Are you looking for a delicious and elegant way to start your meal? Look no further than these 18 mouthwatering mini eggplant recipes that are perfect for appetizers! Eggplant, with its meaty texture and rich flavor, lends itself perfectly to bite-sized morsels that can be enjoyed before the main course. From classic Italian dishes like Mini Eggplant Parmesan Bites to spicy twists like Mini Eggplant Fries with Spicy Aioli, there’s something on this list for everyone.
In the following pages, we’ll explore a variety of mini eggplant recipes that are sure to impress your guests and satisfy your taste buds. Whether you’re a vegetarian or just looking for some creative inspiration, these bite-sized treats are sure to hit the spot.
Stuffed Mini Eggplant with Herbed Quinoa
This recipe combines the tender sweetness of mini eggplants with the nutty flavor and texture of herbed quinoa, creating a delightful and nutritious snack or side dish.
Ingredients:
– 4-6 mini eggplants
– 1 cup quinoa
– 2 cups water
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried parsley
– Salt and pepper to taste
– Feta cheese crumbles (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse quinoa and cook according to package instructions with water, olive oil, thyme, and parsley. Set aside.
3. Cut the top off each mini eggplant and scoop out some of the flesh to create a cavity. Place them on a baking sheet lined with parchment paper.
4. Divide the cooked quinoa among the eggplants, filling them about 2/3 full.
5. Season with salt and pepper to taste. If using feta cheese, sprinkle on top.
6. Bake for 20-25 minutes or until eggplants are tender and quinoa is lightly browned.
Cooking Time: 20-25 minutes
Mini Eggplant Parmesan Bites
These bite-sized eggplant parmesan treats are perfect for parties or gatherings. With a crispy coating and gooey cheese, they’re sure to please!
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– 1 cup marinara sauce (homemade or store-bought)
– 8 oz mozzarella cheese, shredded
Instructions:
1. Preheat oven to 375°F.
2. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
3. Dip each eggplant round into the breadcrumb mixture, coating both sides evenly.
4. Place coated eggplant slices on a baking sheet lined with parchment paper.
5. Drizzle olive oil over the eggplant rounds and sprinkle with garlic.
6. Bake for 15-20 minutes or until golden brown.
7. Top each eggplant slice with marinara sauce and mozzarella cheese.
8. Return to oven for an additional 2-3 minutes, until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Grilled Mini Eggplant Skewers with Garlic Marinade
Elevate your BBQ game with these flavorful and healthy grilled mini eggplant skewers, marinated to perfection in a garlicky delight.
Ingredients:
– 12-16 mini eggplants
– 1/2 cup garlic marinade (see below)
– 10 bamboo skewers
– Salt and pepper, to taste
– Optional: parsley or basil leaves for garnish
Garlic Marinade:
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 1 teaspoon Dijon mustard
– Salt and pepper, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Thread mini eggplants onto skewers, leaving a small space between each one.
3. In a shallow dish, whisk together garlic marinade ingredients. Add the skewered eggplants, turning to coat evenly.
4. Let marinate for at least 30 minutes or up to 2 hours in the refrigerator.
5. Grill skewers for 8-10 minutes per side, or until eggplants are tender and slightly charred.
6. Serve warm, garnished with parsley or basil if desired.
Cooking Time: 16-20 minutes
Mini Eggplant Caprese Stacks
Elevate your appetizer game with these bite-sized Mini Eggplant Caprese Stacks, perfect for parties and gatherings.
Ingredients:
– 4-6 mini eggplants, sliced into 1/2-inch thick rounds
– 8 oz fresh mozzarella cheese, sliced
– 1 cup cherry tomatoes, halved
– 1/4 cup extra-virgin olive oil
– Fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
3. Bake the eggplant for 15-20 minutes or until tender and lightly browned.
4. Meanwhile, layer a mini cast-iron skillet or ramekin with a slice of mozzarella cheese, a few cherry tomatoes, and a sprinkle of basil leaves.
