Most Suitable Substitute for Eggplant

Eggplants are among the most versatile vegetables enjoyed by professional chefs and home cooks. It has also begun to be the leading choice for vegan diets looking for healthful animal-free foods. When properly seasoned and cooked, eggplant may taste like meat.

If you don’t have standard eggplants or don’t like them, you can always substitute portobello mushrooms, shiitake mushrooms, zucchini, tomatoes, fairy tale eggplant, white eggplant, and Indian eggplant.

Substitutes for Eggplants

Here are some of the greatest eggplant alternatives you may use:

 1. Portobello Mushrooms

If you prefer mushrooms over eggplants, Portobello is an excellent option for you. Portobello mushrooms are popular in Europe and South America due to their large size and umami flavor. They mimic eggplants so well because of their rich taste.

Portobello mushrooms may be used to make moussaka, pasta (red or white cream-based), pizzas, and oven-roasted with parmesan cheese. Because of its juicy and supple texture, Portobello is also a vegan-friendly alternative ingredient to substitute beef.

In most cuisines, Portobello mushrooms may nearly completely substitute eggplants. Just keep in mind that Portobello mushrooms may be relatively expensive in locations where they are imported.

2. Shiitake Mushrooms

Shiitake mushrooms are another mushroom option if Portobello is scarce in your area. Shiitake mushrooms, primarily found in Asian nations, are a large species of fungus that is also high in umami taste. This mushroom can adequately substitute eggplants in stir-fries, soups, and stews.

The benefit of adopting this alternative is that it has medicinal characteristics that have been shown to help with joint health conditions. The fungus is dried and brewed into tea to treat sickness and other ailments in Chinese medicine.

3. Zucchini

If mushrooms and eggplants aren’t your things, think about zucchini instead. Zucchini, sometimes known as courgetti, is a variety of summer squash in the United Kingdom and Ireland.

When cooked, zucchini nearly tastes like eggplants because of its milder flavor and less soggy or mushy texture. It’s also a nutritious vegetable high in minerals and vitamins, making it an excellent complement to a balanced diet.

Zucchini may be used to make pasta, stir-fry, soups, and stews. It’s also a typical element in the famous French vegetable dish ratatouille. If you don’t want to use eggplants or if they’re not available, double the amount of zucchini. It will continue to taste the same and be oh-so-flavorful.

4. Green Tomatoes

Tomatoes are your best choice if you’re seeking a more umami flavor. The most common component can be found at most grocery shops and farmer’s markets. Tomatoes are so full of natural umami qualities that you can eat them raw, especially when they’re ripe.

It’s no surprise that tomatoes are often used in Italian cuisine. Tomatoes are one of the most versatile veggies and may be used in sauces, salads, and sweets. I advocate using green variations for this swap, especially when cooking Ratatouille.

If you want to swap the eggplants for the red tomatoes in Ratatouille, use the green tomatoes instead. When creating Ratatouille, the color will undoubtedly have a more diverse appearance than the norm. If green tomatoes are scarce in your location, increase the number of red tomatoes.

Other Eggplant Variants

Did you know that there are many eggplant varieties throughout the world? They may not appear recognizable or strange to you, but don’t judge an eggplant by its cover.

Try these additional options if you don’t want to give up eggplant entirely in your dish.

5. Fairy Tale Eggplant

Fairy tale eggplant is the nominal kind you will likely encounter anywhere globally. However, if you want it to look exactly like actual eggplants, this is the closest purple hue you can get. There’s no need to worry because these types were not picked too early. Because of their distinct traits, they do not develop in size.

This eggplant may be prepared in the same way as wider varieties. This variation may perform well in the kitchen, whether prepared with pasta, Ratatouille, curry, or anything. However, its juicy and delicate taste makes this more noticeable when grilled. Make this one of your summer side dishes and serve it at your next barbeque party.

6. White Eggplant

This white eggplant variety comes in a variety of forms and sizes. The main difference between this variation and others is that it is entirely white, from the skin to the meat to the seeds. But there isn’t much of a difference in flavor. Consider yourself fortunate if this variety is popular in your region.

You can practically use this in whatever meal you want. I like to use them over red-based stews or moussaka to provide a splash of white as an accent. Also, instead of purple colors, you get a tint of white on your arrangement, which is a nice twist for cooking Ratatouille. Instead of lasagna noodles, I use white eggplant for healthier lasagna recipes.

7. Indian Eggplant

Check out our Indian eggplants for another wonderful variation. Baby eggplants are also regarded due to their tiny size. It is, however, larger and darker purple in hue than a fairy tale eggplant.

This kind is prominent in Indian cuisine, making it an excellent addition to curries, roasted foods, and stuffed dishes. Unlike other varieties, Indian eggplants do not get mushy when overdone. It manages to keep its soft and juicy texture.

We only listed three more eggplant varieties in this post. But I’m sure there are more varieties out there that you’d like, and that still serve as a substitute for conventional eggplants. Go ahead and take advantage of whatever produce is available in your region.

The Big Idea

Eggplant is one of those vegetables that people either love or despise. Some may enjoy it, while others are completely enamored with it. Surprisingly, many delectable dishes use eggplant, which may be difficult for those who consume this vegetable.

Fortunately, for non-eggplant eaters, there are alternative veggies to try, such as mushrooms, tomatoes, and zucchinis. All of which have a delicious flavor and are high in nutritional value. This replacement would not feel like you were skipping a single step.

If you love eggplant, don’t be afraid to branch out and try different available varieties in your region. You never know. This may turn your meals in a completely unexpected direction. Try out widely available, low-cost alternatives that are still high in health advantages.