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In the realm of innovative cooking, the Mini Eggplant Marinara Cupcakes stand out as a delightful fusion of traditional Italian cuisine and modern presentation. This recipe transforms the classic flavors of eggplant Parmesan and marinara sauce into a fun, bite-sized treat that is not only visually appealing but also packed with flavor. Imagine a tender cupcake made from fresh eggplant, brimming with a savory marinara sauce, and topped with melted cheese—a dish that is sure to impress guests at any gathering.

Mini Eggplant Marinara Cupcakes

Discover a culinary twist with Mini Eggplant Marinara Cupcakes, where traditional Italian flavors meet modern presentation! This unique recipe features tender eggplant infused with savory marinara sauce and topped with gooey cheese, creating a delightful bite-sized treat. Perfect for parties or family dinners, these health-conscious cupcakes are not only easy to make but also full of flavor. Enjoy the vibrant taste of eggplant while impressing your guests with this innovative dish!
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Ingredients
  

2 medium eggplants (about 1 pound), diced

1 teaspoon salt

1 tablespoon olive oil

1 small onion, finely chopped

2 garlic cloves, minced

1 can (15 oz) crushed tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

1 tablespoon balsamic vinegar

1/2 teaspoon crushed red pepper flakes (optional)

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 large eggs

1/2 cup milk

1/4 cup fresh basil, chopped (for garnish)

Instructions
 

Prepare the Eggplants: Place the diced eggplants in a colander, sprinkle with salt, and let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse under cold water and pat dry with paper towels.

    Cook the Marinara: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds or until fragrant. Stir in the diced eggplant and cook until softened, about 8-10 minutes.

      Add Tomatoes and Seasonings: Pour in the crushed tomatoes, and add the oregano, basil, balsamic vinegar, and crushed red pepper flakes (if using). Let the sauce simmer for about 15-20 minutes, stirring occasionally until thickened. Set aside to cool slightly.

        Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

          Prepare the Batter: In a medium bowl, whisk together the flour, baking powder, and baking soda. In another large bowl, whisk the eggs and mix in the milk. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.

            Combine and Fill: Fold in half of the mozzarella cheese with the cooled eggplant marinara sauce. Spoon the batter into each cupcake liner, filling them about halfway. Then add a generous spoonful of the eggplant marinara mixture on top, and finish with a sprinkle of the remaining mozzarella and grated Parmesan cheese.

              Bake: Place the cupcake tin in the oven and bake for about 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

                Cool and Serve: Let the mini cupcakes cool in the tin for about 5 minutes before transferring them to a wire rack. Garnish with fresh chopped basil before serving.

                  Prep Time, Total Time, Servings: 30 min | 1 hr | 12 servings