5. Top with an eggplant round and repeat the layers one more time.
6. Drizzle the top with olive oil and serve immediately.
Cooking Time: 25-30 minutes
Roasted Mini Eggplant with Balsamic Glaze
Roasted Mini Eggplant with Balsamic Glaze: A sweet and savory twist on traditional roasted eggplant, this recipe is perfect for a quick and easy side dish or appetizer.
Ingredients:
– 4-6 mini eggplants (about 1 inch in diameter)
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup balsamic glaze (or 1/4 cup balsamic vinegar + 1 tablespoon honey)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the eggplants in half lengthwise, then slice into 1-inch pieces.
3. In a bowl, toss the eggplant pieces with olive oil, salt, and pepper until coated evenly.
4. Spread the eggplant mixture on a baking sheet lined with parchment paper.
5. Roast for 20-25 minutes or until tender and slightly caramelized.
6. While the eggplant is roasting, whisk together balsamic glaze (or mix balsamic vinegar and honey) in a small bowl.
7. After the eggplant has finished roasting, brush the balsamic glaze over the top of each piece.
8. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Mini Eggplant Pizza Bites
Elevate your snack game with these bite-sized eggplant pizza treats that are easy to make and packed with flavor. With a crispy exterior, gooey cheese, and tangy tomato sauce, you’ll be hooked from the first bite!
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup shredded mozzarella cheese
– 1/4 cup pizza sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: chopped fresh basil, oregano, or pepperoni
Instructions:
1. Preheat oven to 400°F (200°C).
2. Brush both sides of the eggplant slices with olive oil.
3. Place the eggplant slices on a baking sheet lined with parchment paper.
4. Spoon a small amount of pizza sauce onto each eggplant slice, leaving a 1/2-inch border around the edges.
5. Top with shredded mozzarella cheese and optional toppings (if using).
6. Bake for 12-15 minutes or until the eggplant is tender and the cheese is melted and bubbly.
Cooking Time: 12-15 minutes
Mini Eggplant Ratatouille
This bite-sized recipe brings the flavors of Provence to your table, with tender eggplant and rich ratatouille filling. Perfect for a quick appetizer or snack.
Ingredients:
– 2 small eggplants (about 6-8 inches long), sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup ratatouille filling (homemade or store-bought)
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
4. Arrange the eggplant slices on the prepared baking sheet in a single layer.
5. Roast the eggplant for 15-20 minutes, or until tender and lightly browned.
6. Meanwhile, warm the ratatouille filling according to package instructions.
7. Assemble the mini ratatouilles by placing a spoonful of warmed ratatouille onto each roasted eggplant slice.
8. Serve immediately, garnished with fresh thyme leaves if desired.
Cooking Time: 20-25 minutes
Mini Eggplant Fries with Spicy Aioli
Elevate your snack game with these crispy mini eggplant fries served with a tangy and spicy aioli dipping sauce. This easy-to-make recipe is perfect for parties, movie nights, or as a healthy alternative to traditional potato fries.
Ingredients:
– 2 medium-sized eggplants
– 1/4 cup olive oil
– Salt, to taste
– 1/2 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– Spicy Aioli ingredients (see below)
Spicy Aioli:
– 1/2 cup mayonnaise
– 1 tablespoon sriracha sauce
– 1 tablespoon lemon juice
– Garlic powder, to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Slice the eggplants into 1-inch thick strips.
3. Dip each strip in flour, shaking off excess, then coat with Parmesan cheese and place on a baking sheet lined with parchment paper.
4. Drizzle olive oil over the eggplant fries and sprinkle with salt to taste.
5. Bake for 20-25 minutes or until crispy.
6. Meanwhile, mix together aioli ingredients in a bowl.
7. Serve hot mini eggplant fries with spicy aioli dipping sauce.
Cooking Time: 20-25 minutes
Mini Eggplant and Goat Cheese Tartlets
Elevate your snack game with these bite-sized, flavorful tartlets that combine the sweetness of roasted eggplant with the tanginess of goat cheese. Perfect for parties or a quick indulgence.
