Eggplant basil ricotta bites… easy to make, flavorful, and the perfect addition to any meal as a side dish, or to any party table as an appetizer. With the Super Bowl right around the corner, this is a yummy low carb option that all party goers will enjoy.
I came across the baby eggplants or more officially named Indian eggplants when I was in Florida for the holidays. One day I went to the local Latin food supermarket with my mom to purchase ingredients for the Christmas Eve dinner. When I saw these baby eggplants I just couldn’t resist. I had to get them.
At the time I didn’t know what exactly I would be making, but I was definitely inspired to create an easy party appetizer or side dish. A few days later, after the Christmas festivities had ended, I got to work in the kitchen.
Initially, I thought of filling them with ground turkey or ground beef, combined with veggies. But, I was going to make some zucchini boats for my father, so I felt it would be too similar at the moment. I’ll definitely come back to that idea in the future, though.
I had some leftover ricotta from a zucchini lasagna I also made for my dad, so I decided to put it to good use.
Btw, I keep mentioning my dad because he called me with a list of meal requests from the Dominican Republic. This was in early December before any of us headed out to meet up in Florida, lol. I adore my dad, so of course, I was excited to check off every item on his list!
Anyway, back to the recipe…
Ricotta is delicious, but it can be bland if not paired with other strong flavors. While I seasoned the eggplants, I did want their natural flavors to come through as the star of the show. So, I added a bunch of minced fresh basil and parmesan cheese for a burst of flavor.
My entire family loved the recipe! Now I get to share it with you, here it is. ?
EGGPLANT BASIL RICOTTA BITES RECIPE
These eggplant basil ricotta bites are savory, flavorful, and perfect as a side dish for a meal or as an appetizer for any party table. Hint, hint…Super Bowl party!
INGREDIENTS
6 organic Indian eggplants (baby eggplants)
2 small organic heirloom tomatoes
2 oz organic ricotta cheese
2 tbsp packed shredded Parmesan cheese (minced)
2 tbsp minced fresh organic basil leaves
2 tbsp olive oil
1/2 tsp garlic powder
Pink Himalayan Salt to taste
Freshly ground pepper to taste
1 tbsp minced parsley (for garnish)
INSTRUCTIONS
- Preheat oven to 350°. Cover a mini cupcake pan with aluminum foil, pressing down to create very shallow indentations over every cup. This will help balance the eggplant to prevent the toppings from sliding off the top as they bake. Set aside.
- Wash and cut off the top of the Indian eggplants. Then cut in half lengthwise. Season with garlic powder, salt, and pepper.
- In a large pan, heat olive oil and sautee eggplants for 3 minutes on each side in medium to high heat. Change heat to low and cover pan to allow eggplants to cook through for 15 minutes.
- While the eggplant is cooking covered on low heat, mince the basil and parmesan cheese. Mix into the ricotta. Refrigerate. Slice tomatoes into 12 slices. Set aside.
- Remove eggplant from heat after 15 minutes and place each baby eggplant face-up on each of the aluminum foil indentations. Place a tomato slice over each eggplant-half and scoop ricotta mixture on top of each tomato, dividing the mixture equally amongst all eggplant bites.
- Bake for 20 minutes, or until the cheese is golden on top.
- Remove from the oven, allow to chill and set for 10 – 15 minutes. And enjoy!
I hope you enjoy these eggplant basil ricotta bites as much as my family and I enjoyed them. Remember that you can make these for your Super Bowl party table too!
Comment below and tell me what your Super Bowl spread will consist of. Are you going healthier this year?
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- 6 organic Indian eggplants baby eggplants
- 2 small organic heirloom tomatoes
- 2 oz organic ricotta cheese
- 2 tbsp packed shredded Parmesan cheese minced
- 2 tbsp minced fresh organic basil leaves
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- Pink Himalayan Salt to taste
- Freshly ground pepper to taste
- 1 tbsp minced parsley for garnish
-
Preheat oven to 350°. Cover a mini cupcake pan with aluminum foil, pressing down to create very shallow indentations over every cup. This will help balance the eggplant to prevent the toppings from sliding off the top as they bake. Set aside.
-
Wash and cut off the top of the Indian eggplants. Then cut in half lengthwise. Season with garlic powder, salt, and pepper.
-
In a large pan, heat olive oil and sautee eggplants for 3 minutes on each side in medium to high heat. Change heat to low and cover pan to allow eggplants to cook through for 15 minutes.
-
While the eggplant is cooking covered on low heat, mince the basil and parmesan cheese. Mix into the ricotta. Refrigerate. Slice tomatoes into 12 slices. Set aside.
-
Remove eggplant from heat after 15 minutes and place each baby eggplant face-up on each of the aluminum foil indentations. Place a tomato slice over each eggplant-half and scoop ricotta mixture on top of each tomato, dividing the mixture equally amongst all eggplant bites.
-
Bake for 20 minutes, or until the cheese is golden on top.
-
Remove from the oven, allow to chill and set for 10 - 15 minutes. And enjoy!
MATERIALS AND INGREDIENTS USED FOR THIS RECIPE
PIN FOR LATER
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What an awesome idea, so delicious and so cute!! Have to see if I can find these little eggplants around here. Thanks for sharing, Catherine! 🙂
Thank you, Nicole! 🙂
Oh man- talk about an upgraded football appetizer! These are awesome They look so delicious too! Can’t wait to make them and impress my friends, unless my family eats them all first!
Yay Katie, so glad you like these! I get the feeling you’re great at impressing your friends with your recipes. 😉
Let me know what your family and guests think about these.
Yummy! these are a good appetizer idea or I would eat a few of them for dinner!
Thank you, Anne! You’re right, these are awesome for quite a few types of meals.
What gorgeous little bites of deliciousness! Love them!
Thank you, Hope! 🙂
Oh wow, love these!! Such comfort food, and I love the idea of doing different shapes and sizes based on the eggplant.
Thank you, Megan! I’m with you, these are pretty versatile.
I love all of these simple and fresh ingredients. What a great little snack!
Thank you, Kathryn!
excellent idea…eggplant is new on my list of veggies I have come to love! Perfect appi!
Thank you, Tessa! I love eggplant too and there are so many delicious ways to cook it!
These are SO fun! All the little hands in my house will love eating these!
Thanks, Renee! If it’s approved by the little ones then I know I’m onto something! 😀
These sound easy and yummy! A perfect little appetizer. 🙂
Thank you, Raia! Definitely easy to make. 🙂
These look perfect for a cheesy low carb snack or lunch! Yum 🙂
Thank you, Stacey! 🙂