When it comes to hosting a gathering or party, having a variety of delicious and unique appetizers can make all the difference. And what better way to impress your guests than with some creative eggplant-based dishes? Eggplants are a versatile ingredient that can be used in a multitude of ways, from savory to sweet, and this article will showcase 20 mouth-watering recipes that are sure to please even the pickiest eaters.
From classic caprese skewers to crispy eggplant fries with spicy aioli, we’ll take you on a culinary journey around the world, exploring different cultures and cuisines that feature eggplants as the star ingredient. Whether you’re looking for something easy to make for a quick gathering or something more elaborate for a special occasion, these recipes are sure to impress.
In this article, we’ll dive into the wonderful world of eggplant appetizers, showcasing 20 delectable recipes that are perfect for any occasion.
Baked Eggplant Bruschetta
A twist on the classic Italian appetizer, this recipe combines roasted eggplant with fresh tomatoes and herbs for a flavorful and healthy snack.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 pint cherry tomatoes, halved
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
– 1 baguette, cut into 1-inch slices (about 12-15 pieces)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place eggplant slices on the prepared baking sheet in a single layer.
4. Drizzle with olive oil and sprinkle with garlic, salt, and pepper.
5. Roast eggplant for 20-25 minutes or until tender and lightly browned.
6. Meanwhile, combine cherry tomatoes and basil in a bowl.
7. Arrange toasted baguette slices on a serving platter or individual plates.
8. Top each bruschetta with roasted eggplant, then spoon tomato mixture over the top.
9. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Crispy Eggplant Fries with Spicy Aioli
Transform eggplants into crispy fries and pair them with a creamy, spicy aioli for a unique snack.
Ingredients:
– 2 large eggplants
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
– 1 cup buttermilk
– Vegetable oil for frying
– Spicy Aioli (see below)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Slice the eggplants into fry shapes.
3. In a bowl, mix together flour, cornstarch, salt, pepper, and garlic powder.
4. Dip each eggplant slice into the buttermilk, then coat in the flour mixture.
5. Fry the eggplant slices in hot oil until crispy (about 2-3 minutes).
6. Drain excess oil on paper towels.
Spicy Aioli:
– 1/2 cup mayonnaise
– 2 tablespoons sriracha sauce
– 1 tablespoon lemon juice
Mix all ingredients together and refrigerate for at least 30 minutes to allow flavors to meld.
Eggplant Caprese Skewers
Transform the flavors of Italy into bite-sized treats with these eggplant caprese skewers. A sweet and savory combination of grilled eggplant, fresh mozzarella, and basil, perfect for your next outdoor gathering.
Ingredients:
– 4-6 Italian eggplants
– 1 cup cherry tomatoes, halved
– 8 oz fresh mozzarella cheese, sliced into thin rounds
– 1/4 cup extra-virgin olive oil
– 2 tbsp balsamic glaze (or balsamic vinegar)
– Fresh basil leaves
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Slice eggplants into 1-inch thick rounds, then cut each round in half lengthwise.
3. Thread an eggplant piece, a cherry tomato, and a mozzarella round onto skewers.
4. Brush with olive oil and season with salt and pepper.
5. Grill for 10-12 minutes, turning occasionally, until eggplants are tender and cheese is melted.
6. Drizzle with balsamic glaze and sprinkle with basil leaves before serving.
Cooking Time: 10-12 minutes
Grilled Eggplant Rolls with Herbed Cheese
A flavorful twist on traditional eggplant parmesan, these grilled rolls are filled with a tangy herbed cheese mixture and served with a side of fresh basil.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup herbed cheese (see below)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Herbed Cheese Mixture:
– 8 ounces cream cheese, softened
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– 1 clove garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Brush eggplant slices with olive oil and season with salt and pepper.
3. Grill eggplant for 3-4 minutes per side, until tender and lightly charred.
4. Meanwhile, mix herbed cheese ingredients in a bowl until well combined.
5. Place a spoonful of the cheese mixture onto each grilled eggplant slice, leaving a 1/2-inch border around edges.
6. Roll up slices tightly and secure with toothpicks if needed.
7. Serve warm, garnished with chopped fresh basil leaves if desired.
Cooking Time: 15-20 minutes
Eggplant and Feta Stuffed Mushrooms
Eggplant and Feta Stuffed Mushrooms: A Flavorful Twist on a Classic Combination
Ingredients:
– 12 large mushrooms (such as portobello or cremini), cleaned and stems removed
– 1 medium eggplant, diced
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium skillet, heat the olive oil over medium-high heat. Add the diced eggplant and cook until tender, about 5 minutes.
