Easy meatless eggplant recipes include the recipe for grilled eggplant with basil vinaigrette from Saveur and the recipe for herb-roasted eggplant with tomatoes and feta from Epicurious. Both recipes have short ingredient lists, and the preparation of each dish requires very little hands-on time.
To make grilled eggplant with vinaigrette, combine 4 tablespoons of extra-virgin olive oil, 1 tablespoon of white wine vinegar, 1 tablespoon of soaked and drained salt-packed capers, 20 basil leaves and 1 garlic clove in a blender. Season with salt and black pepper, and thoroughly blend the mixture to make a vinaigrette. Cut 2 large eggplants into 1/4-inch-thick bite-sized pieces. Grill the eggplant for approximately three minutes on each side or until all the pieces are golden brown and tender. Serve the eggplant on a plate, and douse them with the vinaigrette.
To prepare herb-roasted eggplant with tomatoes and feta, dice 1 3/4 pounds of eggplant, and quarter 4 large plum tomatoes. Toss the eggplant and tomatoes with 3 tablespoons of olive oil and 2 tablespoons of sherry vinegar on a sheet pan. Scatter 2 tablespoons of chopped fresh oregano over the vegetables, and season with salt and pepper. Roast the mixture at 450 F for approximately 40 minutes, stirring the ingredients every now and then. When the eggplants soften and develop a golden-brown hue, transfer the mixture onto a plate, and garnish with 1/2 cup of crumbled feta and 2 teaspoons of chopped fresh oregano.