You do not have to be a vegetarian to appreciate a good and tasty vegetable appetizer. In fact, you may want to serve these delicious and attractive morsels for your next black tie event. This recipe is just as elegant for serving at fancy parties or at home as they are appealing to the eyes and the palate.

They are the perfect addition whether you want a vegetable side dish at the family meal or you are planning your wedding dinner. Yes, stuffed eggplant can be just that great. When you make them yourself, you can impress anyone who insists on having a good vegetable dish. While making this particular recipe you will create four simple servings, which makes it ideal for serving a small crowd.

Easy Party Appetizers Recipes for Vegetarians

This particular recipe is adaptable, by simply increasing the measurements of its ingredients by the number of people you will be serving. For instance, doubling the recipe will serve 8 rather than four and so on. These are delicious and you will want to serve them whether you are having a quite get together with family and friends. They also make a nice addition when you want to serve something different as your vegetable side dish while you are BBQ grilling.

Recipe for Stuffed Eggplant Appetizers

What You Need

  • 4 small eggplants 4 ounce each
  • 2 teaspoons vegetable oil
  • 2 Tablespoons diced bell pepper
  • 2 Tablespoons diced onion
  • 1 minced garlic clove
  • 1 beaten egg
  • ½ cup ricotta cheese
  • 3 Tablespoons seasoned dried bread crumbs
  • ¼ teaspoon basil
  • ¼ teaspoon oregano
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup shredded mozzarella cheese


How to Make It

Prepare a large size casserole dish by lightly spraying it with cooking spray, and then set aside until needed.

Preheat your oven to 350 degrees Fahrenheit.

Rinse the eggplants and then cut them each in half, lengthwise. Scoop out the pulp, while leaving a ¼ inch thickness to their shells.

Reserve the shells by setting them aside until needed. Chop up the eggplant pulp into small pieces and reserve until needed. Beat the egg and set aside until needed.

Add the oil into a small skillet over a medium heat, and then add the bell pepper, onions, garlic, and eggplant pulp. Stir to combine and heat all ingredients. Reduce heat and allow the mixture to saute until tender.

Remove from heat. Stir in the egg, ricotta cheese, bread crumbs, basil, oregano, salt and pepper.

Evenly distribute this vegetable mixture into the reserved eggplant shells. Transfer the shells into the prepared baking sheet. Place in the preheated oven and bake for about 25 minutes.

Remove stuffed eggplant shells from the oven. Sprinkle mozzarella cheese evenly over each and then broil for about 2 or 3 minutes to melt the cheese, but do not allow them to burn.