Are you looking for a unique twist on traditional breakfast dishes? Look no further than eggplant! This versatile vegetable can add flavor, texture, and nutrition to your morning meal. From hearty casseroles to flavorful scrambles, we’ve gathered 18 delicious eggplant breakfast recipes that are sure to start your day off right.
In this article, we’ll explore a variety of eggplant-based breakfast dishes that incorporate everything from feta cheese to goat cheese, mushrooms to sweet potatoes. Whether you’re in the mood for something spicy or savory, there’s an eggplant breakfast recipe on this list for everyone. So go ahead and get cracking (or should we say, slicing?) – your taste buds will thank you!
Eggplant and Feta Breakfast Scramble
Start your day with a flavorful twist on traditional scrambled eggs! This Mediterranean-inspired dish combines tender eggplant, crispy feta cheese, and fresh herbs for a breakfast that’s both savory and satisfying.
Ingredients:
– 1 medium eggplant, sliced into 1/2-inch thick rounds
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 4 large eggs
– 1/4 cup crumbled feta cheese
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until tender.
3. In a large skillet, sauté chopped onion and minced garlic over medium heat until softened.
4. Crack in eggs and scramble until cooked through. Season with salt and pepper to taste.
5. Add roasted eggplant slices to the skillet and stir to combine.
6. Top with crumbled feta cheese and garnish with fresh herbs.
Cooking Time: 25-30 minutes
Mediterranean Eggplant Breakfast Bowl
Start your day with a flavorful twist on traditional breakfast bowls, combining the richness of eggplant with the bright flavors of the Mediterranean. This recipe is perfect for a quick and easy morning meal.
Ingredients:
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup cooked quinoa
– 1 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese (optional)
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Brush eggplant slices with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes, or until tender.
3. In a pan, sauté diced onion and minced garlic over medium heat until softened.
4. Combine cooked quinoa, roasted eggplant, cherry tomatoes, and sautéed onion mixture in a bowl.
5. Top with crumbled feta cheese (if using) and garnish with fresh herbs.
Cooking Time: 30-40 minutes
Spicy Eggplant Shakshuka
Shakshuka, a North African favorite, gets a spicy twist with the addition of roasted eggplant and red pepper flakes. This flavorful dish is perfect for a quick weeknight meal or brunch gathering.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 teaspoon red pepper flakes
– 1 can (14.5 oz) crushed tomatoes
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the eggplant slices on a baking sheet for 15-20 minutes, or until tender.
3. Heat the olive oil in a large cast-iron skillet over medium-high heat.
4. Add the diced onion and cook for 5 minutes, or until translucent.
5. Add the minced garlic and red pepper flakes; cook for 1 minute.
6. Add the crushed tomatoes, salt, and pepper; stir to combine.
7. Arrange the roasted eggplant slices on top of the tomato mixture.
8. Cook for an additional 10-12 minutes, or until the eggs are set.
9. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: Approximately 30-40 minutes
Eggplant and Tomato Breakfast Hash
A twist on traditional breakfast hash, this recipe combines the flavors of roasted eggplant and tomato with crispy potatoes and savory spices. Perfect for a weekend brunch or special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 2 large potatoes, peeled and cut into 1/2-inch cubes
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss eggplant slices with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add potatoes, onion, and garlic. Cook for 5-7 minutes or until potatoes are golden brown.
4. Add roasted eggplant, diced tomatoes, smoked paprika, salt, and pepper to the skillet. Stir to combine.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-45 minutes
Savory Eggplant Breakfast Casserole
Start your day with a flavorful twist on traditional breakfast casseroles by incorporating roasted eggplant and savory spices. This recipe is perfect for brunch or a weekend morning meal.
Ingredients:
– 1 medium eggplant, sliced into 1/2-inch thick rounds
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup grated feta cheese
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 4 large eggs
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the eggplant slices in a single layer on a baking sheet with olive oil, salt, and pepper for 30 minutes.
