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Mini Eggplant Mozzarella Toast Cups are a delightful appetizer that combines the unique flavors of eggplant with the creamy richness of fresh mozzarella. These bite-sized delights are perfect for gatherings, serving as a light snack or an elegant starter that will impress your guests. With their Mediterranean-inspired profile, they're not only tasty but also visually appealing, making them an attractive choice for any occasion. In this article, we will delve into the ingredients that make this dish shine, the preparation steps involved, and the culinary techniques that elevate this simple recipe into a memorable culinary experience.

Mini Eggplant Mozzarella Toast Cups

Discover the delight of Mini Eggplant Mozzarella Toast Cups, a perfect appetizer that combines the rich flavors of roasted eggplant with creamy mozzarella and sweet cherry tomatoes. Ideal for any gathering, these bite-sized cups are not only delicious but also visually striking. Learn about the nutritional benefits of eggplant and the importance of fresh ingredients in creating this Mediterranean-inspired dish. Impress your guests with a memorable starter they won't forget!
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Ingredients
  

2 medium eggplants

1 tablespoon olive oil

Salt and pepper, to taste

1 teaspoon Italian seasoning

1 cup cherry tomatoes, halved

1 cup fresh mozzarella balls, drained

2 tablespoons fresh basil, chopped

1 tablespoon balsamic glaze

1 loaf of French baguette or Italian bread, sliced into ½ inch rounds

1 garlic clove, minced

Instructions
 

Prepare the Eggplants: Preheat your oven to 400°F (200°C). Slice the eggplants into thin rounds (about ¼ inch thick). Lay them on a baking sheet lined with parchment paper. Brush both sides with olive oil and season with salt, pepper, and Italian seasoning. Roast in the oven for about 15-20 minutes, or until the eggplant is tender and slightly caramelized. Remove and let cool slightly.

    Prepare the Baguette Slices: While the eggplants are roasting, arrange the sliced baguette rounds on another baking sheet. In a small bowl, mix the minced garlic with a drizzle of olive oil. Brush the garlic oil over each bread slice. Bake in the oven for about 5-7 minutes until they are lightly toasted and golden.

      Make the Filling: In a mixing bowl, combine the roasted eggplant slices, halved cherry tomatoes, mozzarella balls, and chopped basil. Drizzle with a little more olive oil, and season with additional salt and pepper to taste. Toss gently to combine.

        Assemble the Toast Cups: Once the bread rounds are cool, take a small spoonful of the eggplant and mozzarella mixture and place it on each toasted round. Do not overfill, as they need to be easy to eat.

          Drizzle and Serve: Drizzle each toast cup with balsamic glaze for a touch of sweetness and garnish with additional basil if desired. Serve immediately while warm.

            Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4-6 servings