Are you looking for a way to add some excitement to your meals without sacrificing flavor or nutrition? Look no further than the humble mini eggplant! These bite-sized wonders are packed with nutrients and can be used in a wide variety of dishes, from savory stir-fries to sweet salads. In this article, we’ll explore 18 delicious mini eggplant recipes that are sure to become new favorites.
From classic Italian-inspired dishes like Mini Eggplant Parmesan Bites and Mini Eggplant Lasagna Rolls, to international flavors like Spicy Mini Eggplant Stir-Fry and Mini Eggplant Curry, there’s something for everyone in this collection of mouthwatering mini eggplant recipes. Whether you’re a busy home cook or a seasoned chef, these bite-sized delights are sure to bring a smile to your face and satisfy your taste buds.
Stay tuned for the full list of recipes and get ready to take your meals to the next level with the mighty mini eggplant!
Mini Eggplant Parmesan Bites
Mini Eggplant Parmesan Bites: A Delicious Twist on a Classic Favorite!
These bite-sized treats are perfect for snacking, entertaining, or as a side dish.
Ingredients:
– 2 small eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 clove garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Marinara sauce for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix together breadcrumbs, Parmesan cheese, parsley, and garlic.
3. Dip each eggplant slice into the breadcrumb mixture, coating both sides evenly.
4. Place coated eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
5. Bake for 15-20 minutes or until golden brown.
6. Serve warm with marinara sauce for dipping (optional). Enjoy!
Cooking Time: 15-20 minutes
Garlic Herb Roasted Mini Eggplants
Elevate your snacking game with these flavorful and easy-to-make garlic herb roasted mini eggplants! Perfect as a side dish or as a topping for sandwiches or salads.
Ingredients:
– 4-6 mini eggplants, trimmed
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 tablespoon chopped fresh parsley
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Optional: 1/4 cup grated Parmesan cheese (for extra flavor)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together garlic, olive oil, parsley, thyme, salt, and pepper.
3. Place the mini eggplants in a baking dish and brush the top of each with the garlic-herb mixture.
4. Roast for 20-25 minutes or until tender and lightly browned.
5. If using Parmesan cheese, sprinkle on top during the last 5 minutes of roasting.
Cooking Time: 20-25 minutes
Mini Eggplant Caprese Skewers
Elevate your appetizer game with these bite-sized Mini Eggplant Caprese Skewers! Fresh mozzarella, juicy eggplant, and fragrant basil come together in perfect harmony.
Ingredients:
– 4-6 mini eggplants
– 1 cup fresh mozzarella cheese, sliced
– 1/4 cup fresh basil leaves
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread a mini eggplant, a slice of mozzarella, and a basil leaf onto each skewer.
3. Brush with olive oil and season with salt and pepper.
4. Grill the skewers for 8-10 minutes, turning occasionally, until the eggplant is tender.
5. Serve immediately and enjoy!
Cooking Time: 8-10 minutes
Spicy Mini Eggplant Stir-Fry
Elevate your stir-fry game with this flavorful and spicy recipe that highlights the tender eggplant.
Ingredients:
– 4 mini eggplants, sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/4 teaspoon red pepper flakes (or more to taste)
– Salt and pepper, to taste
– 2 tablespoons soy sauce
– 1 tablespoon honey
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until translucent, about 3 minutes.
3. Add the garlic, ginger, and red pepper flakes; cook for 30 seconds.
4. Add the eggplant and cook until tender, about 5 minutes.
5. In a small bowl, whisk together soy sauce and honey. Pour over the eggplant mixture.
6. Season with salt and pepper to taste. Garnish with chopped cilantro, if desired.
Cooking Time: 15-20 minutes
Mini Eggplant Ratatouille
A French-inspired twist on the classic vegetable stew, this mini ratatouille is perfect for a quick and flavorful side dish or snack.
Ingredients:
– 2 small eggplants, diced
– 1/4 cup olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) crushed tomatoes
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Add eggplant, bell pepper, and crushed tomatoes. Season with salt and pepper.
5. Transfer the mixture to a mini cast-iron skillet or oven-safe dish (about 6 inches in diameter).
6. Bake for 20-25 minutes or until the vegetables are tender and lightly caramelized.
7. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Stuffed Mini Eggplants with Quinoa
Elevate your eggplant game with this flavorful and nutritious recipe, perfect for a quick weeknight dinner or a healthy lunch.
Ingredients:
– 4-6 mini eggplants (about 1 inch in diameter)
– 1 cup cooked quinoa
– 1/2 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 clove garlic, minced
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out some of the insides to make room for the filling.
3. In a bowl, mix together quinoa, parsley, feta cheese (if using), olive oil, garlic, salt, and pepper.
4. Stuff each eggplant half with the quinoa mixture, dividing it evenly among them.
5. Place the stuffed eggplants on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes, or until the eggplants are tender and the filling is lightly browned.
