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If you’re on the lookout for a delightful and healthy appetizer or snack, look no further than Savory Mini Sweet Potato Eggplant Cups. This unique dish features a harmonious blend of flavors and textures, making it a perfect addition to any meal or gathering. The star ingredients, sweet potatoes and eggplants, come together not only to tantalize your taste buds but also to provide a host of nutritional benefits. These mini cups are not only visually appealing but also versatile, serving as an excellent option for a light meal, party appetizer, or even a satisfying snack.

Mini Sweet Potato Eggplant Cups

Looking for a tasty and healthy appetizer? Try Savory Mini Sweet Potato Eggplant Cups! This delightful recipe combines the natural sweetness of roasted sweet potatoes with the earthy texture of eggplants, making it perfect for any gathering. Packed with nutritious ingredients like quinoa, feta cheese, and fresh herbs, these mini cups are not just visually stunning but also versatile. They can be served as a light meal or a party snack. Get ready to impress your guests with this delicious dish that’s both satisfying and good for you!
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Ingredients
  

2 medium sweet potatoes

1 large eggplant

1 cup cooked quinoa

1/2 cup cherry tomatoes, halved

1/2 cup feta cheese, crumbled

1/4 cup fresh basil, chopped

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon olive oil

Salt and pepper to taste

Balsamic glaze for drizzling (optional)

Instructions
 

Prepare the Sweet Potatoes: Begin by preheating your oven to 400°F (200°C). Using a fork, pierce the sweet potatoes multiple times and arrange them on a baking sheet. Bake in the oven for approximately 45 minutes, or until they are tender. Once they’re done baking, allow them to cool slightly before scooping out the flesh into a bowl and setting it aside.

    Slice the Eggplant: While the sweet potatoes are baking, rinse the eggplant and cut it into 1/4-inch thick rounds. Generously sprinkle salt on both sides of the slices and let them rest for about 15 minutes. This process draws out moisture from the eggplant, helping to reduce any bitterness. After 15 minutes, rinse the slices under cold water and pat them dry with a paper towel.

      Cook the Eggplant: In a large skillet, heat the olive oil over medium heat. Add the eggplant slices to the pan and sauté them for about 3-4 minutes on each side, until they become tender and develop a light golden-brown color. Once cooked, remove the slices from the pan and set them aside to cool.

        Make the Filling: In a mixing bowl, combine the scooped sweet potato flesh with the cooked quinoa, halved cherry tomatoes, crumbled feta cheese, minced garlic, chopped basil, smoked paprika, and a sprinkle of salt and pepper. Mix the ingredients thoroughly until they are well incorporated.

          Assemble the Cups: Preheat your oven to 375°F (190°C). Slice the cooked eggplant rounds into halves or quarters, based on their size. Arrange the eggplant pieces on a baking sheet and generously fill each cup with the sweet potato and quinoa mixture.

            Bake the Cups: Place the filled eggplant cups in the preheated oven and bake for about 15-20 minutes, or until they are heated through and the tops are just beginning to turn golden.

              Serve: Once baked, remove the mini cups from the oven and allow them to cool for a few minutes. If desired, drizzle with balsamic glaze for an added touch of sweetness and finish with a sprinkle of fresh basil before serving.

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | 24 mini cups

                  Indulge in these delightful and nutritious mini cups that beautifully showcase the earthy flavors of sweet potatoes and eggplant, all elevated with a delicious twist! Enjoy as a perfect appetizer for any gathering!