Are you looking for a delicious way to add some excitement to your meal routine? Look no further than baby eggplant! These adorable, bite-sized vegetables are packed with flavor and can be used in a variety of dishes, from savory stir-fries to sweet and tangy salads. In this article, we’ll explore 18 flavorful baby eggplant recipes that are not only delicious but also surprisingly simple to make.
From classic roasted dishes to international-inspired curries and more, there’s something for everyone in our collection of baby eggplant recipes. Whether you’re a seasoned cook or just starting out, these easy-to-follow instructions and mouth-watering photos will inspire you to get creative with this versatile ingredient.
Garlic Butter Roasted Baby Eggplant
A simple yet flavorful recipe that brings out the natural sweetness of baby eggplants. This dish is perfect for a quick weeknight dinner or as an appetizer for your next gathering.
Ingredients:
– 4-6 baby eggplants, washed and trimmed
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter, softened
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a small bowl, mix together the garlic and butter until well combined.
3. Place the eggplants on a baking sheet lined with parchment paper.
4. Brush the garlic butter mixture evenly onto each eggplant, making sure they are fully coated.
5. Season with salt and pepper to taste.
6. Roast in the preheated oven for 20-25 minutes, or until the eggplants are tender and slightly caramelized.
7. Garnish with chopped parsley if desired.
8. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Spicy Baby Eggplant Stir-Fry
A flavorful and spicy stir-fry that’s perfect for a quick weeknight dinner. This recipe showcases the sweet and tender baby eggplants, combined with aromatic spices and crunchy vegetables.
Ingredients:
– 1 lb baby eggplants, sliced into 1-inch thick rounds
– 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
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, ginger, and red pepper flakes; cook for an additional minute.
4. Add eggplant slices; cook for 5-6 minutes, or until tender and lightly browned.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Baby Eggplant Parmesan Bites
These bite-sized morsels are a twist on the classic eggplant parmesan, perfect for snacking or serving at your next gathering. Tender baby eggplants are breaded and fried to a crispy perfection, then topped with melted mozzarella cheese and tangy marinara sauce.
Ingredients:
– 1 pound baby eggplants
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– 1 cup all-purpose flour
– 1 teaspoon salt
– Vegetable oil for frying
– Marinara sauce (homemade or store-bought)
– Shredded mozzarella cheese (for serving)
Instructions:
1. Preheat oven to 400°F.
2. Slice the baby eggplants into 1-inch thick rounds.
3. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
4. Dip each eggplant slice in flour, then beaten egg, then breadcrumb mixture.
5. Fry the breaded eggplant slices in hot oil until golden brown (about 2-3 minutes per side).
6. Drain on paper towels and serve with marinara sauce and melted mozzarella cheese.
Cooking Time: Approximately 15-20 minutes
Grilled Baby Eggplant with Herbs
This recipe brings out the natural sweetness of baby eggplants by grilling them and pairing them with a flavorful herb mixture. Perfect as an appetizer or side dish.
Ingredients:
– 4-6 baby eggplants
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh oregano leaves, chopped
– 1 tablespoon fresh parsley leaves, chopped
– Salt and pepper to taste
– Optional: lemon wedges for serving
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, oregano, and parsley.
3. Brush the mixture evenly onto both sides of the baby eggplants.
4. Place the eggplants on the grill and cook for 8-10 minutes per side, or until tender and slightly charred.
5. Season with salt and pepper to taste.
6. Serve hot, with lemon wedges optional.
Cooking Time: 20-25 minutes
Baby Eggplant and Tomato Curry
This flavorful curry is a perfect blend of sweet and savory, featuring tender baby eggplants and juicy tomatoes. This dish is great for a weeknight dinner or as a side dish for special occasions.
Ingredients:
– 4-6 baby eggplants, sliced into 1-inch pieces
– 2 medium-sized tomatoes, diced
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– Salt and pepper, to taste
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add chopped onion and sauté until softened.
2. Add minced garlic and cook for an additional minute.
3. Add sliced eggplants and cook until they start to brown (about 5 minutes).
4. Add diced tomatoes, cumin, coriander, turmeric powder, salt, and pepper. Stir well.
5. Pour in coconut milk and bring the mixture to a simmer.
6. Reduce heat to low and let curry cook for 15-20 minutes or until the eggplants are tender.
7. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 30-40 minutes
Stuffed Baby Eggplant with Quinoa
This recipe offers a delicious and healthy twist on traditional stuffed eggplant, featuring quinoa as the base of the filling. The result is a flavorful and nutritious dish perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 baby eggplants
– 1 cup cooked quinoa
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped scallions (green onions)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cut the top off each baby eggplant, leaving a small stem intact.