Cooking Time: 25-30 minutes
Mini Eggplant Pizza Slices
Elevate your pizza game with these bite-sized eggplant slices, topped with melted mozzarella and fresh basil.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup tomato sauce
– 8 oz mozzarella cheese, shredded
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Brush both sides of the eggplant slices with olive oil and season with salt and pepper. Arrange on the prepared baking sheet in a single layer.
3. Bake for 15-20 minutes, or until the eggplant is tender and lightly browned.
4. Remove from oven and top each slice with a spoonful of tomato sauce, followed by a sprinkle of mozzarella cheese.
5. Return to the oven and bake for an additional 2-3 minutes, or until the cheese is melted and bubbly.
6. Remove from oven and sprinkle with chopped basil. Serve warm.
Cooking Time: 25-30 minutes
Balsamic Glazed Mini Eggplants
Sweet and tangy, these bite-sized eggplant morsels are a perfect appetizer or side dish.
Ingredients:
– 12-15 mini eggplants
– 1/4 cup balsamic glaze (or reduced balsamic vinegar)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the eggplants and sprinkle with minced garlic.
4. Roast the eggplants for 15-20 minutes, or until they’re tender and lightly browned.
5. While the eggplants are roasting, heat the balsamic glaze in a small saucepan over medium-low heat.
6. After the eggplants have roasted for 10 minutes, brush them with the warmed balsamic glaze.
7. Return the eggplants to the oven and continue roasting for an additional 5-7 minutes, or until they’re glazed and caramelized.
8. Sprinkle with salt, pepper, and chopped parsley (if using).
9. Serve warm.
Cooking Time: 25-30 minutes
Mini Eggplant Curry
A flavorful and aromatic Indian-inspired curry that’s perfect for a quick weeknight dinner or as an appetizer. This recipe yields tender mini eggplants coated in a rich and creamy tomato-based sauce.
Ingredients:
– 4-6 mini eggplants
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 can (14 oz) of diced tomatoes
– 1/2 cup of plain Greek yogurt
– 1 tsp ground cumin
– 1 tsp curry powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the mini eggplants in half lengthwise and place on a baking sheet.
3. Drizzle with olive oil and season with salt, pepper, and cumin. Roast for 20-25 minutes or until tender.
4. In a pan, sauté the onion and garlic until softened. Add the diced tomatoes, yogurt, curry powder, salt, and pepper. Stir well.
5. Once the eggplants are done, add them to the sauce and simmer for an additional 10-15 minutes.
6. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 40-50 minutes
Mini Eggplant and Halloumi Skewers
A flavorful and colorful appetizer or snack that combines the richness of halloumi cheese with the tender sweetness of eggplant. Perfect for a quick and easy gathering!
Ingredients:
– 1 medium eggplant, cut into 1-inch cubes
– 1/2 cup halloumi cheese, crumbled
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Wooden skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread eggplant cubes onto skewers, leaving a small space between each cube.
3. Drizzle olive oil over the eggplant, then sprinkle with minced garlic and salt.
4. Place halloumi cheese cubes on top of the eggplant.
5. Grill for 8-10 minutes, turning occasionally, until eggplant is tender and halloumi is golden brown.
6. Serve immediately, garnished with lemon wedges if desired.
Cooking Time: 10-12 minutes
Mini Eggplant Lasagna Rolls
A delightful twist on traditional lasagna, these bite-sized rolls combine the flavors of eggplant and ricotta with a crispy breadcrumb coating.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 cup breadcrumbs
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together ricotta and Parmesan cheese.
3. Brush both sides of eggplant slices with olive oil and season with salt and pepper.
4. Place an eggplant slice on a flat surface, spread a tablespoon of the ricotta mixture down the center, leaving a 1/2-inch border on either side.
5. Roll up each eggplant slice tightly, then place seam-side down on a baking sheet lined with parchment paper.
6. Repeat with remaining eggplant and cheese mixture.
7. Sprinkle breadcrumbs evenly over the rolls.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Mini Eggplant and Tomato Gratin
A flavorful twist on traditional gratin, this mini version is perfect for a quick dinner or brunch. The combination of tender eggplant and juicy tomatoes in a creamy bechamel sauce is sure to delight.
Ingredients:
– 4-6 mini eggplants (about 1 inch long)
– 2 large tomatoes, diced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the eggplants into 1-inch thick rounds.
3. In a large skillet, heat olive oil over medium-high heat. Cook the eggplant slices until tender and lightly browned, about 3-4 minutes per side.
4. In a separate bowl, whisk together heavy cream and grated cheese.
5. Arrange cooked eggplant slices in a mini baking dish or ramekins. Top with diced tomatoes, chopped onion, and minced garlic.
6. Pour the cream and cheese mixture over the vegetables, season with salt and pepper to taste.
7. Bake for 20-25 minutes, or until the top is golden brown and the gratin is heated through.
8. Garnish with chopped parsley, if desired.
Cooking Time: 25 minutes
Mini Eggplant Fritters
Transform eggplants into crispy, flavorful bites with this simple recipe for Mini Eggplant Fritters.
Ingredients:
– 2 medium eggplants, finely chopped
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup grated Parmesan cheese
– 1 large egg, lightly beaten
– 1 tablespoon olive oil
– Fresh parsley, chopped (optional)
Instructions:
1. In a bowl, combine chopped eggplant, flour, salt, and pepper.
2. In a separate bowl, mix together Parmesan cheese and egg.
3. Add the egg mixture to the eggplant mixture; stir until well combined.
4. Using wet hands, shape the mixture into small balls (about 1-inch in diameter).
5. Heat olive oil in a large non-stick skillet over medium-high heat.
6. Fry the fritters for 2-3 minutes on each side, or until golden brown and crispy.
7. Remove from heat; drain on paper towels.
8. Serve warm with chopped parsley, if desired.
Cooking Time: 10-12 minutes
Mini Eggplant and Chickpea Stew
This hearty stew is a perfect blend of flavors, with tender eggplant, creamy chickpeas, and aromatic spices. A great option for a cozy dinner or lunch.
Ingredients:
– 2 mini eggplants, sliced into 1-inch pieces
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced eggplant and cook until tender, about 5 minutes.
5. Stir in the chickpeas, cumin, smoked paprika, salt, and pepper.
6. Simmer for 10-12 minutes or until the flavors have melded together.
Cooking Time: 20-22 minutes
Mini Eggplant and Mozzarella Stacks
Elevate your snack game with these bite-sized, cheesy eggplant stacks. Perfect for a quick appetizer or party treat.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 8 oz fresh mozzarella cheese, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
3. Brush both sides of eggplant slices with olive oil and season with salt and pepper.
4. Assemble stacks by placing an eggplant round on a flat surface, followed by a mozzarella slice, and finally a sprinkle of breadcrumb mixture. Repeat for desired height (about 3-4 layers).
5. Place stacks on a baking sheet lined with parchment paper and bake for 12-15 minutes or until eggplant is tender and cheese is melted.
6. Garnish with fresh basil leaves, if desired.
Cooking Time: 12-15 minutes
Mini Eggplant and Spinach Quiche
Mini Eggplant and Spinach Quiche Recipe
Elevate your brunch game with this delightful mini quiche recipe, perfect for a crowd or a cozy morning meal.
Ingredients:
– 4-6 mini eggplants (about 1 inch in diameter), sliced into 1/4-inch thick rounds
– 2 cups fresh spinach leaves
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 1 egg
– Salt and pepper to taste
– 1 pie crust (homemade or store-bought), cut into 4-6 equal pieces
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened.
3. Add spinach leaves and cook until wilted.
4. Arrange eggplant slices in mini quiche cups or ramekins.
5. Pour cooked spinach mixture over eggplant.
6. Top with grated cheese and spoon on some heavy cream and beaten egg.
7. Bake for 20-25 minutes, or until eggs are set and crust is golden brown.
Cooking Time: 20-25 minutes
Mini Eggplant and Feta Phyllo Cups
Mini Eggplant and Feta Phyllo Cups Recipe
Elevate your appetizer game with these crispy, flavorful cups filled with roasted eggplant and crumbly feta cheese.
Ingredients:
– 4-6 eggplants (1/2 cup sliced)
– 1/2 cup feta cheese, crumbled
– 1 sheet phyllo dough, thawed
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the eggplant slices in a single layer on a baking sheet with 1 tablespoon of olive oil for 20-25 minutes or until tender.
3. Meanwhile, prepare the phyllo cups. Cut the phyllo sheet into squares and brush with a little water. Fold each square into a triangle, placing a spoonful of roasted eggplant in the center. Fold the triangles in half to form a cup shape.
4. Brush the tops of the phyllo cups with the remaining 1 tablespoon of olive oil and season with salt and pepper.
5. Place the cups on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
6. Remove from oven and sprinkle with crumbled feta cheese. Garnish with chopped parsley, if desired.
Cooking Time: 40-45 minutes
Mini Eggplant and Lentil Salad
This flavorful salad combines tender mini eggplants with aromatic lentils, crunchy fresh herbs, and a hint of citrus zest.
Ingredients:
– 4-6 mini eggplants, sliced into 1/2-inch thick rounds
– 1 cup cooked green or brown lentils
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Place eggplant slices on a baking sheet lined with parchment paper.
3. Drizzle with olive oil and sprinkle with garlic; toss to coat.
4. Roast in the preheated oven for 15-20 minutes, or until tender and lightly browned.
5. In a large bowl, combine cooked lentils, roasted eggplant, parsley, lemon juice, salt, and pepper.
6. Toss gently to combine.
7. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Summary
Get ready to fall in love with mini eggplants! This article presents 18 mouthwatering recipes that showcase the versatility and flavor of these bite-sized veggies. From classic Parmesan bites to spicy stir-fries, and from quinoa-stuffed delights to pizza slices, there’s something for everyone. Whether you’re looking for a quick snack or a satisfying meal, these mini eggplant recipes are sure to impress. With a range of flavors and cuisines represented, you’ll be inspired to get creative in the kitchen and make your taste buds do the happy dance.
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