Ingredients:
– 4 mini puff pastry sheets
– 2 medium eggplants, sliced into 1/8-inch thick rounds
– 1/2 cup goat cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry sheets to about 1/8 inch thickness.
3. Arrange eggplant slices on one half of each sheet, leaving a 1/2-inch border around the edges.
4. Sprinkle goat cheese over the eggplant.
5. Fold other half of pastry over filling, pressing edges to seal.
6. Brush tops with olive oil and season with salt and pepper.
7. Bake for 15-20 minutes or until golden brown.
8. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Mini Eggplant Lasagna Rolls
Elevate your lasagna game with these bite-sized, flavorful rolls that combine tender eggplant slices with rich ricotta cheese and melted mozzarella. Perfect for parties or a quick weeknight dinner.
Ingredients:
– 2 medium eggplants
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice eggplant into 1/4-inch thick rounds.
3. In a bowl, combine ricotta cheese, Parmesan cheese, and garlic. Season with salt and pepper.
4. Place an eggplant slice on a flat surface. Spread a tablespoon of the ricotta mixture onto the eggplant, leaving a 1/2-inch border around the edges.
5. Roll the eggplant into a tight cylinder and place seam-side down on a baking sheet lined with parchment paper.
6. Repeat with remaining eggplant slices and cheese mixture.
7. Top each roll with shredded mozzarella cheese.
8. Bake for 20-25 minutes or until cheese is melted and bubbly.
9. Garnish with chopped basil leaves, if desired.
Cooking Time: 20-25 minutes
Mini Eggplant and Tomato Bruschetta
Add a twist to classic bruschetta with this flavorful mini eggplant and tomato variation. Perfect as an appetizer or snack, these bite-sized treats combine the sweetness of tomatoes with the earthy flavor of eggplant.
Ingredients:
– 4-6 miniature eggplants
– 1 pint cherry tomatoes, halved
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
– 1 baguette, cut into 1-inch cubes (about 20-25 pieces)
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the eggplants into 1/4-inch thick rounds.
3. In a bowl, toss eggplant slices with olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes or until tender.
4. Meanwhile, toast baguette cubes in oven for 5-7 minutes or until lightly browned.
5. Top toasted bread with roasted eggplant, cherry tomatoes, and a drizzle of balsamic vinegar. Garnish with chopped basil leaves if desired.
Cooking Time: 25-30 minutes
Mini Eggplant Curry Bowls
Eggplant curry bowls are a staple of Indian cuisine, but what if you could make them even easier to enjoy? These mini eggplant curry bowls use small eggplants and a simple curry sauce to create individual servings that pack a big punch.
Ingredients:
– 4-6 small eggplants
– 2 medium onions
– 3 cloves garlic
– 1 can (14 oz) coconut milk
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp turmeric
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
– Basmati rice or naan bread for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise, drizzle with oil, and season with salt. Roast for 20-25 minutes or until tender.
3. In a pan, sauté onions and garlic until softened. Add curry powder, cumin, turmeric, and coconut milk. Simmer for 10-12 minutes or until the sauce thickens.
4. Assemble the bowls by placing roasted eggplant halves in individual bowls, spooning the curry sauce over them, and garnishing with cilantro leaves. Serve with basmati rice or naan bread.
Cook Time: 40-45 minutes
Mini Eggplant and Halloumi Skewers
Elevate your appetizers with these flavorful and visually appealing skewers, perfect for parties or casual gatherings.
Ingredients:
– 1 large eggplant, cut into 1-inch cubes
– 1 block of halloumi cheese, crumbled
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread eggplant, halloumi, and garlic onto skewers, leaving a small space between each piece.
3. Brush with olive oil and season with salt, pepper, and lemon juice.
4. Grill for 8-10 minutes, turning occasionally, until eggplant is tender and cheese is golden brown.
5. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Mini Eggplant Baba Ganoush
Mini Eggplant Baba Ganoush Recipe
A bite-sized twist on the classic Middle Eastern dip, this mini eggplant baba ganoush is perfect for parties and gatherings.
