Are you looking for a delicious and easy-to-make recipe that’s perfect for any occasion? Look no further! Mini eggplants are a great addition to any meal, whether it’s a casual gathering or a special celebration. In this article, we’ll share 20 mouth-watering mini eggplant recipes that are sure to impress your friends and family.
From savory bites to sweet treats, these mini eggplant recipes offer something for everyone. Imagine crispy mini eggplant fries with aioli, flavorful mini eggplant caprese stacks, or tender mini eggplant and mozzarella melts. Whether you’re a fan of classic Italian flavors or spicy Asian-inspired dishes, we’ve got you covered.
In the following pages, we’ll take a closer look at each of these delicious recipes, including Garlic Parmesan Mini Eggplant Bites, Spicy Mini Eggplant Stir-Fry, and many more. So go ahead, get cooking, and enjoy the delightful taste of mini eggplants!
Garlic Parmesan Mini Eggplant Bites
Elevate your appetizer game with these bite-sized eggplant morsels, bursting with savory garlic and parmesan flavors. Perfect for snacking or serving at parties!
Ingredients:
– 4 small to medium eggplants
– 2 cloves of garlic, minced
– 1 cup breadcrumbs
– 1/2 cup grated parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice eggplants into 1-inch rounds.
3. In a shallow dish, mix garlic, breadcrumbs, and parmesan cheese.
4. Dip each eggplant round into the breadcrumb mixture, pressing gently to adhere.
5. Place coated eggplant bites on a baking sheet lined with parchment paper.
6. Drizzle olive oil over the eggplants and season with salt and pepper.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Mini Eggplant Caprese Stacks
Elevate your appetizers with these bite-sized eggplant caprese stacks, perfect for a quick snack or party gathering.
Ingredients:
– 4-6 mini eggplants (about 1 inch long)
– 1 cup cherry tomatoes, halved
– 8 oz fresh mozzarella cheese, sliced into 1/4-inch thick rounds
– 1/4 cup extra-virgin olive oil
– 2 tbsp balsamic glaze
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the eggplants into 1-inch thick rounds.
3. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
4. Roast the eggplant in a single layer on a baking sheet for 15-20 minutes, or until tender and lightly browned.
5. Meanwhile, assemble the stacks by placing an eggplant slice on a plate, followed by a cherry tomato half, a mozzarella round, and a drizzle of balsamic glaze.
6. Garnish with fresh basil leaves and serve immediately.
Cooking Time: 20-25 minutes
Spicy Mini Eggplant Stir-Fry
Elevate your stir-fry game with this flavorful and spicy recipe featuring mini eggplants, crunchy peanuts, and a hint of chili flakes. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 4-6 mini eggplants, sliced into 1-inch rounds
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon chili flakes
– Salt and pepper to taste
– Chopped peanuts or cashews for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add eggplant slices; cook for 5-6 minutes, stirring occasionally, until tender.
4. In a small bowl, whisk together soy sauce, oyster sauce (if using), and chili flakes.
5. Pour sauce over eggplant mixture; stir-fry for an additional 2-3 minutes.
6. Season with salt and pepper to taste.
7. Garnish with chopped nuts and serve immediately.
Cooking Time: 15-20 minutes
Mini Eggplant and Mozzarella Melts
A bite-sized twist on a classic favorite, these mini eggplant and mozzarella melts are perfect for snacking or as an appetizer. With just a few simple ingredients and steps, you can create a delicious and satisfying treat.
Ingredients:
– 4-6 mini eggplants
– 1/2 cup shredded mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: garlic powder, chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the eggplants into 1-inch thick rounds.
3. Brush both sides of each eggplant round with olive oil and season with salt and pepper.
4. Place a spoonful of shredded mozzarella cheese on top of each eggplant round.
5. Bake for 12-15 minutes, or until the eggplant is tender and the cheese is melted and golden brown.
6. Garnish with chopped parsley and garlic powder if desired.
Cooking Time: 12-15 minutes
Balsamic Glazed Mini Eggplant Skewers
A sweet and tangy twist on traditional grilled eggplant, these mini skewers are perfect for a quick and impressive appetizer or snack.
