18 Delicious Mini Eggplant Recipes Perfect for Snacking

Looking for a tasty way to enjoy mini eggplants? These bite-sized beauties are perfect for snacking, sides, or even starring in your next meal! Whether you’re craving crispy bites, saucy skewers, or cheesy stacks, we’ve rounded up 18 irresistible recipes that are quick, flavorful, and totally addictive. Get ready to fall in love with mini eggplants—one delicious bite at a time!

Garlic Parmesan Mini Eggplant Bites

These crispy, cheesy eggplant bites are the perfect party appetizer—packed with garlicky flavor and ready in under 30 minutes!

Ingredients:

• 1 medium eggplant, cut into 1-inch cubes
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried oregano
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss eggplant cubes with olive oil, minced garlic, salt, black pepper, and dried oregano until evenly coated.
3. Spread in a single layer on the baking sheet and bake for 20 minutes, flipping halfway, until golden and tender.
4. Sprinkle with Parmesan cheese and broil for 2–3 minutes until bubbly and crisp.
5. Garnish with fresh parsley and serve warm.

The magic here? The eggplant stays creamy inside while the Parmesan forms a salty, crackly crust—no breadcrumbs needed!

Tip: For extra crunch, let the bites cool on the sheet for 5 minutes before serving.

Spicy Honey Glazed Mini Eggplant

These bite-sized eggplants are caramelized to perfection with a sticky-sweet glaze that packs just the right amount of heat—perfect for a crowd-pleasing appetizer or side dish.

Ingredients:

• 1 lb mini eggplants (about 8–10), halved lengthwise
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp sriracha (or more to taste)
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish

Instructions:

1. Preheat oven to 400°F. Arrange eggplant halves cut-side up on a parchment-lined baking sheet.
2. In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp honey, 1 tbsp soy sauce, 1 tsp sriracha, 1/2 tsp garlic powder, and 1/4 tsp salt. Brush the mixture evenly over the cut sides of the eggplants.
3. Roast for 20–25 minutes, flipping halfway, until the eggplants are tender and the glaze is bubbly and caramelized.
4. Transfer to a serving platter, sprinkle with 1 tbsp sesame seeds and sliced green onions, and serve warm.

The magic here is in the glaze—it transforms humble eggplant into glossy, sweet-spicy bites with a hint of umami from the soy sauce.

Tip: For extra char, broil for the last 2–3 minutes, but watch closely to prevent burning!

Crispy Mini Eggplant Fries

These bite-sized eggplant fries are a game-changer—crispy on the outside, tender inside, and totally addictive with a golden crunch.

Ingredients:

• 2 medium eggplants, cut into ½-inch thick sticks
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• Vegetable oil, for frying
• ½ cup marinara sauce (for dipping)

Instructions:

1. In a shallow bowl, whisk together the 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp salt, and ½ tsp black pepper.
2. Dip eggplant sticks first into the flour mixture, then into the 2 large eggs, beaten, and finally into a mix of 1 cup panko breadcrumbs and ½ cup grated Parmesan cheese, pressing gently to coat.
3. Heat vegetable oil in a deep skillet to 375°F. Fry eggplant in batches for 2–3 minutes per side until golden brown. Drain on paper towels.
4. Serve immediately with ½ cup marinara sauce for dipping.

The Parmesan-panko crust gives these fries an irresistible crunch, while the eggplant stays melt-in-your-mouth tender—no one will guess they’re veggie-based!

Tip: For extra crispiness, let the breaded eggplant sit on a wire rack for 10 minutes before frying.

Mini Eggplant Caprese Skewers

These bite-sized skewers put a fun twist on classic Caprese, swapping juicy eggplant for tomatoes while keeping all the creamy, herby goodness you love.

Ingredients:

• 1 medium eggplant, cut into 1-inch cubes
• 8 oz fresh mozzarella pearls (or cubed)
• 1/4 cup extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves, torn
• 12 (6-inch) wooden skewers, soaked in water for 15 minutes

Instructions:

1. Preheat oven to 425°F. Toss eggplant with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until tender and caramelized.
2. Thread cooled eggplant, mozzarella, and basil leaves onto skewers, alternating ingredients.
3. Drizzle skewers with remaining 2 tbsp olive oil and 1 tbsp balsamic glaze just before serving.

