Eggplant is an amazing and versatile food. It can have a very meaty texture when cooked the right way, or it can be soft and creamy. You can use it to create anything from steaks to curries, to sushi, and even chips!

Check out these 15 vegan eggplant main dishes. They’re delicious, healthy, and are sure to fill you up!

We also highly recommend downloading the Food Monster App  — with over 15,000 delicious recipes it is the largest plant-based recipe resource to help you get healthy! 

1. Vegan Oven Baked Eggplant Parmesan

Vegan Oven Baked Eggplant Parmesan

Source: Vegan Oven Baked Eggplant Parmesan

What’s fab about this Vegan Oven Baked Eggplant Parmesan by Gabrielle St. Claire is everything! It’s fairly quick and easy, features staple ingredients, uses almond flour versus white flour, packs tons of flavor, crispy texture, the red sauce packs tons of flavor and skips the struggle of having to navigate finding a healthy red sauce, can easily be made in bulk and is perfect for any season!

2. Eggplant Crunchburger

Eggplant Crunchburger

Source: Eggplant Crunchburger

This Eggplant Crunchburger by Rhea Parsons is vegan, gluten-free and, in her opinion, the most delicious of all the burgers she’s ever made. The flavor of this burger is so deep and rich, it’s amazing.

3. Black Eggplant

Black Eggplant

Source: Black Eggplant

While this Black Eggplant by Katzie Guy-Hamilton does not appear clean like a bowl of dressed greens, it is the epitome of being just clean enough, with healthy fats, healing spices, robust vegetables, and gut-friendly fermented bacteria!

4. Eggplant Ratatouille (Middle Eastern Variation)

Eggplant Ratatouille (Middle East Variation)

Source: Eggplant Ratatouille (Middle Eastern Variation)

This wonderful Eggplant Ratatouille (Middle Eastern Variation) by Katia Martin will blow your mind. It is so easy to make, simply leave it in the slow cooker or your instant pot and let the spices do their work. Serve it over some rice or gluten-free pita bread. You’ll love this Eggplant Ratatouille!

5. Peanut Butter and Miso Roasted Eggplant

Peanut Butter and Miso Roasted Eggplant

Source: Peanut Butter and Miso Roasted Eggplant

This Peanut Butter and Miso Roasted Eggplant by James Wythe is incredibly simple to make, packed full of flavor, and looks the part for when you’re entertaining family or friends. These eggplants are so versatile as they go well for a lunch with quinoa and veg, perfect for topping a salad or even as a side dish to your dinner.

6. Asian-Inspired Sticky Eggplant

Asian-Inspired Sticky Eggplant

Source: Asian-Inspired Sticky Eggplant

This Asian-Inspired Sticky Eggplant by Jenny Connelly is so delicious and easy to make. The eggplant goes so soft but the marinade goes so sticky – it’s a match made in heaven!

7. Egyptian Eggplant Moussaka 

Egyptian Eggplant Moussaka

Source: Egyptian Eggplant Moussaka

Egyptian Moussaka is traditionally made with ground meat, so this Egyptian Eggplant Moussaka by Taavi Moore substitutes it with diced mushrooms. Hidden in the delicate eggplant layers are currants, which add a touch of sweetness. You could also add some sliced and toasted almonds, which would create a great crunch, pairing perfectly with the soft veggies.

8. Bharli Baingan (Stuffed Eggplant Curry)

Bharli Baingan (Stuffed Eggplant Curry)

Source: Bharli Baingan (Stuffed Eggplant Curry)

This Bharli Baingan (Stuffed Eggplant Curry) by Pavani Nandula features baby eggplants stuffed with fresh coconut, peanuts, and spices. Serve with roti or rice and dal for a filling and delicious meal.

9. Miso-Turmeric Glazed Eggplant with Spicy Chickpeas

Miso-Turmeric Glazed Eggplant with Spicy Chickpeas

Source: Miso-Turmeric Glazed Eggplant with Spicy Chickpeas

This Miso-Turmeric Glazed Eggplant with Spicy Chickpeas by Wicked Healthy is exploding with flavor and color with the vibrant, fiery hue of fresh turmeric, rocket-red smoked paprika, lush green onion, and neon-red Thai chilis. Eggplants are halved and doused in a miso-turmeric glaze, then topped with wicked spicy chickpeas and chopped candied nuts. Serve this as a main dish or as a small plate, and double up on the glaze if you think you want a little extra for drizzlin’, dippin’, or putting on other things. You can never have too much sauce.

