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Spiced Eggplant and Yogurt on Corn Muffin Tops

Spiced Eggplant and Yogurt on Corn Muffin Tops

Spiced Eggplant and Yogurt on Corn Muffin Tops

Got a box of Jiffy Corn Muffin Mix? If so, you can whip up these cute little hors- d’ oeuvre Muffin Tops in quick time, and, with no mixer required! 

Today’s little appetizer also provides a nice little twist for the vegetarians among your guest list.

The main topping requires just one eggplant, sliced and roasted before chopping and combining with the  shallot, garlic, and spice mixture.

Roasted Eggplant Slices

A simple little dollop of Greek yogurt tied with a snip of fresh mint at the finish adds both a nice contrasting color pop as well as a balanced contrast to the eggplant spices.

Spiced Eggplant and Yogurt on Corn Muffin Tops

Yield: 18-20, approximately

Spiced Eggplant and Yogurt on Corn Muffin Tops

Ingredients

  • 8.5 ounce box of Jiffy Corn Muffin Mix, 1 egg, 1/3 cup milk
  • 1 medium sized eggplant, ends removed, peeled, sliced into half inch slices
  • 2-3 tablespoons canola oil, plus another 2 tablespoons for cooking the shallot/spice mixture
  • 1 shallot, chopped fine
  • 1 clove garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cinnamon
  • small pinch paprika or cayenne
  • couple pinches coarse kosher salt, or more according to taste
  • 1 plum tomato, seeded, chopped
  • 1 teaspoon water
  • 1/8 cup plain Greek yogurt
  • snipped fresh mint leaves for garnish

Instructions

  1. Bake the Jiffy Corn Muffins following the package directions, including the note to let the batter sit for three to four minutes before filling into mini muffin cups
  2. Once corn muffins have baked and cooled, remove paper wrapping and cut muffins leaving just the muffin top resembling a large sized mushroom
  3. Prepare the Eggplant
  4. Preheat oven to 350 degrees
  5. On a baking sheet, toss eggplant with 2-3 tablespoons canola oil and a good pinch of coarse kosher salt, spread slices across the pan then roast slices around a half hour until soft and cooked through, remove from the oven then let cool to the touch, finely chop eggplant
  6. Heat remaining two tablespoons canola oil in a medium sized saute pan
  7. Add in the chopped shallot, cook on very low heat until soft and translucent, a couple of minutes, stir in the garlic, cook another minute, then sprinkle in the spices, stir and cook for around forty-five seconds or a bit longer until the spices let off their scent
  8. Tumble in the chopped tomato and water, stir, and cook for a couple of minutes until water has evaporated
  9. Stir in the chopped roasted eggplant, cook for three minutes, turn off heat and let flavors blend together
  10. Top Spiced Corn Muffin Tops with a bit of Spiced Eggplant then dot with plain Greek yogurt, finish by wedging a little snip of fresh mint into the yogurt
  11. Spiced Eggplant may be refrigerated until assembly time then gently warmed in microwave before spooning onto corn muffin tops
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2 Comments

  1. MARY H HIRSCH
    Posted November 17, 2018 at 6:47 pm | Permalink

    Although this takes a little effort, the bang for the buck is definitely important. I like all the ingredients in the eggplant mix and think the whole appetizer works. Plan to try this over the holidays. I never mind using a boxed mix or packaged sauce or the like if the result is just as tasty and saves me some work.

    • Posted November 26, 2018 at 5:48 pm | Permalink

      Hi Mary, Thanks much, hope you enjoy. You can always simplify the spice mix if desired to make it easier. Believe it or not this is the first time I have ever used Jiffy mix in my life and I loved it! Very quick and easy!

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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.