Are you looking for something new to cook? Check out these mini eggplant recipes! These recipes are perfect if you want to add variety to your cooking. Mini eggplants are versatile vegetables that you can use in appetizers, main courses, and even desserts!
Not to mention, they’re low in calories and packed with nutrients. Try out one of these small round eggplant recipes today and see how amazing they are!
What Do You Call Small Eggplants?
Mini eggplants are also known as fairy tale eggplant or baby eggplant and come in various sizes. The fairy tale eggplant is a type of long, thin eggplant that’s about the size and shape of a fairy tale book.
They have smooth, glossy skin and a slightly sweet taste. Baby eggplants can be round or oval and much smaller than traditional ones. They’re usually sweeter and less bitter than larger eggplants, making them perfect for various small recipes.
How to Cook Mini Eggplants
You can cook baby eggplants in a variety of ways. The most popular way to cook mini eggplants is by roasting them. Roasting eggplants can bring out their natural sweetness and give them a delicious smoky flavor. You can also sauté, grill, or bake mini eggplants for a quick and easy meal.
Here are some of our favorite tiny eggplants recipes from around the world:
- Listada de Gandia eggplant recipes: This traditional Spanish dish consists of baby eggplants, tomatoes, garlic, and onions. It’s a flavorful dish you can serve as an appetizer or main course.
- Baby eggplant recipes Mediterranean: This simple and tasty recipe combines roasted baby eggplants, sliced tomatoes, and feta cheese. It’s perfect for a light lunch or dinner.
- Cooking mini eggplants Chinese-style: This recipe calls for stir-frying baby eggplants with bell peppers, garlic, and other seasonings. The result is a flavorful and fragrant dish that’s sure to please.
- Mini eggplant recipes Indian-style: This delicious dish consists of baby eggplants, onions, tomatoes, and spices. It makes for a flavorful and satisfying meal.
Types of Eggplants
A miniature eggplant is a small, round eggplant that’s about the size of a golf ball. Miniature eggplants come in wide different varieties, including white and purple. They have a mild, sweet flavor and are perfect for roasting or sautéeing.
Baby eggplants are much smaller than traditional eggplants and usually come in round or oval shapes. They have smooth, glossy skin and are usually sweeter than larger eggplants. You can use baby eggplant recipes for appetizers, main courses, side dishes, and desserts.
Fairy Tale Eggplant
Fairy tale eggplants are a type of long, thin eggplant that’s about the size and shape of a fairy tale book. They have a mild, slightly sweet taste and are perfect for roasting, grilling, or sautéing.
Though raw eggplant is tart and spongy, the flavor and texture change for the better once cooked. You can use this versatile vegetable in various dishes, such as Baba Ganoush, roasted vegetables, stir-fries, casseroles, and eggplant parmigiana.
If you stay away from eggplant due to dietary restrictions or personal preference, don’t worry, we’ve got you covered. We’ve collected our favorite substitutes below so your dish can be delicious without needing the main ingredient.
Zucchini, also known as a courgette, is a type of summer squash. It has a delicate flavor that is similar to eggplant. The cook time will greatly affect the zucchini’s texture – if you cook it too long, it will become incredibly soft.
This contrasts with the eggplant, which keeps its shape well when cooked. Eggplants are much better for layering into a gluten-free lasagna or baking in ratatouille; however, stews, pasta dishes, stir-fries, and soups go well with zucchini.
For a smoky-tasting vegetable to enjoy in baba ganoush, char a large zucchini over a flame, then add it to a paper bag and seal for five minutes. Peel it afterward and enjoy!
Zucchini, similar to eggplant, is often underrated. It doesn’t command attention in a dish like other flavors might, but it can greatly enhance the taste of whatever it’s paired with.
You can replace most root vegetables with eggplants in soup, sauce, or curry. Rutabagas, celeriac, and turnips are easy to find at the supermarket and will work perfectly well. It is important to use this option in food that gets cooked for a longer time so that the texture will soften sufficiently.
Mushrooms are a great substitute for eggplant in many recipes. They have a robust flavor that can stand up to stronger flavors, and they add more texture to a dish.
