When it comes to summer cooking, few ingredients are as versatile or refreshing as eggplants. These purple beauties can be grilled, roasted, sautéed, or even air-fried to perfection. And with their tender flesh and meaty texture, they’re a great addition to any meal. Whether you’re looking for a quick weeknight dinner or a show-stopping centerpiece for your next backyard barbecue, mini eggplants are the perfect ingredient to have on hand.
In this article, we’ll explore 18 flavorful mini eggplant recipes that are sure to please even the pickiest of eaters. From classic Italian dishes to bold and spicy stir-fries, these bite-sized morsels of goodness will add a burst of flavor and color to any gathering. So why wait? Dive in and discover the incredible world of mini eggplants!
Garlic Parmesan Stuffed Mini Eggplants
This recipe yields a flavorful and visually appealing side dish perfect for any occasion. By filling mini eggplants with a savory garlic parmesan mixture, you’ll be rewarded with a delightful contrast of textures and tastes.
Ingredients:
– 12-15 mini eggplants
– 3 cloves of garlic, minced
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (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 about 1/4 inch thick.
3. In a bowl, mix together garlic, breadcrumbs, Parmesan cheese, salt, and pepper.
4. Stuff each eggplant with the garlic parmesan mixture, dividing it evenly among the eggplants.
5. Drizzle olive oil over the stuffed eggplants and sprinkle with chopped parsley (if using).
6. Bake for 20-25 minutes or until the eggplants are tender and the filling is golden brown.
Cooking Time: 20-25 minutes
Spicy Szechuan Mini Eggplant Stir-Fry
This recipe brings together the bold flavors of Szechuan cuisine and the sweetness of mini eggplants, resulting in a dish that’s both spicy and satisfying. Perfect as an appetizer or side dish, this stir-fry is quick to make and packed with flavor.
Ingredients:
– 1 pound mini eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon Szechuan peppercorns, toasted and ground
– 1/4 teaspoon red pepper flakes
– 1/4 cup soy sauce
– 1/4 cup Shaoxing wine (or dry sherry)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over high heat.
2. Add garlic, ginger paste, Szechuan peppercorns, and red pepper flakes; stir-fry 30 seconds.
3. Add eggplant slices; cook until tender, about 5 minutes.
4. Stir in soy sauce and Shaoxing wine; season with salt and pepper to taste.
5. Garnish with chopped scallions if desired.
6. Serve immediately.
Cooking Time: 15-20 minutes
Mini Eggplant Caprese Bites
Mini Eggplant Caprese Bites: A Bite-Sized Twist on a Classic Italian Favorite!
These adorable appetizers combine the flavors of eggplant, mozzarella, and tomato in a sweet and savory treat perfect for parties or snacks.
Ingredients:
– 4 mini eggplants
– 8 oz fresh mozzarella cheese, sliced into thin rounds
– 1 pint cherry tomatoes, halved
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the eggplants into 1/4-inch thick rounds.
3. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
4. Place the eggplant slices on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until tender and lightly browned.
5. Meanwhile, assemble the bites by placing a mozzarella round on top of an eggplant slice, followed by a cherry tomato half.
6. Garnish with chopped basil leaves, if desired.
Cooking Time: 15-20 minutes
Balsamic Glazed Mini Eggplant Skewers
Elevate your summer gatherings with these bite-sized, flavorful mini eggplant skewers glazed with a rich balsamic reduction. Perfect for parties or as an easy weeknight dinner.
Ingredients:
– 12-15 mini eggplants
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon balsamic vinegar
– 1 teaspoon honey
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread mini eggplants onto skewers, leaving a small space between each eggplant.
3. In a small bowl, whisk together olive oil, garlic, balsamic vinegar, and honey.
4. Brush the glaze evenly onto both sides of the eggplant skewers.
5. Season with salt and pepper to taste.
6. Grill skewers for 8-10 minutes, turning occasionally, until tender and caramelized.
7. Garnish with chopped parsley, if desired.
Cooking Time: 15-18 minutes
Crispy Air-Fried Mini Eggplant Fries
Elevate your snack game with these bite-sized eggplant fries, crispy on the outside and tender on the inside. This easy recipe is perfect for a quick appetizer or side dish.
