20 Delicious White Eggplant Recipes for Every Occasion

White eggplant might be the unsung hero of your veggie drawer—mild, creamy, and perfect for everything from quick weeknight dinners to impressive seasonal dishes. Whether you’re roasting, grilling, or turning them into cozy comfort food, these 20 delicious recipes will make this versatile veggie a star in your kitchen. Ready to fall in love with white eggplant? Let’s dive in!

Grilled White Eggplant with Garlic and Herbs

This smoky, garlicky eggplant is a summer standout—simple enough for weeknights but elegant enough for guests.

Ingredients:

• 2 medium white eggplants (about 1 lb total), sliced lengthwise into ½-inch planks
• 3 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Preheat a grill or grill pan to medium-high (400°F). Brush eggplant planks on both sides with 2 tbsp olive oil.
2. Grill eggplant for 4–5 minutes per side, until tender with deep char marks. Transfer to a platter.
3. In a small bowl, combine remaining 1 tbsp olive oil, garlic, parsley, thyme, salt, pepper, and lemon juice. Drizzle over warm eggplant.

The creamy flesh soaks up the garlic-herb dressing like a sponge, while the grill gives it a whisper of bitterness that balances the dish perfectly.

Tip: For extra depth, let the dressed eggplant sit for 10 minutes before serving—the flavors meld beautifully.

White Eggplant Parmesan with Mozzarella

This lighter take on eggplant Parmesan skips the breading but keeps all the cheesy, saucy goodness—perfect for a fuss-free weeknight dinner.

Ingredients:

• 2 medium white eggplants, sliced into 1/2-inch rounds
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 2 cups marinara sauce
• 8 oz fresh mozzarella, thinly sliced
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, torn

Instructions:

1. Preheat oven to 400°F. Brush eggplant slices with 2 tbsp olive oil and arrange on a baking sheet. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Roast for 20 minutes, flipping halfway, until tender and lightly browned.
2. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Layer half the eggplant slices, then top with 1 cup sauce, half the mozzarella, and 2 tbsp Parmesan. Repeat layers with remaining ingredients.
3. Bake uncovered for 25 minutes until bubbly and golden. Let rest 5 minutes, then drizzle with remaining 1 tbsp olive oil and sprinkle with basil.

The creamy mozzarella and mild white eggplant soak up the sauce without heaviness—ideal for summer when you crave comfort food without the oven marathon.

Tip: Salting eggplant isn’t necessary here since roasting draws out bitterness. Save time and skip that step!

Roasted White Eggplant and Tomato Salad

This vibrant salad balances smoky roasted eggplant with juicy tomatoes and a bright lemon dressing—perfect for a light lunch or a standout side dish.

Ingredients:

• 2 medium white eggplants, cut into 1-inch cubes
• 1 pint cherry tomatoes, halved
• 3 tbsp olive oil, divided
• 1 tbsp lemon juice
• 1 tsp honey
• 1 garlic clove, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup fresh basil, thinly sliced

Instructions:

1. Preheat oven to 425°F. Toss eggplant with 2 tbsp olive oil and 1/4 tsp salt on a baking sheet. Roast for 20 minutes, flipping halfway, until tender and caramelized at the edges.
2. Whisk remaining 1 tbsp olive oil, lemon juice, honey, garlic, red pepper flakes, and remaining 1/4 tsp salt in a large bowl.
3. Add roasted eggplant and tomatoes to the bowl, gently tossing to coat. Let sit for 5 minutes to absorb flavors.
4. Fold in basil just before serving.

The contrast of creamy eggplant and bursty tomatoes, with a hint of heat from the pepper flakes, makes this salad anything but ordinary.

Tip: For extra depth, sprinkle with crumbled feta or toasted pine nuts.

White Eggplant Curry with Coconut Milk

This creamy, aromatic curry lets tender white eggplant soak up the rich flavors of coconut milk and warm spices—perfect for a cozy weeknight dinner.

