eggplant appetizer

These easy Eggplant Meatballs without the meat, are a fast, easy and tasty way to use eggplant. Make them as a main dish or appetizer. Make lots because they go quick!

Italian Eggplant Meatballs / Polpette

medium globe eggplants (28 ounces) ((800 grams))

parmesan cheese ((50 grams))

breadcrumbs ((60 grams))

garlic

salt

pepper

Italian parsley (or to taste)

oregano

bread crumbs (for rolling)

olive oil

parmesan cheese

Pre-heat the oven to 400F (200C). If Baking then lightly drizzle 1 tablespoon of olive oil on a small non-stick cookie sheet.

Bake the whole eggplants in the oven for about 45-60 minutes or until tender and cooked. Remove (if baking do not turn off the oven) them from the oven and let cool just enough to handle or use a fork and knife to remove the skin. Place the pulp in a sieve and gently squish with a fork to remove excess moisture. Let cool the pulp cool if very hot.

In a medium bowl place the pulp, egg, parmesan, breadcrumbs, minced garlic, salt, pepper, parsley and oregano and mix together. Form into about 14 balls, roll the balls in the 2-3 tablespoons of bread crumbs and either bake - place on the prepared cookie sheet, sprinkle with the extra parmesan cheese and drizzle with 1-2 tablespoons of olive oil. Bake for approximately 15-20 minutes (halfway through turn the meatballs) or until golden brown. Sprinkle with a little salt before serving if desired. Enjoy.

If frying, then place 2-3 inches of vegetable oil in a medium pot, heat the oil until it reaches 340-350F (170-175C), then carefully place 2 or 3 balls at a time in the hot oil (keep the temperature at as close to this temperature as possible). Turn the meatballs a couple of times while frying so they brown evenly. They should cook in about 2-3 minutes. Remove with a slotted spoon and drain on a paper towel lined plate, sprinkle with a little salt if desired and serve. Enjoy! 

EGGPLANT FILLING

Eggplant caponata is an easy recipe that's full of flavor. This vegetarian eggplant recipe is made with fresh vegetables and is very simple to make.&nbsp;

Eggplant Caponata Recipe

lb eggplants

onion

garlic (minced)

tomatoes (15 oz)

red bell pepper (diced)

olives

capers

tsp black pepper

Preheat the oven to 400F and line a baking sheet with aluminum foil. Coat with non stick spray.&nbsp;

Place eggplant pieces on the baking sheet and drizzle 2 tablespoons olive oil on the eggplants. Sprinkle some salt and mix using your hands.&nbsp;

Roast the eggplants in the oven for 20 minutes.&nbsp;

Meanwhile, heat the remaining olive oil in a pan over medium heat.

Saute onion and garlic until translucent.&nbsp;

Add in diced tomatoes and red bell peppers to onions and garlic. Cook for about ten minutes until they're cooked.&nbsp;

Add in cooked eggplant, chopped olives and capers. Cook for five minutes.&nbsp;

Season with salt and pepper.

Top with parsley and serve warm with crusty bread.&nbsp;

These eggplant appetizer roll-ups are stuffed with a garlicky mixture of carrots, onions, mayo, and tomato paste. A classic Slavic finger food!

Eggplant Roll Up Appetizer (Slavic Verison)

eggplants

carrot (grated)

tbsp oil

tomato paste

mayonnaise

salt (adjust

Prep

Rinse the eggplants under cold water. Slice them into 1/4-inch thick circles or lengthwise strips.

Bake

Preheat oven to 450°F or low broil. Place the eggplant slices on a baking sheet. Brush each one with oil on both sides. Next, bake the eggplant until it softens (about 5 minutes). Alternatively, you can use the grill to cook the eggplant if you want a smokier flavor.

Sear

Preheat a skillet over medium-heat with tablespoons of oil. Cook the carrots and onions until they soften. Next, add the tomato paste and mayonnaise, continually stirring the mixture to prevent it from burning. Add the pressed garlic and season the mixture to taste with salt and pepper.

Combine

Place a spoonful of the sautéed veggie mixture at the end of each of the eggplant strips and roll them up. For the round pieces, place a spoonful of the veggie mixture in the center and fold both sides over.