3. Stuff each mushroom cap with a spoonful of cooked eggplant, followed by a sprinkle of feta cheese.
4. Drizzle the tops with garlic and season with salt and pepper to taste.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake for 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 15-20 minutes
Spicy Eggplant Dip with Pita Chips
Elevate your snack game with this flavorful and spicy dip made with roasted eggplant, garlic, and a hint of heat. Perfect for a quick gathering or movie night.
Ingredients:
– 2 medium eggplants
– 3 cloves of garlic, minced
– 1/4 cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (adjust to taste)
– Salt and pepper, to taste
– Pita chips, for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Roast the eggplants for 30-40 minutes or until tender and slightly charred.
4. Scoop out the flesh and blend with garlic, yogurt, lemon juice, cumin, smoked paprika, cayenne pepper, salt, and pepper until smooth.
5. Serve warm with pita chips.
Cooking Time: 45 minutes
Eggplant Parmesan Bites
Transform your favorite Italian dish into bite-sized treats with this easy-to-make Eggplant Parmesan Bites recipe. Crunchy on the outside, cheesy on the inside, and utterly delicious.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow dish, mix together breadcrumbs, Parmesan cheese, parsley, salt, and pepper.
3. Dip each eggplant slice into the breadcrumb mixture, coating both sides evenly.
4. Place coated eggplant slices on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic.
5. Bake for 15-20 minutes or until golden brown.
6. Top each bite with shredded mozzarella cheese and return to oven for an additional 2-3 minutes, or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Roasted Eggplant and Tomato Crostini
Elevate your appetizer game with this flavorful and colorful crostini recipe, perfect for a quick gathering or elegant soiree.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 2 large tomatoes, cored and halved
– 1 baguette, cut into 1/2-inch thick slices
– 2 tbsp olive oil
– 1 tsp salt
– 1 tsp freshly ground black pepper
– Fresh basil leaves, chopped (optional)
– Balsamic glaze or balsamic vinegar (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper. Place eggplant slices on one half and tomato halves on the other.
3. Drizzle olive oil over eggplant and sprinkle with salt and black pepper. Roast for 20-25 minutes or until tender and lightly caramelized.
4. Meanwhile, toast baguette slices until crispy.
5. Top toasted crostini with roasted eggplant, tomato, and a sprinkle of chopped basil (if using).
6. Drizzle balsamic glaze or vinegar over the top (if desired).
Cooking Time: 20-25 minutes
Eggplant and Goat Cheese Tartlets
A sweet and savory combination that will delight your taste buds! These mini tartlets are perfect for a dinner party or as an appetizer.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 sheet of frozen puff pastry, thawed
– 1/2 cup goat cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, 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 12 equal squares.
3. Brush eggplant slices with olive oil and season with salt and pepper. Place an eggplant slice in the center of each pastry square, leaving a 1/2-inch border around it.
4. Top eggplant with crumbled goat cheese. Fold pastry over filling to form a triangle or a square shape, pressing edges to seal.
5. Brush tops with beaten egg and sprinkle with chopped basil (if using).
6. Place tartlets on prepared baking sheet, leaving about 1 inch of space between each tartlet.
7. Bake for 20-25 minutes, or until pastry is golden brown.
Cooking Time: 20-25 minutes
Eggplant Bacon-Wrapped Dates
This recipe combines the natural sweetness of dates with the smoky flavor of eggplant and crispy bacon, creating a unique appetizer or snack.
Ingredients:
– 12 pitted dates
– 1 medium eggplant, sliced into 1/4-inch thick strips
– 6 slices of bacon, cooked and crumbled
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wrap each date with an eggplant strip, securing it with a toothpick if needed.
3. Drizzle the dates with olive oil and season with salt and pepper.
4. Place the dates on a baking sheet lined with parchment paper.
5. Top each date with crumbled bacon.
6. Bake for 12-15 minutes or until the eggplant is tender and the bacon is crispy.
Cooking Time: 12-15 minutes
Eggplant and Hummus Stuffed Mini Peppers
A flavorful and healthy twist on traditional stuffed peppers, this recipe combines the richness of eggplant with the creamy goodness of hummus.