Ingredients:

• 2 medium white eggplants (about 1 lb), cut into 1-inch cubes
• 1 tbsp coconut oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp red chili flakes
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp lime juice
• 1 tsp salt
• 1/2 tsp sugar
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp coconut oil in a large skillet over medium. Add onion and cook until soft, about 5 minutes. Stir in 3 garlic cloves and 1 tbsp ginger; cook 1 minute until fragrant.
2. Add 1 tsp turmeric, 1 tsp cumin, and 1/2 tsp chili flakes, stirring to coat the onions. Cook 30 seconds to toast the spices.
3. Pour in coconut milk, then add eggplant cubes. Simmer uncovered for 12–15 minutes, stirring occasionally, until the eggplant is tender but holds its shape.
4. Remove from heat. Stir in 1 tbsp lime juice, 1 tsp salt, and 1/2 tsp sugar. Taste and adjust seasoning.
5. Garnish with cilantro and serve over rice.

The silky coconut milk balances the eggplant’s mild bitterness, while a splash of lime brightens every bite. Tip: For extra depth, toast whole cumin seeds with the onions before adding ground spices.

Stuffed White Eggplant with Quinoa and Spinach

These tender stuffed white eggplants are a showstopper, packed with nutty quinoa, garlicky spinach, and just enough feta to make every bite irresistible.

• 2 medium white eggplants (about 1 lb total)
• 1/2 cup uncooked quinoa, rinsed
• 1 cup water
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• 2 cups fresh spinach, roughly chopped
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese
• 1 tbsp lemon juice

1. Preheat oven to 375°F. Halve eggplants lengthwise and scoop out flesh, leaving a 1/4-inch border. Chop the scooped flesh into small pieces.
2. In a small saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
3. Heat 1 tbsp olive oil in a skillet over medium. Add garlic and chopped eggplant flesh; cook for 5 minutes until softened. Stir in spinach, salt, and pepper; cook 2 minutes until wilted.
4. Off heat, mix in cooked quinoa, feta, and lemon juice. Stuff eggplant halves with the mixture, drizzle with remaining 1 tbsp olive oil, and bake for 30 minutes until eggplants are tender and tops are lightly browned.

The quinoa filling gets delightfully crispy at the edges while the eggplant turns silky—a perfect contrast in every forkful.

Tip: For extra richness, sprinkle the stuffed eggplants with breadcrumbs mixed with a pinch of paprika before baking.

White Eggplant Ratatouille with Fresh Basil

This vibrant ratatouille lets white eggplant shine, with sweet tomatoes, garlic, and a pop of fresh basil for a summery twist on the classic.

Ingredients:

• 1 medium white eggplant (about 1 lb), diced into 1-inch cubes
• 2 tbsp olive oil, divided
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 medium zucchini, sliced into half-moons
• 1 (14.5 oz) can diced tomatoes, with juices
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil leaves, thinly sliced

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the bell pepper, zucchini, and remaining 1 tbsp olive oil. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Stir in the white eggplant, diced tomatoes (with juices), 1 tsp salt, and 1/2 tsp black pepper. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally, until the eggplant is tender but not mushy.
4. Remove from heat and fold in the fresh basil. Taste and adjust seasoning if needed.

The white eggplant holds its shape beautifully here, adding a delicate texture against the jammy tomatoes and bright basil. Serve warm with crusty bread or over polenta for a hearty vegetarian meal.

Tip: For extra depth, add a pinch of red pepper flakes with the garlic.

White Eggplant and Chickpea Stew

This cozy, spiced stew lets tender white eggplant soak up a rich tomato broth, while chickpeas add a satisfying bite—perfect for a hearty weeknight meal.

Ingredients:

• 2 tbsp olive oil
• 1 medium white eggplant (about 1 lb), cubed
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 cup vegetable broth
• 1/2 tsp salt
• 1/4 cup chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the eggplant and onion; cook for 8 minutes, stirring occasionally, until softened.
2. Stir in 3 garlic cloves, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes. Cook for 1 minute until fragrant.
3. Add the chickpeas, diced tomatoes (with juices), 1 cup vegetable broth, and 1/2 tsp salt. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally, until the eggplant is silky.
4. Remove from heat and stir in 1/4 cup parsley. Taste and adjust salt if needed.

The stew’s magic is in the contrast: creamy eggplant against the smoky, tangy broth, with pops of chickpea texture. Serve with crusty bread to mop it all up!

