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Cheesy aubergine bites recipe

Cheesy aubergine bites recipe

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  • Starters with cheese

These aubergine bites are stuffed with cheese and flavoured with mint leaves. Serve as a starter or nibbles at a drinks party.

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IngredientsMakes: 28 vegetable bites

  • 2 aubergines, cut in half lenghtwise
  • 150g grated Parmesan cheese
  • 150g grated pecorino cheese
  • 2 eggs, beaten
  • 150g breadcrumbs or as needed
  • a few fresh mint leaves, finely chopped
  • salt, to taste
  • 200g Asiago cheese (or any semi-soft cheese), cubed
  • oil for greasing

MethodPrep:45min ›Cook:30min ›Ready in:1hr15min

  1. Preheat the oven to 200 C / Gas 6. Wrap the 4 aubergine halves in foil and place on a baking tray. Bake for 30 minutes. Keep the oven hot.
  2. Cool and unwrap the aubergines; scoop the flesh out with a spoon and place in a colander. Discard the skin. Push down on the the aubergine flesh to get rid of as much excess liquid as possible.
  3. Transfer the aubergine into a large bowl. Add eggs, cheese, breadcrumbs, salt and mint leaves. Mix well until smooth. If too soft, add some more breadcrumbs.
  4. Line a baking tray with parchment and brush with some oil. Wet your hands, take a small piece of aubergine mixture and roll between your palms to form a ball about the size of a walnut. Tuck a cube of Asiago cheese inside the aubergine ball and roll again to secure the cheese inside. Place on prepared tray and repeat with remaining mixture.
  5. Bake in the preheated oven for 20 minutes or until golden brown, turning them gently with a spatula so they cook evenly on both sides. Serve warm.


Aubergines are full of water and very soft once cooked. Therefore, the balls will be much softer than regular meatballs or other vegetable balls. Add more breadcrumbs to make them stiffer.

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30 Easy Vegetarian Eggplant Recipes

Available all-year-round, aubergine (or eggplant) is such an incredibly versatile ingredient.

Light in calories, relatively plain in flavor, it has a convenient spongy texture that can easily soak up all the flavor you pair it with.

Thanks to its meaty consistent, it's also a fantastic substitute to meat, whether you are fully vegan or vegetarian, or just trying to eat more plant-forward dishes to reduce your meat income.

From Italian classics to Asian-inspired meals (hello lasagna, caponata, curry and aubergine meatballs!), these eggplant dishes will cover you all the way from breakfast through dinner time.

Get ready to fall in love all over again with this awesome, versatile fruit - Yes, it's actually a fruit!

Cheesy aubergine bites recipe - Recipes

Spanakopita Cheesy Bites

Spanakopita cheesy puff bites

Spanakopita is traditionally a Greek savory spinach pie, and yes it does mean spinach pie! It often contains cheese, typically feta, and may be called spanakotiropita.

They are generally made with filo pastry, but to make it simpler I used ready made puff pastry. Rather than making a whole pie, these are individual serves that can be served as a starter or as an appetizer. You chose the size you like, simply cut out circles in your put.

I use baby spinach but you could use any spinach you like. Make sure you buy the real Feta cheese, usually spelt Feta and not Fetta. Only Feta is the real deal from Greece. I mixed it with ricotta as I find Feta too powerful. It needs a good glug of virgin oil in the mix and the addition of lemon zest lifts the freshness.

There’s plenty of greens with spinach, spring onion, and dill so it must be healthy right? If you prefer filo and have the time to make it then why not, it is more authentic after all.

Serve it with some Greek yogurt on the side, makes a great dip.

Enjoy my version of Spanakopita, or simply call them cheesy puff bites.


    17oz - 500g feta cheese 9oz - 250g fresh ricotta cheese 1 small bunch fresh chopped dill 14oz - 400g spinach leaves 2 Spring onion (green onion) Freshly ground pepper 3 eggs (1 yolk) Half cup olive oil plus more for brushing 1 lemon (zest only) 6 Puff pastry sheets 2 tbsp sesame seeds


In a large mixing bowl smash the feta and ricotta using a fork.

Add the chopped lemon zest, cracked pepper, salt, finely chopped spinach, dill, spring onions and ¼ cup olive oil. mix ingredients.

In a small mixing bowl crack 2 whole eggs and one yolk, (keep the white for coating later) beat them, then add to the cheese mixture and mix well to combine ingredients.

Flour your bench or work area and place a sheet of puff pastry. Using a cutter, cut out circles from each sheet. If you don’t have a cutter, place a cup or small plate and cut around it with a knife. Place approx. one tablespoon of mixture, or as much as you can without spilling over once you seal it. Seal like a ravioli by folding in half and pinching all around. Start from the centre top first then the bottom sides. Ensure it’s well sealed. (Note: To avoid any pastry waste, simply bunch up the off cuts and roll flat with a rolling pin. Then make a sausage shape pie by filling with leftover mixture.) Place on an oiled baking tray.

Mix one tablespoon of olive oil with the leftover egg white. Mix well then using a pastry brush, coat each pastry on top. Sprinkle sesame seeds on top.

Bake in oven for approx. 20 minutes, maybe a little less so keep an eye on them. Once nicely brown they are ready. Serve and enjoy hot.

Cheesy Jalapeño Pretzel Bites

These hot and cheesy bites are the perfect game day treat to feed a hungry crowd.

  1. Heat oven to 400°F. Line a baking sheet with parchment paper.
  2. Heat a medium skillet on medium. Add oil, then jalapeños and 1/4 teaspoon salt and cook, stirring occasionally, until just tender, about 2 minutes remove from heat.
  3. Meanwhile, using a paring knife and working at an angle, remove top of each pretzel, leaving a 1-inch opening. Using your thumb, push in and around to press down some of the pretzel and create a larger opening .
  4. In a bowl, combine cream cheese, lemon zest and juice, and hot sauce. Fold in jalapeños, cheddar, and scallions. Transfer mixture to a resealable plastic bag.
  5. Snip off the corner of the bag and fill up each pretzel. Transfer to the prepared baking sheet, sprinkle with additional cheese, and bake until cheese melts, 5 to 6 minutes. Sprinkle with scallions before serving, if desired.

PER BITE 60 CAL, 3.5 G FAT (1.5 G SAT), 1 G PRO, 80 MG SODIUM, 5 G CARB, 0 G FIBER

Cheesy Eggplant Parmesan Bites

Whenever we’re not sure of what to have for dinner, we turn to eggplant parmesan. It’s pretty good for you, considering it’s stuffed to the brim with veggies, and it’s not difficult to make, even after a long day. Whether you make a homemade tomato sauce or use store-bought is up to you – sometimes you need a little shortcut! – it comes together deliciously either way!

Here, we took all the classic elements for eggplant parmesan (breaded eggplant, parmesan cheese and tomato sauce), and just made them…mini. It’s easy to bread these little guys in a hurry, since you can toss them all in the flour and roll them around, then a quick egg bath and a visit to the seasoned breadcrumbs makes them ready for a dip in your frying oil. They’re perfectly golden brown and full of flavor, trust us, these bite-sized snacks don’t disappoint!

  • 1 onion, peeled and chopped
  • 1 clove garlic, peeled and crushed
  • 1 aubergine, trimmed and diced
  • 400g can chopped tomatoes
  • Salt and freshly ground black pepper
  • Pinch of sugar
  • 12 cannelloni tubes
  • 500g pot ready-made Four Cheese Sauce
  • 125g pack mozzarella cheese, drained and grated

Set the oven to Gas Mark 6 or 200°C. Heat the oil in a frying pan and fry the onion for a few mins. Add the garlic and aubergine, and cook for 5 mins, then add the tomatoes with seasoning and the sugar. Simmer for 4-5 mins, until the aubergine has softened.

Spoon a generous amount of the aubergine mixture into the cannelloni tubes and put in an ovenproof dish, spooning any left-over mixture into the dish.

