32+ Irresistible Italian Aubergine Starter Recipes to Kick Off Your Meal

Aubergines, also known as eggplants, are an essential ingredient in Italian cuisine, offering a rich, earthy flavor and versatile texture that lends itself beautifully to a variety of dishes.

When it comes to appetizers, Italian aubergine starter recipes are an excellent way to explore the depth and diversity of this beloved vegetable.

From simple roasted aubergines drizzled with olive oil to more elaborate dishes like aubergine and mozzarella roll-ups, these starters provide a perfect introduction to any Italian meal.

Whether you’re hosting a dinner party, planning a family gathering, or simply craving something new for your next meal, Italian aubergine appetizers are sure to impress.

In this article, we’ll explore 32+ delicious and innovative aubergine starter recipes that highlight the vibrant flavors and culinary traditions of Italy.

These recipes will have you experimenting with classic Italian ingredients like fresh basil, mozzarella, prosciutto, and tomatoes, elevating your aubergine dishes to new heights.

32+ Irresistible Italian Aubergine Starter Recipes to Kick Off Your Meal

Italian aubergine starter recipes offer a wonderful way to explore the flavors of the Mediterranean in every bite.

Whether you’re looking for something light and fresh, like aubergine and pesto crostini, or something heartier, like stuffed aubergine or arancini, these recipes highlight the versatility of aubergines in a variety of ways.

The rich, smoky flavor of roasted aubergine paired with tangy cheese, fresh herbs, and vibrant sauces creates an endless array of delicious appetizers that can cater to every taste preference.

With the 32+ recipes provided in this article, you can be sure that you’ll always have a go-to starter for your next Italian-inspired meal.

These easy-to-make yet flavorful dishes will add a Mediterranean flair to any gathering, impressing your guests with their depth of taste and authentic charm.

Grilled Italian Aubergine with Garlic and Herbs

This grilled aubergine recipe is a simple and delicious Italian starter that combines smoky, tender aubergine with a fragrant mix of garlic and fresh herbs. The aubergines are grilled to perfection and dressed with a flavorful olive oil, garlic, and herb marinade, creating a light yet satisfying appetizer perfect for any Italian meal.

Ingredients:

• 2 medium aubergines
• 4 cloves garlic, minced
• 3 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1 tsp fresh thyme leaves
• 1 tsp lemon zest
• Salt and pepper to taste
• Fresh basil leaves (for garnish)
• 2 tbsp balsamic vinegar (optional)

Method:

1. Preheat the grill or griddle pan to medium-high heat.
2. Slice the aubergines into 1/2-inch thick rounds.
3. In a small bowl, combine the olive oil, minced garlic, oregano, thyme, lemon zest, salt, and pepper.
4. Brush both sides of the aubergine slices with the garlic herb marinade.
5. Place the aubergine slices on the grill and cook for about 3-4 minutes per side, until golden brown and tender.
6. Once grilled, drizzle the aubergines with a little balsamic vinegar if desired and garnish with fresh basil leaves.
7. Serve immediately as a side or starter.

Grilled Italian aubergine is a light, healthy, and incredibly flavorful starter, ideal for any meal. The smoky aroma from the grill, coupled with the fresh, aromatic herbs, elevates the humble aubergine into a show-stopping dish. This simple recipe is perfect for casual meals or sophisticated dinner parties and is sure to leave your guests asking for more.

Italian Aubergine Caponata

Caponata is a traditional Sicilian dish that uses aubergines as the star ingredient, offering a savory-sweet combination of vegetables and a tangy dressing. This Italian aubergine caponata recipe is a flavorful and vibrant starter, brimming with the richness of aubergines, tomatoes, celery, and a sweet-and-sour vinegar dressing. It’s best served at room temperature with crusty bread.

Ingredients:

• 2 medium aubergines, diced
• 1 onion, chopped
• 2 celery stalks, chopped
• 3 tomatoes, chopped
• 2 tbsp red wine vinegar
• 1 tbsp sugar
• 1/4 cup green olives, chopped
• 2 tbsp capers, rinsed
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Method:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and celery, and sauté until softened, about 5 minutes.
2. Add the diced aubergine and cook, stirring occasionally, until golden and soft, around 8 minutes.
3. Stir in the tomatoes, red wine vinegar, sugar, olives, and capers. Season with salt and pepper.
4. Simmer the mixture over low heat for 15-20 minutes, allowing the flavors to meld together and the sauce to thicken.
5. Once the caponata is ready, remove from heat and let it cool to room temperature.
6. Garnish with fresh basil before serving with crusty bread or as a side dish.