Tip: White eggplant has a milder, sweeter flavor than purple varieties, but if you can’t find it, regular eggplant works too—just peel it for a similar texture.

White Eggplant Lasagna with Ricotta Cheese

This creamy, veggie-packed lasagna swaps noodles for tender eggplant slices, making it a lighter but equally comforting twist on the classic.

Ingredients:

• 2 medium white eggplants (about 1 lb total), sliced lengthwise into 1/4-inch planks
• 2 cups whole-milk ricotta cheese
• 1 large egg, lightly beaten
• 1/2 cup grated Parmesan cheese, divided
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt, plus extra for sprinkling
• 1/4 tsp black pepper
• 2 cups shredded mozzarella cheese
• 2 tbsp olive oil
• 2 cups marinara sauce (store-bought or homemade)

Instructions:

1. Prep eggplant: Arrange eggplant slices on a baking sheet, sprinkle lightly with salt, and let sit 15 minutes to draw out moisture. Pat dry with paper towels.
2. Make filling: In a bowl, mix ricotta, egg, 1/4 cup Parmesan, oregano, garlic powder, 1/2 tsp salt, and black pepper until combined.
3. Layer lasagna: Preheat oven to 375°F. Brush a 9×13-inch baking dish with 1 tbsp olive oil. Spread 1/2 cup marinara on the bottom, then layer half the eggplant, half the ricotta mixture, and 1 cup mozzarella. Repeat layers, ending with remaining marinara, mozzarella, and 1/4 cup Parmesan. Drizzle with remaining 1 tbsp olive oil.
4. Bake: Cover with foil and bake 30 minutes. Uncover and bake 15–20 minutes until bubbly and golden. Let rest 10 minutes before serving.

The eggplant becomes silky-soft while the ricotta filling stays luxuriously rich—no one will miss the noodles!

Tip: For extra depth, grill the eggplant slices instead of baking them raw.

White Eggplant Stir-Fry with Soy Sauce

This quick stir-fry lets white eggplant shine with a savory soy glaze—perfect for busy weeknights when you want something flavorful but fuss-free.

Ingredients:

• 1 lb white eggplant, cut into 1-inch cubes
• 2 tbsp neutral oil (like avocado or grapeseed)
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp red pepper flakes (optional)
• 2 green onions, thinly sliced

Instructions:

1. Heat 2 tbsp oil in a large skillet or wok over medium-high. Add eggplant and stir-fry for 5–6 minutes until lightly browned and tender (but not mushy).
2. Push eggplant to one side. Add 3 cloves minced garlic and 1 tbsp grated ginger to the empty space; cook for 30 seconds until fragrant.
3. Pour in 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp red pepper flakes (if using). Toss everything together and cook for 1 more minute to glaze the eggplant.
4. Remove from heat and sprinkle with 2 sliced green onions.

The magic here? The eggplant soaks up the salty-sweet sauce while keeping its delicate texture—no sogginess in sight!

Tip: For extra depth, add a splash of toasted sesame oil just before serving.

White Eggplant and Feta Cheese Tart

This savory tart balances creamy feta with tender white eggplant, all nestled in a flaky, golden crust—perfect for brunch or a light dinner.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 medium white eggplant, sliced into 1/4-inch rounds
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 1 tbsp chopped fresh oregano
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Unfold the puff pastry onto a parchment-lined baking sheet and prick all over with a fork.
2. Toss the eggplant slices with olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange in a single layer on the pastry, leaving a 1-inch border.
3. Sprinkle feta cheese and oregano evenly over the eggplant. Fold the edges of the pastry inward to create a rustic crust.
4. Brush the crust with beaten egg. Bake for 25 minutes until the pastry is puffed and golden.

The contrast of the crisp crust with the melt-in-your-mouth eggplant and tangy feta makes this tart a standout. Serve warm or at room temperature for the best flavor.

Tip: For extra richness, drizzle with honey right before serving—it plays beautifully with the salty feta!

White Eggplant Soup with Ginger and Turmeric

This silky, golden-hued soup is a cozy hug in a bowl, with warm ginger and turmeric balancing the delicate sweetness of white eggplant.