Ingredients:
– 1 pint mini eggplants, cut into 1-inch pieces
– 1/4 cup balsamic glaze (homemade or store-bought)
– 2 tablespoons olive oil
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Thread 3-4 eggplant pieces onto each skewer, leaving a small space between each piece.
3. In a small bowl, whisk together balsamic glaze, olive oil, and honey.
4. Brush the glaze mixture evenly over both sides of the eggplant skewers.
5. Season with salt and pepper to taste.
6. Grill skewers for 8-10 minutes, turning occasionally, until eggplant is tender and lightly charred.
7. Remove from heat and garnish with fresh basil leaves if desired.
Cooking Time: 10-12 minutes
Crispy Mini Eggplant Fries with Aioli
Elevate your snack game with these crispy mini eggplant fries served with a creamy aioli dipping sauce. Perfect for a quick and delicious appetizer or side dish.
Ingredients:
– 2-3 medium eggplants
– 1 cup all-purpose flour
– 1/4 cup panko breadcrumbs
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
– 1 cup aioli (store-bought or homemade)
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Slice the eggplants into 1-inch thick rounds.
3. In a shallow dish, mix together flour, panko breadcrumbs, salt, pepper, and garlic powder.
4. Dip each eggplant round into the flour mixture, coating both sides evenly.
5. Fry the eggplant slices in hot oil (350°F/175°C) for 2-3 minutes or until golden brown. Drain on paper towels.
6. Serve warm with aioli dipping sauce.
Cooking Time: 15-20 minutes
Mini Eggplant and Tomato Gratin
Savor the flavors of summer with this delightful miniature gratin, featuring tender eggplant and juicy tomatoes.
Ingredients:
– 4 mini eggplants (about 1 inch long), sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss together eggplant slices, olive oil, garlic, salt, and pepper until coated.
3. Arrange eggplant slices in a single layer on a baking sheet lined with parchment paper.
4. Roast eggplant for 15-20 minutes or until tender and lightly browned.
5. Meanwhile, mix diced tomatoes with parsley, salt, and pepper to taste.
6. In a small bowl, combine roasted eggplant slices and tomato mixture.
7. Transfer the mixture to mini cast-iron skillets or ramekins.
8. Top each skillet with shredded mozzarella cheese.
9. Bake for an additional 5-7 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Stuffed Mini Eggplant with Herbed Quinoa
This recipe combines the sweetness of mini eggplants with the nutty flavor of herbed quinoa, making for a delicious and healthy vegetarian main course. The stuffed eggplants are perfect for a special occasion or a weeknight dinner.
Ingredients:
– 4-6 mini eggplants
– 1 cup cooked quinoa
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1/4 cup shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the insides, leaving a shell.
3. In a bowl, mix cooked quinoa with olive oil, onion, garlic, parsley, thyme, salt, and pepper.
4. Stuff each eggplant half with the quinoa mixture, filling to the top.
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 quinoa is lightly browned.
7. Sprinkle with mozzarella cheese (if using) and bake for an additional 2-3 minutes.
Mini Eggplant and Chickpea Curry
Experience the flavors of India with this compact and nutritious curry that’s perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 2 mini eggplants, sliced into 1/4-inch thick rounds
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 1 cup vegetable broth
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onions and cook until they start to brown, about 3-4 minutes.
3. Add the garlic, curry powder, cumin, turmeric, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Add the chickpeas and eggplant slices. Pour in the vegetable broth and bring to a simmer.
5. Reduce heat to low and let cook for 15-20 minutes, or until the eggplants are tender.
6. Taste and adjust seasoning as needed. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Grilled Mini Eggplant with Lemon Tahini Drizzle
Elevate your summer dining with this simple yet flavorful recipe that combines the sweetness of grilled eggplant with the brightness of lemon tahini drizzle. Perfect as an appetizer or side dish, these bite-sized treats are sure to impress.
Ingredients:
– 4-6 mini eggplants
– 1/2 cup tahini
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Slice the mini eggplants in half lengthwise. Brush with olive oil and season with salt and pepper.