Italian aubergine caponata is a vibrant, tangy starter that brings together a wonderful balance of sweet, sour, and savory flavors. It’s an ideal dish for those who love the deep, rich flavor of aubergines paired with the brightness of vinegar and fresh herbs. This dish can be prepared ahead of time, making it perfect for entertaining or enjoying a Mediterranean-inspired meal.

Italian Aubergine Parmesan Bites

These Italian aubergine parmesan bites are a mini version of the classic eggplant Parmesan. Tender, crispy, and packed with layers of flavor, they make a delightful starter or snack. Coated in breadcrumbs, fried to perfection, and topped with gooey melted cheese, these bites will transport you straight to Italy with every bite.

Ingredients:

• 2 medium aubergines
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 tbsp fresh basil, chopped
• Olive oil for frying
• Salt and pepper to taste
• Marinara sauce (for dipping)

Method:

1. Preheat your oven to 375°F (190°C). Slice the aubergines into 1-inch rounds.
2. Set up a breading station with three shallow dishes: flour in the first, beaten eggs in the second, and a mixture of breadcrumbs, Parmesan, salt, and pepper in the third.
3. Dip each aubergine slice into the flour, then into the egg, and finally coat with the breadcrumb mixture.
4. Heat olive oil in a frying pan over medium heat. Fry the breaded aubergine slices in batches until golden brown and crispy, about 2-3 minutes per side.
5. Arrange the fried aubergine slices on a baking sheet and top each with a little mozzarella cheese.
6. Bake in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve with marinara sauce for dipping.

Italian aubergine Parmesan bites are a delightful twist on the classic dish, offering a crispy, cheesy bite-sized treat. Perfect for sharing, they bring all the comforting flavors of traditional eggplant Parmesan in a convenient starter form. These bites are sure to be a crowd-pleaser, whether served at a casual get-together or as part of a more elaborate Italian-themed meal.

Stuffed Italian Aubergine Rolls with Ricotta and Spinach

These stuffed Italian aubergine rolls are a comforting and flavorful starter, combining tender aubergine slices with a rich filling of creamy ricotta and fresh spinach. The dish is topped with a simple tomato sauce and baked until bubbling, creating a warm, satisfying appetizer that is both light and indulgent. The pairing of savory cheese with vibrant spinach is sure to impress your guests.

Ingredients:

• 2 medium aubergines
• 1 cup ricotta cheese
• 1 cup fresh spinach, wilted and chopped
• 1 garlic clove, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 cup marinara sauce
• Fresh basil, chopped (for garnish)
• Olive oil for brushing

Method:

1. Preheat your oven to 375°F (190°C). Slice the aubergines lengthwise into thin strips, about 1/4-inch thick.
2. Grill or roast the aubergine slices for 5-7 minutes until they become tender, and lightly browned.
3. In a bowl, mix together ricotta cheese, chopped spinach, garlic, grated Parmesan, salt, and pepper until well combined.
4. Lay the roasted aubergine slices flat and spoon a generous amount of the ricotta mixture onto each slice.
5. Roll the aubergine slices around the filling, securing with toothpicks if necessary.
6. Place the rolls in a baking dish, cover with marinara sauce, and bake for 15-20 minutes until the sauce is bubbly and the rolls are heated through.
7. Garnish with fresh basil before serving.

Stuffed aubergine rolls with ricotta and spinach are a savory, flavorful starter that combines the earthy taste of aubergine with the richness of cheese and greens. The layers of tomato sauce and cheese elevate the dish, creating a satisfying experience for the taste buds. Whether served at a family dinner or a gathering, this dish offers a taste of Italy in every bite and is sure to be a crowd-pleaser.

Italian Aubergine and Tomato Bruschetta

A fresh and vibrant starter, this Italian aubergine and tomato bruschetta features crunchy toasted bread topped with a mixture of roasted aubergine, juicy tomatoes, garlic, and basil. The combination of smoky aubergine and sweet tomatoes creates a perfect balance of flavors, while the crispy bread adds a satisfying crunch. This is an ideal dish for a light bite or as part of an antipasto platter.

