Use it up
4 plant-based recipes that use eggplant, with nutrition for every serving.
Per 100 g, eggplant has 25 kcal, 0.98 g protein and 3 g fiber (USDA).
dinner35 minVegan pasta alla Norma with pan-fried eggplant, a garlicky tomato-basil sauce and salty baked tofu crumbles in place of ricotta salata. On the table in 30 minutes.
dinner28 minCrisp cornstarch-coated tofu and silky pan-steamed eggplant in a Sichuan-style spicy garlic sauce. Ready in under 30 minutes and best over steamed rice.
side40 minA Kerala style avial with vegetables steamed in their own moisture, a coarse coconut-cumin paste and coconut yogurt stirred in off the heat for tang.
dinner45 minEggplant and cherry tomatoes roast until caramelized, then get tossed with rigatoni and a lemony whipped ricotta that turns into a silky sauce with pasta water.
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