Eggplant

Because eggplant and zucchini are frequently used in the same recipes, whether together or separately, eggplant serves as a perfect alternative for zucchini. Even based on the desired nutritional profile, you may choose which to utilize. Eggplant is a better choice if you want a food that has more calories, more fiber, and more carbohydrates. When cooked, eggplant has a texture that is very similar to that of zucchini, making it a simple and quick substitute for pasta dishes, grilled side dishes, or veggie sandwiches.

Eggplant fritters have been a favorite since the Ottoman Empire and are still common in Greece and other nearby nations claim Dishes: Origins. Spanish cuisine is equally well-known for its berenjenas with miel de caa (batter-fried eggplant served with molasses). The only situations in which using eggplant as a zucchini substitute is probably not a good idea are baking and raw applications. While eating raw eggplant is not necessarily harmful, according to Purdue University, some people may be sensitive to it and it has a bitter taste when uncooked.