Ingredients:

• 1 medium aubergine, diced
• 2 large tomatoes, diced
• 1 garlic clove, minced
• 1 tbsp extra virgin olive oil
• Salt and pepper to taste
• Fresh basil, chopped
• 4 slices of Italian baguette or ciabatta bread
• Balsamic vinegar (optional)

Method:

1. Preheat your oven to 375°F (190°C). Place the diced aubergine on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 15-20 minutes, until tender and slightly browned.
2. In a bowl, combine the roasted aubergine, diced tomatoes, minced garlic, and chopped basil. Stir to mix, and season with additional salt and pepper.
3. Toast the slices of bread in the oven or on a grill until golden brown and crispy.
4. Spoon the aubergine and tomato mixture onto each slice of toasted bread.
5. Drizzle with balsamic vinegar if desired, and garnish with extra fresh basil.
6. Serve immediately.

Italian aubergine and tomato bruschetta is a fresh, light, and flavorful dish that combines the earthy richness of roasted aubergine with the sweetness of ripe tomatoes. The toasted bread offers a satisfying crunch, making it the perfect vessel for this delicious topping. Whether served as an appetizer or part of a larger spread, this bruschetta is a delightful way to enjoy the flavors of Italy with every bite.

Italian Aubergine and Mozzarella Skewers

These Italian aubergine and mozzarella skewers are a fun and easy-to-make starter, perfect for any occasion. The combination of smoky grilled aubergine and creamy mozzarella on a skewer creates a delicious bite-sized treat, enhanced with a drizzle of balsamic glaze and fresh herbs. These skewers are a perfect appetizer to serve at barbecues or as part of a Mediterranean-inspired meal.

Ingredients:

• 2 medium aubergines, cut into cubes
• 1 ball of fresh mozzarella, cut into cubes
• 1 tbsp extra virgin olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil leaves
• Balsamic glaze (for drizzling)

Method:

1. Preheat your grill or griddle pan over medium-high heat.
2. Toss the aubergine cubes with olive oil, oregano, salt, and pepper.
3. Thread the aubergine cubes and mozzarella onto skewers, alternating between the two.
4. Grill the skewers for about 3-4 minutes per side, until the aubergine is tender and slightly charred.
5. Arrange the skewers on a serving platter and drizzle with balsamic glaze.
6. Garnish with fresh basil leaves and serve.

Italian aubergine and mozzarella skewers are a perfect blend of flavors, combining the smoky, tender aubergine with creamy mozzarella. The balsamic glaze adds a tangy sweetness that perfectly complements the dish, while the fresh basil brings a burst of freshness. These skewers are an excellent starter for casual meals or barbecues and offer a taste of Italy in a fun and bite-sized form.

Italian Aubergine and Ricotta Crostini

This Italian aubergine and ricotta crostini is an irresistible starter that combines crispy toasted bread with a creamy, savory topping. The roasted aubergine is paired with smooth ricotta cheese, garlic, and herbs, creating a rich yet balanced flavor. Topped with a sprinkle of Parmesan and fresh basil, this dish is an elegant, flavorful bite perfect for any occasion.

Ingredients:

• 2 medium aubergines, diced
• 1 cup ricotta cheese
• 2 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 8 slices of Italian baguette or ciabatta
• Fresh basil leaves, chopped (for garnish)

Method:

1. Preheat your oven to 375°F (190°C). Spread the diced aubergine on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes, stirring occasionally, until golden and tender.
2. While the aubergine roasts, toast the slices of bread in the oven or on a grill until crispy and golden.
3. In a bowl, combine the roasted aubergine, ricotta cheese, minced garlic, fresh thyme, and a pinch of salt and pepper. Mix until well combined.
4. Spoon the aubergine and ricotta mixture onto the toasted bread slices.
5. Sprinkle with Parmesan cheese and return the crostini to the oven for 5 minutes, allowing the cheese to melt and slightly brown.
6. Garnish with fresh basil leaves before serving.

Italian aubergine and ricotta crostini offer a perfect balance of creamy, savory, and herby flavors, all atop a crispy piece of toasted bread. The richness of the ricotta and roasted aubergine pairs beautifully with the sharpness of Parmesan, while the fresh basil adds a burst of aromatic freshness. This dish is simple to prepare but delivers a sophisticated and satisfying appetizer, ideal for both casual gatherings and elegant dinner parties.

Italian Aubergine and Chickpea Salad

This Italian aubergine and chickpea salad is a fresh, healthy starter bursting with Mediterranean flavors. The roasted aubergine is complemented by the earthiness of chickpeas, while olives, cherry tomatoes, and a zesty lemon dressing add brightness. The combination of warm aubergine with cool, crisp vegetables makes for a wonderfully balanced dish that can be enjoyed as a starter or light lunch.