3. In a skillet, sauté the onion and garlic until softened.
4. In a large bowl, combine the roasted eggplant, cooked onion mixture, cheddar cheese, feta cheese, oregano, salt, and pepper.
5. Crack in the eggs and stir until well combined.
6. Pour the mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until set.
Cooking Time: 45-50 minutes
Eggplant and Spinach Breakfast Wrap
Start your day with a flavorful twist on traditional breakfast wraps! This recipe combines roasted eggplant, wilted spinach, and creamy goat cheese for a delicious and healthy start.
Ingredients:
– 1 large eggplant, sliced into 1/4-inch thick rounds
– 2 cups fresh spinach leaves
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup crumbled goat cheese
– 1 whole wheat tortilla
– Optional: 1 tablespoon hummus or tzatziki sauce for added creaminess
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast eggplant slices for 15-20 minutes, or until tender and lightly caramelized.
3. Heat olive oil in a pan over medium heat. Add spinach leaves and cook until wilted, about 2-3 minutes.
4. Assemble wrap by spreading goat cheese on the tortilla, followed by roasted eggplant, wilted spinach, and optional hummus/tzatziki sauce.
5. Roll up and serve immediately.
Cooking Time: Approximately 25-30 minutes
Garlic Roasted Eggplant Toast
Elevate your snack game with this flavorful and easy-to-make Garlic Roasted Eggplant Toast recipe. With just a few simple ingredients, you can create a deliciously savory treat that’s perfect for any occasion.
Ingredients:
– 2 medium eggplants
– 3 cloves of garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– 4 slices of bread (preferably baguette or ciabatta)
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Slice the eggplants into 1/2-inch thick rounds.
3. In a bowl, mix together minced garlic and olive oil.
4. Arrange the eggplant slices on a baking sheet lined with parchment paper.
5. Brush both sides of the eggplant slices with the garlic-olive oil mixture.
6. Roast in the oven for 20-25 minutes, or until the eggplants are tender and lightly browned.
7. Meanwhile, toast the bread until lightly browned.
8. Assemble the toasts by spreading a layer of roasted eggplant on each slice of bread.
9. Season with salt and pepper to taste.
10. Garnish with fresh parsley or basil leaves, if desired.
Cooking Time: 20-25 minutes
Eggplant and Chickpea Breakfast Stew
Start your day with a flavorful and nutritious twist on traditional breakfast dishes. This stew combines the richness of eggplant, the creaminess of chickpeas, and the warmth of spices for a satisfying morning meal.
Ingredients:
– 1 medium eggplant, diced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 small onion, chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 tablespoon olive oil
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the diced onion, minced garlic, and red bell pepper; cook until tender, about 5 minutes.
3. Add the eggplant, cumin, smoked paprika, salt, and pepper; cook for an additional 2-3 minutes or until the eggplant is slightly tender.
4. Stir in the chickpeas and vegetable broth; bring to a simmer.
5. Reduce heat to low and let stew for 10-15 minutes or until the flavors have melded together.
6. Serve hot, garnished with chopped fresh cilantro or scallions if desired.
Cooking Time: 20-25 minutes
Eggplant Breakfast Burritos with Avocado
Start your day with a flavorful twist on traditional breakfast burritos by incorporating roasted eggplant and creamy avocado. These breakfast burritos are perfect for a quick morning meal or brunch gathering.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 8 eggs
– 1 cup shredded cheddar cheese (optional)
– 1 ripe avocado, sliced
– Salt and pepper to taste
– 6-8 tortillas
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with olive oil, onion, garlic, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender.
4. In a separate pan, scramble eggs and cook until set.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by adding roasted eggplant, scrambled eggs, cheese (if using), and avocado slices.
Cooking Time: 45 minutes
Eggplant and Mushroom Breakfast Skillet
A flavorful twist on traditional breakfast skillets, this recipe combines tender eggplant and savory mushrooms with scrambled eggs and a sprinkle of feta cheese. Perfect for a weekend brunch or a quick weeknight meal.
Ingredients:
– 1 large eggplant, diced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 large eggs
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the diced eggplant and cook for 5-7 minutes or until tender. Remove from skillet.
4. Add the sliced mushrooms to the same skillet and cook for an additional 5-7 minutes or until softened.
5. Crack in the eggs and scramble until cooked through. Season with salt and pepper to taste.
6. Combine the cooked eggplant, mushroom mixture, and feta cheese in the skillet. Stir gently to combine.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Eggplant Breakfast Pizza with Pesto
Eggplant Breakfast Pizza with Pesto: A twist on traditional breakfast pizza, this recipe combines the flavors of Italy and breakfast favorites. Perfect for a weekend brunch or a unique dinner option.
Ingredients:
– 1 large eggplant, sliced into 1/4-inch thick rounds
– 1/2 cup pesto
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 8 ounces fresh mozzarella cheese, shredded
– 4 eggs, beaten
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Brush both sides of eggplant slices with olive oil and season with salt and pepper.
3. Grill or broil eggplant until tender, about 5-7 minutes per side.
4. In a large skillet, cook onion and garlic over medium heat until softened.
5. Spread pesto on pre-baked pizza crust or naan bread.
6. Arrange grilled eggplant slices on top of pesto, followed by cooked onion mixture and mozzarella cheese.
7. Crack eggs over the top and bake for an additional 12-15 minutes or until eggs are set.
8. Garnish with chopped basil leaves, if desired.
Cooking Time: 25-30 minutes
Eggplant and Goat Cheese Omelette
This recipe combines the richness of goat cheese with the earthy flavor of eggplant, creating a unique and delicious omelette. Perfect for brunch or dinner, this dish is sure to impress.
Ingredients:
– 2 large eggs
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup crumbled goat cheese (chèvre)
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish (optional)
Instructions:
1. Preheat a non-stick skillet over medium heat.
2. In the skillet, sauté the eggplant slices with olive oil, garlic, salt, and pepper until tender, about 5 minutes per side.
3. In a separate bowl, beat the eggs and season with salt and pepper.
4. Pour the eggs over the cooked eggplant in the skillet.
5. Sprinkle the goat cheese on half of the omelette.
6. Fold the other half of the omelette to cover the filling.
7. Cook for an additional 2-3 minutes, until the eggs are set and the cheese is melted.
8. Serve hot, garnished with parsley or thyme leaves if desired.
Cooking Time: Approximately 15-20 minutes
Eggplant Breakfast Tacos with Salsa Verde
Start your day off right with these flavorful eggplant breakfast tacos, topped with a tangy and herby salsa verde. This vegetarian twist on traditional breakfast tacos is perfect for a quick and easy morning meal.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Salsa Verde (recipe below)
– Optional: shredded cheese, diced tomatoes, avocado, cilantro
Salsa Verde:
– 1 cup fresh parsley leaves and stems
– 1/2 cup fresh oregano leaves
– 1 jalapeño pepper, seeded and chopped
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with olive oil, onion, garlic, cumin, salt, and pepper.
3. Roast in the oven for 20-25 minutes or until tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with roasted eggplant, Salsa Verde, and desired toppings.
Cooking Time: 20-25 minutes
Eggplant and Sweet Potato Breakfast Hash
Start your day with a flavorful twist on traditional breakfast hash! This recipe combines the natural sweetness of sweet potatoes with the earthy flavor of eggplant, all topped with crispy bacon and a fried egg.
Ingredients:
– 1 large eggplant, diced
– 2 medium sweet potatoes, peeled and diced
– 6 slices of bacon, cooked and crumbled
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 tablespoon chopped fresh parsley
– 1/2 teaspoon garlic powder
– 1 egg
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the eggplant and cook for 5-7 minutes per side, or until tender and lightly browned.
4. Create a well in the center of the eggplant mixture and crack in the egg. Cook until the whites are set and the yolks are cooked to your desired doneness.
