10 Best Vegan Eggplant Recipes for Flavor-Packed, Plant-Based Comfort!

Eggplant is a game-changer when cooked right—silky, smoky, and packed with flavor. In this list of the 10 Best Vegan Eggplant Recipes, you’ll find dishes that are hearty, satisfying, and full of bold flavors, from crispy baked slices to rich, spiced stews.

I used to be unsure about eggplant. Its texture felt tricky, but once I learned how to roast it until tender or pan-fry it to golden perfection, I was hooked.

I still remember the first time I made a slow-cooked eggplant dish—it turned into the most velvety, melt-in-your-mouth bite. Since then, it’s been a favorite in my kitchen.

If you’ve ever struggled with eggplant, these recipes will change that. They’re easy, plant-based, and guaranteed to bring out the best in this humble veggie.

Whether you’re new to cooking or a longtime fan, these dishes will make you fall in love with eggplant all over again!

1. Vegan Eggplant Parmesan

There’s something undeniably cozy about a bubbling tray of eggplant Parmesan, fresh from the oven, with its golden, crisp edges and layers of rich tomato sauce. This plant-based twist keeps all the indulgence—crispy breaded eggplant, creamy cashew-based ricotta, and plenty of melty dairy-free cheese—without a drop of dairy.

The key? Salting the eggplant first to draw out bitterness, ensuring perfectly tender slices that soak up every bit of that garlicky marinara. Whether you serve it with spaghetti or crusty bread, this one’s pure comfort food.

Servings: 2

Ingredients:

Eggplant Parmesan

• 1 medium eggplant
• 1/4 cup unbleached all-purpose flour
• 1 cup panko breadcrumbs
• 2 Tbsp vegan parmesan
• 1 tsp dried oregano
• 1/4 tsp sea salt
• 1/2 cup unsweetened plain almond milk
• 1 tsp cornstarch

Pasta + Sauce

• 8 ounces pasta
• 2 cups marinara sauce

Instructions:

• Slice eggplant into thin rounds, sprinkle with salt and let sit in a colander for 15 minutes to remove bitterness.
• Rinse the eggplant, pat dry with a towel, and press under a heavy object for 10 minutes.
• Preheat oven to 400°F (204°C) and line a baking sheet with foil and nonstick spray.
• Set up three bowls: one with almond milk + cornstarch, one with flour, and one with breadcrumbs + seasonings.
• Coat eggplant slices in flour, dip in almond milk, then coat in breadcrumbs. Bake for 20-30 minutes.
• Sauté baked eggplant in a skillet with olive oil for 2 minutes per side, then return to the oven to crisp.
• Serve with pasta and marinara sauce. Enjoy fresh, as leftovers don’t reheat well.

2. Eggplant Gyros

Warm pita, smoky roasted eggplant, tangy vegan tzatziki—this isn’t just a sandwich, it’s a Mediterranean flavor bomb. Traditional Greek gyros often rely on marinated meats, but eggplant takes center stage here, soaking up all those garlicky, herby flavors before roasting to soft, almost buttery perfection.

Pile it high with crunchy cucumbers, ripe tomatoes, and a sprinkle of fresh dill, and you’ve got a handheld meal that’s light, fresh, and deeply satisfying. Perfect for summer picnics or quick weeknight dinners, these gyros are a must-try.

Servings: 4

Ingredients:

• 4 cups cubed eggplant
• 1 tablespoon oil
• 2 tablespoons za’atar seasoning
• 1 teaspoon oregano
• salt/pepper
• 1/2 cup red onions, very thinly sliced
• 2 tablespoons red wine vinegar
• 1 large tomato, sliced
• 1/2 cup cucumber, thinly sliced
• 1/3 cup parsley, finely chopped
• 4 pita flatbreads, warmed
  Hummus Sauce:
• 1/3 cup hummus
• 1 large lemon, juiced
• 2 cloves garlic, minced
• 1 teaspoon dried dill

Instructions:

• Prep the Eggplant: Toss eggplant with olive oil, za’atar, and oregano in a bowl.
• Cook the Eggplant:
  • To roast: Bake at 400°F for 30 minutes until soft.
  • To sauté: Cook in a skillet over medium heat with oil for 10-15 minutes.
• Pickle the Onions: Soak thinly sliced onions in vinegar while preparing other ingredients. Drain before serving.
• Make the Hummus Sauce: Whisk hummus, lemon juice, garlic, dill, salt, and pepper.
• Chop the Veggies: Dice cucumber and tomato for topping.
• Assemble the Gyros: Layer eggplant, pickled onions, cucumber, and tomato on flatbreads.
• Finish & Serve: Drizzle with hummus sauce and enjoy!

