Here you’ll find 15 Appetizers that start with E, organized from “Ebi tempura” to “Escargot”. These small savory starters range from finger foods to dips and suit home cooks and party planners.
Appetizers that start with E are small, savory starters you serve before a main course or with drinks. They include worldwide classics like Japanese ebi tempura and French escargot, showing global appeal.
Below you’ll find the table with Appetizer, Primary ingredients, Serving size, and Calories (approx).
Appetizer: The dish name helps you scan options and pick starters that match theme and dietary needs.
Primary ingredients: Lists two to four main ingredients so you can check availability and flavor profile quickly.
Serving size: Shows a typical serving weight or portion so you estimate quantities for guests or meal planning.
Calories (approx): Gives rounded kcal per serving using nutrition databases so you balance menus and dietary needs.
Appetizers that start with E
| Name | Main ingredients | Serving size | Calories (kcal) | Description |
|---|---|---|---|---|
| Edamame | Soybeans,salt,water | 100 g | 120 kcal (USDA) | Steamed young soybeans served in the pod, often sprinkled with salt as a warm finger-food appetizer in Japanese restaurants. |
| Egg roll | Cabbage,pork,wonton wrapper,oil | 1 piece (150 g) | 250 kcal (recipe est.) | Deep-fried Chinese-American roll filled with shredded cabbage and meat; a common party starter served with sweet-and-sour or duck sauce. |
| Empanada | Dough,beef,onion,oil | 1 piece (100 g) | 300 kcal (recipe est.) | Savory stuffed pastry from Spain and Latin America, often filled with seasoned meat or cheese and served hot as a handheld appetizer or tapa. |
| Escargot | Snails,butter,garlic,parsley | 6 pieces | 220 kcal (recipe est.) | French appetizer of land snails baked in garlic-parsley butter and served in shells or on a platter, typically eaten with small forks and bread. |
| Elote | Corn,mayo,cheese,chili | 1 ear | 320 kcal (recipe est.) | Mexican street-corn slathered with mayo, cotija cheese, lime and chili powder; enjoyed as a snack or appetizer. |
| Egg drop soup | Egg,broth,cornstarch,scallion | 1 cup (240 ml) | 80 kcal (USDA) | Light Chinese soup where beaten egg is poured into hot broth and lightly thickened; commonly offered as a starter in many restaurants. |
| Endive boats | Endive leaves,blue cheese,walnuts | 3 pieces | 200 kcal (recipe est.) | Belgian endive leaves filled with cheese and nuts or spreads, served chilled as a crunchy, low-carb party bite. |
| Escalivada | Eggplant,red pepper,onion,olive oil | 100 g | 120 kcal (recipe est.) | Catalan roasted-vegetable salad of eggplant, peppers and onions, served at room temperature as a tapa or starter. |
| Eggplant rollatini | Eggplant,ricotta,tomato,basil | 1 piece (100 g) | 200 kcal (recipe est.) | Thin eggplant slices rolled around ricotta and baked in tomato sauce; served warm as an Italian starter. |
| Eggplant dip | Eggplant,olive oil,garlic,tahini | 2 tbsp (30 g) | 60 kcal (recipe est.) | Smoky mashed eggplant spread (similar to baba ghanoush) served with pita or vegetables as a dip or starter. |
| Escabeche | Fish,vinegar,onion,carrots | 100 g | 150 kcal (recipe est.) | Pickled, marinated fish or vegetables common in Spanish, Filipino and Caribbean cuisines, often served chilled as a starter or tapa. |
| Eel nigiri | Eel (unagi),sushi rice,soy glaze | 2 pieces | 200 kcal (recipe est.) | Sliced grilled eel glazed with sweet soy sauce atop pressed sushi rice; frequently ordered as a small sushi starter. |
| Eggplant caponata | Eggplant,tomato,capers,olive oil | 100 g | 150 kcal (recipe est.) | Sicilian sweet-and-sour eggplant relish often served on crostini or as a cold antipasto or tapa. |
| Ebi tempura | Shrimp,flour,egg,oil | 2 pieces | 180 kcal (recipe est.) | Japanese battered shrimp, deep-fried until crisp; commonly served with dipping sauce as a starter in sushi and izakaya restaurants. |
| Eggs en cocotte | Eggs,cream,butter,herbs | 1 ramekin (100 g) | 220 kcal (recipe est.) | Individual baked egg custard served in a ramekin, often presented as an elegant starter or brunch appetizer. |