5. Serve the hash topped with crumbled bacon, roasted sweet potatoes, and garnished with parsley and garlic powder.
Cooking Time: 35-40 minutes
Eggplant Breakfast Quesadillas with Black Beans
Start your day with a flavorful twist on traditional breakfast quesadillas by adding roasted eggplant and black beans to the mix. This recipe is perfect for a weekend brunch or a quick weeknight meal.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 small onion, diced
– 2 large eggs
– 2 tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Salt and pepper to taste
– Optional: salsa, sour cream, and cilantro for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast eggplant slices for 20-25 minutes, or until tender.
3. In a pan, heat olive oil over medium-high. Add garlic, onion, and black beans. Cook for 5 minutes, stirring occasionally.
4. In a separate bowl, whisk eggs. Season with salt and pepper to taste.
5. Place a tortilla on a flat surface. Sprinkle shredded cheese and add roasted eggplant, bean mixture, and scrambled eggs. Fold tortilla in half.
6. Cook quesadillas in a pan over medium-high heat for 2-3 minutes per side, or until crispy and melted.
7. Serve with your choice of toppings.
Cooking Time: 25-30 minutes
Eggplant and Zucchini Breakfast Frittata
Start your day with a flavorful and nutritious breakfast that combines the sweetness of zucchini and eggplant with the richness of eggs. This frittata is perfect for a weekend brunch or a quick morning meal.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 6 large eggs
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded mozzarella or parmesan cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the eggplant and zucchini slices; cook until tender and lightly browned, about 5-7 minutes per side.
4. In a separate bowl, whisk together the eggs and a pinch of salt.
5. Arrange the cooked vegetables in the bottom of a 9-inch oven-safe skillet or pie dish.
6. Pour the egg mixture over the vegetables; cook for 1-2 minutes until edges start to set.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the frittata is golden brown.
8. Remove from the oven and let cool slightly before slicing and serving.
Cooking Time: 25-30 minutes
Eggplant Breakfast Sandwich with Hummus
Start your day with a flavorful twist on traditional breakfast sandwiches by adding roasted eggplant and creamy hummus to the mix!
Ingredients:
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 4 slices of bread (whole wheat or baguette work well)
– 2 tablespoons hummus
– 2 eggs, fried or poached
– Chopped fresh herbs (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Brush both sides of eggplant slices with olive oil and season with salt and pepper.
3. Roast the eggplant in the preheated oven for 20-25 minutes, or until tender and lightly browned.
4. Meanwhile, toast the bread and spread hummus on each slice.
5. Top the hummus with a fried or poached egg and a few slices of roasted eggplant.
6. Garnish with chopped fresh herbs, if desired.
7. Serve immediately and enjoy!
Cooking Time: 25-30 minutes
Eggplant and Lentil Breakfast Curry
Start your day with a flavorful and nutritious twist on traditional breakfast dishes. This eggplant and lentil curry is a perfect blend of Indian spices, creamy eggs, and tender vegetables.
Ingredients:
– 1 medium eggplant, diced
– 1 cup cooked lentils
– 2 eggs
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 2 tablespoons olive oil
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add eggplant; cook until tender, about 5-6 minutes.
4. In a bowl, whisk together eggs and spices (cumin, turmeric, cayenne pepper).
5. Pour eggs over the vegetables in the skillet; scramble until cooked through.
6. Stir in lentils and season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Summary
Get ready to start your day off right with these 18 unique eggplant breakfast recipes! From classic scrambled eggs to international-inspired dishes, we’ve got you covered. Try the Mediterranean Eggplant Breakfast Bowl or the Spicy Eggplant Shakshuka for a flavorful twist on traditional morning meals. Or, go savory with the Eggplant and Tomato Breakfast Hash or the Savory Eggplant Breakfast Casserole. Whatever your taste buds desire, there’s an eggplant breakfast recipe here to satisfy!
