Savory Eggplant and Ricotta Mini Pies

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Savory Eggplant and Ricotta Mini Pies

Introduction

Discover your new favorite eggplant recipe with these irresistible Eggplant and Ricotta Mini Pies! These delightful savory bites combine the silky texture of roasted eggplant with creamy ricotta cheese, aromatic basil, and a hint of parmesan for a truly satisfying Italian-inspired dish. Perfect as an appetizer, light lunch, or elegant side, these mini pies are surprisingly simple to make yet deliver complex, restaurant-worthy flavors. Economical and delicious, this recipe transforms humble eggplant into something extraordinary that will impress family and friends alike. The individual portions make for beautiful presentation and convenient serving, while the rich, hearty filling provides a wonderful vegetarian option that even meat-lovers will crave!

Ingredients

  • 1 medium eggplant (approximately 400g)
  • 1 clove of garlic, minced
  • 150ml (½ cup) tomato puree
  • 250g (9 oz) ricotta cheese
  • 40g (1.4 oz) parmesan cheese, grated
  • 8 fresh basil leaves, chopped (plus extra for garnish)
  • 1 egg
  • 3 tablespoons all-purpose flour
  • Salt and pepper to taste
  • 2 tablespoons olive oil or butter (for greasing muffin tins)

Instructions

Preparing the Eggplant Mixture

  1. Wash the eggplant and cut it into small cubes (approximately 1 cm or ½ inch).
  2. Heat a large non-stick pan over medium heat and add the eggplant cubes (no oil needed initially, as the eggplant will release moisture).
  3. Add the minced garlic, a pinch of salt, and a sprinkle of black pepper.
  4. Cook for a few minutes, stirring occasionally, until the eggplant begins to soften and brown slightly.
  5. Cover the pan and continue cooking for 10 minutes, stirring occasionally, until the eggplant is tender.
  6. Add the tomato puree to the pan, stir well to combine, and cover again.
  7. Simmer for another 5 minutes until the tomato sauce has thickened and the eggplant is fully cooked.
  8. Remove from heat and allow to cool for 10-15 minutes.

Preparing the Filling

  1. Preheat your oven to 180°C (360°F).
  2. In a large mixing bowl, combine the ricotta cheese, grated parmesan, and chopped basil leaves.
  3. Add the egg and mix well.
  4. Fold in the cooled eggplant and tomato mixture until everything is evenly incorporated.
  5. Add the flour and mix until combined. The mixture should be thick but still moist.
  6. Season with salt and pepper to taste.

Baking the Mini Pies

  1. Grease a 12-cup muffin tin generously with olive oil or butter.
  2. Divide the eggplant-ricotta mixture evenly among the muffin cups, filling each about ¾ full.
  3. Smooth the tops with the back of a spoon.
  4. Bake in the preheated oven for 25 minutes, until the tops are golden brown and the centers are set.
  5. Allow to cool in the tin for 5 minutes before carefully removing.
  6. Garnish with fresh basil leaves before serving.

Nutritional Information and Timing

Preparation Time: 15 minutes
Cooking Time: 40 minutes (15 minutes stovetop + 25 minutes baking)
Total Time: 55 minutes
Servings: 12 mini pies

Per Mini Pie (approximate values):

  • Calories: 90 kcal
  • Protein: 5g
  • Carbohydrates: 6g
  • Fat: 5g
  • Fiber: 1g
  • Sodium: 120mg

Cooking Tips and Tricks

  1. Eggplant Selection: Choose firm, glossy eggplants with smooth skin. Smaller eggplants tend to have fewer seeds and less bitterness.
  2. Salting Optional: If your eggplant is young and fresh, you can skip the traditional step of salting to remove bitterness. However, if you’re concerned about bitterness, salt the cubed eggplant in a colander for 30 minutes, then rinse and pat dry before cooking.
  3. Moisture Control: If your eggplant releases a lot of liquid during cooking, leave the pan uncovered for a few extra minutes to allow excess moisture to evaporate before adding the tomato puree.
  4. Non-Stick Success: To easily remove the mini pies, allow them to cool slightly in the tin, then run a small knife around the edges before gently lifting them out.
  5. Testing Doneness: The mini pies are ready when the tops are golden brown and a toothpick inserted into the center comes out clean. They should feel firm to the touch.
  6. Make Ahead: The eggplant mixture can be prepared up to 24 hours in advance and refrigerated until you’re ready to mix with the cheese and bake.