Ingredients:

• 2 medium aubergines, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and chopped
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh parsley, chopped
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 tsp dried oregano

Method:

1. Preheat your oven to 400°F (200°C). Place the diced aubergine on a baking sheet, drizzle with olive oil, and season with salt, pepper, and oregano. Roast for 20 minutes, until the aubergine is soft and slightly browned.
2. In a large bowl, combine the roasted aubergine, chickpeas, cherry tomatoes, olives, red onion, and parsley.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve at room temperature or chilled for a refreshing starter.

This Italian aubergine and chickpea salad is a vibrant and satisfying dish that pairs perfectly with any Italian meal. The tender roasted aubergine provides a smoky base, while the chickpeas add heartiness and protein. The tangy lemon dressing and fresh vegetables create a perfect balance of flavors, making it a refreshing and light starter or side dish. It’s a great choice for those seeking a Mediterranean-inspired appetizer that’s both healthy and delicious.

Italian Aubergine Parmesan Stacks

These Italian aubergine Parmesan stacks are a fun twist on the classic eggplant Parmesan, with individual portions stacked for easy serving and a more modern presentation. Each stack features layers of crispy fried aubergine, marinara sauce, and melted mozzarella cheese, creating a hearty, comforting starter with all the flavors of the beloved Italian dish in a neat, appealing form.

Ingredients:

• 2 medium aubergines, sliced into 1/2-inch rounds
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• Fresh basil leaves (for garnish)
• Olive oil for frying
• Salt and pepper to taste

Method:

1. Preheat your oven to 375°F (190°C). Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and Parmesan.
2. Dip each aubergine slice into the flour, then into the beaten eggs, and finally coat with the breadcrumb mixture.
3. Heat olive oil in a large frying pan over medium heat. Fry the aubergine slices in batches until golden and crispy, about 2-3 minutes per side.
4. Arrange the fried aubergine slices on a baking sheet. Layer them with a spoonful of marinara sauce, followed by a sprinkle of mozzarella cheese. Continue layering until you’ve used all the aubergine slices.
5. Bake the stacks in the oven for 10 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh basil leaves and serve immediately.

Italian aubergine Parmesan stacks are a creative and delicious way to serve the classic eggplant Parmesan. The crispy, golden aubergine combined with the rich marinara sauce and gooey mozzarella creates a mouthwatering dish that’s both satisfying and elegant. These individual stacks are perfect for a dinner party starter or a light appetizer, offering all the comfort and flavor of traditional eggplant Parmesan in a fun, modern presentation.

Italian Aubergine and Bell Pepper Caponata

Italian aubergine and bell pepper caponata is a tangy, sweet, and savory vegetable medley from Sicily. This dish combines the richness of aubergine with the sweetness of bell peppers, olives, capers, and a bold vinegar-based dressing. Slowly cooked to develop the flavors, this caponata is perfect as a starter or served as an appetizer with crusty bread. The depth of flavors and balance of textures make it a timeless Mediterranean treat.

Ingredients:

• 2 medium aubergines, diced
• 2 bell peppers (red or yellow), diced
• 1 onion, finely chopped
• 1/4 cup green olives, pitted and chopped
• 1 tbsp capers, rinsed
• 1/4 cup white wine vinegar
• 1 tbsp sugar
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Method:

1. Heat the olive oil in a large pan over medium heat. Add the diced aubergine and bell peppers, cooking for 8-10 minutes until tender and lightly browned.
2. Add the chopped onion and cook for another 5 minutes until softened.
3. Stir in the olives and capers, then add the white wine vinegar and sugar. Simmer the mixture for 10-15 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
4. Once the vegetables are soft and the sauce has thickened, remove from heat and allow to cool to room temperature.
5. Serve the caponata in a bowl, garnished with fresh basil leaves.

Italian aubergine and bell pepper caponata is an exquisite dish that embodies the essence of Sicilian cuisine. The combination of sweet, tangy, and savory flavors from the vinegar, olives, capers, and vegetables creates a wonderfully balanced starter. It can be served warm or at room temperature, making it an ideal make-ahead dish. This Mediterranean classic pairs perfectly with toasted bread, offering an appetizer that will delight your guests with its bold and complex flavors.