Ingredients

• 2 medium white eggplants (about 1 lb total), diced
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground turmeric
• 4 cups vegetable broth
• 1/2 cup full-fat coconut milk
• 1 tbsp lime juice
• 1 tsp salt
• Fresh cilantro leaves, for garnish

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until translucent. Stir in 3 cloves minced garlic, 1 tbsp ginger, and 1 tsp turmeric, cooking for 1 minute until fragrant.
2. Add the diced eggplant and 1 tsp salt, stirring to coat. Pour in 4 cups vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes until the eggplant is tender.
3. Carefully blend the soup until smooth using an immersion blender (or transfer to a countertop blender in batches). Stir in 1/2 cup coconut milk and 1 tbsp lime juice.
4. Ladle into bowls and top with fresh cilantro. Serve warm.

The magic here? White eggplant’s creamy texture lets this soup stay luxuriously velvety without heavy cream.

Tip: For extra depth, roast the eggplant at 400°F for 20 minutes before adding to the pot.

White Eggplant and Zucchini Fritters

These crispy white eggplant and zucchini fritters are a veggie-packed delight—light, golden, and perfect for a quick appetizer or side dish.

• 1 medium white eggplant, grated (about 2 cups)
• 1 medium zucchini, grated (about 1 1/2 cups)
• 1/2 tsp salt, plus extra for sprinkling
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 tbsp chopped fresh parsley
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 3 tbsp olive oil, for frying

1. Toss the grated eggplant and zucchini with 1/2 tsp salt and let sit in a colander for 10 minutes. Squeeze out excess moisture with a clean towel.
2. In a bowl, combine the vegetables, 1/4 cup flour, 1/4 cup Parmesan, 1 beaten egg, 2 tbsp parsley, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Mix until just combined.
3. Heat 3 tbsp olive oil in a skillet over medium heat. Drop 2-tbsp portions of the mixture into the pan, flattening slightly. Cook for 3–4 minutes per side until golden and crisp.
4. Transfer to a paper towel-lined plate and sprinkle lightly with salt.

The secret to these fritters? The white eggplant adds a subtly sweet, creamy texture that pairs perfectly with the zucchini’s freshness. Serve with a dollop of Greek yogurt or marinara for dipping!

Tip: For extra crispiness, press the grated veggies firmly in the towel to remove as much moisture as possible.

White Eggplant Caponata with Olives and Capers

This Sicilian-inspired white eggplant caponata is a vibrant, tangy-sweet relish that’s perfect for spooning over crusty bread or grilled fish. The combination of briny olives and capers with tender eggplant makes it irresistibly savory.

• 1 large white eggplant (about 1 lb), diced into ½-inch cubes
• ¼ cup extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 2 celery stalks, diced
• 2 garlic cloves, minced
• ½ cup green olives, pitted and roughly chopped
• 2 tbsp capers, drained
• ¼ cup red wine vinegar
• 1 tbsp granulated sugar
• ½ tsp kosher salt
• ¼ tsp red pepper flakes
• 2 tbsp fresh parsley, chopped

1. Heat olive oil in a large skillet over medium heat. Add onion and celery, sautéing for 5 minutes until softened. Stir in garlic and red pepper flakes; cook for 1 minute until fragrant.
2. Add eggplant and cook, stirring occasionally, for 10–12 minutes until lightly browned and tender.
3. Stir in olives, capers, vinegar, sugar, and salt. Reduce heat to low and simmer for 8–10 minutes, until the liquid thickens slightly.
4. Remove from heat and fold in parsley. Let cool to room temperature before serving.

The magic here is in the balance—the vinegar and sugar tame the eggplant’s bitterness, while olives and capers add a salty punch. It’s even better the next day!

Tip: For a smoky twist, char the eggplant cubes on a grill pan before adding them to the skillet.

White Eggplant and Lentil Curry

This cozy curry balances creamy white eggplant with hearty lentils, simmered in a fragrant blend of spices—perfect for a satisfying weeknight meal.