Ingredients:
– 2 small to medium eggplants (about 6-8 inches long)
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Paprika, for garnish
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. Roast the eggplants for 20-25 minutes, or until the skin is charred and the flesh is tender.
4. Remove from the oven and let cool slightly.
5. Scoop out the flesh of the eggplant and transfer it to a blender or food processor.
6. Add tahini, lemon juice, garlic, olive oil, salt, and pepper, and blend until smooth.
7. Taste and adjust seasoning as needed.
8. Transfer the mixture to serving bowls and garnish with paprika.
Cooking Time: 20-25 minutes
Serve immediately and enjoy!
Mini Eggplant and Mushroom Stir-Fry
This recipe showcases the flavors of tender eggplant and earthy mushrooms in a quick and easy stir-fry. Perfect as an appetizer or side dish, this mini version is perfect for any occasion.
Ingredients:
– 2 small eggplants (about 1/4 cup), sliced into 1-inch pieces
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the mushrooms and cook until tender, about 3-4 minutes.
3. Add the eggplant and cook for an additional 2-3 minutes, until tender.
4. Add the garlic, soy sauce, and oyster sauce (if using). Stir-fry for 1 minute.
5. Season with salt and pepper to taste.
6. Garnish with chopped green onions if desired.
Cooking Time: 10-12 minutes
Mini Eggplant Sliders with Avocado Spread
Mini Eggplant Sliders with Avocado Spread: A flavorful twist on traditional sliders, this recipe combines the natural sweetness of eggplant with creamy avocado and a hint of garlic.
Ingredients:
– 4-6 mini eggplants
– 1 ripe avocado, mashed
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: buns or wraps for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the mini eggplants into 1/4-inch thick rounds.
3. In a small bowl, mix together mashed avocado, minced garlic, and a pinch of salt and pepper.
4. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
5. Grill or bake the eggplant slices for 10-12 minutes on each side, until tender and slightly charred.
6. Assemble the sliders by spreading a layer of avocado mixture onto each eggplant slice.
7. Serve immediately, or wrap in buns or wraps if desired.
Cooking Time: 20-25 minutes
Mini Eggplant and Chickpea Stew
Mini Eggplant and Chickpea Stew: A flavorful and nutritious meal that’s perfect for a weeknight dinner.
Ingredients:
– 2 mini eggplants, sliced into 1-inch rounds
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can diced tomatoes (14.5 oz)
– 1 tsp ground cumin
– Salt and pepper, to taste
– 1 tbsp olive oil
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the sliced eggplant and cook until tender, about 5-6 minutes per side.
5. Add the chickpeas, red bell pepper, cumin, salt, and pepper. Stir to combine.
6. Pour in the diced tomatoes and stir to combine.
7. Reduce heat to low and simmer for 10-15 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Mini Eggplant and Pesto Pasta Salad
A refreshing summer salad that combines the flavors of eggplant, pesto, and pasta, perfect for a light and satisfying meal or snack.
Ingredients:
– 8 oz. mini pasta shapes (e.g., bow tie or penne)
– 2 medium mini eggplants, sliced into 1/4-inch thick rounds
– 1/4 cup freshly made pesto
– 2 tbsp. olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add eggplant slices in batches and cook until tender and lightly browned, about 3-4 minutes per side. Season with salt and pepper.
3. In a large bowl, combine cooked pasta, pesto, and cooked eggplant.
4. Toss gently to combine, ensuring the pasta is well coated with the pesto and eggplant flavors.
5. Serve warm or at room temperature, garnished with fresh basil leaves if desired.
Cooking Time: 20-25 minutes
Summary
Discover 18 mouthwatering mini eggplant recipes perfect for appetizers. From savory to sweet, these bite-sized treats are sure to impress your guests. Try stuffed mini eggplants with herbed quinoa, crispy mini eggplant fries with spicy aioli, or mini eggplant parmesan bites. You can also explore grilled skewers with garlic marinade, roasted mini eggplants with balsamic glaze, and many more innovative creations. Whether you’re a foodie or a busy host, these mini eggplant recipes offer endless possibilities for delicious and easy-to-make snacks and appetizers.
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