Ingredient substitution guide
Best substitutes for eggplant
Best swap for eggplant: Zucchini, 1:1; less absorbent, cooks faster.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Eggplant?
The best swap for Eggplant is Zucchini, 1:1; less absorbent, cooks faster. Another option is Portobello Mushrooms, 1:1 by volume; meatier texture, similar umami. A third option is Summer Squash, 1:1; milder flavor, softer. All 3 swaps are in the table below.
| Swap | Ratio and notes |
|---|---|
| Zucchini | 1:1; less absorbent, cooks faster |
| Portobello mushrooms | 1:1 by volume; meatier texture, similar umami |
| Summer squash | 1:1; milder flavor, softer |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.
Buying more? Storage times for eggplant