You probably have never tried the versions of these vegetarian eggplant recipes before. Now give them a chance for your main meal, snack, or your tea time.
Quick Prepare Vegetarian Eggplant Recipes
Time is tight. But for dinner, you’re in the mood for something different, perhaps something cheesy, baked, and light.
How about preparing an eggplant dish? Recipes that are both light and practical and that you will love to taste will be waiting for you in the rest of the article.
-
Low Fat Eggplant Stuffed Bread (8 Servings)
Vegetarian Eggplant Recipes – Eggplant Stuffed Bread
Per Serving
Calories: 330
Net Carb: 60g
Total Fat: 2g
Protein: 9g
Ingredients
Dough Ingredients
(Instant) Rapid rise dry yeast (10g)
All-purpose flour (18 ounces)
Lukewarm water (1.5 cups)
Honey (1 tbsp)
Salt (1.5 tbsp)
Eggplant Filling
Eggplant (3 medium)
Yellow onion (1, medium)
Olive oil (1 tbsp)
Pepper-Tomato mix paste (1 tbsp)
Salt and pepper to taste
Recipe – 30min prep / 25min cooking time
Step 1.
Start by preparing the dough.
For this, sift the flour into a large bowl.
Add yeast and other dough ingredients
Knead until it reaches a homogeneous consistency.
Lightly flour a clean counter.
Put the dough on the counter.
Cover it with a damp cloth.
And let it ferment.
Step 2.
Preheat the oven.
Oven temperature: 180 C / 355 F
Now you can start making the eggplant filling.
Chop the onions coarsely.
Preheat the pan and add olive oil.
Cook the onions.
Chop the eggplants into tiny cubes and continue cooking with the onions.
Put the tomato pepper mix paste in a bowl and dilute with half a tbsp of water.
Pour the diluted tomato paste into the eggplant mixture.
Cook until boiling.
Grease and flour a round springform cake tin.
Divide the dough into two parts.
Spread one piece of dough on the bottom of the cake tin.
Add the eggplant filling to it
Thin the other part of the dough slightly with your hand and cover the filling.
Bake for 30-35 minutes in a controlled manner.
Tip: If you wish, you can add grated white cheddar cheese to the filling.
Recommendation: If you want to speed up the fermentation, you should use warmer water.
-
Low Carb Greek Yogurt with Eggplant Salad (4 Servings)
Vegetarian Eggplant Recipes – Greek yogurt with eggplant salad
Per Serving
Calories: 100
Net Carb: 4g
Total Fat: 8g
Protein: 2g
Ingredients
Greek yogurt (10 tbsp)
Eggplant (3, medium)
Mayo (1 tbsp)
Garlic (2 cloves, grated)
Salt, pepper, and paprika to taste
Topping
Parsley (1 tbsp, finely chopped)
Paprika (1 tsp)
Olive oil (1 tbsp)
Recipe – 10min prep / 30min cooking time
Cover a wire strainer with a paper towel, and place the strainer over a large mixing bowl.
Place the yogurt on a paper towel and refrigerate for at least 3 hours.
The yogurt will start to drain and therefore the mixing bowl at the bottom will start to fill with water.
Replace the paper towel that is under the yogurt with a new one every half an hour.
When the yogurt is completely drained, it will be free of all its water and become solid, here is the yogurt we need for this recipe.
Wash the eggplants thoroughly.
Make a few holes in them with a tip of a knife.
Preheat the oven.
Oven temperature: 200 C / 390 F
Line a baking tray with baking paper.
Place the eggplants on the baking tray and bake for about 30 minutes.
After the eggplants become tender, let them cool down a bit and peel off their skins.
Then finely chop the eggplants.
Take the roasted eggplants into a deep bowl.
Then add the mayo.
Add the strained yogurt, garlic, and spices and mix well.
Transfer it to a serving plate and drizzle olive oil and sprinkle the same paprika on it.
Recommendation: Straining Greek yogurt before using it will prevent you from watering down your food.
Tip: Making holes on eggplants prevents them from swelling and bursting with the effect of heat.
-
5 Ingredients Eggplant Fritters (12 Fritters)
Vegetarian eggplant recipes – Eggplant fritters
Per Fritter
Calories: 100
Net Carb: 14g
Total Fat: 2g
Protein: 4g
Ingredients
Feta cheese (3.5 ounces)
Eggplant (4 mediums)
Eggs (2 eggs)
Dill (1/2 cup, chopped)
All-purpose flour (4 tbsp)
Salt, chili pepper, and pepper to taste
Recipe – 15min prep / 15min cooking time
Wash the eggplants thoroughly.
Peel and chop them finely.
Add water and boil the eggplants for 10 minutes.
Strain and leave to cool.
Preheat the oven.
Oven temperature: 200 C / 390 F
After the eggplants become cool, squeeze their juices well.
Mash the feta cheese with a fork.
Finely chop the dill.
Take the boiled and squeezed eggplant in a deep bowl with the other ingredients and mix well.
Line a baking tray with baking paper.
Take 2 tablespoons of the eggplant mixture and place it on the tray.
Place the fritters in a round shape.
Bake them for 15 minutes.
Recommendation: You can serve fritters with Greek yogurt or tomato sauce.
Tip: If you don’t like the taste of dill, you can add parsley or scallion instead.
See Also