Ingredients:

• 1 large white eggplant, diced (about 4 cups)
• 1 cup dried brown lentils, rinsed
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (14-oz) can diced tomatoes
• 1 (13.5-oz) can coconut milk
• 1 tsp salt
• 1/2 tsp sugar
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add the onion and cook for 5 minutes until soft. Stir in the garlic and ginger, cooking for 1 minute until fragrant.
2. Add 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using). Toast for 30 seconds, then pour in the diced tomatoes, scraping up any browned bits.
3. Stir in the eggplant, lentils, coconut milk, 1 tsp salt, and 1/2 tsp sugar. Bring to a simmer, then reduce heat to low. Cover and cook for 25–30 minutes, stirring occasionally, until the lentils are tender and the eggplant is silky.
4. Garnish with cilantro and serve warm over rice or with naan.

The magic here? The white eggplant melts into the curry, adding a velvety texture that pairs perfectly with the earthy lentils. Tip: For extra depth, toast whole cumin seeds with the onions before adding the ground spices.

White Eggplant Pizza with Fresh Mozzarella

Skip the dough and let tender white eggplant slices become your crispy, veggie-packed pizza base—topped with melty mozzarella and fresh basil for a light yet satisfying bite.

Ingredients:

• 1 medium white eggplant, sliced into 1/2-inch rounds
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup marinara sauce
• 4 oz fresh mozzarella, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F. Brush both sides of the eggplant rounds with 1 tbsp olive oil and arrange on a parchment-lined baking sheet. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
2. Roast for 15 minutes until the edges turn golden, then flip and bake another 5 minutes to crisp slightly.
3. Spread 1-2 tbsp marinara sauce over each eggplant round, top with mozzarella slices, and drizzle with remaining 1 tbsp olive oil. Broil on high for 2-3 minutes until cheese bubbles.
4. Garnish with fresh basil and a sprinkle of red pepper flakes (if using).

The eggplant’s mild sweetness balances the tangy marinara, while broiling gives the cheese a gooey stretch without weighing it down—perfect for a fuss-free appetizer or light dinner.

Tip: Pat eggplant slices dry before roasting to prevent sogginess and help them crisp up nicely.

White Eggplant and Mushroom Risotto

This creamy risotto gets a subtle sweetness from tender white eggplant and an earthy depth from sautéed mushrooms—comfort food at its finest.

Ingredients:

• 1 medium white eggplant (about 1 lb), diced into ½-inch cubes
• 8 oz cremini mushrooms, sliced
• 1½ cups Arborio rice
• 4 cups low-sodium vegetable broth, kept warm
• ½ cup dry white wine
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• ½ cup grated Parmesan cheese
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp butter and 1 tbsp olive oil in a large Dutch oven over medium heat. Add the eggplant and cook, stirring occasionally, for 8–10 minutes until softened. Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the pot. Sauté mushrooms for 5 minutes until browned. Remove and set aside with the eggplant.
3. Melt remaining 2 tbsp butter in the pot. Cook onion for 3 minutes until translucent, then add garlic and cook for 30 seconds. Stir in Arborio rice and toast for 2 minutes.
4. Pour in white wine, scraping up any browned bits. Simmer until mostly evaporated. Add warm broth ½ cup at a time, stirring frequently until absorbed before adding more (about 20 minutes total).
5. Fold in cooked eggplant, mushrooms, Parmesan, 1 tsp salt, and ½ tsp black pepper. Cook for 2 more minutes. Garnish with parsley.

The white eggplant melts into the risotto, adding a velvety texture that pairs perfectly with the meaty mushrooms. Tip: For extra richness, stir in a splash of cream at the end!

White Eggplant and Tofu Stir-Fry

This light yet satisfying stir-fry lets tender white eggplant soak up a savory garlic-ginger sauce, while crispy tofu adds a protein-packed crunch.

Ingredients:

• 1 medium white eggplant (about 1 lb), cut into 1-inch cubes
• 14 oz firm tofu, pressed and cut into 1-inch cubes
• 3 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp red pepper flakes (optional)
• 2 scallions, thinly sliced

Instructions:

1. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add tofu and cook, stirring occasionally, until golden and crisp on all sides (about 8 minutes). Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Sauté garlic and ginger for 30 seconds until fragrant. Add eggplant and stir-fry for 5 minutes until slightly softened.
3. Pour in soy sauce, rice vinegar, sugar, and red pepper flakes (if using). Toss to coat, then reduce heat to medium. Cover and cook for 4–5 minutes until eggplant is tender but not mushy.
4. Return tofu to the skillet, add scallions, and toss everything together for 1 minute to warm through.