Ingredients:
– 1 large eggplant, sliced into 1/4-inch thick rounds
– 1 cup hummus
– 12-15 mini bell peppers, any color
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss eggplant slices with 1 tablespoon olive oil, salt, and pepper.
3. Spread the hummus on each mini bell pepper, leaving a small border around the edges.
4. Place an eggplant slice on top of the hummus in each pepper.
5. Drizzle the remaining 1 tablespoon olive oil over the eggplant.
6. Bake for 20-25 minutes or until peppers are tender and filling is heated through.
Cooking Time: 20-25 minutes
Eggplant and Olive Tapenade Crostini
Elevate your appetizer game with this flavorful combination of roasted eggplant, rich olive tapenade, and crispy crostini. Perfect for a quick and impressive gathering.
Ingredients:
– 2 medium eggplants
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup pitted green olives, chopped
– 2 tablespoons capers, rinsed and drained
– Salt and pepper to taste
– 1 baguette, sliced into 1/2-inch thick rounds (about 24-30 slices)
– Optional: fresh parsley or thyme for garnish
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 with olive oil and season with salt, pepper, and garlic.
4. Roast the eggplant for 15-20 minutes, or until tender and lightly caramelized.
5. Meanwhile, toast the baguette slices until crispy.
6. Spread a layer of olive tapenade on each crostini, followed by a slice of roasted eggplant and a sprinkle of capers.
7. Serve immediately and garnish with fresh herbs if desired.
Cooking Time: 20-25 minutes
Eggplant and Ricotta Stuffed Shells
This Italian-inspired dish combines the tender flavors of eggplant, ricotta cheese, and pasta shells for a delicious and satisfying meal.
Ingredients:
– 12 jumbo pasta shells
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 2 cups whole-milk ricotta cheese
– 1 cup shredded mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium-high. Add the eggplant slices and cook until tender, about 3-4 minutes per side. Let cool.
4. In a bowl, combine ricotta cheese, mozzarella cheese, salt, and pepper. Stir well to mix.
5. Stuff each cooked pasta shell with the ricotta mixture, then top with a slice of cooked eggplant.
6. Place stuffed shells in a 9×13-inch baking dish and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Cooking Time: 25 minutes
Eggplant and Pesto Pinwheels
A delicious twist on traditional pinwheels, this recipe combines the flavors of roasted eggplant and creamy pesto with flaky puff pastry.
Ingredients:
– 1 large eggplant, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 cup freshly made pesto (or store-bought)
– 1 sheet puff pastry, thawed
– Salt and pepper to taste
– Optional: chopped fresh parsley or basil for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Roast the eggplant slices in the oven for 20-25 minutes, or until tender and lightly browned.
4. In a small bowl, mix together pesto and a pinch of salt and pepper.
5. Roll out puff pastry to a thickness of about 1/8 inch (3 mm).
6. Spread a tablespoon of pesto mixture onto one half of the pastry, leaving a 1-inch border around edges.
7. Arrange roasted eggplant slices on top of pesto.
8. Fold the other half of pastry over filling, pressing gently to seal.
9. Brush with olive oil and bake for an additional 15-20 minutes, or until golden brown.
Cooking Time: 40-45 minutes
Eggplant and Mozzarella Arancini
These crispy, cheesy arancini are a creative twist on the classic Italian rice balls. They’re perfect for a quick snack or as an appetizer for your next dinner party.
Ingredients:
• 2 large eggplants, peeled and finely chopped
• 1 cup cooked Arborio rice
• 1/4 cup grated mozzarella cheese
• 1/4 cup breadcrumbs
• 1 egg, lightly beaten
• Salt to taste
• Olive oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine chopped eggplant, cooked Arborio rice, mozzarella cheese, and breadcrumbs.
3. Add the beaten egg and mix until just combined.
4. Form into small balls, about 1 inch in diameter.
5. Place the arancini on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and season with salt to taste.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Eggplant and Caramelized Onion Flatbread
Savor the sweetness of caramelized onions and the tender texture of roasted eggplant on a crispy flatbread.