3. Eggplant “Bacon”

Crispy, smoky, and just the right amount of salty—yes, eggplant can do that. This plant-based “bacon” isn’t just a replacement; it’s got its own thing going on. Thinly sliced eggplant gets a quick soak in a maple-soy-smoked paprika marinade before crisping up in the oven or air fryer.

The result? A snackable, sandwich-ready, umami-packed bite that delivers on crunch and deep, smoky-sweet flavor. Whether you’re layering it onto a BLT or crumbling it over salads, this is one vegan swap you’ll want to make again and again.

Servings: 4

Ingredients:

• ½ eggplant
• 1 Tbsp soy sauce, or tamari for GF option
• 1 Tbsp olive oil,
• 1 Tbsp maple syrup,
• 1 tsp smoked paprika
• ½ tsp each salt, pepper, garlic powder, and cumin
• 1 tsp vegan Worcestershire sauce

Instructions:

• Preheat oven or air fryer to 250°F (121°C).
• Cut eggplant into quarters lengthwise, then slice into thin strips (about ⅛ inch thick).
• Mix all remaining ingredients in a small bowl.
• Brush both sides of the eggplant slices with the mixture.
• Air fry for 10-15 minutes or bake for 30-45 minutes, flipping halfway.
• Let cool slightly—eggplant bacon will crisp up as it cools!

4. Coconut Eggplant Curry

Creamy, fragrant, and packed with warm spices, this coconut eggplant curry is like a cozy hug in a bowl. A staple in South and Southeast Asian kitchens, this dish brings together a tender, slow-simmered eggplant with a velvety coconut milk sauce, spiced with cumin, coriander, and just a touch of heat.

The eggplant soaks up all those flavors, becoming rich and almost melt-in-your-mouth. Spoon it over jasmine rice, top it with fresh cilantro, and let the aroma of toasted spices fill your kitchen.

Servings: 1

Ingredients:

• 1 large eggplant 
• Salt and ground black pepper to taste
• 1 tablespoon avocado oil or any neutral oil
• 1 onion (thinly sliced)
• 1 sprig of curry leaves
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• ½ teaspoon fennel seeds
• 2 teaspoon mustard seeds
• 1 teaspoon cayenne (or paprika)
• ½ teaspoon turmeric
• 1 cup coconut milk
• Juice of ½ lime or lemon
• 2 teaspoon chopped coriander leaves

Instructions:

• Grind mustard, coriander, cumin, and fennel into a powder. Set aside.
• Coat eggplant slices with salt, pepper, and ½ tsp oil. Broil for 4 minutes, flip, and cook 2-3 more minutes. (Or air fry at 375°F for 8-10 minutes, tossing once.)
• Mix eggplant with turmeric, lemon juice, cayenne/paprika, and powdered spices.
• Heat oil in a pan, fry onions until lightly brown, then add curry leaves and stir for a couple of minutes.
• Add eggplant and half the coconut milk. Simmer covered for 5 minutes.
• Add remaining coconut milk, warm through (don’t boil), adjust salt, and garnish with coriander leaves.

5. Roasted Eggplant Soup

There’s nothing quite like the deep, smoky-sweet flavor of roasted eggplant blended into a velvety soup. Inspired by Middle Eastern and Mediterranean flavors, this soup brings together slow-roasted eggplant, caramelized onions, and a touch of garlic, all pureed into silky perfection.

A drizzle of tahini or a swirl of coconut yogurt takes it over the top, adding just the right amount of richness. Serve it with warm flatbread or crunchy croutons for an easy, soul-warming meal.

Servings: 1

Ingredients:

• 1 medium globe eggplant, cut into 1×1-inch cubes
• 4 Tbsp. olive oil, divided
• 1 1/2 tsp. kosher salt, divided
• 1 yellow onion, finely chopped
• 4 garlic cloves, minced
• 3 Tbsp. tomato paste
• 1 1/2 tsp. dried oregano
• 1 tsp. dried fennel seeds, finely chopped
• 1/2 tsp. red pepper flakes
• 1 can DeLallo navy beans, rinsed and drained
• 4 cups stemmed and roughly chopped kale
• 1 bottle DeLallo Passata Rustica Tomato Puree
• 4 cups vegetable broth
• 4 cups water
• 1/2 tsp. black pepper
• 6 oz. dry DeLallo Organic Whole-Wheat Orecchiette
• 1/3 cup grated Parmesan cheese plus more for garnish
• 1/2 cup heavy cream
• Optional topping: homemade or store-bought croutons

Instructions:

• Preheat the oven to 425ºF. Toss eggplant with 2 Tbsp oil and 1/2 tsp salt, then bake for 25-27 minutes, tossing halfway through.
• Heat the remaining 2 Tbsp oil in a large pot over medium-high heat. Cook onion for 6-7 minutes until soft.
• Stir in garlic, tomato paste, oregano, fennel seeds, and red pepper flakes. Cook for 4-5 minutes until the tomato paste turns brick red.
• Add beans, kale, tomato puree, vegetable broth, water, black pepper, and 1 tsp salt. Bring to a boil, then add the roasted eggplant and pasta. Simmer for 12-15 minutes until pasta is al dente.
• Stir in Parmesan cheese gradually, then add heavy cream. Taste and adjust seasonings, then serve.