Cool

Keep the eggplant roll-ups refrigerated until you&#39;re ready to serve them. Enjoy!

This creamy eggplant tomato recipe is cheesy, saucy and decadent without being greasy. Crispy roasted eggplant meets tomatoes and mozzarella! This tastes just like a low carb pizza, only better.

Cheesy roasted eggplant tomato recipe

eggplant (large,

plum tomatoes (or more, depending

mozzarella cheese (shredded,

TB mayonnaise (or vegan mayo)

TB water (or less, depends on the thickness of your mayo)

salt and pepper (to taste)

TB zaatar (or dried oregano, fresh cilantro, basil, parsley, chopped finely)

Preheat oven to 450F. Cover sheets with parchment paper or reusable silicone mat.

Slice eggplant and tomatoes into 1cm-thick circles (about 1/2 an inch). Grate cheese. Whisk mayonnaise with water, until you reach a pourable consistency. Line a large baking sheet with aluminum foil, and oil the aluminum slightly.

To assemble stacks, arrange eggplants on the sheet in a single layer (use as many sheets as needed). Brush each eggplant with mayonnaise sauce.

Cover each eggplant slice with a slice of tomato (even cut some tomato pieces in half to ensure that as much of the eggplant is covered as possible). Top with shredded cheese. Sprinkle each eggplant tomato stack with salt and pepper and herbs.

Cover the sheet with tinfoil (At this point, this can be assembled ahead of time and left to rest in the fridge for up to a day). Bake sheet at 450F for 25 mins.

Raise heat to 500F, remove aluminum foil cover and bake for another 10 mins. Turn off oven and let tray eggplant stacks rest in it, undisturbed, for another 5 mins. Serve immediately (though stacks are fine if refrigerated and reheated later, they must be bubbling hot when consumed).

These Baked Eggplant Sticks are breaded with Italian breadcrumbs and Parmesan, baked or air-fried until golden, and served with a quick marinara sauce.

Baked Eggplant Sticks

eggplant

tsp kosher salt and fresh cracked pepper

breadcrumbs

Parmesan cheese

oil spray

quick marinara sauce for dipping (optional, extra)

Preheat the oven to 450°F. Line two baking sheets with parchment paper and lightly spray with oil.

Place eggplant strips in a bowl and season with olive oil, salt and pepper. Set aside.

Combine breadcrumbs and parmesan cheese in a bowl, and egg whites in another.

Dip a few strips of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets. Spray with more oil and bake 10 minutes in the middle rack.

Turn over and bake an additional 5 minutes, or until golden. Serve hot.

Oven Directions:

Cook in batches, putting the sticks in the basket in an even layer, careful not to overcrowd it. Spritz with olive oil spray. Air Fry at 350F for 10 minutes, turning halfway.

Air Fryer Directions:

Made this (air fryer version) last night as part of dinner. So delish! I did add a whole egg to the egg white, since one egg white wasn't quite enough. No biggie and worked fine. I also made the Skinnytaste marinara for dipping - just perfect with the eggplant sticks. Thank you, Gina, for adding so many great recipes to our life!

Long Beach here! I read that you get your eggplant at a farmers market in Long Beach? Did you mean Long Island or California lol. Love all your recipes and share them with.

I loved this recipe, it’s so fast and delicious!

It was so delicious, thanks so much for sharing your recipe,my kids love it too

I have an egg allergy. I used vegan mayo thinned with a little almond milk. They turned out really well. Delicious 😋 

Aqua faba would probably work well too.

Oh, just wanted to add that I don't have an air fryer.  I'm in my 70's and don't need another kitchen appliance.  I baked these in the oven with great results.

These are SOOOOO good!  I've made them before but had a craving yesterday and I'm not ashamed to say I doubled the recipe and ate the whole eggplant! It was lunch and dinner and it was delicious!

https://www.youtube.com/watch?v=M_Y7dvwOjUY

Crispy Baked Eggplant Sticks baked or air-fried until golden, and served with a quick marinara sauce. Easy lunch, snack or side dish!

3 WW SP 87 Calories
PRINT: https://www.skinnytaste.com/baked-eggplant-sticks/

Crispy Baked Eggplant Sticks (Or Air Fryer)

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The most viewed eggplant appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine