Unlock the delicious potential of two humble kitchen staples with these 35 eggplant and potato recipes! Whether you’re craving cozy comfort food, quick weeknight dinners, or impressive seasonal dishes, this collection has something for every home cook. Get ready to fall in love with these versatile vegetables all over again—your next favorite meal is waiting!
Roasted Eggplant and Potato Medley
Vibrant roasted vegetables make the perfect easy weeknight side. This simple medley combines creamy eggplant and hearty potatoes with minimal effort. Just chop, season, and roast for maximum flavor.
Ingredients
Eggplant – 1 large
Potatoes – 2 medium
Olive oil – 3 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Garlic powder – 1 tsp
Instructions
1. Preheat your oven to 425°F.
2. Cut the eggplant into 1-inch cubes.
3. Cut the potatoes into 1-inch cubes.
4. Place eggplant and potatoes in a large bowl.
5. Drizzle olive oil over the vegetables.
6. Sprinkle salt, black pepper, and garlic powder over the vegetables.
7. Toss everything until evenly coated. Tip: Make sure all vegetable surfaces have oil for even browning.
8. Spread vegetables in a single layer on a baking sheet.
9. Roast for 25 minutes. Tip: Don’t overcrowd the pan or vegetables will steam instead of roast.
10. Remove baking sheet from oven.
11. Flip vegetables with a spatula.
12. Return to oven and roast for another 15-20 minutes.
13. Check that potatoes are fork-tender and eggplant is golden brown. Tip: Pierce a potato cube with a fork – it should slide in easily when done.
14. Remove from oven and let rest for 5 minutes before serving. Hearty roasted vegetables offer creamy eggplant and tender potatoes with crispy edges. The garlic powder adds subtle warmth without overpowering. Serve over quinoa or alongside grilled chicken for a complete meal.
Cheesy Eggplant and Potato Gratin
Just when you need a comforting side dish, this gratin delivers. Juicy eggplant and tender potatoes bake under a golden cheese crust. It’s simple, satisfying, and always a crowd-pleaser.
Ingredients
Eggplant – 1 large
Potatoes – 2 large
Heavy cream – 1 cup
Gruyère cheese – 1½ cups, shredded
Garlic – 2 cloves, minced
Salt – 1 tsp
Black pepper – ½ tsp
Butter – 2 tbsp
Instructions
1. Preheat your oven to 375°F.
2. Slice the eggplant into ¼-inch thick rounds.
3. Slice the potatoes into ⅛-inch thick rounds.
4. Arrange eggplant and potato slices in alternating layers in a buttered 9×13-inch baking dish.
5. Sprinkle minced garlic, salt, and black pepper evenly over the layers.
6. Pour heavy cream over the vegetables until just covered.
7. Top evenly with shredded Gruyère cheese.
8. Cover the dish tightly with foil and bake for 45 minutes.
9. Remove the foil and bake for another 20 minutes until the top is golden brown and bubbly.
10. Let the gratin rest for 10 minutes before serving to allow the layers to set.
Even the pickiest eaters will love this creamy, cheesy gratin. The eggplant becomes meltingly tender while the potatoes hold their shape beautifully. For a complete meal, serve alongside roasted chicken or with a crisp green salad for contrast.
Spicy Eggplant and Potato Curry
Zesty and satisfying, this spicy eggplant and potato curry comes together with minimal effort. Perfect for weeknight dinners when you crave something hearty. The bold spices create layers of flavor in under 30 minutes.
Ingredients
Olive oil – 2 tbsp
Onion – 1 medium, diced
Garlic – 3 cloves, minced
Ginger – 1 tbsp, grated
Eggplant – 1 large, cubed
Potato – 2 medium, cubed
Curry powder – 2 tbsp
Cumin – 1 tsp
Cayenne pepper – ½ tsp
Crushed tomatoes – 1 cup
Coconut milk – 1 cup
Salt – 1 tsp
Cilantro – ¼ cup, chopped
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes until translucent.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add cubed eggplant and potato, stirring to coat with oil.
