3 Eggplant Based Recipes Every Eco-Conscious Vegan Will Love – Advice Eating

There are many steps we can take to address the threat of climate change. Most of us recognize that we should switch to renewable energy, which is one of the reasons why demand for solar energy is growing rapidly and will increase by over 20.5% between 2019 and 2026.

However, some steps to improve the planet will require tougher sacrifices. This includes moving away from meat-based diets to reduce our carbon footprint.

You might cringe at the thought of giving up meat, but it can actually be a great way to protect the environment. Someone who regularly eats meat has an average carbon footprint of 3.3 tons of greenhouse gases, while a person who follows a vegan diet only has a carbon footprint of 1.5 tons of greenhouse gases.

This explains the sudden rise of herbal companies. However, giving up meat can be a challenge for even the most committed environmental activist. Luckily, it becomes a lot easier when you know which vegan foods to try. Great vegan dishes can be prepared with aubergines.

Eggplant is a great food for eco-friendly vegans to add to their diet

We have to talk about the aubergine, known as the introvert of the vegetable world, which is similar to the aubergine. The humble aubergine is often overshadowed in Britain by some of its more prized relatives (tomato, chili pepper and potato, to name a few). But we don’t think it should be. If you’re committed to being an eco-friendly vegan, you should know about this delicious vegetable.

A staple vegetable in Mediterranean countries, eggplant has high nutritional value, unique flavor and low calorie content. What’s not to like?

Aubergines are in season from July to September, but since they can be enjoyed all year round, we encourage you to add a few to your basket and try one of the recipes below.

Vegan pasta according to Norma

Pasta alla Norma is a typical Italian dish. Named after Sicilian composer Bellini’s opera, ‘Norma’ is an eggplant-based pasta sauce that’s also loaded with tomatoes and basil.

Our recipe is free of any animal by-products, although it’s worth noting that pasta isn’t always vegan, as Pasta Evangelists explain: “Not all pasta is suitable for vegans, as eggs are a key ingredient in many pasta shapes. However, many pasta shapes are made from something called pasta bianca, or “white dough,” which is made with just flour and water. Most dried pasta is suitable for vegans as it is made with semolina flour, water and salt.”

Add your fondness for eggless pasta to your homemade sauce for a completely vegan meal. Not sure which pasta shape to choose? Rigatoni, penne or fusilli are all excellent choices due to their stocky, tubular shape – perfect for encapsulating the rich tomato sauce. We wish we had covered this topic in our previous post celebrating the veganuary.

Served 4

Preparation: 15 minutes

Cooking time: 25-35 minutes

Difficulty: Easy


  • A large sprig of basil or about 12 leaves
  • 3 garlic cloves, chopped
  • 2 large eggplants, peeled
  • A small onion
  • A handful of capers
  • 1 tbsp olive oil
  • salt and pepper
  • A pinch of chili flakes (optional)
  • 1 carrot
  • Vegan Red Wine (optional)
  • 1 can of peeled San Marzano tomatoes
  • A pinch of oregano
  • A touch of sugar (optional)
  • 400g vegan pasta


  1. Cut the aubergines into small pieces and set aside. Add salt to flavor and remove excess moisture, or wrap gently in a piece of paper towel.
  2. Next, heat 1 tablespoon of olive oil in a large saucepan and sauté the onion and carrot until translucent. Then add the minced garlic and sauté until fragrant—but not so long as to scorch all the ingredients.
  3. Set this mixture aside and pour 2 tbsp into a skillet. Then, once hot, add the eggplant pieces to the pan in an even, single layer. Fry for 5 minutes, working in batches if space in the pan is tight.
  4. Once golden brown, return the garlic, carrot, and onion mixture to the pan, optionally with a splash of vegan red wine. Do you prefer the taste of white wine? No problem! This dish pairs well with both dishes due to the delicate flavor of the eggplant and the richness of the tomato sauce.
  5. Add the can of tomatoes, then 200ml of water (about half a can).
  6. Sprinkle with a pinch of sugar, most of the basil and a touch of oregano. Stir, then simmer over medium heat for 30 minutes.
  7. Once the aubergine is soft and the sauce has thickened, remove from the heat and season with salt and pepper to taste. Keep in the same pan for step 10 for convenience.
  8. About 10 minutes before serving, bring a pot of salted water to a boil and cook the pasta al dente (not tough – but with a little resistance when biting into it).
  9. Drain the pasta and add to the pan with the homemade sauce. Mix well.
  10. Plate up now! Add salty capers (optional) and the remaining fresh basil and serve.

Baba Ganoush dip

Baba Ganoush is a Lebanese dish made with roasted eggplant, lemon juice and tahini and is typical of a Middle Eastern appetizer or “meze”. With the creaminess of hummus and the smokiness of a lazy summer grill, this deceptively simple dish is perfect for sharing something lighter.

A smoky tapestry of Mediterranean flavors, this dish can be accompanied by a companionship of vegetables to top off your five a day, or flatbread served warm. If there’s one dish that will turn you into eggplant, it’s Baba Ganoush.

For 4-6 people

Preparation: 15 minutes

Cooking time: 30-45 minutes

Difficulty: Easy


  • 2 small eggplants
  • 50 ml tahini paste
  • 30 ml lemon juice
  • A pinch of salt
  • 3-5 cloves of garlic, finely chopped
  • 80 ml extra virgin olive oil
  • A handful of pine nuts (optional)
  • Sliced ​​vegetables or flatbread for dipping


  1. Prick the whole aubergines generously and place under the grill over medium heat. Cook for 30-45 minutes, turning occasionally, until the vegetables are very soft and nicely browned.
  2. Remove from the grill and wrap carefully in foil. Place in a large container to catch the smoky juices and let sit for 15 minutes.
  3. Open the package and slice the aubergines lengthwise, then scoop out the flesh. Place in a salad spinner or colander.
  4. Strain or spin off the excess moisture from the eggplants. Place them in a large bowl, ready to mix.
  5. Add the tahini, minced garlic, and lemon juice to the bowl. Then add a pinch of salt and the smoky juices set aside in step 2.
  6. Mix vigorously, then add 60ml of the extra virgin olive oil. The mixture should be pale and creamy with a beautiful silky sheen.
  7. Finally sprinkle with pine nuts and the remaining extra virgin olive oil. Season with salt and lemon juice and serve with warm flatbread or sliced ​​vegetable sticks.

Vegan chocolate cupcakes with eggplant

You may have used veggies when making vegan puddings before, but did you know that eggplants pair well with chocolate cake mixes alongside zucchini? This recipe creates six deliciously rich and moist cupcakes – with eggplant as the main factor! You probably already have most of the ingredients at home, so give it a try and prepare to obsess over this weird yet juicy concoction of life’s two most important foods: eggplant and chocolate!

  • Served 6
  • Preparation: 20 minutes
  • Cooking time: 30 minutes
  • Difficulty level: Easy-Medium


  • 2 small aubergines (worth 300 g)
  • 60 g vegan chocolate chips
  • 75 ml maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 80 grams of cocoa powder
  • 80 g gluten-free all-purpose cake flour
  • 1.5 tsp baking powder
  • ½ tsp baking powder
  • 30 grams of almond flour
  • 1 tbsp ground chia seeds


  1. Peel and cut the aubergines into small pieces, then place them on the stove, ready to steam.
  2. Begin by steaming the eggplants.
  3. Place the ground chia seeds in a small bowl and add 2 ½ tbsp water. Stir and let sit for 10 minutes or until nicely thickened.
  4. Once gel-like, set aside.
  5. Check the eggplant. Once soft, remove from the heat and set aside.
  6. Place the cooked eggplant, chocolate chips, maple syrup, apple cider vinegar, and vanilla extract in a blender. Mix well until smooth.
  7. In a large mixing bowl, combine cocoa powder, flour, cake flour, almond flour, baking powder, baking soda, and salt. Mix well.
  8. Add this mixture to the blended ingredients from Step 7 and mix.
  9. Fold in the chia egg and mix again.
  10. Preheat the oven to a medium temperature of 180 degrees.
  11. Pour the mixture into 6 cupcake liners and divide evenly.
  12. Place in the oven and bake for 30 minutes, turning the cakes halfway through.
  13. Once cool, add your favorite vegan chocolate icing (optional).
  14. Serve and enjoy!

Eggplant is a great vegetable for eco-friendly vegans

There are many great ways to reduce your carbon footprint. Going vegan is one of them. When starting a plant-based diet, you should try adding eggplant to your meals.

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