Ingredients:
– 2 medium eggplants
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– 1/4 teaspoon garlic powder
– Salt, to taste
– 1 tablespoon olive oil
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat air fryer to 375°F (190°C).
2. Slice eggplants into 1-inch (2.5 cm) thick sticks.
3. In a shallow dish, mix together flour, paprika, garlic powder, and salt.
4. Dip each eggplant stick into the flour mixture, coating evenly.
5. Place coated eggplant sticks in a single layer in the air fryer basket. Drizzle with olive oil.
6. Cook for 8-10 minutes, shaking halfway through. Fries are done when golden brown and crispy.
7. Sprinkle with Parmesan cheese (if using) and serve hot.
Cooking Time: 8-10 minutes
Mini Eggplant and Mozzarella Stacks
A delicious and elegant appetizer or snack, these bite-sized stacks combine the flavors of roasted eggplant and melted mozzarella.
Ingredients:
– 2 small eggplants, sliced into 1/4-inch thick rounds
– 8 oz fresh mozzarella cheese, sliced into 1/4-inch thick rounds
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
3. Roast the eggplant in a single layer on a baking sheet for 15-20 minutes, or until tender and lightly browned.
4. Meanwhile, place a mozzarella slice on each roasted eggplant round.
5. Serve the stacks warm, garnished with fresh basil leaves if desired.
Cooking Time: 25-30 minutes
Thai Basil Mini Eggplant Curry
A flavorful and aromatic curry that combines the sweetness of mini eggplants with the pungency of Thai basil, perfect for a quick and delicious meal.
Ingredients:
– 4-6 mini eggplants, sliced
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 cup Thai red curry paste
– 2 cups coconut milk
– 1 cup water or chicken broth
– 1/4 cup chopped fresh Thai basil leaves
– Salt and pepper to taste
– Lime wedges (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add onion and cook until softened, about 3 minutes.
3. Add garlic, ginger, and curry paste; cook for 1 minute, stirring constantly.
4. Add coconut milk, water/chicken broth, and mini eggplant slices; bring to a simmer.
5. Reduce heat to medium-low and let cook for 10-12 minutes or until eggplants are tender.
6. Stir in Thai basil leaves and season with salt and pepper to taste.
7. Serve hot, garnished with additional Thai basil if desired. Lime wedges make a nice accompaniment.
Cooking Time: 15-17 minutes
Mini Eggplant Parmesan Sliders
Mini Eggplant Parmesan Sliders: Bite-Sized Italian Delight
These mini eggplant parmesan sliders are a delightful twist on the classic Italian dish. Crispy breaded eggplant, melted mozzarella cheese, and tangy marinara sauce all come together in a flavorful and fun-to-eat package.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/4 cup olive oil
– Salt and pepper to taste
– 8-10 slider buns
– Marinara sauce for serving (homemade or store-bought)
– Shredded mozzarella cheese for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
3. Dip each eggplant round into olive oil, then coat in breadcrumb mixture, pressing gently to adhere.
4. Place coated eggplant slices on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until golden brown and crispy.
6. Assemble sliders by placing a few breaded eggplant slices onto each slider bun, followed by a spoonful of marinara sauce and a sprinkle of mozzarella cheese.
Cooking Time: 15-20 minutes
Rosemary Roasted Mini Eggplants
Rosemary Roasted Mini Eggplants: A flavorful twist on traditional eggplant dishes, this recipe combines the earthy taste of rosemary with the natural sweetness of mini eggplants.
Ingredients:
– 6-8 mini eggplants
– 2 tablespoons olive oil
– 4 sprigs fresh rosemary, chopped
– Salt and pepper to taste
– 1/4 teaspoon garlic powder (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the mini eggplants in half lengthwise.
