3 Delicious White Eggplant Recipes You Have to Try

If you've never had to cook a small white eggplant before, not to worry — there are several ways to do it.
Image Credit: Mint Images/ Tim Pannell/Mint Images RF/GettyImages

The small white eggplant has a creamy texture and delicate flavor. Low in calories and high in vitamins and nutrients, this veggie is an excellent addition to any meal or side dish.

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Because of their small size, baby white eggplant is relatively easy to cook and can be prepared in a variety of ways. It's highly absorbent, so you'll want to avoid using too much oil when you cook white eggplant.

Let these white eggplant recipes be your guide to cooking up this deliciously versatile veggie.

Tip

The skin of a small white eggplant can be somewhat tough and thick. If desired, peel strips of skin from the eggplant before cooking to make it softer and more tender.

Regardless of how you cook white eggplant, always remove both ends before cooking.

On the Grill

Things You'll Need

  • White eggplant

  • Knife

  • Cutting board

  • Olive oil

  • Salt and pepper

  • Other seasonings (optional)

  • Grill

  • Tongs

1. Prep the Eggplant

The first step when cooking white eggplant is to cut it into smaller pieces.

Cut the eggplant into whatever shape you desire. Some people will cut it in half lengthwise, while others prefer cutting it crosswise into thick slices. Keep your eggplant slices at least 1/2-inch thick to prevent them from becoming too limp during the grilling process.

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2. Coat With Oil

Coating your white eggplant slices in oil will give them a nice color when cooked.

Drizzle both sides of the eggplant pieces with olive oil. Although you can use a basting brush to spread the olive oil across the eggplant, using your fingers is just as effective.

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3. Season

White eggplant can be easily seasoned with salt and pepper as well as dried herbs.

Sprinkle your desired seasonings on both sides of the eggplant halves. For a simple flavor, you can simply use salt and pepper. For more creative flavoring, consider using spicy mustard, Italian seasoning, Parmesan cheese or a drizzle of lemon juice.

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4. Grill

Grilling the eggplant is a quick and simple process.

Grill over medium-high heat for three to four minutes per side. The flesh and skin should develop a subtle golden brown color.

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5. Let It Sit

Keep the white eggplant slices warm by covering the grill.

Stack the eggplant slices on top of one another, if possible, and move them to an area of the grill away from direct heat. Let the eggplant sit in the covered grill for an additional 5 to 10 minutes before serving.

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Roasting White Eggplant in the Oven

Things You'll Need

  • White eggplant

  • Knife

  • Cutting board

  • Olive oil

  • Salt and pepper

  • Other seasonings (optional)

  • Large baking dish

  • Oven

1. Preheat the Oven

Roasting white eggplant in the oven is another simple way to cook it.

Preheat the oven to 475 degrees.

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2. Prep the Eggplant

Slice the eggplant down the middle.

Cut the small white eggplants in half lengthwise. Sprinkle the flesh side with salt and pepper.

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3. Coat in Oil

A little olive oil goes a long way when roasting white eggplant.

Pour 1/4 cup of olive oil into a baking dish. Arrange the eggplant halves flesh side down in the oil.

4. Roast

Next, they're ready for the oven.

Place the baking dish in the preheated oven on the middle or top rack. Roast for approximately 15 to 25 minutes or until the skin begins to wrinkle and the flesh becomes tender.

Then, remove your eggplant from the oven and serve immediately.

Stuffing and Baking White Egg Plant

Things You'll Need

  • White eggplant

  • Salt and pepper

  • Garlic

  • Seasonings (options: lemon juice, Italian seasoning, herbs, spices)

  • Stuffing ingredients (options: brown rice, tomato sauce, vegetables)

  • Meat (options: ground turkey, beef, chicken)

  • Shredded cheese

  • Olive oil

  • Cooking spray

  • Water

  • Measuring cups

  • Knife

  • Tongs

  • Baking dish

  • Skillet

  • Colander

  • Aluminum foil

  • Spoons

  • Oven

1. Preheat the Oven

Another option for cooking white eggplant is stuffing it with a meat- or veggie-based filling.

Preheat the oven to 350 degrees.

2. Cut and Prep the Eggplant

Scooping out the white eggplant flesh leaves you with a "shell" that's perfect for stuffing.

Cut the small eggplants in half lengthwise. Remove the eggplant flesh with a spoon and chop it into small cubes before setting it aside for later use. Place the eggplant shells in a baking dish coated with cooking spray. Add one cup of water to the bottom of the dish.

3. Brown the Meat

In this white eggplant recipe, we used nutrient-dense lean ground turkey.

If you're using it, brown your ground turkey, chicken or beef in a skillet over medium-high heat. If necessary, pour a bit of olive oil into the skillet to prevent sticking. Season the meat with ground black pepper and garlic. Once browned, drain the fat and grease from the pan.

4. Add Other Ingredients

You can throw any veggies you like into this white eggplant recipe.

Add any additional ingredients you desire to the skillet. At this point, allow your culinary creativity to direct the recipe. Ideas include brown rice, mushrooms, chopped onion, chopped bell peppers, celery, tomato sauce and oregano. Add the chopped eggplant to the skillet and simmer for 10 to 15 minutes, stirring gently.

5. Fill the Eggplant Shells

Once your filling is made, it's time to stuff the white eggplant.

Spoon the meat and veggie mixture into the white eggplant shells. Cover the dish with aluminum foil and bake for 15 to 20 minutes. If desired, uncover and sprinkle shredded cheese on top of the stuffed eggplant for the last five to 10 minutes of baking.

Finally, remove your eggplant from the oven and allow it to cool before serving.

Tip

Although you might otherwise avoid using salt for health reasons, sprinkling the eggplant with just a dash of salt helps prevent it from absorbing too much olive oil and becoming soggy.

If you are trying to cut back on salt in your diet, let the salted eggplant sit in a colander for up to 60 minutes before cooking. During this time, you should see liquid seeping out of the flesh and beading on the surface. Before cooking, rinse the eggplant and pat dry with paper towels.

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