Eggplant is a versatile and flavorful vegetable that is widely used in many cuisines across the world. With its meaty texture and subtle sweetness, eggplant is a popular ingredient in a variety of dishes, from appetizers to main courses. But what makes eggplant an excellent addition to any meal is its ability to be transformed into a delicious side dish.

The importance of having a variety of side dishes in a meal cannot be overstated. Side dishes help to balance the flavors and textures of a meal, adding interest and excitement to each bite. Whether you are looking for a healthier option, something simple and quick, or a gourmet creation, the right side dish can take your meal to the next level.

This article will provide you with a collection of 8 tasty and nutritious eggplant side dishes that are sure to impress. From roasted eggplant with lemon and feta to eggplant and chickpea curry, there is something for everyone on this list. Whether you are a seasoned cook or just starting out, these recipes are easy to follow and are sure to satisfy.

A Collection of Tasty and Nutritious Eggplant Side Dishes

1. Grilled Eggplant with Garlic and Herbs

Grilled eggplant is a classic side dish that is both simple and flavorful. The combination of the smoky, charred flavor of the eggplant with the fresh taste of garlic and herbs makes this dish a crowd-pleaser.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 3 cloves of garlic, minced
• 3 tablespoons of olive oil
• 2 tablespoons of chopped fresh herbs, such as basil, oregano, or thyme
• Salt and pepper to taste

Preparation instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix together the minced garlic, olive oil, and herbs.
3. Brush both sides of the eggplant rounds with the garlic and herb mixture.
4. Season both sides with salt and pepper.
5. Place the eggplant rounds on the grill and cook for 2-3 minutes on each side, or until they are tender and charred.
6. Serve hot and garnish with additional herbs, if desired.

Variations and tips:

• You can also bake the eggplant rounds in the oven at 400 degrees for 20-25 minutes, or until tender and lightly browned.
• For added flavor, top the grilled eggplant rounds with crumbled feta or grated parmesan cheese before serving.
• To make this dish vegetarian-friendly, substitute the olive oil for a non-dairy alternative, such as coconut oil or avocado oil.

2. Baked Eggplant Parmesan

Baked eggplant parmesan is a classic Italian dish that is both hearty and delicious. The tender eggplant slices are coated in breadcrumbs and parmesan cheese and then baked to perfection, resulting in a dish that is both crispy and cheesy.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup of breadcrumbs
• 1 cup of grated parmesan cheese
• 1/2 cup of all-purpose flour
• 2 eggs, beaten
• Salt and pepper to taste
• 1/2 cup of marinara sauce

Preparation instructions:

1. Preheat your oven to 400 degrees.
2. In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs.
3. Season the flour with salt and pepper.
4. Dip each eggplant slice in the flour, then the eggs, and finally the breadcrumbs, making sure that each slice is evenly coated.
5. Place the coated eggplant slices on a baking sheet lined with parchment paper.
6. Sprinkle the grated parmesan cheese evenly over the eggplant slices.
7. Bake for 25-30 minutes, or until the eggplant is tender and the breadcrumbs are golden brown.
8. Remove from the oven and top each eggplant slice with a spoonful of marinara sauce.
9. Return to the oven and bake for an additional 5 minutes, or until the sauce is heated through.
10. Serve hot and garnish with additional parmesan cheese and fresh basil, if desired.

Variations and tips:

• For added flavor and texture, top the baked eggplant parmesan with mozzarella cheese before serving.
• To make this dish vegetarian-friendly, substitute the parmesan cheese for a non-dairy alternative, such as vegan parmesan cheese.
• To make the dish healthier, use whole-grain breadcrumbs and reduce the amount of cheese used.

3. Roasted Eggplant with Lemon and Feta

Roasted eggplant with lemon and feta is a simple yet delicious side dish that is full of bright, fresh flavors. The juicy and tangy lemon complements the creamy and salty feta cheese, creating a dish that is both light and satisfying.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 3 tablespoons of olive oil
• 1 lemon, juiced
• 1/2 cup of crumbled feta cheese
• Salt and pepper to taste
• 2 tablespoons of chopped fresh herbs, such as parsley or mint

Preparation instructions:

1. Preheat your oven to 400 degrees.
2. In a large bowl, mix together the olive oil, lemon juice, salt, and pepper.
3. Add the eggplant rounds to the bowl and toss to coat evenly.
4. Place the eggplant rounds on a baking sheet lined with parchment paper.
5. Roast for 20-25 minutes, or until the eggplant is tender and lightly browned.
6. Remove from the oven and sprinkle the crumbled feta cheese evenly over the eggplant rounds.
7. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted.
8. Serve hot and garnish with the chopped herbs and additional lemon juice, if desired.

Variations and tips:

• For added texture and crunch, sprinkle toasted pine nuts over the roasted eggplant and feta before serving.
• To make this dish vegan-friendly, substitute the feta cheese for a non-dairy alternative, such as vegan feta cheese.
• To make the dish spicier, add a pinch of red pepper flakes to the lemon and olive oil mixture.

4. Eggplant and Chickpea Curry

Eggplant and chickpea curry is a hearty and flavorful side dish that is perfect for colder weather. The combination of tender eggplant, juicy chickpeas, and a rich and spicy curry sauce makes this dish a crowd-pleaser.

Ingredients:

• 2 medium eggplants, diced into 1-inch cubes
• 1 can of chickpeas, drained and rinsed
• 1 tablespoon of olive oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of turmeric
• 1/2 teaspoon of chili powder
• 1 can of crushed tomatoes
• Salt and pepper to taste
• 1/4 cup of chopped fresh cilantro, for garnish

Preparation instructions:

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the onion and garlic and cook until the onion is soft and translucent about 5 minutes.
3. Add the eggplant, chickpeas, cumin, coriander, turmeric, chili powder, and salt and pepper to the saucepan. Stir to combine.
4. Pour in the crushed tomatoes and bring the mixture to a simmer.
5. Reduce the heat to low, cover the saucepan, and cook for 20-25 minutes, or until the eggplant is tender.
6. Stir in the chopped cilantro and remove from heat.
7. Serve hot with rice or crusty bread.

Variations and tips:

• For a creamier and milder curry, add a can of coconut milk to the saucepan after the eggplant is tender.
• To make the dish spicier, add more chili powder or use a hotter variety of chili pepper.
• To make the dish vegetarian-friendly, substitute the chickpeas for another type of bean, such as lentils or black beans.

5. Grilled Eggplant with Balsamic Glaze

Grilled eggplant with balsamic glaze is a simple yet sophisticated side dish that is perfect for summer barbecues. The smoky and charred eggplant pairs perfectly with the sweet and tangy balsamic glaze, creating a dish that is both delicious and healthy.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 3 tablespoons of olive oil
• Salt and pepper to taste
• 1/2 cup of balsamic vinegar
• 1 tablespoon of honey
• 2 tablespoons of chopped fresh herbs, such as basil or thyme

Preparation instructions:

1. Heat a grill to high heat.
2. In a large bowl, mix together the olive oil, salt, and pepper.
3. Add the eggplant rounds to the bowl and toss to coat evenly.
4. Place the eggplant rounds on the grill and cook for 3-4 minutes on each side, or until they are charred and tender.
5. In a small saucepan, heat the balsamic vinegar and honey over medium heat.
6. Cook for 3-5 minutes, or until the mixture has thickened slightly and become a glaze.
7. Remove the eggplant rounds from the grill and arrange them on a serving platter.
8. Drizzle the balsamic glaze evenly over the eggplant rounds.
9. Garnish with the chopped herbs and add salt and pepper, if desired.

Variations and tips:

• For added flavor, marinate the eggplant rounds in the olive oil mixture for 30 minutes to an hour before grilling.
• To make this dish vegetarian-friendly, substitute the honey for a vegan alternative, such as maple syrup.
• To make the dish gluten-free, use gluten-free balsamic vinegar.

6. Stuffed Eggplant

Stuffed eggplant is a delicious and filling side dish that is perfect for dinner parties or special occasions. The tender and flavorful eggplant are stuffed with a variety of ingredients, such as cheese, herbs, or grains, to create a dish that is both beautiful and delicious.

