Eggplants – a staple in many cuisines around the world! But have you ever thought of cooking them in bite-sized portions? Mini eggplants are just as delicious, if not more so, than their larger counterparts. And with the variety of flavors and textures available, it’s no wonder why they’ve become a popular choice for parties and gatherings.
From classic Italian dishes like mini eggplant parmesan bites to spicy stir-fries and grilled delights, there’s an endless array of options to satisfy your taste buds. In this article, we’ll be highlighting 18 flavorful mini eggplant recipes that are sure to impress your friends and family. Whether you’re a seasoned chef or just starting out in the kitchen, these bite-sized treats are easy to make and perfect for any occasion.
Stuffed Mini Eggplants with Herbed Quinoa
Elevate your mealtime with these adorable stuffed mini eggplants, packed with nutritious quinoa and a blend of aromatic herbs.
Ingredients:
– 4-6 mini eggplants
– 1 cup cooked quinoa
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon fresh parsley, chopped
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out some of the flesh, leaving a shell.
3. In a bowl, mix cooked quinoa with olive oil, chopped onion, garlic, parsley, oregano, salt, and pepper.
4. Stuff each eggplant with the quinoa mixture, mounding it slightly.
5. Place stuffed eggplants on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until eggplants are tender and filling is heated through.
7. Sprinkle with feta cheese (if using) and serve warm.
Cooking Time: 25-30 minutes
Mini Eggplant Parmesan Bites
These bite-sized treats are perfect for snacking or as an appetizer. With a crispy exterior and creamy interior, they’re sure to be a hit!
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
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Dip each eggplant round into the breadcrumbs, pressing gently to adhere.
3. Heat the olive oil in a large skillet over medium-high heat. Cook the breaded eggplant slices until golden brown, about 3-4 minutes per side.
4. In a separate baking dish, spread a layer of marinara sauce. Arrange a layer of cooked eggplant slices on top.
5. Sprinkle with Parmesan cheese and mozzarella cheese. Repeat the layers one more time.
6. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
Cooking Time: 15-20 minutes
Grilled Mini Eggplants with Garlic and Lemon
This refreshing summer side dish combines the natural sweetness of mini eggplants with the pungency of garlic and the brightness of lemon, resulting in a flavorful and aromatic accompaniment to any meal.
Ingredients:
– 4-6 mini eggplants
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper, to taste
– Fresh parsley or basil leaves, for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Cut the mini eggplants in half lengthwise and brush both sides with olive oil.
3. In a small bowl, mix together minced garlic and lemon juice.
4. Place the eggplant halves on the grill and cook for 5-7 minutes per side, or until tender and lightly charred.
5. Brush the grilled eggplants with the garlic-lemon mixture during the last minute of cooking.
6. Season with salt and pepper to taste.
7. Garnish with fresh herbs, if desired.
Cooking Time: Approximately 15-20 minutes
Mini Eggplant Caprese Skewers
Elevate your appetizer game with these bite-sized, flavorful skewers that combine the sweetness of eggplant with the creaminess of mozzarella and basil. Perfect for parties or snacking on the go!
Ingredients:
– 1 large eggplant, cut into 1-inch cubes
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup fresh basil leaves, chopped
– 10-12 toothpicks
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat oven to 400°F (200°C).
2. Thread an eggplant cube, a mozzarella slice, and a basil leaf onto each toothpick.
3. Brush the skewers with olive oil and season with salt and pepper.
4. Place the skewers on a baking sheet lined with parchment paper.
5. Bake for 12-15 minutes or until the eggplant is tender.
6. Serve warm and enjoy!
Cooking Time: 12-15 minutes
Spicy Mini Eggplant Stir-Fry
This Spicy Mini Eggplant Stir-Fry recipe is a flavorful and quick twist on traditional eggplant dishes. The combination of mini eggplants, spicy sauce, and crunchy vegetables makes for a delicious and satisfying meal.
Ingredients:
– 1 lb mini eggplants, sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tablespoon soy sauce
– 1 tablespoon sriracha sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add bell pepper; cook until tender, about 4 minutes.
4. Add mini eggplants; cook for 5-7 minutes or until tender.
5. In a small bowl, whisk together soy sauce and sriracha sauce. Pour over eggplant mixture; stir-fry for 1 minute.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions, if desired.
Cooking Time: 15-20 minutes
Mini Eggplant Pizzas with Fresh Basil
Elevate your pizza game with this unique twist on the classic favorite, featuring tender eggplant slices topped with fresh basil and melted mozzarella cheese. Perfect for a quick and easy appetizer or snack.
Ingredients:
– 2 medium eggplants
– 1 cup cherry tomatoes, halved
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 8 oz mozzarella cheese, shredded
– Fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the eggplants into 1/4-inch thick rounds.
