Skip to content
Home / Three Healthy Recipes to Serve Up Eggplant This Summer

Three Healthy Recipes to Serve Up Eggplant This Summer

Eggplant, also known as aubergines, is a nutritional powerhouse. Its dark thick skin offers plenty of antioxidants to aid in warding off disease and fiber for healthy gut maintenance. 

When prepared, the veggie offers a meaty texture that combines well with flavors like garlic, tomatoes, chili, fresh herbs and more. Despite the meaty texture, it’s low in calories (20 calories per cup), which makes for an excellent side item. Extremely versatile, eggplants can be roasted, grilled, baked as mini pizzas, filled, and even made into a luscious dip – baba ganoush.

Summer’s seasonality brings the best-tasting eggplants to the table. Welcome the season with these three simple eggplant recipes:

  • Summer Grilled Eggplant Salad with Tahini Dressing Recipe
  • Eggplant Parmesan Bites Recipe
  • Golden Roasted Eggplant with Bruschetta Recipe

Summer Grilled Eggplant Salad with Tahini Dressing Recipe – Serves 4

Crunching on a fresh romaine salad in the summer is refreshing, especially when paired with the right dressing and other ingredients. But salads don’t have to be limited to greens to deliver those summer feels. Try this grilled eggplant salad that features classic flavors of summer like fresh herbs and tomatoes. 

For the salad

Ingredients

  • 2 eggplants, sliced 1/2-inch thick
  • Spray oil
  • Salt and pepper to taste
  • ¼ cup pine nuts
  • ½ cup cherry tomatoes, sliced
  • 2 Tbsp. flat-leaf parsley, chopped
  • ¼ cup feta cheese
  • 1 lemon, wedged for serving

Instructions

  1. Preheat grill and prepare grates by spraying with oil.
  2. Spray each side of the eggplant slices with spray oil and season with salt and pepper.
  3. Grill eggplant slices on each side until grill marks appear and are golden brown.
  4. On a plate or in a bowl, add eggplant slices, sliced cherry tomatoes, pine nuts, parsley and feta cheese. Drizzle dressing on top and serve with a lemon wedge.

For the dressing

Ingredients

  • 1/3 cup tahini 
  • 1 lemon, juiced (or ¼ cup lemon juice)
  • 1 Tbsp. honey 
  • 1 clove garlic
  • ¼ cup filtered water
  • Salt and pepper to taste

Instructions

  1. In a blender, combine all ingredients until smooth. Serve with eggplant salad.

Eggplant Parmesan Bites Recipe – Appetizer Serves 4

If you’re a fan of eggplant parmesan and pizza – you’ve come to the right place. Bite-sized and colorful, these eggplant parmesan bites make for an excellent appetizer or side dish. 

Ingredients

  • 1 eggplant, ¼ inch sliced
  • ½ cup parmesan
  • ½ cup panko breadcrumbs
  • 1 Tbsp. Italian seasoning ( or combine1 tsp. dried oregano, 1 tsp. garlic powder, 1 tsp. dried thyme)
  • Salt and pepper to taste
  • Spray olive oil
  • Toppings: 1 Tbsp. your favorite marinara sauce, julienne-cut tomatoes, chopped basil, grated or shaved parmesan

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a bowl, combine parmesan, breadcrumbs, spices, salt and pepper
  3. Spray eggplant slices with spray oil, then dip in breadcrumb mixture, coating each side
  4. Bake for about20 minutes, or until eggplant slices are golden brown.
  5. Top with desired toppings or dip in marinara sauce.

Golden Roasted Eggplant with Bruschetta Recipe – Serves 2-4

This recipe is a twist on chef Thomas Keller’s famous scored and roasted zucchini – this one is made with eggplant and a simple authentic bruschetta. Enjoy as a side item with a variety of dishes, like grilled chicken or salmon. Better yet, enjoy it as an appetizer and indulge in the simple flavors that develop from the scoring and roasting process. 

Ingredients

  • 1 eggplant, halved
  • Salt for dusting
  • 2 Tbsp. canola oil (or avocado/vegetable oils)
  • 1 cup cherry tomatoes, quartered (preferably room temperature)
  • 1 tsp. olive oil
  • Salt and pepper to taste
  • 2 tsp. dried oregano
  • ¼ cup fresh basil for garnish

Instructions

  1. Preheat oven to 400 degrees F.
  2. Using a knife, lightly score diagonally along the flesh of the eggplant in both directions, making a diamond/checkered pattern. Dust with salt and let stand for 20 minutes. Dry with paper towel. It is important that the eggplant is dry so that the oil does not splash when placing it into skillet.
  3. Prepare a stainless-steel skillet with canola oil over medium heat (one large skillet fits one whole eggplant). Once the oil is hot, place the eggplant face down and sear for 5 minutes without moving or turning it. 
  4. Transfer the stainless-steel skillet to the oven and roast for 20 minutes.
  5. While the eggplant is roasting, make the bruschetta. In a bowl, combine cherry tomatoes with olive oil and dust with salt, pepper and oregano. Massage the mixture together. The bruschetta will continue to develop flavors and is best served at room temperature at least 20 minutes after preparation.
  6. Carefully remove the skillet from the oven using oven mitts. Transfer eggplant to a serving plate. Scoop bruschetta on top and serve as a side to a hearty dish such as grilled chicken or fish. Garnish with fresh basil.

Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family. For more health tips and information, visit AHealthierMichigan.org 

X