10 Delicious eggplant recipes for dinner

by Book Recipe
10 Ways to prepare the tastiest vegetable in the world

6-Hasselback Eggplant

Hasselback Eggplant

From the fan mail we’ve been receiving, it seems you folks can’t get enough of our eggplant recipes, which is no surprise as this versatile veggie goes well with pretty much anything you can think of!


  • 1 eggplant
  • 3 tbsp basil pesto
  • 2 tomatoes
  • 2 mozzarella balls
  • 3 oz ham
  • olive oil
  • roasted pine nuts (optional)


  1. Using 2 wooden spoons placed either side of the vegetable as an aid, cut into the eggplant at equal intervals. The wooden spoons stop you from cutting right through the eggplant. The slices should be about ¼-inch thick.
  2. Brush the pesto inside each gap in the eggplant.
  3. Chop the tomato and mozzarella into slices and insert them into the gaps together with the ham. Place the filled eggplant in a casserole dish, pour some olive oil on top and bake at 325°F for 45 minutes.

Garnish the cooked Eggplant Hasselback with basil, parmesan and roasted pine nuts.

7-Greek Eggplant Boats

Greek Eggplant Boats

Eggplant always works at mealtime. Whether filled, fried, or baked, this delicious allrounder can be used in so many dishes, like this tasty one featuring ground beef, feta cheese, and a creamy homemade tzatziki sauce!


  • 1 eggplant
  • olive oil
  • feta

For the filling:

  • half a small onion
  • 1 small garlic clove
  • 4 oz ground meat
  • 1 tsp oregano
  • pepper
  • salt
  • 2 oz black olives
  • 5 oz sieved tomatoes

For the tzatziki:

  • ¼ cucumber
  • 3 oz Greek yogurt
  • 1 dash lemon juice
  • 1 small garlic clove
  • salt
  • pepper



There are two ways to prepare this dish. You can either bake the eggplant beforehand for 30 minutes (at 350°F) and put it back in the oven for 10 minutes once filled, or prepare the eggplant raw and bake it for 40 minutes in total at 325°F. We’ll be describing the second version in the following.

  1. Cut eggplant in half and slice the inside in the form of a checkerboard. Use a spoon to remove the eggplant cubes and heat them with some olive oil in a pan.
  2. Add the chopped onion and diced garlic to the eggplant cubes and braise. Next, add the ground meat and sear. Season everything with oregano, pepper, and salt. Add the black olive and sieved tomatoes before leaving everything to simmer for around 5 minutes.
  3. Spoon the ground meat into the hollowed-out eggplant halves. Sprinkle feta cheese on top and bake everything at 325°F for 40 minutes.
  4. In the meantime, you can get to work on the tzatziki. Simply mix all the ingredients together and spoon it onto the baked eggplant before serving.

Eggplant always works at mealtime. Whether filled, fried or baked, this delicious allrounder can be used in so many dishes. Enjoy!

8-Risotto Eggplant Timbale

Risotto Eggplant Timbale

If you like risotto and eggplant, you have to give this recipe a whirl. Expertly layered, this timbale offers up crispy fried eggplant, ooey, gooey cheese, tangy tomato sauce, and creamy risotto in every bite. It’s a taste sensation like you’ve never experienced before!


  • 1 eggplant
  • salt & pepper to taste
  • 3 oz flour
  • 3 eggs
  • 8 oz bread crumbs

For the risotto:

  • 8 oz risotto rice
  • 3 tbsp olive oil
  • 1 onion, diced
  • 4 fl oz white wine
  • 2-3 juniper berries
  • 2 bay leaves
  • 50 oz vegetable stock
  • 2 tbsp butter
  • salt & pepper to taste


  • 2 eggs
  • 4 tbsp parmesan
  • 1 tbsp olive oil
  • 3 tbsp bread crumbs
  • 10 slices of cheese
  • 4 oz tomato sauce


  1. Preheat the oven to 325°F and prepare the risotto.
  2. Slice the eggplant and season with salt and pepper. Dredge the eggplant slices in flour, whisked egg, an bread crumbs and fry in hot oil on both sides until golden brown. Place the fried slices on paper towels to absorb the oil.
  3. Brush the inside of a bowl with olive oil and then evenly spread bread crumbs over the oil.
  4. Add an egg and grated parmesan to the prepared risotto. Mix everything together and spread about ⅔ of the mixture over the bread crumbs in the bowl. Create a slight well in the middle.
  5. Put 4 slices of cheese and some tomato sauce over the risotto. Place 3 fried eggplant slices on top, followed by 2 slices of cheese and some more tomato sauce. Continue to layer the rest of the ingredients, ending with the final layer of risotto on top. Bake for 45 minutes.

In less than an hour you’ll have an exquisite dish that perfectly combines all ingredients for a tasty experience.

9-Eggplant Al Forno

Eggplant Al Forno

Sometimes you just want an indulgent dish without that heavy feeling afterward. If you’re in the mood for a cheesy lasagna or rich pasta dish, but don’t want to feel weighed down by the sleep-inducing carbs afterward, you’ll love this light vegetarian casserole that offers all of the taste but none of the calories of your standard delicious comfort food.


  • 2 eggplants
  • 3 fl oz olive oil
  • 1 tbsp salt
  • 1 tbsp pepper
  • a few rosemary sprigs

For the filling:

  • eggplant flesh
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 6 garlic cloves, minched
  • salt & pepper to taste
  • 6 oz cherry tomatoes
  • 14 oz crushed tomatoes
  • ½ tsp oregano

For the topping:

  • 4 buffalo mozzarella balls (about 16 oz)
  • 3 oz bread crumbs
  • 2 tbsp olive oil
  • 2 oz grated parmesan cheese
  • basil to garnish


  1. Preheat the oven 400°F. Cut the eggplants in half lengthwise, cut out the flesh, and set aside for later.
  2. Place the halved eggplants in a casserole dish, drizzle olive oil on top, season with salt and pepper, and add a few rosemary sprigs. Bake for 15 minutes. After removing the dish from the oven, reduce heat to 350°F.
  3. Meanwhile, prepare the filling. Cut up the eggplant flesh that you set aside in Step #1 and fry it in a pan with some olive oil. Add the chopped onion and chopped garlic and season with salt and pepper. Finally, add the cherry tomatoes, crushed tomatoes, and oregano, and let simmer for about 10 minutes.
  4. Let the eggplants cool a bit after removing them from the oven. Remove the rosemary sprigs from the dish and spoon the filling into the eggplant hollows. Cut the buffalo mozzarella into small pieces and spread it over the eggplants.
  5. Mix the bread crumbs and olive oil and sprinkle the topping over the eggplants, followed by parmesan cheese. Bake at 350°F for 20-25 minutes and garnish the finished product with basil for a wonderfully fresh taste.

You’ll love this healthy, low-carb take on lasagna and won’t even miss the noodles!

10 Ways to prepare the tastiest vegetable in the world
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Roasted Eggplant Volcanoes

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


10-Roasted Eggplant Volcanoes

Roasted Eggplant Volcanoes

We just can't get enough of this delicious purple vegetable! And we bet you've never had eggplant like this before – without a doubt, your kids and dinner guests will be delighted by these cheesy volcanoes stuffed with bolognese sauce.

  • 4 eggplants
  • 3 tbsp olive oil

For the bolognese filling:

  • 2 tbsp olive oil
  • 24 oz ground beef
  • 1 onion
  • 6 garlic cloves
  • 1 tsp sweet paprika
  • 1 tbsp oregano
  • 1 tsp salt
  • ½ tsp pepper
  • 2 tbsp tomato paste
  • 14 oz crushed tomatoes
  • ½ tsp cinnamon (optional)
  • ½ tsp nutmeg (optional)
  • 3 fl oz red wine (optional)

For the béchamel sauce:

  • 4 oz butter
  • 14 fl oz milk
  • 4 oz grated pecorino or parmesan cheese
  • 2 eggs
  • 3 oz flour
  • 1 tsp salt


  1. Preheat the oven to 350°F. Wash and dry the eggplants and slice a little bit off the top and bottom. Stand the eggplants upright and hollow out the insides, leaving a ⅓ inch rim on top.
  2. Brush the tops and insides of the eggplants with olive oil.
  3. For the bolognese sauce, first, brown the ground beef. Add the onions and garlic and let everything cook together. Season with salt, pepper, oregano, and sweet paprika and stir in the tomato paste, crushed tomatoes, and if you wish, the red wine. Let simmer for about 15 minutes.
  4. For the béchamel sauce, first, melt the butter over medium heat in a saucepan. Add the flour and milk, mix well, and bring to a boil. Turn off the heat and add the cheese and whisked eggs. Season with salt and stir until everything is mixed together.
  5. Place the eggplants on a sheet pan lined with parchment paper, fill the insides with bolognese sauce, and top with a dollop of béchamel sauce. Bake for 20 minutes.
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Let us know what you think of today’s eggplant recipes tips, tricks, and hacks! Which one was your favorite eggplant recipe?

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