11 Eggplant Recipes to Include on the Menu


Eggplant is a complete and healthy food, rich in fiber, antioxidants, vitamins and minerals and still contains few carbohydrates. In addition, Eggplant is a vegetable widely used in weight loss diets and in recipes to improve heart health as it has health benefits.

Atrecipes with eggplantis a good choice for a healthy diet and a great taste. The vegetable is so versatile that it can serve as starter, accompaniment or main course and even wins vegetarian versions of delicacies such as lasagne. So, check outthe 10 recipes with eggplant to include on the menu.


  • # 1 - Recipe for Eggplant Stuffed with Rice
  • # 2 - Stuffed Eggplant Recipes
  • # 3 - Soup recipes
  • # 4 - Eggplant Antepasto Recipes
  • # 5 - Special Syrian Bread Snack Recipes
  • # 6 - Grilled Salad Recipes With Eggplant
  • # 7 - Vegetable Sauce Recipes with Eggplant
  • # 8 - Eggplant Pate Recipes
  • # 9 - Little Eggplant Light Recipes
  • # 10 - Eggplant Pizza Recipes
  • # 11 - Beef and Eggplant Gratin Recipes

# 1 - Recipe for Eggplant Stuffed with Rice

Yield:6 servings
Preparation time:50 minutes



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  • 1 cup of White Ciagro Rice T1.
  • 2 tomatoes chopped without seeds.
  • 100g grated Parmesan cheese.
  • 1 cup chopped green odor.
  • 2 Large eggplants washed and cut in half horizontally.
  • 300g chopped ham.
  • 100g of mozzarella in strips.
  • 1 shredded chicken breast.
  • 1 can of peas.

Method of preparation:

  • Peel the pumpkin, remove the seeds and the fibrous parts. Cut thinly.
  • Heat the half of the butter in a frying pan (sling) and place the pumpkin, cover well and cook over low heat until tender (15 to 20 minutes).
  • Increase the fire and put the White Ciagro Rice T1. Cook for 20 minutes stirring constantly. Put the wine and, after it is absorbed, start to put the stock broth, half a cup at a time. Continue cooking and stirring (15 to 18 minutes), until each cup of broth is absorbed and the rice is soft.
  • Season with salt and pepper. Remove from heat, add remaining butter and stir.
  • Splash with parmesan and serve hot. Tip: To intensify the taste, add a little grated nutmeg or 1 pinch of cinnamon at the end with the butter.

# 2 - Stuffed Eggplant Recipes

Yield:4 servings
Preparation time:45min (+ 20min rest)


  • 200g of textured soy protein.
  • 1 large glass (250ml) of warm water.
  • 1/2 lemon juice.
  • 2 medium eggplants cut in half.
  • 1 tablespoon olive oil.
  • 1 small chopped onion.
  • 2 cloves garlic, minced.
  • 2 tomatoes skinless and seeded chopped.
  • Salt, black pepper and chopped-green odor to taste.
  • Spread oil.
  • 100g of crushed tofu to sprinkle.

Method of preparation:Cover the soy protein with warm water and mix the lemon juice. Let it hydrate for 20 minutes. Drain, wash thoroughly and allow to drain in a sieve. Remove the eggplant kernels with a spoon and chop. Heat the olive oil and sauté the onion and garlic until golden. Add the soybeans to the frying pan, add the chopped tomatoes and the eggplant pulp and cook for another 3 minutes. Remove from heat, add salt, pepper and green-odor. Stuff the eggplants and place them on a greased baking sheet. Sprinkle with tofu (soy cheese) and return to medium preheated oven. Let stand for 25 minutes or until tender and serve.


# 3 - Revenue fromPigeon soup

Yield:1 serving
Preparation time:35 minutes


  • 1 tablespoon purple onion, diced.
  • 2 tablespoons extra virgin olive oil.
  • 1 tablespoon leek cut into cubes.
  • 1 tablespoon carrots cut into cubes.
  • 1 tablespoon of celery cut into cubes.
  • 1 cup (200ml) chicken broth.
  • 1 tablespoon eggplant cut into cubes.
  • 1 tablespoon zucchini cut into cubes.
  • 1 tablespoon tomatoes diced.
  • 1 tablespoon of yellow bell pepper in cubes.
  • 1 tablespoon chopped onion.
  • Salt and pepper to taste.
  • Basil leaves to taste.


  • 1/2 cup (tea) chopped basil.
  • 1 clove garlic.
  • 4 tablespoons olive oil.
  • Salt to taste.

Method of preparation:In a saucepan, sauté the onion in the olive oil. Add the leeks, carrots, celery and sauté for 3 minutes. Add the chicken broth and cook for 3 minutes. Add the other vegetables and cook for another minute. Season with salt and pepper. Beat all the pesto ingredients in the blender. Garnish with pesto and basil leaves and serve

# 4 - Recipes fromEggplant appetizer

Yield:8 servings
Preparation time:25min (+ 30min of rest + 6h of refrigerator)


  • 3 Eggplants in cubes.
  • Salt and black pepper to taste.
  • 1/2 cup (100ml) of olive oil.
  • 1 chopped onion.
  • 1 chopped red bell pepper.
  • 1 chopped yellow bell pepper.
  • 1/2 teaspoon olive oil with sliced ​​lime.
  • 2 bay leaves.
  • 1/2 cup (tea) of raisins.
  • 2 teaspoons of sugar.
  • 6 tablespoons of vinegar.

Method of preparation:Spread the eggplant in a baking dish and sprinkle with salt. Let rest for 30 minutes, after resting, wash and dry with paper towel. In large, large frying pan, heat 3 tablespoons olive oil and sauté the onion and bell peppers for 5 minutes. Add the remaining ingredients except the rest of the oil. Cover and refrigerate for 6 hours before serving.

# 5 - Special Syrian Bread Snack Recipes

Yield:6 servings
Preparation time:1h



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  • 2 Large sliced ​​eggplants.
  • 3 tablespoons olive oil.
  • 1 tablespoon salt.
  • 1 teaspoon of black pepper.
  • 1 teaspoon of oregano.
  • 1 tablespoon mint.
  • 2 tablespoons chopped basil.
  • 1 clove of crushed garlic.
  • 1 onion cut into thin slices.
  • 1 tomato without chopped seed.
  • 6 Syrian breads.
  • 1/2 cup of tea.

Method of preparation:Season the eggplants with olive oil, salt, pepper, oregano, mint, basil and garlic. In a frying pan with broil the eggplants for 3 minutes on each side. Reserve in a covered bowl. In the same frying pan, gild and onion in the oil, add the tomatoes and saute until lightly wither. Mix with the eggplants and set aside. Cut the loaves horizontally halfway and fill with eggplant and hommus portions. Serve then if desired, accompanying salad with cucumber leaves.

# 6 - Recipes fromGrilled Salad With Eggplant

Yield:8 servings
Preparation time:20min



  • 1 zucchini in thick slices.
  • 1 Eggplant in thick slices.
  • 1 tomato cut into 4 parts.
  • 1 onion cut into 4 parts.
  • 1 tablespoon chopped dehydrated garlic.
  • Salt and olive oil to taste.

Method of preparation:Bring the eggplant, eggplant, tomato and onion to the grill or frying pan for 10 minutes or until golden brown, turning in half the time. While roasting, sprinkle with garlic, salt and olive oil. Transfer to a platter and serve.

# 7 - Recipes fromVegetable Sauce with Eggplant

Yield:6 servings
Preparation time:30min


  • 1 Small eggplant in cubes.
  • Salt, pepper and fresh basil to taste.
  • 2 tablespoons olive oil.
  • 1 small chopped onion.
  • 1 red bell pepper in cubes.
  • 2 ripe tomatoes, chopped.
  • 3 tablespoons of tomato extract.
  • 1/2 cup (100ml) of water.
  • 3 tablespoons) of crushed ricotta.

Method of preparation:In a bowl, sprinkle the eggplant with salt and let it sit for 10 minutes. Wash in running water and squeeze in a sieve to drain excess water. Heat a pan with the olive oil and saute the onion and bell pepper over medium heat for 5 minutes. Add eggplant, tomatoes and sauté for 5 minutes. Add the extract and cook for 2 minutes. Add the water, salt, pepper and basil and cook for 5 minutes over low heat. Turn off and add the dough of your preference cooked al dente and drained, add the ricotta and mix. Transfer to a platter and serve. If desired, it comes with basil leaves and slices of grilled eggplants.

# 8 - Recipes fromEggplant Pate

Preparation time:40min


  • 1 cup (200ml) of oil compound flavored with oregano.
  • 5 cloves garlic, minced.
  • 2 medium onions chopped.
  • 2 medium chopped onions.
  • 500g Eggplant peeled and cut into small cubes.
  • 1 tablespoon of oregano.
  • Salt to taste.
  • 1 cup (200ml) of water.
  • 1 cup (200ml) of Corn oil.
  • Pepper sauce (optional).

Method of preparation:Heat the compound oil and sauté the garlic and onion gently without browning. Add the eggplant and continue frying, stirring occasionally. Add the oregano, salt and water, cover the pan and cook over low heat for about 15 minutes, until the eggplant is transparent and undoes, forming a puree. Add the corn oil and pepper (optional) and cook, stirring for another five minutes. Let cool and serve.

Tip:Keep the well-sealed pot pâté in the refrigerator for up to 5 days. If you want, divide it into servings as it can be frozen for up to 3 months.

# 9 - Recipes fromLittle Eggs of Eggplant Light

Yield:8 servings
Preparation time:50min


  • 4 medium eggplants.
  • 2 tablespoons olive oil.
  • 2 garlic cloves.
  • 1 medium onion, sliced.
  • Salt and black pepper to taste.
  • 1 tablespoon olive oil, chopped
  • 2 tablespoons chopped chives.
  • 1 egg slightly beaten.
  • 2 tablespoons of flour.
  • 4 tablespoons light grated mines cheese.
  • Leaves of purple and green lettuce to decorate.

Method of preparation:Cut the eggplants in half, remove the pulp and set aside. In a frying pan, place the olive oil and fry the garlic and onion until golden. Add the reserved pulp and season with salt and pepper. Add the olive, parsley, chives and cook for 10 minutes. Add egg, flour and cook for another 5 minutes. Turn off the heat and set aside. On a baking sheet, place the eggplant bananas and stuff them with the paste. Sprinkle the cheese and bake for about 20 minutes in medium heat. Serve on a platter decorated with lettuce leaves.

# 10 - Eggplant Pizza Recipes

Yield:8 servings
Preparation time:45 minutes


  • 1 medium eggplant, sliced.
  • 12 tablespoons olive oil.
  • 6 cloves garlic, kneaded.
  • salt to taste.
  • 1 teaspoon of oregano.
  • 1 1/2 cup (tea) tomato sauce.
  • 1 disc of mass.
  • 200 grams of sliced ​​mozzarella cheese.
  • 10 cherry tomatoes.
  • 10 leaves of basil.
  • black olive to taste.
  • Pepper-Pepper to taste.

Method of preparation:

  • Heat the oven well.
  • Sauté eggplant with seven tablespoons of olive oil, garlic, pepper and salt.
  • Add the oregano to the tomato sauce and spread over the pre-baked dough.
  • Leave 2 cm of edge.
  • Top with cheese.
  • Arrange the eggplant, cherry tomatoes, basil and olive on top and bake for 10 minutes.

# 11 - Beef and Eggplant Gratin Recipes

Yield:5 servings
Preparation time:30 to 45 minutes


  • 2 Eggplant cut into slices.
  • 1 lemon.
  • 450 grams of ground beef.
  • 2 onion thinly sliced.
  • 1 clove garlic, minced.
  • 400 grams of chopped peeled tomato.
  • 2 tablespoons chopped parsley (or parsley).
  • salt to taste.
  • 1 pinch of cinnamon powder.
  • 2 egg shakes.
  • 200 milliliters of plain yogurt.
  • 1 tablespoon grated Parmesan cheese.
  • pepper to taste.
  • Olive oil to taste.


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Method of preparation:

  • Drizzle the eggplant with the juice so it does not get dark.
  • Heat a non-stick skillet and toast the eggplant.
  • Remove from pan and set aside.
  • Put the meat in the frying pan and fry for 5 minutes, stirring until it loses pink.
  • Add the onion, garlic and tomato.
  • Stir and add the parsley, salt and pepper.
  • Cook for 30 minutes or until meat is tender.
  • Season with cinnamon.
  • Grease a baking dish with olive oil and arrange alternating layers of eggplant and meat, but finish with the eggplant.
  • Beat the eggs and add the yogurt.
  • Season with salt and pepper.
  • Pour over the eggplant, sprinkle the cheese and bake until golden brown.