10. Grilled Eggplant with Lemon Basil Drizzle

Grilled Eggplant with Lemon Basil Drizzle

Source: Grilled Eggplant with Lemon Basil Drizzle

This Grilled Eggplant with Lemon Basil Drizzle by Taryn Fitz-Gerald makes a delicious light option for lunch, dinner, or a side dish. Eggplant slices are seasoned with only salt and then grilled until tender — the real flavor comes from the easy lemon basil dressing. The flavors complement each other superbly. Open to other possibilities such as being wrapped up and stuffed with your favorite fillings, like cashew ricotta.

11. Paleo Eggplant Noodle Chow Mein

Paleo Eggplant Noodle Chow Mein

Source: Paleo Eggplant Noodle Chow Mein

Yes, you read that right, eggplant noodles! This Chinese-inspired Paleo Eggplant Noodle Chow Mein by Dana Sterling is low carb, paleo-approved, easy to make, and incredibly delicious. Eggplant noodles are tossed in a five-spice garlic sauce with broccoli, Shiitake, ginger, and scallions with a touch of toasted sesame. This feels as satisfying as a noodle dish, minus the carbs.

12. Baigan Choka: Trinidadian Roasted Eggplant

Baigan Choka: Trinidadian Roasted Eggplant

Source: Baigan Choka: Trinidadian Roasted Eggplant

Baigan choka, or roasted mashed eggplant, is to Trinidad and Togabo what baba ghanoush is to the Middle East. It is traditionally made by roasting eggplant over a grill until it’s charred and infused with smoky flavor, then scooping out the inside and mashing it with roasted peppers, tomatoes, onion, garlic, and butter. This Baigan Choka: Trinidadian Roasted Eggplant by Nita Ragoonanan is a delicious, flavorful, and creamy dish that’s best served with paratha or any kind of flatbread.

13. Eggplant Dragon Roll

Eggplant Dragon Roll

Source: Eggplant Dragon Roll

Filled with delicious cajun spiced vegan cream cheese, crunchy veggies, and creamy avocado, the miso-marinated eggplant on the outside is what’s taking this roll to the next level. This Eggplant Dragon Roll by Kirsten Kaminski is so easy to make and is full of Asian-inspired flavor and texture.

14. Portobello Eggplant Stacks

Portobello Eggplant Steaks

Source: Portobello Eggplant Stacks

These Portobello Eggplant Stacks by Ashley Hankins are served on a bed of arugula and topped with a tomato salad and balsamic glaze. The sweetness from the balsamic glaze pairs perfectly with the bitterness of the arugula – we are getting hungry just thinking about it!

15. Vegetable-Stuffed Baked Eggplant

Vegetable-Stuffed Baked Eggplant

Source: Vegetable-Stuffed Baked Eggplant

The eggplant halves in this recipe are roasted in the oven until brown and then stuffed with a mixture of lightly seasoned quinoa, sautéed mushrooms, and other vegetables. This Vegetable-Stuffed Baked Eggplant by Judy Moosmueller is easy to make, but the results are amazing! Don’t limit yourself to the grains and vegetables in the recipe for the stuffing — any vegetables you use will do! Experiment with different mixtures and enjoy.

Learn How to Cook Plant-Based Meals at Home!

Eggplant in sauce

Reducing your meat intake and eating more plant-based foods is known to help with chronic inflammationheart healthmental wellbeingfitness goalsnutritional needsallergiesgut health, and more! Unfortunately, dairy consumption also has been linked to many health problems, including acnehormonal imbalancecancerprostate cancer, and has many side effects.

For those interested in eating more plant-based, we highly recommend purchasing one of our many plant-based cookbooks or downloading the Food Monster App which has thousands of delicious recipes making it the largest vegan recipe resource to help reduce your environmental footprint, save animals and get healthy! And, while you are at it, we encourage you to also learn about the environmental and health benefits of a plant-based diet.

Here are some resources to get you started:

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