You can use mushrooms instead of eggplant in dishes such as ratatouille, lasagna, stir-fries, and casseroles. They are also great for adding to soups or salads. Mushrooms can absorb flavors easily and are a great vegan substitute for eggplant. They are also packed with nutrients and are low in calories, making them a great alternative.
Okra has a mild, slightly grassy taste similar to eggplant when cooked.
Okra differs from most other ingredients because it releases a slime-like substance. This can be a thickener in casseroles and other slow-cooked meals, but its taste may be offputting in other dishes.
If you want to reduce the mucilage in your food, soak the okra in vinegar for an hour, then pat it dry before cooking. For quicker dishes cooked at high heat, like stir-fries, there’s no need to soak the okra as it won’t have time to release any liquid.
If you want more substance to a dish, pattypan or yellow squash makes for a good eggplant substitute.
These veggies work well in casseroles, stir-fries, and ratatouilles because they are mild enough in flavor that they won’t overpower the other ingredients while still providing some necessary texture.
If you’re looking for squash to stuff, opt for a larger size–you’ll get fewer seeds and more space to fill. And if you find eggplant too bitter, know that squash is an excellent substitute.
Other Eggplant Varieties
If you’re looking for a more interesting recipe than the common eggplant, try one of these varieties: Graffiti, Japanese, Chinese, Little Green, Indian or Thai. You should be able to find them easily at your local fruit and vegetable store.
While you can use different types of plants in your cooking, some will have more distinct flavors and textures that you may prefer over the more common option.
Mini Eggplant Recipe
Time: 45 minutes
Serving size: 6 servings
Prep time: 30 minutes
Cook time: 15 minutes
Carbohydrates: 0.63 ounces (18 grams)
Protein: 0.24 ounce (7 grams)
Fat: 0.95 ounces (27 grams)
Saturated fat: 0.14 ounce (4 grams)
Cholesterol: 0.00007 ounces (2 milligrams)
Sodium: 0.016 ounces (470 milligrams)
Potassium: 0.022 ounces (635 milligrams)
Fiber: 0.28 ounce (8 grams)
Sugar: 0.35 ounce (10 grams)
Vitamin A: 491IU
Vitamin C: 0.0056 ounces (16 milligrams)
Calcium: 0.0023 ounces (68 milligrams)
Iron: 0.000035 ounces (1 milligram)
- Measuring cups
- A knife
- 6 cups (roughly) of 1/2 an inch (91.27 centimeters) thin sliced Japanese eggplant.
- 2 red anaheim chili peppers, seeds removed, sliced thinly.
- 1/3 cup (113 grams) red onion sliced thin.
- ½ cup (100 grams) olive oil
- 1 teaspoon (5 grams) of flaky sea salt is the preferable option, such as Maldon.
- 1/2 teaspoon (2.5 grams) lemon pepper
- 1/2 teaspoon (2.5 grams) garlic powder
- Olive oil for the skillet
- 1 cup (200 grams) plain Greek yogurt
- 3 tablespoons (45 grams) of toasted pine nuts
- 3 fresh sprigs of thyme for serving
- 2 tablespoons (28.35 grams) chopped Italian (flat-leaf) parsley.
- 1 teaspoon (15 grams) freshly squeezed lemon juice for serving
- Slice the eggplant into half-inch (1.27 centimeters) pieces and wash it with a clean towel before placing the slices in a large bowl.
- For this dish, you will need a medium-sized bowl and the following ingredients: eggplant, chili, and onion.
- In a bowl, add the following ingredients: 1/2 cup (100 grams) olive oil, three sprigs of thyme, salt, pepper, and garlic powder. Mix until coated, then let sit for 10 minutes.
- Heat 1 tablespoon (15 grams) of olive oil in a large, heavy skillet on medium-high heat.
- If necessary, add the eggplant mixture to the pan in two or three batches, ensuring you place each batch in an even layer without crowding. Add some more olive oil to the pan with each new batch.
- In a skillet, cook the eggplant, peppers, and onion over medium heat for 3 to 4 minutes or until the edges are brown. Turn with tongs and continue to cook the other side for 4 minutes.
