Savory Eggplant-Dill Muffins
Eggplants are actually a fruit, not a vegetable, and belong to the nightshade family along with tomatoes and potatoes.
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Savory Eggplant-Dill Muffins
Ingredients
Instructions
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Preheat the oven to 180°C (350°F) and grease a muffin tin.
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Cut the eggplant into small cubes and place them in a colander. Sprinkle salt over the eggplant cubes and let them sit for 10 minutes to release excess moisture.
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Rinse the eggplant cubes under cold water and pat them dry with a paper towel.
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In a large bowl, whisk together the flour, baking powder, salt, black pepper, and dried dill.
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In a separate bowl, beat the eggs and then add the milk and olive oil. Mix well.
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Add the eggplant cubes, feta cheese, and cherry tomatoes to the wet ingredients and stir until combined.
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Gradually add the wet ingredients to the dry ingredients and mix until just combined.
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Spoon the batter into the greased muffin tin, filling each cup about 2/3 full.
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Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
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Remove from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
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Garnish with fresh dill before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 4g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
