A part of the nightshade fam, eggplant is technically a berry by botanical definition. It’s great for cooking — although many people are hesitant to go beyond the typical eggplant Parm.

We’re here to declare that there’s nothing to fear.

Eggplant is hearty, delicious, nutritious, and the perfect addition to your vegan cooking arsenal.

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Despite all its benefits, eggplant is really one of those love-it-or-it-ain’t-it veggies for most people.

We’re on Team Love It, and we’re hoping that maybe we can convert others with these 15 oh-so-delicious vegan eggplant recipes. Our leftover rating system will let you know how each dish holds up after the first day.

1. Vegan eggplant Parmesan

Crispy eggplant Parmesan is undoubtedly one of the best ways to eat eggplant. Try this vegan version topped with a creamy homemade plant-based mozzarella.

Leftover rating: 1

Eggplant Parm doesn’t reheat so well — it’s best when fresh, hot, and crispy!

Get the recipe!

2. Eggplant dip

This creamy dip is made with roasted eggplant, which provides a big boost of flavor. Add tahini, garlic, lemon, and spices; pair it with pita or veggies; and dig in!

Leftover rating: 5

This dip keeps well in the fridge for up to 4 days and is also freezer-friendly.

Get the recipe!

3. Chickpea ratatouille

Ratatouille is a beloved rustic dish that showcases eggplant. This vegan spin also includes chickpeas, providing a great protein-packed option.

Leftover rating: 5

Meal prep, who dis? This vegan ratatouille keeps in the fridge for up to 6 days or in the freezer for up to 3 months.

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4. Eggplant teriyaki

Skip the takeout and whip up this vegan eggplant recipe instead. It takes 25 minutes from start to finish, and that includes making the teriyaki sauce.

Leftover rating: 4

This dish keeps well for about 3 days in the fridge.

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5. Miso eggplant

Miso isn’t just for soup. This recipe uses Japanese or Chinese eggplants, which have thin, delicate skins and sweet flesh. They also happen to pair wonderfully with miso’s umami flavor.

Leftover rating: 2

While this dish tastes best when fresh, you could make the glaze ahead of time (it’ll keep in the fridge for a week).

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6. Eggplant puttanesca

Vegan or not, sometimes a comforting bowl of pasta just hits the spot. This puttanesca is packed with flavor, thanks to two kinds of olives, salty capers, sweet tomato sauce, and hearty eggplant.

Leftover rating: 5

This dish keeps in the fridge for about 5 days. To keep the leftovers interesting, you could also make a big batch of the puttanesca sans pasta and then switch up what you serve it with each time!

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7. Eggplant roll-ups

For when you’re craving pasta, but hold the pasta. Eggplant steps in as the perfect little lasagna roll replacement. To make this dish, you’ll roll thinly sliced eggplant with almond ricotta, garlic, mushrooms, and zucchini before baking it in a marinara bath.

Leftover rating: 4

The roll-ups can keep in the fridge for up to 5 days or in the freezer (unbaked) for 3 months.

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8. Baingan bharta

There are many eggplant-based Indian dishes, but this may be our favorite. Bharta (the term means “mashed”) is full of warm spices, and this recipe is made extra easy in the Instant Pot.

Leftover rating: 5

Since the eggplant is already mashed, you don’t really have to worry about leftovers getting too soggy!

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9. Eggplant caponata

When you need a vegan appetizer and you need it now, cue eggplant caponata. Layer on crusty bread and top with toasted pine nuts. And a little extra drizzle of EVOO doesn’t hurt.

Leftover rating: 5

Good news: This caponata gets even more flavorful after the first day.

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10. Eggplant bacon

You may think you’ve tried every vegan bacon replacement under the sun… but how about eggplant bacon? Talk about salty, sweet, smoky perfection.

Leftover rating: 4

Eggplant bacon leftovers can be stored in the fridge for 5 days or in the freezer for 1 month. You’ll want to reheat them in a skillet, not in the microwave, to maintain that crispy goodness.

Get the recipe!

11. Eggplant and red pepper salad

This Lebanese-inspired recipe is ultraflavorful thanks to onion, garlic, tomato puree, herbs, sweet paprika, and plenty of crisp veggies. It’s served cold, so it makes a great take-to-the-office lunch. Pair it with pita and vegan yogurt.

Leftover rating: 5

This salad gets even tastier after spending a few days chilling in the fridge.

Get the recipe!

12. Grilled eggplant

Vegan BBQ lovers rejoice! Eggplant develops amazing flavor when grilled, and this recipe keeps things simple with olive oil, garlic, salt, and pepper. Top with parsley and pine nuts if you’re feeling fancy.

Leftover rating: 2

Leftovers can be stored in the fridge, but this dish tastes best hot off the grill.

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13. Oven-roasted eggplant

The trick to perfectly roasted eggplant that isn’t a mushy mess? Cutting it into larger cubes and roasting it at higher temperatures. Follow this recipe and add golden-brown eggplant to your next vegan Buddha bowl.

Leftover rating: 4

While it will taste the very best hot and fresh from the oven, you can keep roasted eggplant for a few days in the fridge.

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14. Moroccan-spiced eggplant and tomato stew

Smoky spices, harissa, fire-roasted tomatoes, and caramelized roasted eggplant make this stew flavorful and satisfying.

Leftover rating: 5

This stew stores well in the fridge or freezer.

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15. Eggplant curry

A quick curry is an easy way to get a flavorful dinner on the table fast. Try this version with eggplant, tofu, chickpeas, and creamy coconut milk.

Leftover rating: 4

Keep this curry in the fridge for a few days and make some extra rice or cauliflower rice to pair with it!

Get the recipe!

Eggplant is a great source of vitamins and minerals. It’s packed with fiber, manganese, copper, vitamin B-6, vitamin C, potassium, antioxidants, and more.

Eggplant contains anthocyanins, a type of antioxidant with powerful anti-inflammatory effects. Research suggests these compounds can improve heart health and reduce the risk of heart disease.

According to research from 2010, antioxidants found in eggplant and other fruits may improve brain function. Eggplant also contains lutein, which studies have linked to eye health.

Since eggplant is relatively low in calories, it can also help support a healthy weight. And it contains fiber, which helps you feel full and satiated.

What’s not to love about the awesome aubergine?

No matter how you slice it (or fry it, or roast it, or puree it), eggplant is an ingredient worthy of adding to your vegan recipe box.

For even more vegan recipe inspiration, check out our vegan mushroom recipes, vegan comfort food recipes, or our favorite vegan dips.