Flavorful Middle Eastern Twice-Baked Baby Eggplants make a delicious gluten-free, vegan, paleo, and allergy-free appetizer or side dish. An easy plant-based recipe that will wow the tastebuds with new exciting flavors!
Ah, those recipes where I get to be fancy with simple ingredients and flavors; I love them most! When we take the time to learn about other cuisines, we realize we had all the beautiful foods, spices, and herbs that we needed, just lacked the knowledge of how to make them work together. That’s where we tap into the beauty and wonder of cooking.
My mom recently sent me a text with a picture of these Middle Eastern Twice-Baked Baby Eggplants reminding me how “yummy” they were. I’m glad she still remembered a recipe from September 2015! It’s a good sign when a recipe stands out in the mind (for good reasons) for so long! With a moral obligation now to get these polished up for a blog post, they’re finally here for you to “feast” you eyes on too! But here’s a question for you…
Appetizer or side dish? I never know what a small recipe like this should be. I guess, either or? Regardless, these twice-baked baby eggplants are baked and stuffed with roasted eggplant flesh, pomegranate, green olives, lemon, and fresh herbs and spices. They may seem a bit fancy and involved, but as long as you have an oven and a processor, you can whip these up super quick! I used the food processor to combine the filling, but you could get away with mashing by hand if you really had to. But the oven, the oven is key 😉 All these deep earthy, sweet, and zesty flavors take on a whole new form when roasted.
Middle Eastern Twice-Baked Baby Eggplants
- Preheat the oven to 425°F.
- Slice the baby eggplant length wise. Make diagonal cuts in the flesh, rub in the minced garlic on all halves, and place the halves on a parchment paper lined baking sheet.
- Bake in the oven for 10 minutes. Remove, cool, and scoop out the flesh, saving the shells.
- All the roasted eggplant flesh and all the filling ingredients to a food processor and pulse to combine.
- Stuff each of the scooped out eggplant shells with the filling mixture and bake in the oven for 10 more minutes.
Super easy and a tad fancy, I’d say! They are so delicious whether you serve them at a dinner party as an appetizer or side dish. You can easily increase the recipe for more servings and make these baby eggplants the main event! Introduce your taste buds to some new flavors and cuisines! One of my favorite things to do is look up different dishes and ingredients from different regions and cultures. I love taking inspiration and twisting things into a new dish right here at home. (That’s what makes a memorable recipe!)
So tell me:
+ Do you incorporate different flavors and cuisine inspiration into your weekly meals?
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