- In a bowl, mix the batches with parsley, thyme, and lemon juice. Coat evenly and lightly toss to combine.
- For serving, put a large tablespoon of greek yogurt on the plate, and top it with the eggplant mixture. Sprinkle flaky sea salt, another olive oil drizzle, and toasted pine nuts.
To toast pine nuts:
- Please place them in a dry skillet on medium-high heat.
- Give the pan a shake every so often, and keep a close eye on the pine nuts until they change color.
- As soon as you see this happening, take the skillet off the heat source.
- Keep shaking the pan to prevent them from overcooking.
You can also serve this eggplant dish family-style, with yogurt on the side.
Roasted Mini Eggplants
Time: 45 minutes
Serving size: 6 to 8 servings
Prep time: 5 minutes
Cook time: 40 minutes
- Baking dish
- Parchment paper
- 2 to 3 regular eggplants or 20 to 25 mini eggplants
- 3 to 4 garlic cloves sliced very thin
- 1/4 cup (50 grams) olive oil
- 2 to 3 tablespoons (30 to 45 grams) of balsamic vinegar
- Salt and pepper to taste
- Preheat your oven to 350 degrees Fahrenheit (176.67 degrees Celsius).
- Slice the eggplants in half lengthwise. For regular eggplants, slice into 1/4 inch (0.63 centimeters) rounds.
- Slice the garlic thinly, then insert 1 to 3 slices into each mini eggplant. Alternatively, you can lay the sliced garlic on larger eggplant rounds.
- Arrange them on a baking sheet lined with parchment paper.
- Drizzle olive oil over the eggplants, followed by balsamic vinegar, salt, and pepper.
- Roast for 40 minutes in the preheated oven or until tender.
- Serve hot with your favorite side dishes, and enjoy!
Spicy Eggplant and Sausage Zucchini
Time: 65 minutes
Serving size: 5 servings
Prep time: 20 minutes
Cook time: 45 minutes
- Aluminium nonstick skillet 12 inches (30.48 centimeters)
- Spatula or a wooden spoon
- 1 tablespoon (15 grams) of extra-virgin olive oil
- 1/2 teaspoon (2.84 grams) of crushed red pepper flakes
- Two cloves of garlic (minced)
- 1/2 pound (0.227 kilograms) sausage casings
- 14 ounces (396.89 grams) of whole peeled tomatoes (drained)
- 1 large basil, chiffonades
- 2 medium-sized zucchinis
- 2 tablespoons (30 grams) pecorino romano cheese, optional
- 1 and 1/2 cups (301 grams) of diced eggplant.
- 1 tablespoon (15 grams) of extra-virgin olive oil
- Preheat your oven to 475 degrees Fahrenheit (246.11 degrees Celsius) and begin by placing the eggplant in a bowl. Drizzle olive oil over it and toss the cubes until they’re combined. Season with salt and pepper, then transfer the eggplant to a baking sheet. Bake for 25 minutes, occasionally turning, or until it’s soft and browned. Once done, set it aside.
- While your eggplant is roasting, take your zucchinis and slice them halfway down, being careful not to pierce further than the center. Once you have done that, spiralize the zucchini. Afterwards, spread out the zucchini noodles in a large serving bowl before setting it aside.
- Set the heat to medium in a skillet 12 inches (30.48 centimeters) and add oil. Once it heats up, after about 30 seconds or once you can smell the garlic, add in the red pepper flakes and garlic. Let that cook for 10 minutes until the sausage turns brown, occasionally stirring so that it breaks into small pieces.
- After that, toss in the tomatoes (which you should crush with your hands first) and half of the basil—hurled a little bit of salt. Then, let it cook until mainly reduced; this entire process should take approximately ten minutes.
- Once you cut the zucchini, add it to the skillet. Cook for 2 to 3 minutes while stirring occasionally; cook al dente when done.
- Next, add the cooked eggplant and remaining basil to the pan and mix everything.
- Transfer the dish to a large serving bowl and garnish with pecorino romano cheese. Serve right away.