5. Sprinkle curry powder, cumin, and cayenne pepper over vegetables.
6. Toast spices for 30 seconds to release their aromas.
7. Pour in crushed tomatoes and coconut milk, stirring to combine.
8. Add salt and bring mixture to a simmer.
9. Reduce heat to low, cover pot, and cook for 20 minutes until potatoes are fork-tender.
10. Stir in chopped cilantro just before serving.
Garnished with extra cilantro, this curry offers tender eggplant and potatoes in a creamy, spicy sauce. Serve over rice or with naan to soak up every bit of the flavorful sauce. The textures balance perfectly between soft vegetables and rich, aromatic gravy.
Eggplant and Potato Parmesan Bake
Grab your baking dish for this layered vegetable bake that transforms simple ingredients into a comforting meal. Golden eggplant and tender potatoes create a hearty foundation beneath melted cheese. This hands-off casserole delivers rich flavor with minimal effort.
Ingredients
Eggplant – 1 large
Potatoes – 2 medium
Marinara sauce – 2 cups
Mozzarella cheese – 2 cups shredded
Parmesan cheese – ½ cup grated
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat oven to 375°F.
2. Slice eggplant into ¼-inch thick rounds.
3. Slice potatoes into ⅛-inch thick rounds.
4. Arrange eggplant slices in a single layer on a baking sheet.
5. Brush eggplant with 1 tablespoon olive oil.
6. Bake eggplant for 15 minutes until slightly softened.
7. Heat remaining olive oil in a skillet over medium heat.
8. Cook potato slices for 8 minutes, flipping halfway through.
9. Spread ½ cup marinara sauce in a 9×13 inch baking dish.
10. Layer half the potatoes over the sauce.
11. Sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper.
12. Layer half the eggplant over the potatoes.
13. Top with 1 cup marinara sauce.
14. Sprinkle with 1 cup mozzarella and ¼ cup Parmesan.
15. Repeat layers with remaining potatoes, salt, pepper, eggplant, and sauce.
16. Top with remaining mozzarella and Parmesan.
17. Cover dish with foil and bake for 30 minutes.
18. Remove foil and bake for 15 minutes until cheese is golden brown.
19. Let rest for 10 minutes before serving.
The baked eggplant becomes meltingly tender while the potatoes maintain subtle firmness beneath the bubbly cheese crust. For a fresh contrast, serve with a crisp green salad or crusty bread to soak up the rich tomato sauce.
Savory Eggplant and Potato Frittata
You’ll love how this frittata turns humble veggies into a satisfying meal. Yukon Gold potatoes add creaminess, while eggplant soaks up all the savory flavors. It’s perfect for breakfast or a quick dinner.
Ingredients
– Olive oil – 2 tbsp
– Eggplant – 1 medium, diced
– Yukon Gold potatoes – 2 medium, peeled and diced
– Eggs – 6 large
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Shredded cheddar cheese – ½ cup
Instructions
1. Preheat oven to 375°F.
2. Heat 1 tbsp olive oil in a 10-inch oven-safe skillet over medium heat.
3. Add diced potatoes and cook for 10 minutes, stirring occasionally, until they start to soften.
4. Add diced eggplant and remaining 1 tbsp olive oil.
5. Cook for 8 minutes, stirring occasionally, until eggplant is tender and potatoes are golden.
6. Tip: Press veggies with a spatula to create an even layer for the eggs.
7. In a bowl, whisk eggs with salt and black pepper until fully combined.
8. Tip: Whisk vigorously for 30 seconds to incorporate air for a fluffier frittata.
9. Pour egg mixture evenly over the vegetables in the skillet.
10. Sprinkle shredded cheddar cheese on top.
11. Cook on stovetop for 3 minutes without stirring until edges set.
12. Transfer skillet to preheated oven.
13. Bake for 15 minutes until center is firm and top is lightly golden.
14. Tip: Insert a knife into the center—if it comes out clean, the frittata is done.
15. Let rest for 5 minutes before slicing.
Golden and firm on the outside, this frittata stays creamy inside thanks to the soft eggplant and potatoes. The savory cheese melds with the earthy vegetables for a comforting bite. Serve warm with a side of arugula salad or slice it cold for easy packed lunches.
Eggplant and Potato Stir Fry
Just when you need a quick, satisfying vegetarian meal, this eggplant and potato stir fry delivers. Juicy eggplant and hearty potatoes come together in under 30 minutes for a simple weeknight dinner that feels special. Keep it straightforward with minimal ingredients for maximum flavor.
Ingredients
– Eggplant – 1 medium
– Potatoes – 2 medium
– Olive oil – 2 tbsp
– Soy sauce – 2 tbsp
– Garlic – 3 cloves, minced
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Cut the eggplant into 1-inch cubes and place in a colander.
2. Sprinkle ½ tsp salt over the eggplant cubes and let sit for 10 minutes to draw out moisture.
3. Peel the potatoes and cut into ½-inch cubes.
4. Rinse the eggplant cubes and pat completely dry with paper towels.
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
6. Add the potato cubes and cook for 8 minutes, stirring every 2 minutes, until edges begin to brown.
7. Add the eggplant cubes and cook for 6 minutes, stirring frequently, until vegetables are tender.
8. Add 3 cloves minced garlic and cook for 1 minute until fragrant.
9. Pour 2 tbsp soy sauce over the vegetables and toss to coat evenly.
10. Season with ¼ tsp black pepper and cook for 1 final minute.
11. Remove from heat and serve immediately. Crisp-edged potatoes contrast beautifully with the soft, silky eggplant, while the soy sauce adds a savory depth that needs no extra seasoning. For a complete meal, serve over rice or stuff into warm pita bread with a dollop of yogurt.
Herbed Eggplant and Potato Casserole
Unexpectedly simple yet deeply satisfying, this casserole transforms humble vegetables into a comforting meal. Using just a handful of ingredients creates layers of earthy flavor that meld together beautifully during baking. Perfect for weeknight dinners or casual gatherings.
Ingredients
Eggplant – 1 large
Potatoes – 2 medium
Olive oil – ¼ cup
Garlic – 3 cloves
Fresh rosemary – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Slice the eggplant into ½-inch thick rounds.
3. Peel and slice the potatoes into ¼-inch thick rounds.
4. Mince the garlic cloves finely.
5. Chop the fresh rosemary leaves.
6. Arrange eggplant and potato slices in alternating layers in a 9×13 inch baking dish.
7. Sprinkle minced garlic and chopped rosemary evenly between layers.
8. Drizzle olive oil over the layered vegetables.
9. Season with salt and black pepper.
10. Cover the baking dish tightly with aluminum foil.
11. Bake at 375°F for 45 minutes.
12. Remove the foil and continue baking for another 15 minutes until the top is golden brown.
13. Let the casserole rest for 10 minutes before serving.
Creamy potatoes contrast beautifully with the tender, meaty eggplant in this rustic dish. The rosemary infuses every bite with aromatic warmth, while the garlic adds subtle sharpness. Try serving it alongside grilled chicken or topping individual portions with a fried egg for extra protein.
Middle Eastern Eggplant and Potato Stew
You’ll crave this Middle Eastern Eggplant and Potato Stew after one bite—it’s hearty, spiced just right, and perfect for chilly nights. Your kitchen will smell incredible as it simmers.
Ingredients
Olive oil – 2 tbsp
Onion – 1, diced
Garlic – 3 cloves, minced
Eggplant – 1 large, cubed
Potatoes – 2 medium, cubed
Cumin – 1 tsp
Paprika – 1 tsp
Crushed tomatoes – 1 (14.5 oz) can
Vegetable broth – 2 cups
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add cubed eggplant and potatoes, stirring to coat with oil.
5. Sprinkle cumin, paprika, salt, and black pepper over the vegetables.
6. Pour in crushed tomatoes and vegetable broth, scraping the bottom of the pot.
7. Bring the stew to a boil over high heat, then reduce to a simmer.
8. Cover the pot and simmer for 25 minutes, stirring halfway through.
9. Uncover and cook for 10 more minutes until potatoes are fork-tender.
10. Remove from heat and let rest for 5 minutes before serving. Our favorite way to enjoy this stew is over fluffy couscous or with warm pita bread for dipping—the tender eggplant melts in your mouth, while the potatoes add a comforting heartiness. It’s a dish that tastes even better the next day, making it ideal for meal prep.
Eggplant and Potato Shepherd’s Pie
Keeping things cozy and comforting, this vegetarian twist on shepherd’s pie layers savory eggplant and potato for a hearty weeknight meal. Kitchen-friendly and filling, it’s perfect for chilly evenings when you want something satisfying without the meat.
Ingredients
Eggplant – 1 large
Potatoes – 2 lbs
Olive oil – 3 tbsp
Onion – 1 medium
Garlic – 3 cloves
Tomato paste – 2 tbsp
Vegetable broth – 1 cup
Frozen peas – 1 cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Peel and cube the potatoes into 1-inch pieces.
3. Boil the potatoes in salted water for 15 minutes until fork-tender.
4. Drain the potatoes completely and return them to the hot pot.
5. Mash the potatoes with 1 tablespoon of olive oil until smooth.
6. Dice the eggplant into ½-inch cubes, leaving the skin on for texture.
7. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
8. Sauté the diced eggplant for 8-10 minutes until golden brown and softened.
9. Chop the onion and mince the garlic.
10. Add the onion to the skillet and cook for 5 minutes until translucent.
11. Stir in the minced garlic and cook for 1 minute until fragrant.
12. Mix in the tomato paste and cook for 2 minutes to deepen the flavor.
13. Pour in the vegetable broth, scraping any browned bits from the bottom of the pan.
14. Add the frozen peas, salt, and black pepper.
15. Simmer the mixture for 5 minutes until the liquid reduces slightly.
16. Spread the mashed potatoes evenly over the eggplant mixture in the skillet.
17. Use a fork to create ridges on the potato topping for extra crispiness.
18. Bake for 20-25 minutes until the top is golden and the edges are bubbly.
19. Let the shepherd’s pie rest for 5 minutes before serving.
Serving this straight from the skillet keeps it warm at the table. The creamy potato topping contrasts beautifully with the chunky, savory eggplant filling beneath. For a fresh twist, top individual portions with a sprinkle of chopped parsley or a dollop of Greek yogurt.
Grilled Eggplant and Potato Salad
Unbelievably simple yet packed with smoky flavor, this grilled salad transforms humble vegetables into a standout side. Using just a few ingredients, it delivers maximum impact with minimal effort. Perfect for summer gatherings or quick weeknight meals.
Ingredients
Eggplant – 1 large
Potatoes – 2 medium
Olive oil – 3 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Lemon juice – 2 tbsp
Fresh parsley – ¼ cup chopped
Instructions
1. Preheat your grill to 400°F.
2. Cut the eggplant into ½-inch thick rounds.
3. Cut the potatoes into ½-inch thick slices.
4. Brush both sides of eggplant and potato slices with 2 tablespoons of olive oil.
5. Season all slices evenly with salt and black pepper.
6. Place vegetables directly on the grill grates.
7. Grill eggplant for 4-5 minutes per side until tender with visible grill marks.
8. Grill potatoes for 6-7 minutes per side until fork-tender with charred edges.
9. Remove all vegetables from the grill and let cool for 5 minutes.
10. Chop the grilled eggplant and potatoes into bite-sized pieces.
11. Transfer chopped vegetables to a large mixing bowl.
12. Drizzle with remaining 1 tablespoon of olive oil and 2 tablespoons of lemon juice.
13. Add chopped parsley to the bowl.
14. Toss everything gently to combine thoroughly.
15. Let the salad rest for 10 minutes to allow flavors to meld.
Grilled vegetables develop a wonderful smoky sweetness that pairs beautifully with the bright lemon dressing. The eggplant becomes creamy while the potatoes maintain a firm, satisfying bite. Serve it warm alongside grilled meats or chill it for a refreshing next-day lunch option.
Thai Eggplant and Potato Soup
Dive into this comforting Thai-inspired soup that combines creamy textures with aromatic spices. Potatoes and eggplant create a hearty base while coconut milk adds richness. This one-pot meal comes together quickly for a satisfying weeknight dinner.