Italian Aubergine and Pesto Crostini

Italian aubergine and pesto crostini is a delicious starter that brings together the smoky flavor of roasted aubergine and the fresh, herby kick of pesto. The combination of crispy crostini with creamy ricotta, topped with roasted aubergine and pesto, creates a flavorful bite that’s both satisfying and light. This appetizer is perfect for casual gatherings or as a starter at a more formal dinner.

Ingredients:

• 1 medium aubergine, thinly sliced
• 1/2 cup pesto sauce (store-bought or homemade)
• 8 slices of Italian baguette or ciabatta
• 1/2 cup ricotta cheese
• Olive oil for drizzling
• Salt and pepper to taste
• Fresh basil leaves (for garnish)

Method:

1. Preheat the oven to 375°F (190°C). Arrange the aubergine slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes, turning halfway through, until golden and tender.
2. While the aubergine is roasting, toast the bread slices in the oven or on a grill until crispy and golden brown.
3. Spread a layer of ricotta cheese on each slice of toasted bread.
4. Once the aubergine is ready, layer a few slices on top of the ricotta.
5. Spoon a generous amount of pesto on top of the aubergine and garnish with fresh basil leaves.
6. Serve immediately.

Italian aubergine and pesto crostini is a flavorful and easy-to-make starter that combines the earthiness of roasted aubergine with the fresh, herbaceous taste of pesto. The creamy ricotta provides a smooth base for the toppings, while the crispy crostini adds the perfect crunch. This dish is ideal for a light appetizer or an elegant bite to serve at gatherings, delivering a burst of Mediterranean flavors in every bite.

Italian Aubergine and Tomato Risotto Balls (Arancini)

Italian aubergine and tomato risotto balls, or arancini, are a delicious and crispy starter made from creamy risotto, stuffed with roasted aubergine and tomato, then coated in breadcrumbs and fried until golden. These bite-sized treats are a fun way to serve risotto, offering a crunchy exterior and a melty, savory center. Perfect for a party or an appetizer to share, they bring all the comfort of Italian risotto in a portable, flavorful form.

Ingredients:

• 2 medium aubergines, diced
• 1/2 cup cooked risotto (preferably leftover)
• 1/2 cup canned diced tomatoes, drained
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1 cup breadcrumbs
• Olive oil for frying
• Salt and pepper to taste

Method:

1. Preheat the oven to 400°F (200°C). Spread the diced aubergine on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes, stirring halfway through, until tender and golden.
2. In a bowl, combine the cooked risotto, roasted aubergine, diced tomatoes, Parmesan cheese, salt, and pepper.
3. Take small portions of the risotto mixture and shape them into balls, about the size of a golf ball.
4. Dip each risotto ball into the beaten egg, then roll in the breadcrumbs to coat evenly.
5. Heat olive oil in a large pan over medium heat and fry the arancini in batches until golden brown and crispy, about 3-4 minutes per side.
6. Drain on paper towels and serve immediately with a side of marinara sauce for dipping.

Italian aubergine and tomato risotto balls are a crispy, indulgent treat that’s sure to impress. The creamy risotto, filled with savory roasted aubergine and tomatoes, is perfectly balanced by the crunchy breadcrumb coating. Whether served at a cocktail party, as part of a larger meal, or as a fun snack, these arancini are a true crowd-pleaser. Their satisfying texture and rich flavor make them a fantastic Italian-inspired starter or appetizer.

Italian Aubergine and Mozzarella Roll-Ups

Italian aubergine and mozzarella roll-ups are a simple yet elegant starter that pairs the smoky flavor of roasted aubergine with the creamy richness of mozzarella. These roll-ups are drizzled with a homemade tomato sauce and baked to perfection, making them a comforting and visually appealing appetizer. With each bite, you’ll experience layers of flavor and texture, making this dish a crowd favorite.

Ingredients:

• 2 medium aubergines, thinly sliced lengthwise
• 1 cup fresh mozzarella cheese, sliced
• 1 cup marinara sauce (store-bought or homemade)
• 2 tbsp fresh basil, chopped
• Olive oil for drizzling
• Salt and pepper to taste
• Parmesan cheese for garnish

Method:

1. Preheat your oven to 375°F (190°C). Lightly oil a baking sheet and lay the aubergine slices on it. Season with salt and pepper, then drizzle with olive oil. Roast the aubergine slices for 15 minutes, flipping halfway through, until they are tender and slightly browned.
2. Once the aubergine slices are cooled, place a slice of mozzarella on each aubergine slice and roll them up tightly.
3. In a baking dish, spread a thin layer of marinara sauce. Place the aubergine rolls on top of the sauce, seam side down.
4. Spoon more marinara sauce over the rolls and sprinkle with fresh basil and Parmesan cheese.
5. Bake for 15 minutes, or until the cheese is melted and bubbly.
6. Serve warm with extra fresh basil for garnish.

