If you want to cook a dish with eggplants, but have no time to run to the grocery store, here are the best eggplant substitutes (and worst) you can find in your kitchen!
Eggplant, also known as aubergine and brinjal, is a popular ingredient in Italian, Middle Eastern, Japanese food, and Chinese cooking. You'll find it in everything from eggplant parmesan, to baba ganoush, Korean Gochujang Aubergine and Chinese spicy eggplants (Yu Xiang Qie Zi.)
Note: There is more than one type of eggplant. Chinese eggplants are what I usually use in my recipes, but there are also white eggplant, globe eggplants etc. These vary in the number of seeds and level of sweetness. The substitutes below apply to Chinese, Japanese, Italian and American globe eggplants, but not Thai eggplant (which is much smaller, more bitter, and firmer.)
Why Substitute
Eggplant has a unique texture that can taste slimy to some, so not everyone is a fan.
It's also a little tricky to cook the first time. Sometimes your dinner guest may be allergic, the grocery stores may be out of stock, or you simply forgot to buy it when doing the shopping!
Luckily, there are a few good alternative to eggplants that you can cook with.
Top Alternatives
Choosing the right substitute can make all the difference to the success of your dish. In my opinion, the best eggplant replacements:
- have a similar ability to absorb flavor
- have a similar texture
- have a neutral flavor (a similar flavor would be asking for too much)
- align with my nutritional goals or dietary needs (eggplants are rich in antioxidant vitamin C and A.)
Unfortunately, there is no substitute that can give you all of the above, so the best substitutes would depend on what the recipe calls for: is it playing on eggplant's texture, flavor, or absorption ability?
Mushrooms
Mushrooms are a good substitute for eggplants (vice versa too.)
They work when you need a replacement with:
- the same ability to absorb flavor
- a neutral flavor
- but NOT the same texture (mushrooms are firmer than cooked eggplants) so, for example, I would not use them as a substitute in eggplant dips
Good substitute in: Chinese recipes, tomato sauce dishes, stir-fried dishes, baked recipes, grilled recipes, fried recipes
In addition, within the mushroom kingdom, some are better alternatives than others.
For example, king oyster mushrooms and portobello mushrooms, with their meaty texture that have a good bite, and ability to soak up flavors, are the best option for those looking to mimic the heartiness and mild taste of eggplant in a side dish. (This is the reason they're a popular meat substitute in vegan diets.)
They're my go-to option when I want to make Yu Xiang Qie Zi, but have no aubergine. (In a pinch, I use shiitake mushrooms- these have a stronger flavor (so taste less like eggplant) but the flavor goes with the Chinese sauce, so it's OK.)
These larger mushrooms are also better substitutes than smaller ones, such as button mushrooms or enoki mushrooms, because you can slice them into long strips, like you do with eggplant for some recipes, such a vegetarian lasagna or hearty ratatouille.
Note: mushrooms produce a lot of water when cooked, so the cooking time may increase.
Zucchini
Zucchini has a mild flavor and similar texture to eggplant, making it suitable for a replacement in a stir-fry (but less ideal than mushrooms.)
It is a good replacement when you need something with:
- a similar texture
- a neutral flavor
- good flavor absorption
Zucchini slices also absorb flavors like a sponge, especially when doused it in olive oil and roasted to perfection. They're used together with eggplant in many Italian recipes, so would be my top choice for an eggplant substitute in Italian cooking. (Choose a large zucchini if you're making a layered baked dish.)
Works well in: pasta sauces, dip recipes, moussaka, Italian recipes etc
Summer Squash
Summer squash, such as yellow squash, with its juicy texture and sweet flavor, also makes a delicious eggplant alternative in various dishes.
Works well in: dips, Italian recipes
Root Vegetables
Some people suggest root vegetables as an alternative but they have a totally different taste and a much starchier texture, so I don't consider them a top substitute.
On a case by case basis, you can use them to replace eggplants though. For example, sweet potato can be used to replace aubergine in Japanese baked aubergine with miso- you will just need to reduce the amount of sugar or increase the amount of salt to balance the extra sweetness of the sweet potatoes.
Bell Peppers
Then there are bell peppers- they have a sweet rather than earthy flavor and crisp texture and so don't always make a great substitute for eggplants. (It would depend on the dish you're cooking and you would need to adjust the sauce to balance out the extra sugars.)
Tofu
If you're looking for a non-vegetable alternative, tofu is a great choice. Like eggplant, it absorbs sauces marvellously, and also has a neutral flavor. (Just don't use egg tofu.)
There are several types of tofu so I suggest using firm or extra firm tofu, which would work in most recipes. (Silken tofu could make a mess if you don't know how to handle it!)
Okra
Some people suggest okra (lady's finger) as a substitute as, like aubergine, it has a slimy texture. However, I don't find the 2 interchangeable as okra is MUCH slimier, has a crunchy outer layer, and strong flavor.
It could, in a pinch, work as a replacement in curry though.
Tips
When cooking with the perfect substitute for eggplant, the preparation method plays a pivotal role:
- For example, eggplants soak up a ton of oil- you will most likely be able to reduce the amount of oil used, if substituting.
- Look at the recipe: what ingredients are already used? Often, you can just bulk up one of the other ingredients to replace eggplants, without affecting the flavor.
- Remember to adjust the cooking times and temperatures accordingly, depending on what replacement you're using.
Any questions about the best eggplant substitutes for Chinese cooking? Let me know in the comments!
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