Eggplants feature heavily in many Mediterranean cuisines, readily absorbing different flavors and making for a great base for a vegetarian meal.
From Geek and Lebanese to Spanish to Turkish cuisines, each Mediterranean region brings a unique twist to its eggplant recipes.
An integral part of the Mediterranean diet, the eggplant is a canvas of culinary potential, readily absorbing flavors and lending its velvety texture to a multitude of dishes.
Whether you’re looking for new flavors or extra healthy additions to your meal rotations, our article features the best Mediterranean eggplant recipes.
One of my favorite eggplant recipes is this lasagna-like bake recipe. It’s hearty, full of veggies and packed with flavor that I can whip up in under 45 mins.
To make it fairly straightforward too. You slice and roast eggplant circles, drizzling them with olive oil.
Meanwhile, you sautée some onions, garlic, mushrooms, canned tomatoes, and a delightful blend of spices like paprika, oregano, and thyme.
Once the eggplants are done, you layer the slices with the tomato mixture, sprinkling on parmesan and fresh basil leaves in between.
The whole thing’s topped off with beaten eggs and goat’s cheese before being baked to a golden perfection.
This recipe is all about the explosion of flavors; earthy eggplant, tangy tomatoes, and a myriad of spices create a profile that’s as hearty as a lasagna but slightly lighter and with more spices.
With the addition of so many spices and flavors, you don’t need as much salt, making it a great meal for heart health. Eggplants are an excellent source of fiber whilst tomatoes are high in vitamins A and C.
It’s just so darn delicious, it’ll convert even the most determined eggplant skeptics!
I love adding eggplant to a traditional shakshuka for some extra heartiness.
This dish in particular is vibrant for a hearty meal you can whip up anytime. Shakshuka starts poached eggs in a saucy mix of tomatoes, onions, peppers, and spices, but this variation changes things up and makes it even healthier by adding in eggplant and spinach.
Shakshuka is best served with some delicious crusty bread to mop up the sauces at the end.
It’s definitely a symphony of tastes, the tomato sauce brings some lovely sweetness and tanginess and combines with the earth eggplant and spicy undertones of the paprika and chili nicely.
Not only delicious, but this shakshuka is also a powerhouse of nutrients too. With multiple servings of vegetables, it is high in a bunch of vitamins and minerals.
But the addition of spinach adds some iron that’s often lacking in vegetarian dishes. Plus, eggs contribute high-quality protein to the mix.
Whether you need a budget-friendly meal (you can use whatever leftover veg you have), cooks in 30 mins and is versatile enough as a breakfast, lunch or dinner.
Healthy, flavorful, and quick – what more could you ask for?
Karnıyarık, a classic Turkish stuffed aubergine recipe, is a favorite for good reasons! Cooking it is so straightforward and the flavors are comforting yet complex.
You start by making a simple meat filling with minced lamb (or beef if you prefer), garlic, onions, chopped tomatoes, and a hint of tomato paste for a subtle tang. As the filling simmers, you peel stripes off the eggplant and fry until partly softened.
These are laid in a baking dish, slit down the middle, and filled with the meat mixture. Topped with some sliced tomatoes and green peppers, they’re ready for the oven! Just 20 minutes at 400F (200C) and you’re good to go!
What I adore about this dish is the melding of flavors – the tender aubergines bring a slight bitterness that contrasts perfectly with the rich and savory meat filling, and the tomatoes and peppers add a fresh, vibrant note.
If you want the taste of an authentic Turkish dish (and some even better leftovers), then this is one to try!
I absolutely adore this Lebanese Moussaka. I often use chickpeas in a vegetarian moussaka for the extra protein, but this recipe is just so simple, robust and versatile. It has that Middle Eastern flair of flavor in a hearty, protein-packed meal.
The succulent eggplant pairs wonderfully with the nutty chickpeas, all brought together by the savory, tangy tomato sauce.
