What can you make with aubergine as a vegetarian?

Plenty! Aubergine is one of the most versatile vegetables in vegetarian cooking. You can use it in: Stuffed aubergine boats with rice, lentils, or quinoa Grilled eggplant slices for wraps and sandwiches Baked dishes like vegetarian lasagna or moussaka Aubergine curries , stir-fries, and sheet-pan meals Dips such as baba ghanoush or eggplant hummus Many veggie aubergine recipes offer a “meaty” texture without any actual meat, which is why it’s so popular in meat-free diets.

What can I do with an aubergine?

Aside from roasting or frying, aubergine can be: Mashed into spreads Grilled for smoky flavor Cubed for stir-fries Pureed into sauces Layered in baked casseroles With a little seasoning and creativity, aubergine becomes a canvas for Mediterranean, Asian, Indian, and even fusion-style dishes. If you’re new to vegetarian meals, starting with roasted or grilled aubergine is a safe bet—it works in pasta, grain bowls, and even tacos.

Are aubergines healthy?

Yes—aubergines are low in calories and packed with nutrients. They’re high in fiber, especially in the skin, and contain antioxidants like nasunin and chlorogenic acid. These compounds help reduce inflammation and support heart and brain health. Aubergines also fit into many special diets: Keto-friendly (low in net carbs when used without breading) Gluten-free Vegan and vegetarian Mediterranean diet-approved That’s why many plant-based aubergine dishes appear in meal plans focused on overall health and weight management.

Is eggplant and aubergine the same vegetable?

Yes, they are the same! “Aubergine” is the British English term, while “eggplant” is used in American English. Regardless of what you call it, it’s the same purple-skinned fruit that’s widely used in savory cooking. So whether your recipe says eggplant lasagna or aubergine curry, it’s referring to the same ingredient—just in different dialects. When searching online, using both terms ("eggplant" and "aubergine") can help you find a wider variety of veggie aubergine recipes .

Veggie Aubergine Recipes: The 13 Best Healthy Comfort Dishes (2025)

Description

This hearty roasted aubergine and chickpea bowl is a plant-based dish that’s perfect for lunch or dinner. Packed with flavor and fiber, this recipe brings together roasted vegetables, creamy tahini sauce, and nutrient-rich grains to create a satisfying meal that fits into a variety of diets—including vegan, gluten-free, and low-salt. Ideal for meal prep or quick weekday dinners, it’s simple, wholesome, and naturally delicious.

Ingredients

Scale

1 large aubergine (eggplant), cubed
1 can (15 oz) chickpeas, drained and rinsed
1 red bell pepper, sliced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper to taste
1 cup cooked quinoa or brown rice
1/4 cup chopped fresh parsley

For the tahini dressing:

2 tablespoons tahini
1 tablespoon lemon juice
1 teaspoon maple syrup or honey
1–2 tablespoons warm water (to thin)
Pinch of salt

Instructions

Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
Prep the vegetables: In a large bowl, toss the cubed aubergine, chickpeas, and bell pepper with olive oil, cumin, paprika, garlic powder, salt, and pepper until well coated.
Roast: Spread the mixture evenly on the baking tray. Roast in the preheated oven for 25–30 minutes, stirring halfway, until the aubergine is golden and tender, and chickpeas are slightly crispy.
Cook the grain: While the vegetables roast, prepare the quinoa or rice according to package instructions if not already cooked.
Make the tahini dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup or honey, and salt. Add warm water a little at a time until you reach a pourable consistency.
Assemble: Divide quinoa or rice between two bowls. Top with roasted aubergine, chickpeas, and peppers. Drizzle with tahini dressing and sprinkle with chopped parsley.
Serve warm or chilled, depending on your preference.

Notes

To make this dish oil-free, roast vegetables using a splash of vegetable broth instead of olive oil.

Feel free to swap quinoa with couscous, bulgur, or millet.

Add avocado slices or chopped nuts for extra healthy fats.This bowl stores well in the fridge for up to 3 days—perfect for meal prep.

For extra spice, add a pinch of cayenne or red pepper flakes before roasting.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Roasting
Cuisine: Mediterranean-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 370
Sugar: 5g
Sodium: 280mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 14g
Cholesterol: 0mg

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