The magic here? The eggplant stays creamy inside while the tofu stays crisp—even after tossing in that glossy sauce. Serve over rice for a quick weeknight win.

Tip: Salting eggplant is optional with mild white varieties, but if yours tastes bitter, sprinkle cubes with salt, let sit for 15 minutes, then rinse and pat dry.

White Eggplant and Pesto Pasta

This creamy, herb-packed pasta is a fresh twist on classic pesto, with tender white eggplant adding a subtle sweetness and silky texture.

Ingredients:

• 8 oz dried pasta (like fusilli or penne)
• 1 medium white eggplant, diced into 1/2-inch cubes
• 2 tbsp olive oil, divided
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/3 cup basil pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 tbsp lemon juice
• 2 tbsp toasted pine nuts

Instructions:

1. Cook pasta in salted boiling water according to package directions. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high. Add eggplant, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, for 8–10 minutes until golden and tender.
3. Reduce heat to low. Add cooked pasta, pesto, Parmesan, lemon juice, and remaining 1 tbsp olive oil to the skillet. Toss, adding reserved pasta water 1 tbsp at a time until saucy.
4. Garnish with pine nuts and extra Parmesan before serving.

The white eggplant melts into the pesto, creating a luxuriously creamy sauce without heavy cream—perfect for a light yet satisfying weeknight dinner.

Tip: For extra depth, roast the eggplant at 400°F for 20 minutes instead of sautéing.

White Eggplant and Goat Cheese Quiche

This elegant quiche balances creamy goat cheese with tender white eggplant, all nestled in a buttery crust—perfect for brunch or a light dinner.

Ingredients:

• 1 store-bought pie crust (9-inch)
• 1 medium white eggplant, thinly sliced into rounds
• 1 tbsp olive oil
• 4 oz goat cheese, crumbled
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan, prick the bottom with a fork, and blind bake for 10 minutes. Remove and let cool slightly.
2. Heat olive oil in a skillet over medium heat. Add eggplant slices and cook for 3–4 minutes per side until softened. Arrange them evenly over the crust.
3. In a bowl, whisk together eggs, heavy cream, salt, and black pepper. Pour over the eggplant, then sprinkle goat cheese and thyme leaves on top.
4. Bake for 30–35 minutes until the center is set and the edges are golden. Let rest for 10 minutes before slicing.

The subtle sweetness of white eggplant pairs beautifully with tangy goat cheese, while the thyme adds a fragrant finish. Serve warm or at room temperature!

Tip: For extra flavor, drizzle the baked quiche with a touch of honey before serving.

White Eggplant and Sweet Potato Curry

This creamy, spiced curry balances tender white eggplant and sweet potatoes with a rich coconut broth—comfort food with just the right kick.

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 large white eggplant, cubed
• 1 medium sweet potato, peeled and cubed
• 1 (14-oz) can coconut milk
• 1 cup vegetable broth
• 1 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp coconut oil in a large pot over medium heat. Add onion and sauté for 3 minutes until soft. Stir in garlic, ginger, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using); cook for 1 minute until fragrant.
2. Add eggplant and sweet potato, tossing to coat in spices. Pour in coconut milk and 1 cup broth, then stir in 1 tsp salt. Bring to a simmer, cover, and cook for 20 minutes, stirring occasionally, until vegetables are tender.
3. Remove from heat, stir in 1 tbsp lime juice, and garnish with cilantro.

The silky coconut broth soaks into the eggplant, while the sweet potato adds just a hint of natural sweetness—perfect for spooning over fluffy rice.

Tip: For extra depth, toast the curry powder in a dry pan for 30 seconds before adding it to the pot.

Conclusion

With 20 mouthwatering white eggplant recipes, there’s something here for every meal—whether you’re hosting a dinner party or whipping up a quick weeknight dish. We hope you find a new favorite! Don’t forget to let us know which recipe you loved most in the comments, and share this roundup with fellow foodies on Pinterest. Happy cooking!