Eggplant cupcakes for a nice evening

Eggplant cupcakes

Dinner can also taste better, with little effort. Eggplants are perfect for this.
It is easy to delight guests with light decorations, such as a daisy cheese as a topping and bake for only two or three minutes longer.


  • 300 grams of zucchini
  • 300 grams of eggplant
  • 2 eggs
  • 100 grams of grated Emmentaler
  • 250 grams of flour 405
  • 1 tablespoon of olive oil
  • 2 teaspoons of baking powder
  • salt
  • Black pepper
  • Oil or margarine for greasing
  • Breadcrumbs


  1. Grate the zucchini with the skin on.
  2. Peel the aubergine and cut into 5 mm cubes.
  3. Put the zucchini and eggplant in a frying pan for 15 minutes with salt, pepper and other spices you want.
  4. Grate the cheese into small pieces.
  5. Mix the cheese, zucchini and eggs together well.
  6. Stir in the flour and baking powder. If the vegetables contain too much water, add up to 100 g more flour.
  7. In greased muffin tins (I use cupcake tins, they are a bit bigger) sprinkle some breadcrumbs over them so that the cakes don’t stick to the tin.
  8. Bake in a preheated oven at 190 ° C for 30 minutes.
  9. Immediately fall out of the mold and after at least an hour rest on a rack (so that the bottom does not get wet) serve.

So, that’s enough to cook for today. Today we retire with a glass of wine.

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