Health-wise, it’s a winner too. Chickpeas are a great accompaniment to eggplant, adding some extra protein and fiber as well as vitamins and minerals like vitamins A, C and E, plus folate, magnesium and potassium
It’s perfect for slow weekend dinners, meal prepping, or at your next get-together. Healthy, tasty, and easy to make – the perfect combination!
Papoutsakia means ‘little shoes’ in Greek, resembling the shape of the dish and I fell in love with it the moment I tried it.
This traditional Greek comfort food is made using similar ingredients to other classic Greek dishes like moussaka and pastitsio.
It’s all about stuffing eggplant halves with a savory ground beef mixture, topping it with a velvety béchamel sauce, and baking it to perfection.
Expect a blend of Mediterranean tastes that creates a satisfying dish with the combination of tender eggplant, aromatic ground beef, and luxurious béchamel.
There might be leaner meals out there, but if you want a salivating dish that perfectly captures the essence of Greek cuisine, this is it!
I’m a big fan of Baba Ganoush and anything inspired by the flavors of baba ghanoush is always going to be a winner!
It takes the smoky eggplant, tangy lemon, and other bold Mediterranean ingredients to a whole new level.
Making this dish is easy too. Simply roast the eggplant and beets for 40 minutes at 400F (200C), roast the chickpeas and spices on another baking tray for 20 minutes (same heat) and make the tahini in a blender.
Simply spoon the tahini over the eggplant and top with the roasted chickpeas and beetroot along with some warm za’atar spices, chopped parsley and a drizzle of olive oil.
You’ll love the balance of the warm spices and cumin from the eggplant, the tahini’s creaminess, and the roasted beets’ sweetness. Add some crispy chickpeas, and you’ve got a variety of delightful textures.
This dish has got that that satisfying comfort of traditional lasagna, but instead of pasta layers, it’s loaded with veggies.
Nutrition and comfort food wrapped into one – talk about a win-win!
Here’s the game plan: we start by roasting slices of zucchini and eggplant. This step not only cooks the veggies but also gets rid of excess water (who wants soggy lasagna). Plus, it caramelizes the edges for a deeper flavor.
Meanwhile, whip up a quick marinara sauce (no fancy ingredients needed here) and then assemble the lasagna, alternating layers of veggies, sauce, and dots of creamy ricotta cheese.
The taste is pure comfort food bliss. It’s hearty, cheesy, and packed with those traditional Italian flavors we all love. Plus, the roasted vegetables bring a subtle sweetness and a unique texture that takes this lasagna to the next level.
Zucchini is a great vegetable to eat and is particularly high in vitamin A.
A healthier take on a comfort food classic, this is a dish you’ll want to add to your regular rotation.
This beautiful blend of vegetables – the bright zucchini, tender eggplant, and juicy Roma tomatoes are all nestled in a bed of garlicky tomatoes and sweet pan-fried onions.
Sounds delightful, right?
This dish is a flavor explosion with aromatic herbs and onions transforming the fresh veggies into a delightful medley. Plus, the zucchini, eggplant, and tomatoes are packed with vitamins and minerals like vitamins A, C, potassium, and calcium.
I love how incredibly versatile it is, whether as a delicious main or side, hot or cold, today or tomorrow!
Let me tell you about this eggplant parmigiana (also known as Parmigiana di Melanzane). I absolutely love this classic Italian dish – it’s full of warming flavors textures, and is a timeless classic.
Simply fry the eggplant slices, layer with savory tomato sauce cooked with onion and garlic, and sprinkled with a blend of Parmigiano-Reggiano and Mozzarella cheese, baked to perfection.
The resulting dish is a tantalizing melange of tastes, where the creaminess of the cheeses marries perfectly with the distinct earthy flavor of the eggplants, all bathed in a rich and tangy tomato sauce accented with the freshness of basil.
This Roasted Eggplant and Tomato Gnocchi recipe quickly became a favorite, with a lovely balance of flavors and a warm, comforting vibe.