The roasted eggplant adds a meaty depth that makes these skewers feel indulgent yet light—perfect for passing around at summer gatherings.

Tip: For extra flavor, let the skewers marinate in the olive oil and balsamic glaze for 10 minutes before serving.

Balsamic Roasted Mini Eggplant

These tender, caramelized mini eggplants soak up a sweet-tangy balsamic glaze, making them an irresistible side or vegetarian main.

Ingredients:

• 1 lb mini eggplants (about 8–10), halved lengthwise
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh thyme (or 1 tsp dried)

Instructions:

1. Preheat oven to 400°F. Arrange eggplant halves cut-side up on a parchment-lined baking sheet.
2. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tbsp honey, 2 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Brush generously over cut sides of eggplants.
3. Roast for 25–30 minutes until deeply caramelized and tender when pierced with a fork. Sprinkle with 1 tbsp fresh thyme (or 1 tsp dried) in the last 5 minutes of cooking.

The glaze forms a sticky, glossy crust while keeping the insides silky—perfect for soaking up with crusty bread or serving over creamy polenta.

Tip: For extra flavor, let the brushed eggplants marinate at room temperature for 15 minutes before roasting.

Mini Eggplant Parmesan Stacks

These adorable stacks pack all the flavor of classic eggplant Parm into a bite-sized appetizer or side dish—perfect for sharing (or not!).

Ingredients:

• 1 medium eggplant, sliced into 12 (1/4-inch) rounds
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp salt, plus extra for sprinkling
• 1/4 tsp black pepper
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Fresh basil, for garnish

Instructions:

1. Prep eggplant: Sprinkle eggplant rounds lightly with salt and let sit 10 minutes to draw out moisture. Pat dry with paper towels.
2. Bread: Set up three bowls—one with flour, one with beaten eggs, and one with panko mixed with 1/2 tsp garlic powder, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge each eggplant slice in flour, dip in egg, then coat in panko mixture.
3. Cook: Heat 2 tbsp olive oil in a large skillet over medium heat. Cook breaded eggplant in batches for 2–3 minutes per side until golden. Transfer to a paper towel-lined plate.
4. Assemble: On a baking sheet, layer each eggplant round with 1 tsp marinara sauce, a sprinkle of mozzarella, and a pinch of Parmesan. Repeat to form stacks of 2–3 slices.
5. Bake: Broil at 450°F for 3–4 minutes until cheese melts and bubbles. Garnish with fresh basil.

The crispy panko crust stays surprisingly sturdy, making these stacks ideal for passing around at parties without the mess.

Tip: For extra richness, tuck a thin slice of fresh mozzarella between eggplant layers before broiling.

Herb-Marinated Grilled Mini Eggplant

These tender, smoky mini eggplants soak up a bright garlic-herb marinade, making them a standout side dish for your next cookout.

Ingredients:

• 1 lb mini eggplants (about 8–10), halved lengthwise
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 3 garlic cloves, minced
• 1 tbsp chopped fresh oregano
• 1 tbsp chopped fresh thyme
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)

Instructions:

1. In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp red wine vinegar, 3 minced garlic cloves, 1 tbsp oregano, 1 tbsp thyme, 1 tsp salt, ½ tsp black pepper, and ¼ tsp red pepper flakes (if using).
2. Add halved mini eggplants to the bowl and toss gently to coat. Let marinate at room temperature for 20 minutes, flipping halfway.
3. Preheat grill to medium-high (about 400°F). Grill eggplants cut-side down for 4–5 minutes until charred, then flip and grill skin-side down for 3–4 more minutes until tender.

The marinade caramelizes into a tangy glaze while keeping the insides creamy—perfect for scooping onto crusty bread or serving alongside grilled meats.

Tip: For deeper flavor, marinate overnight in the fridge (let sit at room temp for 30 minutes before grilling).

Mini Eggplant and Goat Cheese Tartlets

These elegant little tartlets are a perfect balance of creamy goat cheese and tender roasted eggplant, all nestled in a flaky puff pastry shell.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 small eggplant, diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme
• 4 oz goat cheese, crumbled
• 1 tbsp honey
• 1 tbsp chopped fresh basil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss eggplant with olive oil, salt, pepper, and thyme. Spread on the baking sheet and roast for 20 minutes, stirring once, until tender and lightly browned.
3. Meanwhile, roll out puff pastry and cut into 12 squares. Press into a greased mini muffin tin, pricking the bottoms with a fork.
4. Bake pastry shells for 10 minutes until puffed and lightly golden. Remove from oven and press down centers with a spoon.
5. Divide roasted eggplant among shells, top with crumbled goat cheese, and drizzle with honey.
6. Return to oven for 5 minutes until cheese softens. Garnish with fresh basil before serving.

The contrast of the flaky pastry with the silky eggplant and tangy goat cheese makes these bite-sized treats irresistible. The honey adds just the right touch of sweetness to tie it all together.

Tip: For a crispier shell, blind bake the pastry with pie weights or dried beans for the first 8 minutes before adding filling.

Teriyaki Glazed Mini Eggplant

These tender, caramelized mini eggplants soak up a sweet-savory teriyaki glaze, making them an irresistible side or veggie-packed main.

Ingredients:

• 1 lb mini eggplants (about 8–10), halved lengthwise
• 2 tbsp neutral oil (like avocado or grapeseed)
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1 garlic clove, minced
• 1 tsp sesame seeds (plus extra for garnish)
• 2 scallions, thinly sliced

Instructions:

1. Preheat oven to 425°F. Arrange eggplant halves cut-side up on a parchment-lined baking sheet. Brush evenly with 1 tbsp oil and roast for 20 minutes until softened.
2. Meanwhile, whisk remaining 1 tbsp oil, 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp ginger, and 1 minced garlic clove in a small bowl.
3. Flip eggplants cut-side down, pour glaze over, and sprinkle with 1 tsp sesame seeds. Roast 10 more minutes until glaze bubbles and eggplants are fork-tender.
4. Garnish with scallions and extra sesame seeds. Serve warm.

The double-roasting method ensures silky interiors while the glaze reduces to a sticky, glossy finish—no takeout required!

Tip: For extra char, broil for 1–2 minutes at the end (watch closely!).

Mini Eggplant Pizza Bites

These adorable eggplant pizza bites are a veggie-packed twist on the classic—perfect for snacking or serving as a crowd-pleasing appetizer!

Ingredients:

• 1 medium eggplant, sliced into 1/2-inch rounds (about 12 slices)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup marinara sauce
• 3/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Arrange eggplant rounds in a single layer on the sheet. Brush both sides with 2 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
3. Bake for 15 minutes, flipping halfway, until eggplant is tender but still holds its shape.
4. Top each round with 2 tsp marinara sauce, a sprinkle of mozzarella and Parmesan, then a pinch of 1 tsp dried oregano and 1/4 tsp red pepper flakes (if using).
5. Return to oven for 5–7 minutes until cheese melts and bubbles. Garnish with fresh basil.

The crispy-edged eggplant holds up beautifully under the gooey cheese, and the oregano adds a nostalgic pizza-parlor aroma. Tip: Pat eggplant slices dry before baking to prevent sogginess!

Lemon Herb Mini Eggplant Slices

These crispy, tangy eggplant slices are a fuss-free side dish or appetizer that packs a punch of bright flavor—perfect for when you want something light but satisfying.

Ingredients:

• 2 small eggplants (about 1 lb total), sliced into 1/4-inch rounds
• 3 tbsp olive oil
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together 3 tbsp olive oil, 1 tbsp lemon zest, 2 tbsp lemon juice, 2 cloves minced garlic, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Add eggplant slices and toss gently to coat.
3. Arrange slices in a single layer on the prepared baking sheet. Bake for 20–25 minutes, flipping halfway, until tender and golden at the edges.
4. Sprinkle with 2 tbsp fresh parsley right before serving.

The lemon-garlic marinade soaks into the eggplant while roasting, giving it a caramelized edge and tender center without any sogginess.

Tip: For extra crispiness, broil for the last 2 minutes—just keep an eye on them!

Mini Eggplant and Feta Stuffed Peppers

These Mini Eggplant and Feta Stuffed Peppers are bursting with Mediterranean flavors—creamy, tangy, and just a little smoky—all tucked into sweet mini bell peppers.

• 12 mini bell peppers, halved lengthwise and seeded
• 1 small eggplant, diced (about 2 cups)
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 oz crumbled feta cheese
• 2 tbsp chopped fresh parsley

1. Preheat oven to 375°F. Arrange the halved mini peppers cut-side up on a baking sheet.
2. In a skillet over medium heat, warm the olive oil. Add the diced eggplant, smoked paprika, garlic powder, salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until the eggplant is tender and lightly browned.
3. Remove the skillet from heat and stir in the crumbled feta and chopped parsley.
4. Spoon the eggplant-feta mixture evenly into the pepper halves. Bake for 18–20 minutes, until the peppers are soft and slightly charred at the edges.

The smoky roasted eggplant pairs perfectly with the salty feta, while the mini peppers add a crisp-tender bite—ideal for appetizers or a light lunch!

Tip: For extra richness, drizzle with a little honey before serving.

Panko-Crusted Mini Eggplant Rounds

These crispy, golden bites are a fun twist on eggplant Parmesan—perfect for snacking or as a party appetizer that’ll disappear fast!

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup olive oil (for frying)
• Marinara sauce, for serving

Instructions:

1. Prep the coating: In a shallow bowl, mix the panko, Parmesan, garlic powder, oregano, salt, and black pepper. Place the flour and beaten eggs in separate bowls.
2. Coat the eggplant: Dip each eggplant round first in flour, shaking off excess, then in the egg, and finally in the panko mixture, pressing gently to adhere.
3. Pan-fry: Heat olive oil in a large skillet over medium heat. Cook the rounds in batches for 3–4 minutes per side until deeply golden and crisp. Transfer to a paper towel-lined plate.
4. Serve: Enjoy warm with marinara sauce for dipping.

The panko crust stays extra-crunchy even after frying, while the eggplant turns tender and sweet—a contrast you’ll love!

Tip: For a lighter version, bake at 400°F for 20 minutes, flipping halfway, but spritz the rounds with oil first for maximum crispiness.

Mini Eggplant and Tomato Bruschetta

These bite-sized bruschetta are a fresh twist on the classic, with roasted eggplant adding a creamy depth to the bright tomato topping.

Ingredients:

• 1 small eggplant, diced into 1/2-inch cubes (about 2 cups)
• 1 cup cherry tomatoes, quartered
• 1/4 cup finely chopped red onion
• 2 tbsp extra-virgin olive oil, divided
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh basil
• 12 slices of baguette, toasted
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Preheat oven to 400°F. Toss eggplant with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until tender and lightly browned.
2. In a bowl, combine roasted eggplant, tomatoes, red onion, remaining 1 tbsp olive oil, balsamic vinegar, remaining 1/4 tsp salt, and remaining 1/8 tsp black pepper. Gently fold in basil.
3. Spoon the mixture onto toasted baguette slices. Top with feta cheese if using.

The contrast of smoky roasted eggplant and juicy tomatoes makes these bruschetta irresistibly flavorful—perfect for passing around at summer gatherings.

Tip: For extra crunch, rub toasted bread with a garlic clove before topping.

Roasted Mini Eggplant with Tahini Drizzle

These tender, caramelized mini eggplants get a creamy, nutty finish with a simple tahini drizzle—perfect for a fuss-free side or light vegetarian main.

Ingredients:

• 6 mini eggplants (about 1 lb total), halved lengthwise
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp smoked paprika
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp warm water
• 1/2 tsp honey
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 425°F. Arrange eggplant halves cut-side up on a parchment-lined baking sheet.
2. Drizzle olive oil over the eggplant, then sprinkle with kosher salt and smoked paprika. Rub gently to coat evenly.
3. Roast for 25–30 minutes until the flesh is fork-tender and edges are deeply golden.
4. Meanwhile, whisk tahini, lemon juice, warm water, and honey in a small bowl until smooth. Add more water (1 tsp at a time) if needed to reach a drizzle consistency.
5. Transfer roasted eggplant to a platter, drizzle with tahini sauce, and garnish with parsley.

The contrast of smoky-sweet eggplant and tangy tahini makes this dish feel indulgent yet effortless—ideal for weeknights or impromptu gatherings.

