easy eggplant recipes

In the summer, no one wants to waste hours in the kitchen when the weather invites you to swim and relax. Fortunately, the season is rich in beautiful, sun-kissed produce that is generally self-sufficient, such as eggplant. Tender and melting, this vegetable goes well with many cooking methods: roasted in the oven, mashed, in salads, fried in a skillet… Fill with inspiration to prepare with this selection of easy eggplant recipes.


1/11

Eggplant caviar recipe

for big bowl

  1. Wash 3 whole eggplants. Make 1 or 2 superficial incisions in each.
  2. Bake in the oven at 180 ° C for 30 minutes, until done. Let them cool and peel them.
  3. Cut them into large pieces, put them in a colander with 2 tbsp. tablespoons of coarse salt and let it dry for 30 minutes.
  4. Put them in the bowl of a food processor, add 1 chopped green onion, 1 garlic clove, 5 centimeters tagine and 3 cilantro sprigs. Pour in the juice of 1 lemon and 5 centiliters of olive oil. Mix vigorously to obtain a puree consistency.
  5. Serve fresh eggplant caviar with pita bread.


2/11

Pomegranate eggplant salad recipe

Enough for 4 people

  1. Fry in very hot oil 3 aubergines, cut into cubes with their peel. Dry them on absorbent paper and then, in the same bath, brown 3 slices of stale bread cut into cubes, and drain.
  2. Rinse 125g of cooked chickpeas. Chop 1 red onion, chop 2 cloves of garlic and chop 3 sprigs of parsley. Mix everything with the juice of 1 lemon and 5 cc of olive oil.
  3. Collect pomegranate seeds.
  4. Mix eggplant with chickpeas, pomegranate seeds and bread cubes. Add the contents of the bowl.
  5. Sprinkle a few drops of pomegranate molasses over the salad. pepper salt.


3/11

Eggplant with cumin recipe

for two bowls

  1. Cut 4 eggplants with their peel into small cubes. Cook them for 15 minutes in one pot of boiling water and drain.
  2. Fry 1 onion and 3 minced garlic cloves for 5 minutes in 5 cl of olive oil, add the eggplant and continue to cook over low heat for 20 minutes.
  3. 5 minutes before the end, add 1 teaspoon of ground cumin and 5 sprigs of chopped coriander. Add salt and pepper. Her feet are cold.


4/11

Aubergine and mozzarella penne recipe

Enough for 4 people

  1. Cut 2 eggplants into cubes and saute them in 3 tablespoons of olive oil for 15 minutes.
  2. Cook 500 g of penne, drain 5 minutes before the end of cooking indicated on the package, drain and reserve 5 cl of cooking water.
  3. Pour 2 tablespoons of olive oil into a frying pan and add the pasta, cooking water, eggplant, 3 sprigs of chopped basil and 2 mozzarella balls cut into cubes. Mix salt and pepper well for 5 minutes and serve hot.

Video – Gourmet portrait of Pierre Hermé:


5/11

Moussaka Express recipe

Enough for 4 to 6 people

  1. Bake 2 whole eggplants for 30 minutes at 180 ° C. Cut it in two lengthwise and gently scoop out the pulp with a spoon.
  2. Put the meat in a colander, sprinkle with coarse salt and let it drain.
  3. Chop one onion and one garlic clove and fry in a large skillet with two tablespoons of olive oil. Add 250 grams of minced lamb. Peel and seed a tomato cut into cubes. Add it with 1 tablespoon of Provencal herbs. pepper salt. Cover and let it simmer for 20 minutes.
  4. Mix the eggplant pulp and add it.
  5. Place the hollowed out eggplant in a gratin dish. Spread the filling inside.
  6. In a bowl, mash 125g of feta cheese with a fork, add 2 eggs and 5cl of cream, mix well.
  7. Pour over the eggplant and bake the moussaka for 20 minutes.


6/11

Tien Provencal recipe

  1. Peel 3 onions and mash 3 cloves of garlic. Roast them in 2 tablespoons of olive oil for 10 minutes.
  2. Cut 2 eggplants without peeling. Do the same with 4 large tomatoes.
  3. Pour the onion and garlic into the bottom of a square gratin dish. Season and sprinkle with a little Provence herbs. Cover everything with eggplant and tomato slices alternately and overlapping. Spray the surface with 5 cl of olive oil and marinate. Bake for 1 hour and 30 minutes in an oven preheated to 175°C.
  4. Just before serving, spread 2 tablespoons of pesto over the Tien Provencal.


7/11

Eggplant curry recipe

Enough for 4 people

  1. Wash and cut 4 Thai eggplants into small strips, wash and cut 4 carrots diagonally.
  2. Cut two cloves of garlic and a knob of ginger and fry them in 3 tablespoons of olive oil.
  3. After 5 minutes, add the vegetables and cook for 5 minutes and add 2 tablespoons of miso. Pour 15 cl of coconut milk.
  4. After 5 minutes, add 1 salmon fillet cut into cubes and cook for another 5 minutes.
  5. Sprinkle a few Thai basil leaves, and serve with white rice.


8/11

Eggplant with miso sauce recipe

Enough for 4 people

  1. Wash and cut two eggplants in half lengthwise, move the peel with a knife and bake for 15 minutes at 180 ° C.
  2. Pour 150 g miso, 5 cl mirin (rice vinegar), 3 tablespoons brown sugar and 2 tablespoons soy sauce into 1 saucepan. Cook for 5 minutes while whisking.
  3. Cover the eggplant with this sauce and return to the oven for 15 minutes.
  4. Sprinkle with sesame and cook for another 5 minutes.


9/11

Eggplant with thyme recipe

Enough for 4 people

  1. Cut two eggplants into thick slices lengthwise, keeping the peel. Put it on a baking sheet and brush it with a little oil. Bake in a preheated oven at 180°C for 20 minutes, turning them halfway.
  2. Mix 4 slices of stale bread and mix the breadcrumbs with 5 tablespoons of grated Parmesan cheese, 2 tablespoons of thyme, and 1 tablespoon of rosemary powder.
  3. Dip the slices in this mixture and fry them for 2 minutes on each side in a frying pan with olive oil. Drain and serve hot.


10/11

caponata recipe

Enough for 4 people

  1. Cut 1 eggplant into small cubes, keeping the peel. Fry them in a large frying pan with 5 cl of oil for 8 minutes.
  2. Peel and seed 3 tomatoes and cut them into cubes.
  3. Finely chop an onion and 3 celery sticks.
  4. Set the eggplant aside. Fry the onions instead for 5 minutes with the rest of the oil, add the celery and continue to cook for another 5 minutes.
  5. Add the chopped tomatoes, wait for two minutes, then add the eggplant. Continue cooking for another 5 minutes.
  6. Add two tablespoons of drained capers. Cut 75 grams of olives into 2 or 3 slices and add them. Pour 5 cl of vinegar, salt and pepper. Mix well and continue cooking for another 5 minutes.
  7. Leave to cool before serving and garnish with a few basil leaves.


11/11

Fried eggplant and mutton recipe, yoghurt sauce

Enough for 4 people

  1. Wash 2 eggplants and cut them into cubes with the peel. Fry them in a large skillet with 3 tablespoons of olive oil for 15 minutes.
  2. In another skillet, saute 1 onion and 1 minced garlic clove with 500g minced lamb. Add 1 teaspoon of cumin, 1 pinch of hot pepper, 1 tablespoon of Provence herbs, 1 tablespoon of harissa. Pour a little water and cook for 20 minutes.
  3. Add the eggplant and mix well.
  4. Pour everything into a plate and add 25 cl of mixed Greek yogurt and 3 chopped mint sticks. Served with pita bread.

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