3. In a bowl, combine quinoa, feta cheese, parsley, scallions, garlic, and salt and pepper to taste.
4. Stuff each eggplant with the quinoa mixture, dividing it evenly among the four eggplants.
5. Drizzle the tops with olive oil and place on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes, or until the eggplants are tender and the filling is heated through.
Cooking Time: 25-30 minutes
Baby Eggplant Caponata
This Sicilian-inspired recipe is a delightful twist on traditional eggplant caponata, featuring tender baby eggplants in a rich and flavorful tomato-based sauce. Perfect as an appetizer or side dish, this sweet and savory treat is sure to please.
Ingredients:
– 4-6 baby eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup canned crushed tomatoes
– 1 tablespoon capers, rinsed and drained
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced eggplant and cook until golden brown, about 3-4 minutes per side. Remove from skillet and set aside.
3. Reduce heat to medium. Add the onion and garlic; cook until softened, about 5 minutes.
4. Stir in crushed tomatoes, capers, salt, and pepper. Simmer for 10-12 minutes or until the sauce has thickened slightly.
5. Add the cooked eggplant back into the skillet and simmer for an additional 2-3 minutes to combine with the sauce.
6. Taste and adjust seasoning as needed.
7. Serve warm, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Baby Eggplant and Chickpea Stew
A hearty and flavorful stew perfect for a cozy evening meal or lunchbox addition.
Ingredients:
– 2 baby eggplants, sliced into 1/4-inch thick rounds
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can crushed tomatoes (14.5 oz)
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat olive oil in a large saucepan over medium heat.
2. Add onion, garlic, and red bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Add chickpeas, cumin, salt, and pepper; stir to combine.
4. Arrange eggplant slices on top of the mixture; cover saucepan with a lid or foil.
5. Simmer stew for 20-25 minutes or until the eggplant is tender.
6. Stir in crushed tomatoes; adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Baby Eggplant Pizza Bites
These bite-sized eggplant pizzas are perfect for a snack or appetizer. They’re easy to make and offer a unique twist on traditional pizza flavors.
Ingredients:
– 4 baby eggplants, sliced into 1/2-inch thick rounds
– 1 cup pizza sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup chopped fresh basil
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together olive oil, salt, and pepper.
3. Add the eggplant slices to the dish and toss to coat evenly.
4. Place the eggplant slices on a baking sheet lined with parchment paper.
5. Spoon a small amount of pizza sauce onto each eggplant slice, leaving a 1/2-inch border around the edges.
6. Top each slice with shredded mozzarella cheese and chopped basil.
7. Bake for 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 15-20 minutes
Baby Eggplant Ratatouille
This recipe is a creative take on the traditional ratatouille, using baby eggplants instead of larger ones. The result is a sweet and savory dish that’s perfect for a weeknight dinner or as a side dish for special occasions.
Ingredients:
– 1 lb baby eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 1 can (14.5 oz) of crushed tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss the eggplant slices with 1 tablespoon olive oil, salt, and pepper.
3. Spread the eggplant on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
4. In a large skillet, sauté the onion and garlic in remaining 1 tablespoon olive oil until softened.
5. Add the bell peppers and cook until tender, about 5 minutes.
6. Stir in crushed tomatoes, thyme, salt, and pepper.
7. Add the roasted eggplant to the skillet and stir to combine.
8. Simmer for an additional 10-15 minutes or until flavors have melded together.
Cooking Time: Approximately 45-50 minutes.
Baby Eggplant with Tahini Dressing
A delicious and healthy twist on traditional eggplant dishes, this recipe brings together the sweet flavor of baby eggplants with the creamy richness of tahini dressing. Perfect as a side dish or added to salads.
Ingredients:
– 4-6 baby eggplants
– 1/2 cup tahini
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– 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 baby eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Roast the eggplants for 20-25 minutes, or until they are tender and lightly browned.
4. In a bowl, whisk together tahini, garlic, lemon juice, and olive oil to make the dressing.
5. Remove the eggplants from the oven and let them cool slightly. Slice into wedges and serve with the tahini dressing spooned over the top.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Baby Eggplant and Halloumi Skewers
A refreshing twist on traditional kebabs, these bite-sized skewers combine tender baby eggplant with salty halloumi cheese. Perfect for a quick and easy appetizer or snack.
Ingredients:
– 12-16 baby eggplants
– 1 block of halloumi cheese, cut into 1-inch cubes
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Thread a baby eggplant onto each skewer, leaving a small space at the top for the halloumi.
3. Place a cube of halloumi on top of the eggplant.
4. Drizzle the olive oil over the skewers and sprinkle with minced garlic.
5. Season with salt and pepper to taste.
6. Grill the skewers for 8-10 minutes, turning occasionally, until the eggplant is tender and the halloumi is melted and slightly charred.
7. Garnish with chopped parsley, if desired.
Cooking Time: 8-10 minutes
Baby Eggplant Lasagna Rolls
This recipe is a creative twist on traditional lasagna, featuring tender baby eggplants instead of pasta sheets. The result is a flavorful and visually appealing dish that’s perfect for special occasions or everyday meals.