Tip: For extra texture, sprinkle with toasted sesame seeds or crushed pistachios right before serving.

Mini Eggplant and Mozzarella Skewers

These bite-sized skewers are a crowd-pleaser, combining smoky grilled eggplant with creamy mozzarella for a simple yet impressive appetizer.

Ingredients:

• 1 medium eggplant, cut into 1-inch cubes
• 8 oz fresh mozzarella, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8-10 wooden skewers, soaked in water for 30 minutes
• 2 tbsp balsamic glaze (for drizzling)
• Fresh basil leaves (for garnish)

Instructions:

1. Preheat grill or grill pan to medium-high heat (about 400°F).
2. In a large bowl, toss eggplant cubes with olive oil, oregano, garlic powder, salt, and black pepper until evenly coated.
3. Grill eggplant for 3-4 minutes per side, until tender and lightly charred. Let cool slightly.
4. Thread grilled eggplant and mozzarella cubes alternately onto skewers.
5. Drizzle with balsamic glaze and garnish with fresh basil before serving.

The contrast of the warm, smoky eggplant with the cool, creamy mozzarella makes these skewers irresistible—perfect for passing around at summer gatherings.

Tip: If using a grill pan, work in batches to avoid overcrowding and ensure even charring.

Spicy Szechuan Mini Eggplant Stir-Fry

This Spicy Szechuan Mini Eggplant Stir-Fry packs a punch with bold, garlicky flavors and a tender-crisp texture—perfect for spicing up weeknight dinners!

• 1 lb mini eggplants (halved lengthwise)
• 3 tbsp vegetable oil, divided
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp Szechuan chili paste
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 cup chopped scallions
• 1 tsp toasted sesame seeds

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high. Add the mini eggplants cut-side down and cook for 5 minutes until lightly charred. Flip and cook 3 more minutes until tender. Transfer to a plate.
2. Reduce heat to medium, add remaining 1 tbsp vegetable oil, then sauté garlic and ginger for 30 seconds until fragrant.
3. Stir in Szechuan chili paste, soy sauce, sugar, and salt, cooking for 1 minute to blend the flavors.
4. Return eggplants to the skillet, tossing to coat evenly. Cook for 2 minutes until glossy and heated through.
5. Garnish with scallions and sesame seeds before serving.

The magic here? The eggplants soak up the fiery sauce while keeping their shape—no mushiness in sight!

Tip: For extra heat, add a sprinkle of crushed Szechuan peppercorns with the chili paste.

Mini Eggplant and Basil Pesto Pasta

This cozy pasta dish combines tender roasted eggplant with vibrant basil pesto for a quick, flavor-packed weeknight dinner.

Ingredients:

• 8 oz mini eggplant (about 2 small), diced into ½-inch cubes
• 8 oz short pasta (like penne or fusilli)
• ¼ cup extra-virgin olive oil, divided
• ½ tsp salt, divided
• ¼ tsp black pepper
• ⅓ cup basil pesto (store-bought or homemade)
• ¼ cup grated Parmesan cheese
• 1 tbsp lemon juice
• 2 tbsp toasted pine nuts

Instructions:

1. Preheat oven to 425°F. Toss eggplant with 2 tbsp olive oil, ¼ tsp salt, and black pepper. Roast for 20 minutes, flipping halfway, until caramelized.
2. Meanwhile, cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
3. In a large bowl, mix pesto, remaining 2 tbsp olive oil, ¼ tsp salt, Parmesan, and lemon juice. Add hot pasta and toss, adding reserved pasta water 1 tbsp at a time to loosen sauce.
4. Gently fold in roasted eggplant and pine nuts. Serve warm.

The trick here? Roasting the eggplant until deeply golden amps up its sweetness, balancing the pesto’s herbaceous punch.

Tip: For extra texture, sprinkle with crispy breadcrumbs right before serving.

Conclusion

With so many tasty ways to enjoy mini eggplants, we hope this roundup inspires your next snack-time adventure! Whether you’re craving crispy bites, savory dips, or cheesy delights, there’s something here for everyone. Don’t forget to try your favorites, leave a comment below, and share the love by pinning this article. Happy cooking!