The little eggplant

The little eggplant Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from The little eggplant, Restaurant, 1853 Main Street, Winnipeg, MB.

The Little Eggplant was created as a collective journey from traditional ingredients used in our family kitchens for generations, where everything was created from scratch and with a purpose.

04/06/2026

📢NEW MENU ITEM

Its been a long time coming...

Launching this week 'A-Nita' Meatball in honor of the one and only
My mom's precise recipe is what has gained us the best meatballs in the city and probably the world.

Don't believe it?

Come down to 1853 Main and try for yourself! Our meatball panino is served classic with sauce and cheeses.

This week only we're going extra meatball crazy and offering over a pound of our world famous meatballs in tomato sauce for only 10$ when any panino is purchased

You know it's delicious 😃

03/30/2026

Switching up the style a bit and rolling out an appetizer special...

Spiedini a La Mortadella

Stacked and skewered mortadella
Burrata bocconcini
Pistachios
Basil
Hot Honey
Parmigiano

All this on a balanced bed of peppery arugula

Come check out this banger, of course it's delicious 🤪😃

03/24/2026

This week we got a good one!

Is it us or do our features get better by the week...

Fil-et cheese steak Supreme

Made with beef tenderloin... Seriously

6 oz sliced thin 🍖

Get it loaded

OR
with choices of

Red Bell Peppers 🌶️
Onion 🧅
Mushrooms 🍄

You can't beat the price either for only 20$

Call to pre-order 2043380942

03/20/2026

Fish fry for Friday

Second last one of the year peeps.

Good Friday will be our last fish fry of the year.
It plays out beautifully with Easter Sunday in following.
So it just makes sense

Call us to reserve your order as we typically sell out 2043380942

03/17/2026

Always a pleasure to start the week on such a positive.

We love our customers as much as they love our food!

Always available for catering. Check out our site at www.thelittleeggplant.ca

Or

Call us at 2043380942

03/09/2026

Just wanted to give a little background on what being obsessive with something is like...

My entire life revolves around food.

I mean why would I be making sandwiches for a living if I didn't?

It gets a lot deeper though because with the obsession it isn't just the "virtual" stuff.

Its going shopping for your family and navigating through aisles of items that shouldn't have left the lab.

Its stocking up on items, finding good produce, caselots, preserving, breaking down large pieces, cooking from scratch.

Social Media-creating and watching for some new ideas because cooking for 5 on the daily needs crazy variations.

Making lunches (i want to start a seperate channel for this because my kids are spoiled 💜💜💜)

Meal prepping for gains

Menu planning

It doesn't end, and thats just personal life.

Then there's the business part... we'll save that for another day.

Live your life, find passion in what you do and become obsessed with it.

Never finished
-David Goggins

03/04/2026

Thank you everyone!

Its been a week of meeting new customers and making great connections in this great city of ours.

We'll be back tomorrow and don't forget about our fish Friday

Special thanks to 💜

02/10/2026

We're going full Italiano for the Olympic Games...

Introducing 'Alpino'... The Alpine

Whipped Basil Ricotta 🌿
Prosciutto Cotto 🐷
Porchetta 🍖
Mozzarella 🧀
Sauteed Mushrooms 🍄
Peppato Siciliano 🧀
Calabrese Hot Honey 🐝🌶️

A collection of winners from each region of Italy that has its own versions of Alpinists.

We'll be showcasing this amazing panino with a classic minestrone soup.

Deliciously open from 11-3

This may be one of the best things I've put together... It all started a couple of days ago when my kids started asking ...
01/22/2026

This may be one of the best things I've put together...

It all started a couple of days ago when my kids started asking for lasagna.

So i made lasagna.

Standard route, soffrito, beef, pork and chicken, sauce.

Then i remembered my mom made ravioli with the same mixture, but added spinach. So i did. I also added some diced mushrooms because i love mushroom ragu.

Bechamel of course, but what i did differently was on an episode of . Somewhere in northern Italy they added the bechamel directly to the ragu. With a couple Parmigiano rinds and a bit of tomato sauce.

This was an absolute gamechanger!

Soft, melt in your mouth pasta and such deep rich flavors.
Another difference between how we normally do lasagna is there was no mozzarella added. Just Parmigiano. No string pulls, but the flavor was off the radar... seriously so good. No extra sauce needed.

Might have to add this to the personal arsenal

Linked reel shows adding bechamel to ragu.

01/20/2026

ITS OVER!

How the hell do we keep making better specials than the next?

Seasoned belly 🥓
Pork loin 🍖
Rapini 🥦
Crispy onion and garlic 🧅🧄
Basil 🌿
Parmigiano 🧀

This porchetta is homage to Nonno Dante who's from Abruzzo region

We luckily got to spend a couple years living there and porchetta is a staple of the region

Normally you have a whole hog roasting in the piazza where they slice it up for you.

We're doing our best here to bring you the real from the boot shaped country.

Open amazingly from 11-3 Tue to Sat

01/14/2026

First Fish Friday of the year! 🎣🐟

Same deal different day, different year

Battered and fried local pickerel served as a panino or with fries

Call us to reserve as it sells out more often than not

2043380942

Address

1853 Main Street
Winnipeg, MB
R2V2A4

Opening Hours

Tuesday 11am - 7pm
Wednesday 11am - 7pm
Thursday 11am - 7pm
Friday 11am - 7pm
Saturday 11am - 7pm

Telephone

+12043906413

Website

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