Ingredients:
– 12-15 baby eggplants
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the baby eggplants into 1-inch thick rounds.
3. In a bowl, mix together ricotta cheese, mozzarella cheese, and Parmesan cheese.
4. Place a spoonful of the cheese mixture onto the center of each eggplant round.
5. Roll up the eggplant tightly, securing with toothpicks if needed.
6. Place the rolls seam-side down in a baking dish. Drizzle with olive oil and season with salt and pepper to taste.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
8. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 25-30 minutes
Baby Eggplant and Lentil Salad
A flavorful and nutritious salad that combines the sweetness of roasted baby eggplants with the earthy taste of lentils, all tied together with a tangy dressing.
Ingredients:
– 4-6 baby eggplants
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the baby eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the eggplants, then sprinkle with cumin, salt, and pepper.
4. Roast the eggplants for 20-25 minutes, or until tender and slightly caramelized.
5. In a medium saucepan, combine lentils and 2 cups water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until lentils are tender.
6. Drain the lentils and add them to a large bowl with roasted eggplants, chopped onion, garlic, lemon juice, and parsley.
Cooking Time: 40-45 minutes
Baby Eggplant with Miso Glaze
A sweet and savory twist on the classic roasted eggplant, this recipe adds a depth of umami flavor with a miso glaze. Perfect as an appetizer or side dish.
Ingredients:
– 4-6 baby eggplants
– 2 tbsp olive oil
– 1/4 cup white miso paste
– 2 tbsp maple syrup
– 1 tsp soy sauce
– Salt and pepper, to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the baby eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the eggplant halves and season with salt and pepper.
4. Roast the eggplant for 20-25 minutes, or until tender and lightly caramelized.
5. While the eggplant is roasting, whisk together the miso paste, maple syrup, and soy sauce in a small bowl.
6. After the eggplant has roasted for 15 minutes, brush the miso glaze over the eggplant halves.
7. Return the eggplant to the oven and continue roasting for an additional 5-10 minutes, or until the glaze is caramelized and sticky.
Cooking Time: 25-30 minutes
Baby Eggplant and Zucchini Fritters
This recipe is a perfect way to enjoy the sweetness of baby eggplants and zucchinis, wrapped up in a crispy fritter filled with herbs and cheese. Serve them as an appetizer or side dish for a delicious and healthy meal.
Ingredients:
– 2 baby eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
– Vegetable oil for frying
Instructions:
1. In a bowl, mix together flour, Parmesan cheese, parsley, salt, and pepper.
2. Dip each eggplant and zucchini slice into the flour mixture, coating both sides evenly.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Fry the fritters for 2-3 minutes on each side, or until golden brown and crispy.
5. Drain on paper towels and serve hot.
Cooking Time: About 10-12 minutes total (including preparation time)
Baby Eggplant with Pomegranate Molasses
This sweet and savory recipe is a perfect showcase for baby eggplants, highlighting their tender flesh and delicate flavor. A drizzle of pomegranate molasses adds a fruity depth to this easy-to-make side dish or appetizer.
Ingredients:
– 4-6 baby eggplants
– 1/2 cup pomegranate molasses
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the baby eggplants in half lengthwise.
3. In a large bowl, whisk together pomegranate molasses, olive oil, lemon juice, salt, and pepper.
4. Add the eggplant halves to the bowl and toss to coat with the glaze.
5. Place the eggplant on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 20-25 minutes or until tender and lightly caramelized.
7. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Baby Eggplant and Feta Tart
A delightful Mediterranean-inspired tart that combines the sweetness of baby eggplants with the tanginess of feta cheese.
Ingredients:
• 4-6 baby eggplants, 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, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Cut into a rectangle slightly larger than the eggplant slices.
3. Arrange the eggplant slices on one half of the pastry, leaving a 1-inch border around the edges.
4. Sprinkle feta cheese over the eggplants.
5. Fold the other half of the pastry over the filling to form a triangle or a square shape. Press edges to seal.
6. Brush with olive oil and season with salt and pepper.
7. Bake for 25-30 minutes, or until the pastry is golden brown.
Cooking Time: 25-30 minutes
Summary
Get ready to fall in love with baby eggplants! These bite-sized wonders are incredibly versatile and can be used in a variety of delicious recipes. From savory to sweet, this article showcases 18 mouthwatering dishes that will make you want to cook up a storm. Try garlic butter roasted baby eggplant, spicy stir-fries, parmesan bites, or even stuffed quinoa-filled mini eggplants. With flavors ranging from Italian-inspired caponata to Indian-spiced curry and Middle Eastern-style skewers, there’s something for every taste bud. Get creative in the kitchen with these simple yet flavorful recipes!