Variations and Substitutions

Cheese Options

  • Replace some or all of the ricotta with goat cheese for a tangier flavor
  • Add 50g of mozzarella for a stretchy, melty texture
  • Use pecorino romano instead of parmesan for a sharper taste

Vegetable Additions

  • Add ½ cup of finely diced roasted red peppers for color and sweetness
  • Include 1 cup of sautéed spinach, well-drained, for added nutrition
  • Mix in ¼ cup of finely chopped sun-dried tomatoes for intense flavor
  • Add 1 small zucchini, grated and squeezed dry, for extra vegetable goodness

Herb Alternatives

  • Use fresh oregano or thyme instead of basil
  • Add 1 tablespoon of fresh chopped rosemary for an aromatic variation
  • Include 2 tablespoons of fresh flat-leaf parsley for brightness

Dietary Adaptations

  • For gluten-free: Substitute the all-purpose flour with almond flour or a gluten-free flour blend
  • For a richer version: Add 2 tablespoons of heavy cream to the ricotta mixture
  • For a lighter option: Use part-skim ricotta and reduce the parmesan to 20g

Common FAQs

Can I make these mini pies ahead of time?

Yes, these mini pies can be made up to 2 days in advance and stored in the refrigerator. Reheat them in a 350°F (175°C) oven for about 10 minutes before serving.

Can I freeze these eggplant ricotta pies?

Absolutely! Once baked and cooled, freeze them on a baking sheet until solid, then transfer to a freezer-safe container. They’ll keep for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven.

What can I serve with these mini pies?

These mini pies pair wonderfully with a simple green salad dressed with lemon and olive oil, a side of marinara sauce for dipping, or as part of an antipasto platter with olives and cured meats.

My mixture seems too wet. What should I do?

If your mixture appears too wet after adding all ingredients, incorporate an additional tablespoon of flour. Conversely, if it seems too dry, add a tablespoon of tomato puree or a little olive oil.

Can I make this as one large pie instead of individual portions?

Yes, you can bake this mixture in an 8-inch pie dish or cake pan. Increase the baking time to 35-40 minutes, or until the center is set and the top is golden brown.

Storage and Make-Ahead Tips

Refrigeration

  • Store baked mini pies in an airtight container in the refrigerator for up to 4 days.
  • Reheat in a 350°F (175°C) oven for 8-10 minutes or microwave individual pies for 30-45 seconds.

Freezing

  • Freeze completely cooled mini pies in a single layer, then transfer to freezer bags or containers.
  • Label with the date and use within 3 months for best quality.
  • Reheat frozen pies in a 350°F (175°C) oven for 15-20 minutes or until heated through.

Make-Ahead Components

  • The eggplant-tomato mixture can be cooked up to 3 days ahead and stored in the refrigerator.
  • The entire mixture (with cheese and egg) can be prepared up to 24 hours ahead and stored, covered, in the refrigerator until ready to bake.
  • Baked mini pies can be made 1-2 days ahead and reheated just before serving.

These Eggplant and Ricotta Mini Pies transform simple ingredients into a delicious, satisfying dish that’s perfect for any occasion. The combination of creamy ricotta, tender eggplant, and aromatic basil creates a balanced flavor profile that appeals to both vegetarians and meat-eaters alike. Whether served as an appetizer, snack, or light meal, these versatile mini pies are sure to become a regular in your recipe rotation. Their elegant appearance belies how easy and economical they are to prepare, making them perfect for both everyday meals and special gatherings!

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