Ingredients:
– 1 large eggplant, sliced into 1/4-inch thick rounds
– 2 large onions, thinly sliced
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1 package flatbread (homemade or store-bought)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with olive oil, garlic, salt, and pepper. Roast for 20-25 minutes or until tender.
3. In a large skillet, cook onions over medium-low heat for 30-40 minutes or until caramelized, stirring occasionally.
4. Warm flatbread according to package instructions.
5. Assemble by spreading caramelized onions on flatbread, topping with roasted eggplant slices. Garnish with chopped parsley if desired.
Cooking Time: 45-50 minutes
Eggplant and Chickpea Fritters
A delicious twist on traditional fritters, these crispy treats combine the sweetness of eggplant with the nutty flavor of chickpeas.
Ingredients:
– 1 large eggplant, grated
– 1 can chickpeas (15 oz), drained and rinsed
– 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 egg, lightly beaten
– Olive oil for frying
Instructions:
1. In a large bowl, combine grated eggplant, chickpeas, flour, breadcrumbs, Parmesan cheese, salt, and pepper.
2. Add the lightly beaten egg to the mixture and stir until well combined.
3. Heat about 1/2 inch (1 cm) of olive oil in a non-stick skillet over medium heat.
4. Using a spoon, drop small amounts of the mixture into the oil, flattening slightly with a spatula.
5. Cook for 3-4 minutes on each side, or until golden brown and crispy.
6. Remove from oil and place on paper towels to drain excess oil.
7. Serve warm and enjoy!
Cooking Time: 10-12 minutes
Eggplant and Spinach Phyllo Cups
Savor the flavors of Greece with these crispy phyllo cups filled with a savory eggplant and spinach mixture.
Ingredients:
– 1 medium eggplant, sliced into 1/2-inch thick rounds
– 1 package of frozen chopped spinach, thawed and drained
– 1/4 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– 12-15 phyllo sheets, thawed
– 1 egg, beaten (for brushing phyllo)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté the eggplant slices with olive oil until tender. Let cool.
3. Mix cooked eggplant with spinach, feta cheese, salt, and pepper.
4. Brush each phyllo sheet with beaten egg and place a spoonful of the eggplant mixture in the center.
5. Fold the phyllo sheets into cups and bake for 20-25 minutes, or until golden brown.
6. Serve warm and enjoy!
Cooking Time: 20-25 minutes
Eggplant and Sun-Dried Tomato Bruschetta
This sweet and savory appetizer is perfect for warm weather gatherings. Fresh eggplant, sun-dried tomatoes, and creamy goat cheese come together on toasted baguette slices to create a flavorful and refreshing treat.
Ingredients:
– 2 large eggplants
– 1 cup sun-dried tomatoes, chopped
– 8 oz goat cheese, crumbled
– 4 baguette slices
– 2 tbsp olive oil
– Salt and pepper, to taste
– Fresh basil leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the eggplants into 1/4-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 the preheated oven for 20-25 minutes, or until tender and lightly browned.
5. Arrange toasted baguette slices on a serving plate. Top each slice with a roasted eggplant round, some chopped sun-dried tomatoes, and a dollop of goat cheese.
6. Garnish with fresh basil leaves and serve immediately.
Cooking Time: 20-25 minutes
Eggplant and Balsamic Glazed Crostini
A sweet and savory combination of roasted eggplant, caramelized onions, and rich balsamic glaze atop crispy crostini.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup balsamic glaze (homemade or store-bought)
– 12-15 crostini (store-bought or homemade)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, cook onions over medium heat for 15-20 minutes or until caramelized.
4. Add garlic to the skillet and cook for an additional minute.
5. Brush crostini with olive oil.
6. Top each crostini with a roasted eggplant slice, a spoonful of caramelized onions, and a drizzle of balsamic glaze.
Cooking Time: 40-45 minutes
Summary
Get ready to impress your guests with these 20 delicious eggplant appetizer recipes perfect for every occasion. From classic bruschetta to crispy fries and flavorful dips, there’s something for everyone. Try baked eggplant rolls with herbed cheese or grilled eggplant skewers with caprese salad. For a sweet twist, go for eggplant bacon-wrapped dates or eggplant and hummus stuffed mini peppers. These innovative recipes will elevate your appetizer game and leave your guests wanting more. Whether you’re hosting a dinner party or just want to spice up your snack routine, these eggplant appetizers are sure to please.
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