The roasted veggies offer a bit of smokiness, while the fresh basil adds a nice herbaceous touch. And dont forget the creamy, nutty kick from the parmesan cheese.
Plus, the gnocchi are like little pillows of joy that soak up all the yummy flavors.
I like that this recipe is uncomplicated, but boasts some bold flavors and textures. Plus, it’s also a very adaptable recipe—you can always swap out veggies based on what you like or what’s in season.
Give it a go and treat yourself to a Mediterranean-flavored hug in a bowl!
Sicilian food is always one I look out for and this classic Sicilian comfort food hits the right notes!
With a delicious tomato and eggplant sauce, this meatless pasta dish can easily find its place in your meal rotation.
You start off roasting eggplant rounds brushed with olive oil and seasoned. Whilst they cook and turn a lovely golden color in the oven, you can sauté the garlic and chili flakes in a pan, then add the tomatoes and herbs to simmer into a mouth-watering sauce.
Once you boil your pasta according to the pack instructions, all that’s left is to gently mix in your roasted eggplant and pasta into the sauce. Top it off with finely shredded ricotta salata (or parmesan), fresh basil, and voilà!
The flavors are a wonder – fresh basil and Italian seasoning lend a herbal kick, while the chunky eggplant gives an almost meaty texture. Olive oil adds a richness to the sauce that perfectly complements the pasta.
Vegetarian dishes that fill you up are always great. They make for an excellent option when you have guests over and trust me, one bite, and everyone will be gobbling up what’s left!
Appetizers and Side Dishes
This Middle Eastern eggplant dip is creamy, tangy, and smoky all in one bite!
It makes for the perfect dip for anything from bread to veggies, adding a twist to your usual snack. Or if you’re hosting a get-together, it’s great as part of a mezze platter.
To make this appetizer, we first roast the eggplant till it’s tender and has a smoky flavor. The magic happens when we mix the roasted eggplant with tahini, garlic, yogurt, and lemon juice.
Tahini is sesame seeds ground up with olive oil, giving a hint of nuttiness. You’d notice a balance of creaminess from the yogurt and a fresh punch from the lemon juice.
So go ahead, enjoy this creamy and smoky Mutabal and let your taste buds travel to the Middle East!
I love this Moroccan salad because it’s simple, yet packed with an explosion of flavors, perfect for dipping or spreading on bread. Seriously, this will elevate your bread game to new levels.
Creating Zaalouk is fairly easy. First, you skin and cook the eggplants in olive oil for about 15-20 minutes. Then, toss in tomatoes, spices, and tomato paste and let the flavors meld.
While the eggplant is cooking, mash it to form a paste, then add some parsley at the end with a dash of lime juice and drizzle of olive oil. Voila, all done!
The taste is a unique blend, a medley of earthy eggplant, vibrant tomatoes, and a mix of spices including turmeric, cumin, and smoked paprika. The acidity of the lime and the fresh herbs round it all off nicely.
Get a taste of Morocco right from your kitchen with this healthy and versatile dip.
I adore this Baba Ganoush recipe; it’s like a smoky, flavorful dance for your taste buds, all while waving the flag of healthiness high and proud.
The smoky eggplant flavor blends delightfully with the tangy kick from the lemon and Greek yogurt, and is all finished off with some earthy warmth from cumin and fresh garlic.
It’s healthier than most dips out there and a crowd-pleaser that will jazz up your mezze platter. Your guests will no doubt be licking their fingers afterwards!
I’m seriously crushing on this smoky roasted eggplant and red pepper dip, and I just know you’re going to love it too.
It’s like a perfect blend of two Middle Eastern favorites: baba ganoush and muhammara, offering a delightfully creamy, rich, and savory experience with just the right hint of smoky flavor.
Simply roast with roasting eggplants and red bell peppers to bring out their natural sweetness.
