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Savory Mini Sweet Potato Eggplant Cups are a delightful culinary creation that combines the wholesome flavors of sweet potatoes and eggplants into an irresistible bite-sized treat. This dish appeals to the senses with its vibrant colors and inviting aromas, making it perfect for a variety of occasions. Whether you're hosting a dinner party, looking for a healthy snack, or seeking a wholesome addition to your meal prep, these mini cups are versatile enough to suit any culinary need.

Mini Sweet Potato Eggplant Cups

Discover the deliciously nutritious Savory Mini Sweet Potato Eggplant Cups, a perfect bite-sized treat for any occasion. This vibrant recipe combines creamy sweet potatoes and earthy eggplants, making for a delightful and healthy dish. Packed with vitamins, fiber, and antioxidants, these mini cups are versatile enough for dinner parties, healthy snacks, or meal prep. Easy to make, they can be customized with various ingredients to suit any dietary preference while impressing your family and friends.
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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: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Bake for about 45 minutes or until tender. Once done, let them cool slightly before scooping out the flesh and setting it aside.

    Slice the Eggplant: While the sweet potatoes are baking, wash the eggplant and slice it into 1/4 inch thick rounds. Sprinkle both sides with salt and let them sit for about 15 minutes to draw out moisture. This helps to reduce bitterness. Rinse and pat dry.

      Cook the Eggplant: Heat olive oil in a large skillet over medium heat. Add the eggplant slices and cook for about 3-4 minutes on each side, until they are tender and lightly browned. Remove from the pan and let cool.

        Make the Filling: In a mixing bowl, combine the scooped sweet potato flesh, cooked quinoa, cherry tomatoes, feta cheese, minced garlic, chopped basil, smoked paprika, salt, and pepper. Mix well until everything is combined.

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

            Bake the Cups: Bake in the preheated oven for about 15-20 minutes, until heated through and the tops are slightly golden.

              Serve: Remove from the oven and let cool slightly. Drizzle with balsamic glaze if desired and garnish with extra basil before serving.

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

                  Enjoy this delightful and nutritious appetizer that highlights the earthy flavors of sweet potato and eggplant with a delicious twist!