Italian aubergine and mozzarella roll-ups are a delightful and flavorful appetizer that combines the creaminess of mozzarella with the smoky softness of roasted aubergine. The layers of marinara sauce and fresh basil elevate the dish, bringing a burst of Mediterranean flavor. These roll-ups make for an excellent starter at a dinner party or a light bite before the main course. Their simple ingredients and elegant presentation will surely impress your guests.

Italian Aubergine and Prosciutto Tartines

Italian aubergine and prosciutto tartines are a savory open-faced sandwich made with crispy toasted bread, topped with thinly sliced roasted aubergine, rich prosciutto, and fresh ricotta cheese. The combination of salty prosciutto and creamy ricotta pairs wonderfully with the smoky aubergine, making these tartines an ideal starter or appetizer to serve with a glass of wine. Each bite offers a satisfying mix of textures and flavors.

Ingredients:

• 2 medium aubergines, sliced into rounds
• 8 slices of Italian baguette or ciabatta
• 4 slices prosciutto
• 1/2 cup ricotta cheese
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• Fresh thyme or rosemary for garnish
• Salt and pepper to taste

Method:

1. Preheat your oven to 375°F (190°C). Arrange the aubergine slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes, flipping the slices halfway through until they are golden and tender.
2. Toast the bread slices in the oven or on a grill until crispy and golden brown.
3. Spread a generous layer of ricotta cheese on each piece of toasted bread.
4. Layer the roasted aubergine slices on top of the ricotta, followed by a slice of prosciutto on each tartine.
5. Drizzle a small amount of balsamic vinegar over the top and garnish with fresh thyme or rosemary.
6. Serve immediately as a flavorful, Mediterranean-inspired appetizer.

Italian aubergine and prosciutto tartines are a fantastic way to enjoy the rich, savory flavors of Italian ingredients. The crispy bread, smoky roasted aubergine, and delicate prosciutto create a mouthwatering combination, while the creamy ricotta cheese ties it all together. With a drizzle of balsamic vinegar, these tartines become a perfect starter for any occasion, offering an ideal balance of savory and slightly tangy flavors in every bite.

Italian Aubergine and Spinach Stuffed Mushrooms

Italian aubergine and spinach stuffed mushrooms are an irresistible bite-sized appetizer that blends roasted aubergine, sautéed spinach, and cheese, all stuffed inside tender mushroom caps. These stuffed mushrooms are baked to golden perfection, creating a dish that’s both flavorful and satisfying. The earthy mushrooms pair beautifully with the savory filling, making them a perfect starter for any meal.

Ingredients:

• 12 large button mushrooms, stems removed
• 1 medium aubergine, diced
• 2 cups fresh spinach, chopped
• 1/4 cup breadcrumbs
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp garlic, minced
• Olive oil for sautéing
• Salt and pepper to taste
• Fresh parsley for garnish

Method:

1. Preheat the oven to 375°F (190°C). Drizzle the mushroom caps with a little olive oil and season with salt and pepper. Place them on a baking sheet and bake for 10 minutes to soften.
2. While the mushrooms bake, heat olive oil in a skillet over medium heat. Add the diced aubergine and cook for 5-7 minutes, stirring occasionally, until softened.
3. Add the chopped spinach and garlic to the pan and cook for another 2-3 minutes, until the spinach wilts. Season with salt and pepper.
4. In a bowl, combine the aubergine-spinach mixture with ricotta cheese, breadcrumbs, and Parmesan cheese. Mix until well combined.
5. Stuff the mushroom caps with the aubergine and spinach mixture, pressing gently to pack them in.
6. Return the stuffed mushrooms to the oven and bake for 15-20 minutes, until golden and bubbly.
7. Garnish with fresh parsley and serve warm.

Italian aubergine and spinach stuffed mushrooms are a deliciously savory and wholesome appetizer, perfect for any occasion. The combination of roasted aubergine, sautéed spinach, and creamy ricotta inside the tender mushroom caps creates a flavorful bite that’s rich in texture and taste. These stuffed mushrooms offer a delightful alternative to traditional stuffed appetizers, making them an excellent choice for a light starter or party snack that will surely impress your guests.

Note: More recipes are coming soon!