3. Brush both sides of the eggplant slices with olive oil, then season with salt and pepper.
4. Arrange the eggplant slices on a baking sheet lined with parchment paper.
5. Top each eggplant slice with a cherry tomato half, a sprinkle of garlic, and a pinch of mozzarella cheese.
6. Bake for 15-20 minutes or until the eggplant is tender and the cheese is melted.
7. Garnish with chopped fresh basil leaves and serve warm.
Cooking Time: 15-20 minutes
Roasted Mini Eggplants with Balsamic Glaze
Elevate your side dish game with this easy and flavorful recipe featuring roasted mini eggplants smothered in a rich balsamic glaze. Perfect for a quick weeknight dinner or as a show-stopping accompaniment to your favorite meals.
Ingredients:
– 4-6 mini eggplants (about 1 inch long)
– 2 tbsp olive oil
– Salt and pepper, to taste
– 1/4 cup balsamic glaze (homemade or store-bought)
– Fresh parsley or basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
4. Roast the eggplants for 15-20 minutes or until tender and lightly caramelized.
5. Remove from oven and brush with balsamic glaze.
6. Sprinkle with chopped parsley or basil leaves, if desired.
7. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Mini Eggplant and Chickpea Curry
This flavorful and nutritious curry is perfect as a snack or light meal. The combination of tender eggplant, creamy chickpeas, and aromatic spices will leave you wanting more.
Ingredients:
– 2 mini eggplants, sliced into 1-inch pieces
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until they start to caramelize, about 5 minutes.
3. Add garlic, curry powder, cumin, coriander, and turmeric. Cook for 1 minute.
4. Add eggplant and chickpeas. Stir well.
5. Pour in coconut milk and bring to a simmer.
6. Reduce heat to low and let cook for 15-20 minutes or until the flavors have melded together.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Mini Eggplant Lasagna Rolls
Mini Eggplant Lasagna Rolls: A Creative Twist on Classic Lasagna
These bite-sized eggplant rolls are a delicious and elegant take on traditional lasagna, perfect for parties or special occasions. With the rich flavor of eggplant and melted mozzarella cheese, you’ll be surprised at how easy they are to make!
Ingredients:
– 4-6 mini eggplants
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. Slice the eggplants into 1-inch thick rounds, then cut each round into quarters.
3. In a bowl, mix together ricotta cheese and mozzarella cheese.
4. Place a spoonful of the cheese mixture onto an eggplant quarter, leaving a small border around the edges.
5. Roll up the eggplant tightly and secure with toothpicks if needed.
6. Place the rolls on a baking sheet lined with parchment paper, seam-side down.
7. Drizzle with olive oil and season with salt and pepper.
8. Bake for 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 15-20 minutes
Servings: 12-16 mini rolls
Mini Eggplant Ratatouille
Experience the rich flavors of Provence in this bite-sized eggplant delight. Mini eggplants are tender and perfectly cooked to hold a delicious ratatouille filling, perfect for snacking or as an appetizer.
Ingredients:
– 4-6 mini eggplants
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 1/2 cup chopped tomato
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the mini eggplants in half lengthwise.
3. In a bowl, combine onion, bell pepper, tomato, garlic, salt, and pepper.
4. Stuff each eggplant half with the ratatouille mixture, leaving a small border around the edges.
5. Drizzle olive oil over the stuffed eggplants and bake for 20-25 minutes or until tender.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Mini Eggplant Fries with Spicy Aioli
Elevate your snack game with this easy-to-make recipe for mini eggplant fries, served with a side of creamy and spicy aioli. Perfect for a quick appetizer or as a unique side dish.
Ingredients:
– 2 medium eggplants
– 1/2 cup all-purpose flour
– 1/4 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup olive oil
– Spicy Aioli (see below for recipe)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice eggplants into thin strips.
3. In a bowl, mix flour, breadcrumbs, Parmesan cheese, salt, and pepper.
4. Dip each eggplant strip into the mixture, coating both sides evenly.
5. Place coated eggplant strips on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and bake for 15-20 minutes or until tender and crispy.
Spicy Aioli Recipe:
– 1/2 cup mayonnaise
– 1 tablespoon sriracha sauce
– 1 tablespoon lemon juice
Mix all ingredients together in a bowl. Refrigerate until ready to serve.
Mini Eggplant and Feta Tartlets
These miniature tartlets are perfect for a party or as an appetizer for your next gathering. The combination of roasted eggplant, creamy feta, and flaky pastry is a match made in heaven.
Ingredients:
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 1 sheet puff pastry, thawed
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Cut into small squares, about 3 inches per side.
3. Place an eggplant slice in the center of each square. Top with a sprinkle of feta cheese and a pinch of salt and pepper.
4. Fold the pastry over the filling, pressing edges to seal. Brush with olive oil.
5. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Mini Eggplant Kebabs with Tzatziki
This recipe brings together the sweet, tender flavor of eggplant and the cool, creamy taste of tzatziki sauce in a convenient and delicious mini kebab format.
Ingredients:
– 1 large eggplant, sliced into 1-inch cubes
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8 wooden skewers, soaked in water for at least 30 minutes
– Tzatziki sauce (store-bought or homemade)
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, lemon juice, salt, and pepper.
