Eggplant Donuts Recipe

Name: Eggplant Donuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant; Olive oil, for brushing; Butter, for greasing pan; 1 3/4 cups all-purpose flour, plus more for coating pan; 2 teaspoons baking powder; 1/2 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon kosher salt; 1 1/2 cups milk; 1/2 cup vegetable oil; 1/2 cup dark brown sugar; 1 egg; 3 tablespoons unsalted butter, melted; 1/2 cup granulated sugar; 1 tablespoon cinnamon

Servings: persons

1 eggplant
Olive oil, for brushing
Butter, for greasing pan
1 3/4 cups all-purpose flour, plus more for coating pan
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1 1/2 cups milk
1/2 cup vegetable oil
1/2 cup dark brown sugar
1 egg
3 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1 tablespoon cinnamon

1
Special equipment: donut hole or mini muffin pans
2
Preheat the oven to 400 degrees F.
3
For the eggplant donuts: Halve the eggplant lengthwise, score diagonally and generously brush with olive oil to coat the flesh.
4
Put on a baking pan cut-side up and roast until soft, about 45 minutes.
5
Set aside.
6
Lower the oven temperature to 350 degrees F. Grease donut hole or mini muffin pans with butter, then coat with flour.
7
Combine the flour, baking powder, cinnamon, ginger and salt in a large bowl.
8
In a separate bowl, whisk together the milk, vegetable oil, brown sugar and egg until smooth.
9
Remove the roasted eggplant flesh from the skin and mash.
10
Mix the mashed eggplant into the wet ingredients.
11
Add the dry ingredients to the wet and mix until combined.
12
Using a small scoop, fill each donut hole mold three-quarters full.
13
Bake until an inserted toothpick comes out clean, 15 to 20 minutes.
14
For the cinnamon-sugar coating: Put the melted butter in a bowl.
15
Combine the granulated sugar and cinnamon in another bowl.
16
Remove the donuts from the pan and dip each in the melted butter.
17
Roll in the cinnamon sugar to coat.

845

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 eggplant, Olive oil, for brushing, Butter, for greasing pan, 1 3/4 cups all-purpose flour, plus more for coating pan, and more.

Yes, Eggplant Donuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Eggplant Donuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions