Baked Vegan Gluten Free Eggplant Recipes for Passover Delight

Passover is a time of tradition, reflection, and delicious food that respects dietary laws. For those following a vegan and gluten-free lifestyle, creating dishes that fit both Passover guidelines and your dietary preferences can be challenging yet rewarding.

Enter the humble eggplant — a versatile vegetable that shines when baked to perfection. This post will share several baked vegan, gluten-free eggplant recipes that are perfect for your Passover table.

Whether you’re looking for a simple side dish or a standout main course, these recipes are sure to impress your family and friends while keeping your meal kosher and wholesome.

From smoky roasted eggplant slices to hearty stuffed eggplants, these dishes combine fresh herbs, spices, and wholesome ingredients to celebrate the flavors of the season. Plus, they’re easy to prepare, allowing you more time to enjoy the holiday.

Ready to elevate your Passover menu with these vibrant baked eggplant recipes? Let’s dive in!

Why You’ll Love This Recipe

Eggplants are a fantastic canvas for flavor — their meaty texture and mild taste absorb spices and herbs beautifully. These recipes are not only vegan and gluten-free but are also nutrient-dense and comforting, making them a perfect addition to your Passover feast.

Whether you’re new to cooking eggplant or a seasoned pro, these baked dishes offer simplicity without compromising on taste. Baking instead of frying keeps the dishes lighter and healthier, while still delivering rich, deep flavors.

These recipes also respect Passover dietary restrictions, avoiding chametz and using kosher for Passover ingredients.

Lastly, these recipes are versatile and adaptable, so you can tweak them to suit your taste preferences or what you have on hand. They’re perfect for family dinners, potlucks, or any festive occasion during the holiday.

Ingredients

• 2 medium eggplants, washed and sliced or halved
• 3 tablespoons olive oil, extra virgin preferred
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved (for stuffing option)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/2 cup cooked quinoa or millet (optional for stuffing)
• 1/4 cup walnuts, chopped (optional for stuffing)
• Juice of 1 lemon
• 1/4 cup tahini (optional drizzle)

Equipment

• Baking sheet or roasting pan
• Mixing bowls
• Sharp knife and cutting board
• Spoon for scooping and mixing
• Aluminum foil or parchment paper
• Measuring spoons and cups
• Oven preheated to 400°F (200°C)

Instructions

1. Prepare the eggplant: Preheat your oven to 400°F (200°C). Wash the eggplants and slice into 1/2-inch thick rounds for the roasted slices recipe. For stuffed eggplants, halve them lengthwise and scoop out most of the flesh, leaving a sturdy shell.
2. Salt the eggplants (optional): To reduce bitterness and excess moisture, sprinkle the eggplant slices or shells with salt and let them sit for 20 minutes. Then, rinse and pat dry with a paper towel.
3. Make the spice mix: In a small bowl, combine the olive oil, minced garlic, smoked paprika, ground cumin, turmeric, salt, and pepper. Mix well.
4. Roasted eggplant slices: Brush both sides of the eggplant slices with the spice mixture. Place them in a single layer on a baking sheet lined with parchment paper.
5. Bake the slices: Bake for 25-30 minutes, flipping halfway through, until the eggplants are tender and golden brown.
6. Stuffed eggplants: Chop the scooped-out eggplant flesh finely. In a bowl, mix the chopped eggplant with cherry tomatoes, cooked quinoa or millet, walnuts, parsley, mint, lemon juice, and a drizzle of olive oil. Season to taste.
7. Fill the shells: Spoon the filling into each eggplant half and place on a baking dish lined with foil or parchment.
8. Bake stuffed eggplants: Cover loosely with foil and bake for 35-40 minutes. Remove the foil for the last 10 minutes to allow the tops to brown slightly.
9. Serve: Drizzle the baked eggplants with tahini sauce if using, and garnish with extra fresh herbs.

Tips & Variations

For a smoky flavor boost, try adding a pinch of chipotle powder to the spice mix.

Use gluten-free breadcrumbs or crushed matzah meal for extra texture in the stuffing.

Swap quinoa with cooked amaranth or buckwheat for different textures and nutritional benefits.

Tip: To avoid soggy eggplant, make sure to salt and drain excess moisture before baking.

Nutrition Facts

Serving Suggestions

This baked eggplant pairs wonderfully with a variety of Passover dishes. Serve it alongside a crisp green salad or roasted vegetables for a light meal.

For a heartier option, complement it with a protein-rich bean salad or a lentil-based dish.

Don’t forget to explore other vegan and gluten-free recipes to complete your menu, such as our Half Runner Beans Recipe or the comforting German Stuffing Recipe. For a sweet finish, try the Goat Milk Ice Cream Recipe No Eggs (vegan version available) that balances the savory flavors perfectly.

Baked Vegan Gluten Free Eggplant Recipes for Passover

Smoky Baked Eggplant Slices

• Slice 2 medium eggplants into 1/2-inch thick rounds.
• Salt and drain for 20 minutes, rinse and dry.
• Brush slices with a mix of 2 tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, salt, and pepper.
• Bake at 400°F for 25-30 minutes, flipping halfway until tender and golden.
• Serve garnished with chopped parsley and a squeeze of lemon.

Mediterranean Stuffed Eggplant Boats

• Halve 2 eggplants lengthwise and scoop out flesh.
• Mix the chopped eggplant flesh with 1 cup cherry tomatoes, 1/2 cup cooked quinoa, 1/4 cup chopped walnuts, 1/4 cup chopped parsley and mint, juice of 1 lemon, 1 clove minced garlic, salt, and pepper.
• Spoon filling into eggplant shells and place on baking tray.
• Drizzle with 1 tablespoon olive oil, cover with foil, and bake at 400°F for 35 minutes.
• Remove foil and bake 10 more minutes until golden on top.
• Serve with tahini drizzle and fresh herbs.

Spiced Eggplant and Tomato Gratin

• Slice 2 eggplants and 3 medium tomatoes into rounds.
• Layer eggplant and tomato slices in a baking dish, seasoning each layer with salt, pepper, 1 teaspoon cumin, and 1 teaspoon smoked paprika.
• Drizzle with 3 tablespoons olive oil and minced garlic.
• Bake uncovered at 400°F for 30-35 minutes until bubbly and golden.
• Garnish with fresh basil or mint before serving.

Conclusion

Baked vegan and gluten-free eggplant recipes offer a flavorful, nutritious, and festive way to celebrate Passover while honoring dietary restrictions. These dishes showcase eggplant’s versatility, absorbing spices and herbs that create memorable textures and tastes.

Whether you choose the simplicity of smoky slices, the heartiness of stuffed eggplant boats, or the rich layers of a spiced gratin, these recipes are sure to delight your guests.

By incorporating fresh ingredients and wholesome grains, these meals remain light yet satisfying — perfect for the spring season’s Passover celebrations. Don’t hesitate to experiment with herbs, nuts, and gluten-free grains to customize your dish.

Remember, cooking is as much about joy and creativity as it is about tradition. For more inspiring recipes that fit your lifestyle, browse our collection of vegan and gluten-free options.

Happy Passover and happy cooking!

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