3. Add eggplant cubes to the bowl and toss to coat with marinade.
4. Thread 3-4 eggplant cubes onto each skewer.
5. Grill kebabs for 8-10 minutes, turning occasionally, until tender and slightly charred.
6. Serve immediately with tzatziki sauce for dipping.
Cooking Time: 15-20 minutes
Mini Eggplant and Mushroom Risotto
This recipe combines the creamy richness of risotto with the tender sweetness of eggplant and earthy flavor of mushrooms. Perfect for a weeknight dinner or special occasion, this mini version serves 4-6 people.
Ingredients:
– 1 small eggplant, cut into 1-inch cubes
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 1/4 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat remaining 1 tablespoon olive oil over medium-high. Add onion and cook until translucent.
4. Add mushrooms and cook until they release their liquid and start to brown.
5. Add Arborio rice and stir to coat with oil. Cook for 1-2 minutes.
6. Add warmed broth, one cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
7. Stir in butter and roasted eggplant.
8. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: Approximately 30-40 minutes.
Mini Eggplant Bruschetta with Tomatoes
This bite-sized appetizer combines the flavors of roasted eggplant, fresh tomatoes, and basil on toasted bread for a delightful twist on traditional bruschetta. Perfect for parties or gatherings.
Ingredients:
– 2 mini eggplants, sliced into 1/4-inch thick rounds
– 1 large tomato, diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
– 12-16 slices of baguette, toasted
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until tender.
3. In a small bowl, mix together diced tomato, minced garlic, and chopped basil.
4. Brush toasted baguette slices with remaining olive oil.
5. Top each bread slice with a roasted eggplant round, followed by a spoonful of the tomato mixture.
6. Serve immediately.
Cooking Time: 15-20 minutes (eggplant roasting) + 2-3 minutes per serving (assembling)
Mini Eggplant and Spinach Stuffed Shells
This recipe combines the flavors of eggplant, spinach, and ricotta cheese with jumbo pasta shells for a unique and delicious twist on traditional stuffed shells.
Ingredients:
– 12-15 jumbo pasta shells
– 1 medium eggplant, diced
– 2 cups fresh spinach leaves
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 1 egg, beaten
– Salt and pepper to taste
– 1 cup marinara sauce
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a skillet, sauté diced eggplant until tender. Add spinach leaves and cook until wilted.
4. In a large bowl, combine cooked eggplant mixture, ricotta cheese, Parmesan cheese, breadcrumbs, and beaten egg. Season with salt and pepper to taste.
5. Stuff each pasta shell with the eggplant-spinach mixture.
6. Place stuffed shells in a baking dish, pour marinara sauce over them, and top with grated Parmesan cheese.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Mini Eggplant and Goat Cheese Galette
This charming galette is a delightful twist on traditional savory tart, featuring tender mini eggplants and creamy goat cheese. Perfect for a light yet satisfying meal or as an appetizer.
Ingredients:
– 1 dozen mini eggplants, sliced into 1/4-inch thick rounds
– 8 oz fresh goat cheese, crumbled
– 1 sheet puff pastry, thawed
– 2 tbsp 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 on a lightly floured surface to a thickness of about 1/8 inch.
3. Arrange eggplant slices in a single layer on one half of the pastry, leaving a 1/2-inch border.
4. Sprinkle crumbled goat cheese over the eggplants.
5. Fold the other half of the pastry over the filling and press edges to seal.
6. Brush with olive oil and season with salt and pepper.
7. Bake for 25-30 minutes or until golden brown.
8. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Mini Eggplant Tempura with Sweet Chili Sauce
Elevate your snack game with this crispy and sweet fusion of Japanese and Korean flavors. Mini eggplants battered to perfection and served with a tangy sweet chili sauce will leave you wanting more.
Ingredients:
– 12-15 mini eggplants
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup ice-cold soda water
– Vegetable oil for frying
– Sweet chili sauce (store-bought or homemade)
– Optional: sesame seeds, chopped green onions for garnish
Instructions:
1. Cut the eggplants into bite-sized pieces and place in a bowl.
2. In a separate bowl, whisk together flour, cornstarch, and soda water to make the batter.
3. Dip each eggplant piece into the batter, coating evenly.
4. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat.
5. Fry the eggplant pieces in batches until golden brown, about 3-4 minutes per batch.
6. Drain on paper towels and serve hot with sweet chili sauce for dipping.
Cooking Time: About 15-20 minutes
Summary
Get ready to fall in love with these 18 irresistible mini eggplant recipes! From savory to sweet, these bite-sized dishes are packed with flavor. Stuff mini eggplants with herbed quinoa or try your hand at making mini eggplant parmesan bites. Grilled, roasted, or stir-fried, these tiny eggplants are a game-changer. Enjoy them on their own or paired with fresh basil, garlic, and lemon. With recipes ranging from caprese skewers to ratatouille, there’s something for everyone. So go ahead, get creative, and make your taste buds dance!