3. Grill the eggplant for 5-7 minutes per side, or until tender and slightly charred.
4. In a small bowl, whisk together tahini, garlic, and lemon juice.
5. Drizzle the lemon-tahini sauce over the grilled eggplant.
6. Garnish with fresh parsley or cilantro, if desired.
Cooking Time: 15-20 minutes
Mini Eggplant Pizza Bites
These bite-sized treats combine the flavors of pizza with the tender sweetness of eggplant, perfect for a quick snack or appetizer. With just a few ingredients and simple preparation, you’ll be enjoying these delicious morsels in no time!
Ingredients:
– 2 medium eggplants
– 1 cup pizza sauce
– 8 oz mozzarella cheese, shredded
– 1/4 cup grated Parmesan cheese
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Slice the eggplants into 1-inch thick rounds.
2. Place the eggplant slices on a baking sheet lined with parchment paper.
3. Spread a small amount of pizza sauce on each slice, leaving a 1/4 inch border around the edges.
4. Sprinkle shredded mozzarella cheese over the sauce, followed by a pinch of Parmesan and oregano.
5. Season with salt and pepper to taste.
6. Bake for 15-20 minutes or until the eggplant is tender and the cheese is melted.
7. Garnish with fresh basil leaves if desired.
Cooking Time: 15-20 minutes
Mini Eggplant Ratatouille
Mini Eggplant Ratatouille: A flavorful twist on the classic French dish, this mini version packs a punch of taste and color onto your plate.
Ingredients:
– 4 mini eggplants, sliced into 1/2-inch thick rounds
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss eggplant slices with 1/4 cup of the olive oil, salt, and pepper until coated.
3. Spread the eggplant on a baking sheet lined with parchment paper and roast for 20-25 minutes or until tender.
4. In a large skillet, sauté onion and garlic until translucent. Add bell peppers and cook until tender.
5. Stir in diced tomatoes and cooked eggplant. Season with salt and pepper to taste.
6. Serve warm, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Mini Eggplant and Feta Phyllo Cups
These bite-sized treats combine the sweetness of eggplant with the salty tanginess of feta cheese, all wrapped up in crispy phyllo pastry. Perfect for parties or special occasions.
Ingredients:
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 1 block feta cheese, crumbled
– 1 package frozen phyllo dough (usually found in the international aisle)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley or dill for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Thaw phyllo dough according to package instructions.
3. In a bowl, toss eggplant slices with olive oil, salt, and pepper.
4. Layer a mini muffin tin with phyllo dough, brushing each sheet with melted butter or cooking spray.
5. Top each cup with an eggplant slice, a spoonful of crumbled feta cheese, and another layer of phyllo dough.
6. Bake for 20-25 minutes, or until the phyllo is golden brown and crispy.
7. Garnish with fresh parsley or dill before serving.
Cooking Time: 20-25 minutes
Mini Eggplant Lasagna Rolls
Transform classic lasagna into bite-sized, eggplant-infused rolls that are perfect for a quick snack or party appetizer.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 8 lasagna noodles
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a bowl, combine ricotta, mozzarella, and Parmesan cheese. Season with salt and pepper.
4. Brush both sides of eggplant slices with olive oil. Grill or bake until tender, about 5 minutes per side.
5. Assemble rolls by spreading a tablespoon of cheese mixture onto each eggplant slice, then placing a cooked lasagna noodle on top.
6. Roll up the eggplant and noodle tightly, securing with toothpicks if needed.
7. Place rolls seam-side down on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Mini Eggplant and Halloumi Skewers
A flavorful twist on traditional skewers, these bite-sized treats combine tender eggplant and salty halloumi cheese with a hint of Mediterranean flair.
Ingredients:
– 4 mini eggplants, sliced into 1/2-inch thick rounds
– 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 a few eggplant slices onto each skewer, leaving a small gap between each slice.
3. Top each eggplant slice with a crumble of halloumi cheese.
4. In a small bowl, whisk together olive oil, garlic, and lemon juice.
5. Brush the mixture evenly over the eggplant and cheese on each skewer.
6. Season with salt and pepper to taste.
7. Grill skewers for 3-4 minutes per side, or until eggplant is tender and cheese is golden brown.
8. Garnish with chopped parsley, if desired.
Cooking Time: 10-12 minutes
Mini Eggplant Miso Soup
This mini eggplant miso soup is a perfect blend of Japanese flavors, with tender eggplant and savory miso paste. Serve as an appetizer or side dish for a unique culinary experience.