Tuscan Pork Sandwiches
Serving size: 5 servings
Prep time: 5 minutes
Cook time: 35 minutes
- A knife
- 6 boneless pork chops, each 1/2-inch (1.27 centimeters) thick
- 6 tablespoons (90 grams) of olive oil
- 4 tablespoons (60 grams) of dijon-style mustard
- 2 tablespoons (30 grams) of lemon juice
- 2 tablespoons (30 grams) Worcestershire sauce
- 6 cloves of garlic, minced.
- 2 teaspoons (8.4 grams) of dried, crushed rosemary.
- 1/2 cup (100 grams) black olive oil (cured, pitted, chopped, such as kalamata)
- 6 unpeeled, 1/4-inch (0.63 centimeters) thick eggplant slices
- 1 loaf of crusty French or Italian bread, cut in half horizontally
- 7 ounces (198.4 grams) of roasted red peppers (halved)
- 4 ounces (113.39 grams) of fontina cheese (or you could use provolone)
- To prepare the grill, build a medium-hot fire. Then, combine olive oil, mustard, lemon juice, Worcestershire sauce, garlic, and rosemary in a food processor or blender work bowl. Cover and process until the mixture is smooth and thickened–this should take about one minute. After that, set aside 1/3 cup (113 grams) of the mix for basting chops and eggplant later. Add olives to the remaining mixture and reserve it.
- Brush the pork chops with oil and season them with salt and pepper—grill over medium heat for 4 minutes. Turn the chops over, brush with some of the reserved olive oil mixtures, and grill for 4 minutes until they cook. Transfer to a platter and cover with aluminum foil to keep warm.
- Brush the eggplant slices on each side with oil and season them with salt and pepper—grill over medium heat for 2 minutes per side. Brush with the reserved olive oil mixture and grill for 1 minute or until tender and lightly browned.
- Spread the cut sides of the bread with the remaining olive oil mixture and place them, cut side down, on the grill. Grill for about 1 minute or until toasted; turn the bread over and top each with one slice of cheese. Grill for another 1 minute or until the cheese melts and the bread is golden brown.
- To assemble the sandwiches, place pork chops on each side of the bread. Top each with roasted pepper and grilled eggplant slices. Serve immediately. Enjoy!
Other Mediterranean Baby Eggplant Recipes
Grilled Baby Eggplants With Feta and Oregano
Time: 20 minutes
- 1 1/2-pound (0.68 kilograms) baby eggplants
- 3 tablespoons (15 grams) olive oil
- Salt and freshly ground black pepper
- 1/4 cup (50 grams) crumbled feta cheese
- 3 tablespoons (45 grams) of lemon juice
- 2 cloves garlic, minced
- 2 tablespoons (30 grams) chopped fresh oregano leaves
- Heat a grill pan over medium-high heat.
- Slice the eggplants into 1/4-inch (0.63 centimeters) rounds and brush both sides with olive oil. Season with salt and pepper.
- Place the eggplants on the heated grill pan and cook for about 4 minutes per side until lightly browned.
- Meanwhile, in a small bowl, combine the feta cheese, lemon juice, garlic, and oregano.
- When the eggplants cook, transfer them to a platter and top them with the feta cheese mixture. Serve warm or at room temperature.
Other Listada de Gandia Eggplant Recipes
Eggplant and Tomato Gratin
Time: 45 minutes
Prep time: 20 minutes
Cook time: 25 minutes
Servings: 6 to 8
- Baking dish
- 4 large eggplants, cut into 1/2-inch (1.27 centimeters) slices
- 1 teaspoon (5 grams) of kosher salt
- 3 tablespoons (45 grams) olive
- 3 cloves garlic, minced
- 1 teaspoon (5 grams) of dried oregano
- 1/2 teaspoon (2.5 grams) red pepper flakes
- 2 cups (400 grams) tomato sauce
- 1/2 cup (100 grams) grated parmesan cheese
- 1/4 cup (50 grams) slivered almonds
- Preheat oven to 400 degrees Fahrenheit. (204 degree Celsius)
- Arrange the eggplant slices on a baking sheet and sprinkle them with salt. Let stand for 30 minutes.
- Heat your olive oil in a large skillet over medium-high heat. Add the garlic, oregano, red pepper flakes and sauté for 1 minute.