6. Grilled Eggplant

Summer means firing up the grill, and eggplant is one of the best vegetables for soaking up that perfect smoky char. With a quick marinade of olive oil, balsamic, and fresh herbs, these thick slices transform into something irresistibly juicy, with crisped edges and a meaty bite.

Serve them as a side, stack them into sandwiches, or top them with a bright tomato salad for the ultimate warm-weather dish. Simple, flavorful, and endlessly versatile—this is the kind of recipe you’ll come back to all summer long.

Servings: 1

Ingredients:

• 2 eggplants
• 2 tsp salt
• 1/2 cup extra virgin olive oil
• 3 cloves garlic crushed
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh oregano
• 1/2 tsp pepper
• 1/4 tsp salt

Instructions:

• Cut eggplant into 1/4-inch thick slices and generously salt each one. Let them rest for 15 minutes to draw out moisture.
• Wipe the eggplant slices with a paper towel to remove excess salt and moisture.
• Preheat the barbecue to medium heat.
• Mix olive oil, garlic, parsley, oregano, salt, and pepper in a large dish. Coat each eggplant slice in the mixture.
• Grill eggplant for about 6 minutes per side until golden with grill marks, brushing with more oil if needed.
• After grilling, return the eggplant to the oil mixture, flip to coat both sides and transfer to a serving platter. Top with excess herbs and garlic. Enjoy hot or at room temperature.

7. Ratatouille Fusilli

Take everything you love about classic French ratatouille—jammy roasted eggplant, sweet bell peppers, and fragrant herbs—and toss it with al dente fusilli for a pasta dish that’s as vibrant as it is comforting.

This Provençal-inspired meal is all about letting summer’s best produce shine, with each vegetable caramelized to perfection before being folded into a garlicky tomato sauce. A sprinkle of fresh basil and a drizzle of olive oil brings it all together. Whether served warm or at room temp, this dish is pure sunshine on a plate.

Servings: 6

Ingredients:

• 1⁄2 cup green lentils, rinsed and soaked
• 2 cups fusilli or rotini pasta
• 1 (15-ounce) can diced tomatoes with their juice
• 1⁄2 cup finely chopped leeks, both white and light green parts
• 1 clove garlic, minced
• 2 1⁄4 teaspoons Italian seasoning
• 2 small (½ pound) unpeeled Italian eggplants, cut into 1-inch pieces
• 1⁄2 teaspoon white wine vinegar
• 2 tablespoons finely chopped fresh basil

Instructions:

• Cook lentils in 1½ cups water, bring to a boil, then simmer for 10-15 minutes. Set aside without draining.
• Boil water in a medium saucepan, cook pasta until al dente, drain well, and set aside.
• In a sauté pan, cook tomatoes, leeks, garlic, and Italian seasoning over medium heat for 10 minutes. Add eggplant and cook for 15-20 minutes.
• Add pasta, lentils with liquid, and vinegar to the pan. Toss gently to combine.
• Cook until heated through, adding up to 1⁄4 cup water if needed. Taste and adjust seasoning.
• Sprinkle with basil and serve immediately.

8. Middle Eastern Pita Pocket Sandwiches

Soft, pillowy pita pockets stuffed with spiced roasted eggplant, crisp cucumbers, and a creamy tahini drizzle—this kind of sandwich keeps you coming back for more.

A staple in Middle Eastern cuisine, eggplant is often roasted until it’s meltingly tender, then layered with bright, zesty toppings for contrast.

Add a handful of fresh herbs and a sprinkle of sumac for that final punch of flavor. Whether you’re packing lunch or making a quick dinner, this is handheld perfection.

Servings: 1

Ingredients:

• Extra virgin olive oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, chopped
• 1 ½ pounds ground turkey
• Salt and pepper
• 1 ½ teaspoon ground allspice
• ½ teaspoon cayenne pepper
• ½ teaspoon green cardamom
• ½ teaspoon ground nutmeg
• ½ teaspoon paprika
• ½ cup chopped flat-leaf parsley

To serve

• 3 Pitas, cut into halves (should make 6 pita pockets)
• 2 medium tomatoes, halved and thinly sliced
• 1 small red onion, sliced
• ½ English cucumber, halved and thinly sliced (half moons)
• 1 radish, sliced (optional)
• 1 Tahini sauce recipe, tzatziki, or hummus 

Instructions:

• Heat 2 tablespoons of olive oil in a large non-stick pan over medium-high heat.
• Add onions and garlic, and cook, stirring regularly, until golden brown (3–5 minutes).
• Add ground meat, break it up with a spoon, and cook until browned. Drain excess fat.
• Season with salt, pepper, and spices, then add parsley and mix well.
• Stuff each pita pocket with the meat mixture, adding tomatoes, onions, and cucumbers slices.
• Drizzle with tahini sauce and serve!