Whilst those flavors are surfacing, you simply sauté chopped onions and garlic for that essential aromatic base.
Simply add the walnuts, tahini, soy sauce, tomato paste, nutmeg, sweet smoked paprika, and some salt and pepper to add some depth, then blend everything together.
The result? A divinely creamy dip that’s just bursting with flavor!
When you want to impress your guests, but also give them some nourishing and delicious, then you can’t go far wrong with this salad.
This dish is a beautiful mingling of roasted eggplant, bell peppers, tomatoes, fresh herbs, olive oil, and lemon juice. It’s incredibly flexible – you can serve it warm or cold, as a side dish, or as an appetizer.
It’s high in vitamins, minerals, and dietary fiber – all the good stuff that we need for a healthy lifestyle.
I like changing it up a little with different toppings – whether it’s feta cheese, pomegranate seeds or chopped nuts can add little different dimensions to an already fantastic dish.
This Roasted Eggplant Caponata definitely is a fresh, vibrant twist on a classic Italian appetizer that’s got me cooked, and I bet it’ll reel you in, too.
The soft, smoky eggplant mingles with sweet, juicy tomatoes and a salty kick from olives. All these flavors are tied together with a tang from the vinegar and the freshness of the herbs. It’s a palate party for sure!
It’s full of healthy ingredients that is as tasty as it is healthy that is easy to whip up. Who can resist the chance to pretend they’re on an Italian getaway in their own kitchen?
I absolutely adore this Middle Eastern eggplant and wheat berry salad recipe. It’s a quick and easy meal that will have you falling head over heels for those Mediterranean flavors
The earthy wheat berries, the tender roasted eggplant, bright herbs, zesty lemon, and the warm za’atar spice mix blend create an irresistible smoky, nutty, and herbal flavor profile. The feta adds that beautiful briny touch that ties everything together.
Health-wise, this salad is a superstar. It’s packed with whole grains, fiber, and protein from the wheat berries and chickpeas. Eggplant is always a great source of vitamins and minerals, including fiber, vitamin C, and potassium.
It’s a hearty, healthy and vibrant salad that brings out those big Mediterranean flavors. Whether for a weekday lunch or a dinner with friends, it’s guaranteed to be a crowd-pleaser.
- Mediterranean Eggplant Tomato Bake Recipe
- Eggplant Shakshuka
- Karnıyarık (Turkish Stuffed Aubergine)
- Lebanese Moussaka (Eggplant Chickpea Stew)
- Papoutsakia (Greek Stuffed Eggplant)
- Roasted Eggplant with Tahini, Beets and Chickpeas
- Vegetarian Zucchini and Eggplant Lasagna
- Roasted Ratatouille with Pan-fried Onions
- Simple Eggplant Parmigiana
- Roasted Eggplant and Tomato Gnocchi
- Pasta alla Norma
- Mutabal (Middle Eastern Roasted Eggplant Dip)
- Moroccan Zaalouk (Roasted Eggplant Tomato Salad)
- Baba Ganoush Without Tahini (Eggplant Dip)
- Smoky Roasted Eggplant Red Pepper Dip with Walnuts
- Mediterranean Roasted Eggplant Salad
- Roasted Eggplant Caponata
- Middle Eastern Eggplant and Wheat Berry Salad
- Choose your favorite recipes.
- Get ingredients and follow the instructions.
- Create a tasty Mediterranean eggplant dish.
Which of these recipes was your favorite? Let me know in the comment section or on Pinterest!
Mediterranean Eggplant Recipes Summary
As you can see from the recipes above, there are a whole host of Mediterranean eggplant recipes just waiting to be discovered.
Whether it’s a stuffed eggplant, a smoky eggplant dip or as part of a moussaka, there are so many ways to use eggplant.
So no matter what type of recipe you want, you can be sure there’s an eggplant recipe that satisfies your eggplant cravings!
Save and Pin for Later
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