce. Drizzle with olive oil, sprinkle with oregano and black pepper.

Place the pizza in the oven preheated to 220°C for about 15-20 minutes, remove from the oven and complete with fresh basil leaves. Serve immediately.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.