3. In a small bowl, mix together olive oil, chopped rosemary, salt, pepper, and garlic powder (if using).
4. Brush the mixture evenly onto both sides of the eggplant halves.
5. Place the eggplants on a baking sheet lined with parchment paper, leaving some space between each half.
6. Roast in the preheated oven for 20-25 minutes or until the eggplants are tender and slightly caramelized.
Cooking Time: 20-25 minutes
Mini Eggplant and Chickpea Tagine
This aromatic tagine is a twist on traditional Moroccan cuisine, featuring tender eggplant and chickpeas in a rich tomato-based sauce. Perfect for a quick and flavorful weeknight dinner.
Ingredients:
– 2 mini eggplants, sliced into 1/2-inch thick rounds
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup chopped fresh parsley
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 teaspoon ground cinnamon (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the eggplant slices; cook for 5-7 minutes or until tender.
4. Stir in the chickpeas, parsley, tomato paste, cumin, salt, pepper, and cinnamon (if using).
5. Reduce heat to low; simmer for 10-15 minutes or until the sauce has thickened slightly.
6. Serve hot over couscous or crusty bread.
Cooking Time: 20-25 minutes
Grilled Mini Eggplant with Tahini Drizzle
Savor the sweet and smoky flavor of grilled mini eggplants paired with a creamy tahini drizzle, perfect for a light and refreshing summer side dish or appetizer.
Ingredients:
– 4-6 mini eggplants
– 1/2 cup tahini
– 2 tablespoons lemon juice
– 2 cloves garlic, minced
– 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. Brush mini eggplants with olive oil and season with salt and pepper.
3. Grill eggplants for 5-7 minutes per side, or until tender and slightly charred.
4. In a small bowl, whisk together tahini, lemon juice, and garlic until smooth.
5. Drizzle the tahini mixture over grilled eggplants immediately after grilling.
6. Garnish with fresh parsley or cilantro, if desired.
Cooking Time: 15-20 minutes
Mini Eggplant Ratatouille Cups
A flavorful twist on the classic Provençal dish, these mini eggplant ratatouille cups are perfect for a light and satisfying snack or appetizer. With tender eggplant, rich tomato sauce, and creamy goat cheese, this recipe is sure to please.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup cherry tomatoes, halved
– 1/4 cup olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup goat cheese, crumbled
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Brush eggplant slices with olive oil and season with salt and pepper.
3. Roast eggplant in the preheated oven for 20-25 minutes or until tender.
4. In a large skillet, sauté onion and garlic over medium heat until softened.
5. Add cherry tomatoes and cook until they release their juices and start to soften.
6. Stuff each roasted eggplant slice with a spoonful of tomato mixture, followed by a dollop of goat cheese.
7. Serve warm, garnished with chopped parsley if desired.
Cooking Time: 40-45 minutes
Stuffed Mini Eggplants with Quinoa and Feta
Elevate your appetizer game with this flavorful and nutritious recipe that combines the sweetness of mini eggplants with the savory goodness of quinoa and feta.
Ingredients:
– 12-15 mini eggplants
– 1 cup cooked quinoa
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together quinoa, feta, parsley, garlic, salt, and pepper.
4. Stuff each eggplant half with the quinoa mixture, dividing it evenly among the four halves.
5. Place the stuffed eggplants on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper.
6. Bake for 25-30 minutes or until the eggplants are tender and the filling is heated through.
Cooking Time: 25-30 minutes
Mini Eggplant and Tomato Pasta Sauce
This recipe is a twist on traditional tomato sauce, adding the natural sweetness of mini eggplants to create a rich and flavorful pasta sauce. Perfect for a quick weeknight dinner or as a base for other sauces.
Ingredients:
– 2-3 mini eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium 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 per side.
