Description
Mini Stuffed Eggplant Bites are a delightful and elegant appetizer featuring tender eggplant cups filled with a savory mixture of herbs, cheese, and breadcrumbs. These bite-sized treats are perfect for parties or as a light snack.
Ingredients
– 6-8 Small, Globe Eggplants
– 1 lb Lean Ground Beef
– 1 Large Yellow Onion, finely chopped
– 4 Cloves Garlic, minced
– 4 oz Diced Ham, finely chopped
– 1 (15-ounce) can Diced Tomatoes, drained
– 2 tablespoons Tomato Paste
– 1 cup Italian-style Breadcrumbs, divided
– 1 cup Grated Parmesan Cheese, divided
– 1/4 cup Fresh Parsley, chopped
– 1 teaspoon Dried Oregano
– 1/2 teaspoon Red Pepper Flakes (optional)
– 4 tablespoons Olive Oil, divided
– Salt and Black Pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Slice eggplants into 1-inch thick rounds. Use a small knife or spoon to scoop out the center of each round, creating a small cup.
- Brush both sides of the eggplant cups with olive oil and place on a baking sheet.
- Bake for 10-12 minutes until slightly softened.
- In a bowl, mix breadcrumbs, Parmesan cheese, garlic, parsley, oregano, salt, and pepper. Add optional cheese if using.
- Fill each eggplant cup with the breadcrumb mixture.
- Bake for another 15-20 minutes until the topping is golden and the eggplant is tender.
- Serve warm.
Notes
- For a gluten-free version, use gluten-free breadcrumbs.
- Add cooked quinoa or lentils to the filling for extra protein.
- These can be made ahead and reheated before serving.
- Garnish with additional fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 bites
- Calories: 90
- Sugar: 3g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg