Eggplant is one of those wonderfully versatile vegetables that rewards a little patience with big, comforting flavours. Whether roasted until silky, layered into a bubbling bake or blended into a smoky dip, it’s a staple in kitchens across the Mediterranean and Middle East for good reason. These three eggplant recipes are perfect for Starts at 60 readers: familiar, nourishing, full of flavour and ideal for sharing. From a punchy dip to a classic parmigiana and an easy one-pan dinner, there’s something here for every appetite.

Spicy Roasted Eggplant Dip (Smoky & Moreish)

This dip is perfect with crusty bread, crackers or fresh vegetables.

Ingredients:

2 large eggplants
2 tbsp olive oil
1 clove garlic, crushed
1 tsp smoked paprika
½ tsp ground cumin
½ tsp chilli flakes (adjust to taste)
Juice of ½ lemon
Salt and pepper, to taste
Extra olive oil, to drizzle
Chopped parsley or coriander, to serve

Method:

Preheat oven to 220°C (200°C fan-forced).
Prick eggplants all over and place on a baking tray. Roast for 40–45 minutes, turning once, until skins are blistered and flesh is soft.
Cool slightly, then scoop flesh into a bowl and discard skins.
Add garlic, spices, lemon juice, olive oil, salt and pepper.
Mash or blend until mostly smooth but still a little rustic.
Drizzle with olive oil and sprinkle with herbs before serving.

Classic Eggplant Parmigiana

Comfort food at its finest – rich, satisfying and perfect for leftovers.

Ingredients:

2 large eggplants, sliced into 1cm rounds
Olive oil
2 cups tomato passata
1 clove garlic, finely chopped
1 tsp dried oregano
½ cup grated parmesan
200g mozzarella, sliced or grated
Salt and pepper
Fresh basil leaves (optional)

Method:

Lightly salt eggplant slices and leave for 20 minutes. Rinse and pat dry.
Brush with olive oil and bake or pan-fry until golden and tender.
Meanwhile, gently heat passata with garlic, oregano, salt and pepper.
In a baking dish, layer eggplant, tomato sauce, parmesan and mozzarella.
Repeat layers, finishing with cheese on top.
Bake at 190°C for 30–35 minutes until bubbling and golden.
Rest for 10 minutes before serving. Scatter with basil if using.

Mediterranean Eggplant, Chickpea & Tomato Bake

A simple, healthy one-dish meal that works beautifully on its own or with rice.

Ingredients:

2 eggplants, cut into chunks
1 red onion, sliced
1 red capsicum, sliced
1 can chickpeas, drained and rinsed
1 can chopped tomatoes
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
½ tsp cinnamon
Salt and pepper
Crumbled feta or yoghurt, to serve

Method:

Preheat oven to 200°C.
Toss eggplant, onion and capsicum with olive oil, salt and pepper. Roast for 25 minutes.
Add chickpeas, tomatoes and spices. Stir well.
Return to oven for another 20 minutes until thick and fragrant.
Serve topped with feta or a dollop of yoghurt.