- Add the tomato sauce and simmer for 8 minutes. Remove from heat and stir in the Parmesan cheese.
- Place the tiny eggplant slices in a single layer in a 9 x 13 inches (22.86 x 33.02 centimeters) baking dish. Top with the tomato sauce and sprinkle with slivered almonds.
- Bake for 25 minutes or until the eggplant is tender and the sauce is bubbling. Serve warm.
Facts About Eggplants
- Eggplants are nightshade family members, including tomatoes, potatoes, and peppers.
- Eggplants come in a variety of shapes, sizes, and colors. The most common varieties are the large, oblong-shaped purple eggplant and the smaller, more round Italian eggplants.
- Eggplants are an excellent source of dietary fiber, vitamin B6, potassium, and manganese.
- Eggplants contain a chemical called solanine, which can be toxic if consumed in large amounts. To avoid this, be sure to cook the eggplant thoroughly.
- Eggplants are versatile, and you can cook in various ways, including roasting, grilling, baking, and frying.
- Eggplants are popular in many Mediterranean dishes, such as moussaka, ratatouille, and eggplant parmesan.
- Eggplants have a mild flavor that you can enhance by adding herbs and spices.
- Eggplants are a great source of antioxidants, which can help protect the body from free radical damage.
- Eggplants are a healthy and delicious addition to any meal. Add them to soups, stews, pasta, and salads to boost flavor and nutrition.
How Do You Know When Eggplant is Ripe?
Ripe eggplants should be firm and shiny with tight, smooth skin. They should not have any dark spots or bruises.
What are Some Ways I Can Reduce the Bitterness in Eggplant?
- If you find eggplant too bitter for your taste, you can try one of these methods as an alternative.
- Season each piece with salt to remove moisture and lessen the bitterness. Place the slices on a paper towel while they rest.
- When purchasing eggplants from the store, choose the freshest and youngest ones available. These eggplants will be less intense in flavor.
- After cooking your eggplant, slice them in half and salt them. This will help release the juices and make them easier to cook. You may also want to place them in a colander to drain any excess water.
- Add a pinch of sugar to the dish. This can help balance out any bitter flavors.
- Finally, add some fresh herbs or spices to the dish. This will help bring out the natural sweetness of the eggplant and reduce any bitter flavor.
How Long Do Eggplants Last?
It would help if you used ripe eggplants within a few days of purchase. They can last for up to 6 months if stored in the refrigerator. Be sure to thaw and cook them before eating.
Can You Eat the Skin of an Eggplant?
Yes, you can eat the skin of an eggplant. However, peeling off the thin outer layer is recommended as it could contain any residual pesticides or other chemicals.
How Do You Store Eggplants?
Eggplants are best stored in the refrigerator, unwashed, and loosely wrapped in plastic. They will keep for up to a week.
How Do You Cook Mini Eggplants?
You can cook mini eggplants in various ways, including roasting, grilling, baking, and frying. You can use them in various dishes, such as soups, steaks, casseroles, and salads. Eggplants are also a popular ingredient in many Mediterranean dishes. Experiment with different cooking methods and recipes to create delicious meals.
What Do Eggplants Taste Like?
Eggplants have a mild, slightly sweet, nutty flavor. The texture can range from creamy to firm, depending on how cooked. Herbs and spices can enhance the flavor. Red almonds are a delicious topping for eggplant dishes that add a crunchy texture.
What is the Nutritional Value of Eggplants?
Eggplants are a great source of dietary fiber, vitamin B6, potassium, and manganese. They are also low in calories and fat and provide a variety of antioxidants that can help protect the body from free radical damage. Adding eggplants to your diet can help promote good health and reduce your risk of chronic disease.
Miniature eggplants are a unique and delicious way to add an extra punch of flavor to your meals. Whether you’re grilling, roasting, or baking miniature eggplants, you can count on a delicious outcome.
From Mediterranean-inspired meals to Italian dishes and beyond, you can use miniature eggplants to make various flavorful dishes that are sure to please. No matter which miniature eggplant recipe you choose, you’ll surely enjoy these miniature vegetables’ delicious flavors and aromas! Try out one of these recipes today and see how amazing they are!
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