Easy Eggplant Recipes
Eggplant (or aubergine) is not only scrumptious and fat-free but versatile too. These easy eggplant recipes should prove it!
Fry it, grill it, bake it… you can cook aubergine in numerous ways and each results in a slightly different consistency, making eggplant suited to many types of delicious dish.
The easy eggplant recipes below span a range of ‘pasta possibilities’… from belly-filling eggplant lasagna to pasta all norma (pasta with molten eggplant sauce), a healthy summer salad and eggplant ‘parmegiana’.
This last dish is similar in structure to layered lasagna, only it uses fried eggplant instead of lasagne sheets. It’s totally tasty, super-calorific and my favorite Italian meal bar none.
One of two baked eggplant recipes here, this lasagna is one filling, diet-killing treat. It's 100% vegetarian-friendly and combines a sumptuous tomato sauce with some soft n’ tasty fried eggplant, with aromatic basil leaves and succulent mozzarella cheese stuffed between its layers of pasta too. Aubergine fans will love it.
It doesn't get much more colorful or flexible than this veggie-packed bowl filler. Just chop up a bunch of your favourite veggies – eggplant, zucchini, peppers etc. – drizzle on some olive oil, then bake it in the oven. Mix this with some 'al dente' short pasta shapes (maybe fusilli or farfalle). Let it cool or eat it hot, you decide!
This authentic Italian pasta recipe – called ‘pasta alla norma’ in Sicily where it is from - checks all of Pasta Recipes Made Easy’s favourite boxes: it’s scrumptious, simple to make, and it’s suitable for all. It also has an interesting little backstory of its own… just click the pic on the right to find out more.
This circle of taste is one of the most filling baked eggplant recipes going. Requiring a circular cake tin, ‘pasticcio di ricotta e melanzane’ (a ‘pastiche’ of ricotta and eggplant) employs one of Italy’s killer-ingredient combos: eggplant (aubergine), tomato, ricotta cheese and basil. Mmmm! Just allow an hour or two to make it as it takes a little time.
This dish shouldn’t really be here as it doesn’t include any pasta, but it’s so delicious I couldn’t help myself. Think of a delectable lasagna, but replace the pasta sheets with molten fried aubergine and you have a dish that’s as flexible as it is tasty. Eat it alongside meat, as a starter, or cold in sandwiches (trust me on this one).
This vegetarian ravioli variation takes glowing green spinach pasta dough and packs it with soft-fried eggplant/aubergine, basil bits and parmesan cheese. Add a rich fresh tomato sauce and you have a tasty dish that dinner guests will simply love.
This recipe is a real unique way of serving up pasta with eggplant: Rather than popping cooked eggplant inside or on to your pasta, you whip up scrummy short pasta in a rich tomato sauce first, then pack the lot inside pre-cooked eggplant halves. The result? Delicious boats of pasta pleasure.
Or how about growing your own? Check out this how to grow eggplant page by my friend Chris.
... and for even more pasta recipes, pasta facts, cooking tips and articles, subscribe to my monthly Pastastic! newsletter. The first newsletter for true pasta obsessives, Pastastic! is packed with info and and you'll get my FREE '5 Simple Starters' e-book when you sign up!
New! CommentsHave your say about this page! Just add a comment in the box below.