Pour the cheese sauce over, sprinkle with the grated mozzarella and arrange the basil leaves on top. Bake for 30 mins until the cannelloni is tender.

  • 2 banana shallots, roughly chopped , for frying
  • 250g/9oz mixed mushrooms, cleaned and finely chopped
  • 60ml/2fl oz double cream
  • 1 aubergine, sliced lengthways about 3mm thick
  • 100g/3½oz blue cheese
  • 6 plum tomatoes
  • 3 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 2 garlic cloves, finely chopped
  • pinch chilli flakes
  • 1 tsp tomato purée
  • 1 bunch coriander, roughly chopped
  • salt and freshly ground pepper

Sweat one shallot in a little olive oil, then add the mushrooms and season. Fry for a few minutes until the moisture is released from the mushrooms. Add the cream and simmer until thickened.

Dry fry the aubergine slices over a medium heat until soft and charred.

Preheat the grill to it's highest setting.

Place a little of the mushroom mix on aubergine slices and roll up as cannelloni. Put in an ovenproof dish, cover with blue cheese and place under a hot grill until melted.

Bring a pan of water to the boil and carefully drop in the tomatoes. Remove after 30 seconds, or when the skin peels, and place in a bowl of iced water. When cool, remove the skin, scoop out the pips and chop the flesh.

In a small saucepan, simmer the vinegar, sugar, garlic and remaining shallot. Add a little salt and chilli to taste. When cooked and syrupy, add the tomato purée and fresh tomatoes. Simmer for a few minutes then add the coriander.

To serve, place the aubergine cannelloni between two plates and dress with the tomato sauce.


In a small bowl, combine the parsley, half of the basil, the olive oil, and salt.

Prepare the aubergines (see instructions, below). Put the aubergines into an ovenproof dish and bake in a preheated oven at 180°C (160°C fan, Gas 4) for 40–50 minutes until they are very tender and soft to the touch.

Remove the aubergines from the oven, sprinkle with the Gorgonzola and Cheddar cheeses, and bake for 5 minutes or until the cheese is melted. Serve at once, sprinkled with the remaining basil.


Cut diagonal slits one-third of the way into each aubergine. Stuff the garlic slivers and then the chopped herb mixture into each slit.

447 calories per serving

CREDIT: Mary Berry’s Complete Cookbook is published by DK, 7 September 2017, £30.00.

The ingredients you'll need

You'll only need a few simple ingredients to make this tasty casserole (this is an overview - the exact measurements are listed in the recipe card below):

Eggplant: Look for a large, firm eggplant with smooth skin. I don't peel the eggplant, but you can peel it if you want.

Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use, or the casserole could end up too salty.

Garlic powder: Make sure it's fresh! A stale spice can easily ruin a dish. You can also use fresh minced garlic instead of garlic powder.

Marinara sauce: Try to find a no-sugar-added brand. I like Rao's.

Shredded Mozzarella: A good alternative to mozzarella is provolone.

Grated parmesan: Shredded parmesan works too in this recipe.

Oven baked aubergine with cheese and anchovy

Prep 10 min
Cook 20 min
Serves 4

2 aubergines, cut into 5mm slices (you want 16)
Olive oil
Salt and black pepper
1 onion, peeled and sliced into thin rings
400g scamorza, provola, or plain or smoked mozzarella
8 anchovies, halved
Dried oregano
Dry breadcumbs

Line a flat baking tray large enough to accommodate the slices in a single layer, with baking parchment. If you don’t have one large enough, just use two.

Lay the aubergine slices on the parchment, brush generously with olive oil and sprinkle with a little salt.

Cut the cheese into 5mm slices and put one on each slice of aubergine. Share the onion rings between the 16 mounds, topping each with half an anchovy, a pinch of oregano, a grind of black pepper, a good sprinkle of breadcrumbs then zigzag each with more olive oil.

Bake at 200C/390F/gas 6 for 20 minutes, until the cheese is golden and bubbling, breadcrumbs crisp and the edges darker. Serve and eat while still hot.