Ingredients:
– 2 small eggplants, sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 2 tablespoons miso paste
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add eggplant and cook until tender, about 5 minutes.
4. Add chicken broth, miso paste, and soy sauce. Whisk until smooth.
5. Bring to a simmer and cook for 10-12 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 20-22 minutes
Mini Eggplant and Pesto Bruschetta
Elevate your appetizer game with this bite-sized twist on classic bruschetta, featuring tender eggplant and a burst of fresh pesto flavor.
Ingredients:
– 4-6 mini eggplants
– 1/2 cup freshly made pesto
– 12-16 slices baguette (about 1/4 inch thick)
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the mini eggplants into 1/4-inch thick rounds.
3. Brush both sides of the eggplant slices with olive oil and season with salt and pepper. Roast in the preheated oven for 10-12 minutes, or until tender and slightly caramelized.
4. Meanwhile, toast the baguette slices until lightly browned.
5. Spread a small dollop of pesto on each toasted bread slice, followed by a roasted eggplant round and a sprinkle of Parmesan cheese.
Cooking Time: 15-18 minutes
Mini Eggplant and Goat Cheese Tartlets
These bite-sized tartlets are perfect for a light and flavorful appetizer or snack. The sweetness of the roasted eggplant pairs perfectly with the tanginess of the goat cheese.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 sheet puff pastry, thawed
– 1/4 cup goat cheese crumbles
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Arrange eggplant slices on the prepared baking sheet in a single layer. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, or until tender.
4. Roll out puff pastry to a thickness of about 1/8 inch.
5. Cut out small squares of pastry, about 3 inches (7.5 cm) per side.
6. Place a spoonful of goat cheese in the center of each square. Top with a roasted eggplant slice.
7. Fold the pastry into triangles or squares to form tartlets. Brush edges with a little water and press gently to seal.
8. Bake for an additional 12-15 minutes, or until pastry is golden brown.
Cooking Time: 35-40 minutes
Mini Eggplant and Lentil Stew
This hearty and flavorful stew is perfect for a chilly evening or as a comforting meal any time of the year. Mini eggplants add a pop of color and tender texture to this nutritious and filling dish.
Ingredients:
– 2 mini eggplants, sliced into 1-inch pieces
– 1 cup cooked lentils
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/4 cup red wine (optional)
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the sliced eggplant; cook for an additional 5 minutes or until tender.
4. Stir in the cooked lentils, vegetable broth, and red wine (if using).
5. Bring to a simmer and let cook for 10-15 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Mini Eggplant Tempura with Sweet Chili Sauce
Elevate your appetizer game with these crispy mini eggplant tempura bites served with a tangy and sweet chili sauce. Perfect for parties or as a snack, this recipe is easy to make and packs big flavor.
Ingredients:
– 4-6 miniature eggplants
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Sweet chili sauce (store-bought or homemade)
– Salt, to taste
Instructions:
1. Cut the eggplant into 1-inch pieces.
2. In a bowl, whisk together flour, cornstarch, and salt. Gradually add soda water until batter forms.
3. Dip each eggplant piece into the batter, making sure they’re fully coated.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplants in batches until golden brown (about 2-3 minutes per side).
5. Remove from oil and place on paper towels to drain excess oil.
6. Serve immediately with sweet chili sauce for dipping.
Cooking Time: 15-20 minutes
Summary
Eggplants have never been more delicious! This article shares 20 mouth-watering mini eggplant recipes that are perfect for any occasion. From savory bites like Garlic Parmesan Mini Eggplant Bites and Spicy Mini Eggplant Stir-Fry, to sweet treats like Crispy Mini Eggplant Fries with Aioli, there’s something for everyone. Whether you’re looking for a quick snack or a show-stopping main course, these mini eggplant recipes are sure to impress. So go ahead, get creative, and indulge in the flavor and versatility of mini eggplants!
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