Ingredients (for cheese-stuffed eggplant):

• 2 medium eggplants
• 1 tablespoon of olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup of cooked quinoa or rice
• 1 cup of grated cheese, such as mozzarella or cheddar
• Salt and pepper to taste
• 1/4 cup of chopped fresh parsley, for garnish

Preparation instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border. Reserve the scooped-out flesh.
3. In a large saucepan, heat the olive oil over medium heat.
4. Add the onion and garlic and cook until the onion is soft and translucent about 5 minutes.
5. Stir in the scooped-out eggplant flesh, cooked quinoa or rice, cheese, salt, and pepper. Cook for an additional 2-3 minutes.
6. Fill the eggplant halves with the mixture and place them in a baking dish.
7. Bake in the oven for 20-25 minutes, or until the eggplant is tender and the cheese is melted and bubbly.
8. Garnish with the chopped parsley and additional salt and pepper, if desired.

Variations and tips:

• For a meatier stuffed eggplant, add ground beef or turkey to the mixture.
• For a vegetarian-friendly option, substitute the cheese for a vegan alternative, such as soy cheese.
• To add more flavor, season the filling with spices, such as cumin or paprika.

7. Eggplant Parmesan

Another popular way to enjoy eggplant is by making Eggplant Parmesan. This classic Italian dish is made by breading and frying slices of eggplant, layering them with tomato sauce and cheese and baking until bubbly and golden brown.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup of all-purpose flour
• 2 large eggs, beaten
• 2 cups of Italian breadcrumbs
• Salt and pepper to taste
• 1 cup of marinara sauce
• 1 cup of grated mozzarella cheese
• 1/4 cup of grated Parmesan cheese
• Fresh basil leaves, for garnish

Preparation instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, place the flour. In another shallow dish, beat the eggs. In a third shallow dish, mix the breadcrumbs, salt, and pepper.
3. Dip each eggplant slice into the flour, then the beaten eggs, and finally the breadcrumb mixture.
4. In a large skillet, heat 1 inch of oil over medium-high heat. Fry the eggplant slices until golden brown, about 2-3 minutes per side. Drain on paper towels.
5. In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom.
6. Arrange half of the eggplant slices in a single layer over the sauce.
7. Sprinkle half of the mozzarella cheese over the eggplant. Repeat with the remaining eggplant, sauce, and cheese.
8. Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Sprinkle the grated Parmesan cheese over the top of the dish and garnish with fresh basil leaves. Serve hot.

Variations and tips:

• For a healthier option, try baking the eggplant slices instead of frying them.
• For a gluten-free version, use gluten-free breadcrumbs.
• Add sliced meatballs or sautéed mushrooms between the layers for added flavor.

8. Eggplant Salad

If you’re looking for a light and refreshing side dish, consider making an eggplant salad. This dish is typically made with roasted or grilled eggplant, mixed with vegetables and a tangy dressing.

Ingredients:

• 2 medium eggplants, roasted or grilled
• 2 large tomatoes, chopped
• 1 large cucumber, peeled and diced
• 1 red onion, thinly sliced
• 1/2 cup of chopped fresh parsley
• 2 tablespoons of red wine vinegar
• 2 tablespoons of extra-virgin olive oil
• Salt and pepper to taste

Preparation instructions:

1. Cut the roasted or grilled eggplant into 1-inch cubes and place them in a large bowl.
2. Add the chopped tomatoes, cucumber, red onion, and parsley to the bowl.
3. In a small bowl, whisk together the red wine vinegar, olive oil, salt, and pepper to make the dressing.
4. Pour the dressing over the eggplant mixture and toss to combine.
5. Chill in the refrigerator for at least 30 minutes, or until ready to serve.

Variations and tips:

• Add crumbled feta cheese or sliced black olives for extra flavor.
• For a vegan option, replace the feta cheese with a vegan alternative.
• Serve the salad over a bed of greens or with crusty bread.

Conclusion

In conclusion, eggplant is a versatile and delicious vegetable that can be used in a variety of side dishes. From creamy eggplant dips to spicy curries, there are endless ways to incorporate eggplant into your meals. Try these recipes and enjoy the delicious flavors and health benefits of eggplant!