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.
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
November 15, 2018
Category
Appetizers
Persons
18
Serving Size
1 muffin
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
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
- Bake the Jiffy Corn Muffins following the package directions with the egg and milk, including the note to let the batter sit for three to four minutes before filling into mini muffin cups
- Once corn muffins have baked and cooled, remove paper wrapping and cut muffins leaving just the muffin top resembling a large sized mushroom
- Preparing the Eggplant: Preheat oven to 350 degrees, toss eggplant on a baking sheet with 2-3 tablespoons canola oil, and a couple pinches coarse kosher salt, spread slices across the pan then roast around a half hour or longer, until soft and cooked through, remove from oven, let cool, finely chop, set aside
- In a medium sized saute pan on low heat, add in the remaining two tablespoons of canola oil, stir in the chopped shallot, cook a few minutes until soft and translucent, stir in the garlic, cook another minute, sprinkle in the spices, stir and cook around forty-five seconds or a bit longer until the spices let off their scent
- Tumble in the chopped tomato and water, stir, and cook for a few minutes until the water has evaporated, stir in the chopped roasted eggplant, cook for three minutes, turn off heat and let flavors blend together
- For the Assembly, top the 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
- Spiced Eggplant may be refrigerated until assembly time then gently warmed in microwave before spooning onto corn muffin tops
2 Comments