Eggplant recipes: roasted, stewed and crispy

Soft, deeply roasted eggplant makes a hearty base for freekeh with parsley, mint and pine nuts. A fresh sauce of yogurt, tahini and lemon brings it all together.

Fried aubergine soaks up a spiced coconut sauce without immediately falling apart. Tamarind keeps the sauce bright, while crispy shallots and coriander add contrast. Serve with rice for a satisfying plant-based main.

Seasoned tempeh and aubergine roast together until golden at the edges and soft inside. Green tahini sauce, fresh yogurt and crispy chickpeas make this a complete meal with contrast in every bite.

Crispy, warmly spiced roasted lentils and tender aubergine come together with cool lemon yogurt and juicy pomegranate seeds. Warm flatbread makes it a complete meal.

Golden-brown roasted eggplant and warm chickpeas make this salad hearty enough for lunch. Cucumber, parsley and pomegranate seeds add freshness; tahini-lemon dressing and crisp pita bring creaminess and crunch.

Tender roasted aubergine gets a sweet-and-spicy glaze of gochujang and miso. Crispy rice, fresh cucumber and a spoonful of chili crisp make this a bowl of bold contrasts.

A thin layer of rice cooks up golden and crisp, topped with tofu and eggplant in a glossy sweet-and-sour tamarind sauce. Cucumber and Thai basil add freshness and fragrance to every bite.

These Sicilian eggplant balls have a golden, crispy crust and a soft centre with pecorino and parsley. Serve them warm with a simple tomato sauce for dipping.

Soft aubergine with caramelised cut sides forms the base for spiced green lentils, bright lemon tahini and a delicate drizzle of pomegranate molasses. Parsley and toasted almonds finish the dish with freshness and crunch.

Golden-brown eggplant soaks up the savory, bright dressing, while soba noodles make the dish satisfying and add a chewy bite. Serve this modern, Japanese-inspired noodle salad warm, with scallions and toasted sesame seeds.

Soft, golden-brown aubergine is paired with warm tomato and lemon, spiced chickpeas and cool yoghurt. A hearty vegetable dish with soft, juicy and crispy elements all on one plate.

Small eggplants are stuffed with a roasted masala of peanuts, sesame and coconut, then gently simmered until the filling becomes a rich, spiced sauce. Serve with rice or bhakri; turn the eggplants carefully so they stay whole.

Soft, roasted aubergine gets a glossy sweet-and-sour tamarind coating. Black lentils, cool herbed yogurt and crispy onion turn it into a satisfying meal.

A slow-cooked Gujarati vegetable dish with eggplant, potatoes, yam and spiced fenugreek dumplings. Coconut, sesame, peanuts and spices give the vegetables a rich, fragrant flavor, while lemon keeps everything fresh.

Soft, smoky eggplant flesh gets a kick from lime, fish sauce and chili. Shallot and fresh herbs keep this Thai salad bright, while wedges of boiled egg make it a hearty side dish.

Tender chicken and firm Thai eggplants simmer in a fragrant green curry sauce with coconut milk. Thai basil and fish sauce add freshness and depth at the end; jasmine rice soaks up the thin sauce nicely.

Green lentils turn lightly crisp on the outside in the oven, while eggplant roasts until soft and deeply browned. Lemon tahini, mint and pomegranate bring creaminess, freshness and juicy pops of texture to the same plate.

Tender steamed eggplant soaks up garlic, soy sauce and sesame oil in this Korean banchan. Serve gaji namul at room temperature or chilled, alongside rice and other side dishes.

Tender eggplant, golden-browned tofu and tomato come together in a savory, lightly syrupy sauce. Serve it with rice for a satisfying Vietnamese main course.

Soft aubergine with roasted edges, bright cumin yogurt and quick-pickled red onion turn hearty bread into a filling yet light lunch. The oven does most of the work; mint and lemon keep every bite fresh.

Tender eggplant with browned edges, coated in a glossy sauce of miso, mirin and sake. Served with rice and spring onion, this makes a savory Japanese lunch for two.

Chunks of eggplant are first browned in a pan, then simmered in a spiced sauce made with coconut, ginger and toasted spices. A splash of vinegar cuts through the richness. Serve this Malaysian pajeri terung warm or at room temperature as a small starter, with rice or bread on the side.

Tender aubergine cooks in a creamy coconut sauce with turmeric, lemongrass and the direct heat of cili api. This Malaysian side dish is delicious with rice and something mild alongside.

Charred eggplant turns soft and smoky in the oven; air asam counters it with tamarind, lime, chili and crisp shallot. A colorful Malaysian starter with few ingredients and plenty of contrast.