9. Balsamic Eggplant Steaks

There’s something magical about eggplant when it’s treated right—deeply charred on the outside, lusciously tender inside, and dripping with bold, tangy-sweet balsamic glaze.

These Balsamic Eggplant Steaks are the perfect way to transform a humble vegetable into something truly satisfying. Inspired by Mediterranean flavors, this dish leans on a simple but essential trick: salting the eggplant first to draw out bitterness, ensuring a silky, almost meaty texture.

A quick sear, a glossy balsamic reduction, and a sprinkle of fresh herbs make every bite irresistible. Whether it’s a light summer dinner or part of a holiday spread, you’ll want to dig in.

Servings: 4

Ingredients:

Eggplant

• 1-2 medium eggplants – sliced into 1-inch rounds
• 1/3 cup balsamic vinegar
• 1/2 tsp. sea salt

Spinach Cashew Cheese

• 1 cup defrosted spinach – drained of excess moisture
• 1/3 cup raw cashews
• 1/4 cup water
• 1 tsp. garlic powder
• 1/2 tsp. sea salt

Tomato Salad

• 1/2 cup cherry tomatoes – chopped
• 2 tbsp. red onion – finely chopped
• 1/4 cup Italian parsley – chopped
• 1 tbsp. balsamic vinegar
• 1/4 tsp sea salt

Instructions:

• Preheat oven to 400°F.
• Slice eggplant into 1/2-inch thick rounds and place in a baking dish. Brush with half the balsamic vinegar and sprinkle with half the salt. Let sit for 5 minutes, then flip and repeat with the remaining vinegar and salt.
• Roast eggplant in the oven for 20 minutes.
• Soak cashews by boiling in water for 3 minutes or microwaving with fresh water for 2:30. Drain and blend with water, garlic powder, and salt until smooth.
• Cook frozen spinach in the microwave for 3-5 minutes, then press out excess liquid. Mix with cashew cheese mixture.
• Flip eggplant after 20 minutes, top with creamy spinach, and bake for another 10 minutes. While baking, make the tomato salad by chopping tomatoes, red onion, and parsley, then mix with balsamic vinegar and salt. Top eggplant with salad and serve.

10. Sichuan Eggplant with Potatoes

If you love bold, fiery flavors, this Sichuan-style eggplant dish is for you. Inspired by Chinese homestyle cooking, this dish pairs soft, oil-blistered eggplant with crispy-edged potatoes, all tossed in a garlicky, spicy, slightly sweet sauce.

The key? A touch of black vinegar and a generous spoonful of chili crisp for that signature tingling heat. Serve it over steamed rice and let the flavors do the talking—spicy, savory, and addictive.

Servings: 4

Ingredients:

• 1 lb. Yukon gold potatoes, peeled and cut into wedges (4 cups)
• 1 lb. Japanese or Filipino eggplant, cut into 2×½-inch pieces (8 cups)
• ¼ cup packaged fermented black soybeans
• 1 cup thinly sliced scallions
• 2 tablespoons brown rice vinegar
• 1 tablespoon date sugar or other dry sweetener
• 1 tablespoon grated fresh ginger
• 6 cloves garlic, minced
• 1½ teaspoons sweet paprika (for color)
• ½ teaspoon Sichuan pepper flakes or crushed red pepper
• 1½ teaspoons arrowroot powder
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Smash and peel the garlic, chop the scallions, and mix the cornstarch with water in a small bowl. Set aside.
2. Wash and dry all vegetables with a clean towel. Cut them into large bite-sized pieces.
3. Don’t let cut potatoes and eggplants sit too long to prevent discoloration.
4. Heat oil in a wok over medium heat. Add the potatoes and cook for 8 minutes until browned and cooked through. Stir occasionally.
5. Add bell peppers and stir-fry for 1 minute. Transfer all vegetables to a dish and set aside.
6. Add eggplant to the wok and brown slightly. Spread into a single layer, cover, stir occasionally, and repeat 2-3 times until cooked through. Transfer to a dish.
7. If needed, add a bit of oil to the wok. Add garlic, cook for a few seconds, then add the cooked vegetables back to the wok.
8. Quickly add Shaoxing wine, soy sauce, sugar, white pepper, and sesame oil. Stir well.
9. Add the cornstarch slurry (stir before adding), scallions, and salt to taste. Stir to coat the veggies and serve!