Time: 1 hour 20 min.
Complexity: easily
Quantity: 24 canapés

This appetizer of tiny, individual vegetable stews topped with a delicious cheese crust will be a hit with both your guests and children, who will be much more interested in eating healthy vegetables in this form. Potatoes, eggplant, and tomatoes are sliced, tossed with olive oil and spices, then carefully layered into mini muffin tins, sprinkled with Parmesan, and baked in the oven. To ensure the vegetables fit into the miniature muffin tins and look neat, use small potatoes, Campari tomatoes, and thin Japanese eggplant. Sprinkle the roasted vegetables with fresh parsley before serving.

Ingredients:

• 3 tbsp olive oil + extra for greasing the pan
• 10 small potatoes, ends trimmed, cut into 1 cm thick circles (24 circles)
• 8 Campari tomatoes, sliced ​​into 0.5cm thick rounds (24 rounds)
• 1 long Japanese eggplant, sliced ​​into 0.5cm thick rounds (24 rounds)
• 2 cloves garlic, crushed
• 1 teaspoon chopped fresh thyme
• 1/4 tbsp. grated parmesan
• Chopped parsley, for sprinkling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, cherry tomatoes, eggplants, Parmesan cheese, garlic, thyme

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Preparation:

Step 1
• Preheat oven to 200°C. Grease a 24-cup mini muffin pan (preferably non-stick) with olive oil.
Step 2
• In a large bowl, combine potatoes, tomatoes, eggplant, olive oil, garlic, thyme, 1 teaspoon salt and a few grinds of freshly ground black pepper.
Step 3
• Place a potato slice in each cavity of the prepared baking dish (trimming if necessary). Top with an eggplant slice, then a tomato slice. Cover the dish with foil and bake until the vegetables are tender, 30-35 minutes.
Step 4
• Remove the foil, sprinkle with Parmesan cheese, and bake, uncovered, until the cheese is golden brown, about 15 minutes more. Let cool for 5 minutes, then remove from the pan. Sprinkle with finely chopped parsley.

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