5. Stir in the crushed tomatoes and season with salt and pepper to taste.
6. Simmer the sauce for 10-15 minutes, stirring occasionally.
7. Serve the sauce over cooked pasta, garnished with chopped fresh basil leaves if desired.
Cooking Time: 25-30 minutes
Chinese-Style Braised Mini Eggplants
This recipe showcases the versatility of mini eggplants in a flavorful and aromatic braising liquid, perfect for a quick weeknight dinner or as an appetizer. With just a few ingredients, you’ll be enjoying tender and slightly sweet eggplant in no time.
Ingredients:
– 6-8 mini eggplants
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup soy sauce
– 1/4 cup Shaoxing wine (or dry sherry)
– 1 tablespoon sugar
– 1 teaspoon cornstarch
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; stir-fry until softened, about 2 minutes.
3. Add eggplants; cook for 2-3 minutes on each side, or until tender.
4. In a small bowl, whisk together soy sauce, wine, sugar, and cornstarch.
5. Pour braising liquid over eggplants; bring to a simmer.
6. Reduce heat to low and braise, covered, for 10-12 minutes or until flavors have melded together.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions, if desired.
Cooking Time: 20-22 minutes
Mini Eggplant Pizza Bites
Mini Eggplant Pizza Bites: Bite-Sized Bliss
These adorable mini pizzas are a twist on traditional pizza, using eggplant slices instead of crust. Perfect for a party or gathering, they’re easy to make and packed with flavor.
Ingredients:
– 2 medium eggplants
– 1 cup pizza sauce
– 8 oz shredded mozzarella cheese
– 1/4 cup chopped fresh basil
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Slice the eggplant into 1/2-inch thick rounds.
2. Brush both sides of each slice with olive oil, then season with salt and pepper.
3. Place a spoonful of pizza sauce on one half of each eggplant slice, leaving a small border around the edges.
4. Sprinkle shredded mozzarella cheese over the sauce, followed by chopped basil.
5. Fold the other half of the eggplant slice over to form a triangle or fold in thirds.
6. Place on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Yield: 12-16 mini pizza bites
Herbed Mini Eggplant and Goat Cheese Tartlets
Elevate your appetizer game with these bite-sized tartlets that combine the sweetness of eggplant with the tanginess of goat cheese, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 1/2 cup goat cheese, crumbled
– 1 tablespoon olive oil
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
– 1 sheet puff pastry, thawed
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix together olive oil, parsley, and basil. Brush both sides of the eggplant slices with the herb mixture.
3. Roll out puff pastry on a lightly floured surface to about 1/8-inch thickness. Cut into 12 equal squares.
4. Place an eggplant slice in the center of each square. Top with crumbled goat cheese. Fold the pastry over the filling, pressing edges to seal.
5. Brush tops with beaten egg and bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Mini Eggplant and Halloumi Kebabs
Add a touch of Mediterranean flair to your next BBQ or dinner party with these bite-sized kebabs, featuring tender eggplant and creamy halloumi cheese.
Ingredients:
– 4-6 mini eggplants, sliced into 1-inch thick rounds
– 8 oz halloumi cheese, crumbled
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 10 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, and lemon juice. Add eggplant slices and toss to coat.
3. Thread 2-3 eggplant slices onto each skewer, followed by a few pieces of halloumi cheese.
4. Season with salt and pepper to taste.
5. Grill kebabs for 8-10 minutes, turning occasionally, until eggplant is tender and cheese is melted and golden brown.
Cooking Time: 15-20 minutes
Summary
Discover the versatility of mini eggplants with these 18 flavorful recipes for every occasion. From appetizers to main courses, these bite-sized treats can be adapted to suit any taste or celebration. Try garlic parmesan stuffed mini eggplants as a snack, or go international with spicy Szechuan stir-fry and Thai basil curry. Impress guests with balsamic glazed skewers and crispy air-fried fries, or keep it simple with rosemary roasted mini eggplants. Whether you’re looking for a quick weeknight dinner or a show-stopping centerpiece, these mini eggplant recipes have got you covered.
Leave a Reply