Ingredients
Olive oil – 2 tbsp
Yellow onion – 1 medium, chopped
Garlic – 3 cloves, minced
Thai red curry paste – 2 tbsp
Potatoes – 2 medium, peeled and cubed
Thai eggplant – 4 small, quartered
Vegetable broth – 4 cups
Coconut milk – 1 can (13.5 oz)
Fish sauce – 1 tbsp
Lime – 1, juiced
Fresh basil – ¼ cup, chopped
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add chopped onion and cook for 5 minutes until translucent, stirring occasionally.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Stir in Thai red curry paste and cook for 30 seconds to bloom the spices.
5. Add cubed potatoes and quartered eggplant, tossing to coat in the spice mixture.
6. Pour in vegetable broth and bring to a boil.
7. Reduce heat to low, cover, and simmer for 20 minutes until potatoes are fork-tender.
8. Stir in coconut milk and fish sauce, heating through for 3 minutes.
9. Remove from heat and stir in lime juice and chopped basil.
Rich, creamy potatoes balance the tender eggplant in every spoonful. The coconut broth carries subtle heat from the curry paste while lime brightens each bite. Serve topped with extra basil and a side of jasmine rice for a complete meal.
Crispy Eggplant and Potato Tacos
Just when you thought tacos couldn’t get better, crispy eggplant and potato fillings prove otherwise. These vegetarian tacos deliver satisfying crunch and savory flavor in every bite. Perfect for quick weeknight dinners or casual gatherings.
Ingredients
- Eggplant – 1 medium
- Potatoes – 2 medium
- Corn tortillas – 8
- Vegetable oil – ¼ cup
- Salt – 1 tsp
- Black pepper – ½ tsp
- Paprika – 1 tsp
- Garlic powder – 1 tsp
Instructions
- Preheat oven to 425°F.
- Cut eggplant into ½-inch cubes.
- Peel potatoes and cut into ½-inch cubes.
- Toss eggplant and potatoes with vegetable oil, salt, black pepper, paprika, and garlic powder in a large bowl.
- Spread vegetables in a single layer on a baking sheet.
- Roast for 25 minutes until edges are golden brown and crispy.
- Heat a dry skillet over medium-high heat for 2 minutes.
- Warm corn tortillas one at a time for 30 seconds per side until pliable.
- Divide roasted eggplant and potato mixture evenly among tortillas.
What makes these tacos special is the contrast between the crispy vegetable filling and soft tortillas. The eggplant becomes tender inside while maintaining a satisfying crunch outside. Try serving them with a squeeze of lime or your favorite hot sauce for extra zing.
Eggplant and Potato Skillet with Garlic
Very few dishes deliver such satisfying comfort with such minimal effort. This skillet meal transforms humble vegetables into something special. You’ll have dinner ready in under 30 minutes.
Ingredients
Eggplant – 1 medium
Potatoes – 2 medium
Garlic – 4 cloves
Olive oil – 3 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Dice eggplant and potatoes into ½-inch cubes.
2. Mince garlic cloves finely.
3. Heat olive oil in large skillet over medium-high heat until shimmering.
4. Add potatoes to skillet in single layer.
5. Cook potatoes 8 minutes, stirring every 2 minutes until edges brown.
6. Add eggplant cubes to skillet.
7. Season with salt and black pepper.
8. Cook 10 minutes, stirring occasionally until vegetables soften.
9. Add minced garlic to skillet.
10. Cook 2 more minutes until garlic becomes fragrant but not browned.
11. Remove skillet from heat.
12. Let rest 3 minutes before serving. Creamy potatoes contrast beautifully with the silky eggplant. The garlic adds just enough punch without overwhelming. Try topping with a fried egg for extra protein or serving alongside crusty bread to soak up the flavorful oil.
Conclusion
Savor the incredible versatility of eggplant and potatoes with these 35 delicious recipes! From comforting casseroles to vibrant vegetarian mains, there’s something here for every home cook to love. We hope you find new family favorites—don’t forget to share which recipes you try in the comments below and pin this article to your Pinterest boards for easy meal planning!
