Roasted baby eggplants with goat cheese stuffing
If you have roughly 5 minutes to spend in the kitchen, Roasted baby eggplants with goat cheese stuffing might be an outstanding gluten free and lacto ovo vegetarian recipe to try. One serving contains 100 calories, 2g of protein, and 5g of fat. For 82 cents per serving, you get a side dish that serves 10. This recipe from Running to the Kitchen has 392 fans. Head to the store and pick up baby corn, parsley, honey, and a few other things to make it today. Thanksgiving will be even more special with this recipe. Overall, this recipe earns a solid spoonacular score of 67%. Similar recipes are Roasted Baby Pears with Herbed Goat Cheese, Spiced Baby Eggplants, and Stuffed Baby Eggplants with Lamb Filling.
Servings: 10
Preparation duration: 5 minutes
Ingredients:
10 baby eggplants
balsamic vinegar, for garnish
2 tablespoons extra virgin olive oil
2 ounces goat cheese
honey, for garnish
parsley, chopped for garnish
1 tablespoon pine nuts, toasted
salt & pepper to taste
3 tablespoons sun dried tomatoes, diced
Equipment:
baking sheet
aluminum foil
oven
bowl
Cooking instruction summary:
Preheat the oven to 425 degrees. Line a baking sheet with foil and spray.Wash eggplants and carefully slice about ¾ through each one lengthwise, careful not to go all the way through.Place eggplants on baking sheet, drizzle with olive oil and season generously with salt & pepper.Roast for 20 minutes at 425 then turn to broil for an additional 3-5 minutes just until skins start to wrinkle.Remove eggplants from oven and let cool for about 5 minutes.In the meantime, combine goat cheese & sun dried tomatoes in a small bowl and mash together.Stuff each eggplant with a small amount of the goat cheese mixture.Sprinkle pine nuts on top.Finish with a drizzle of honey, balsamic vinegar and chopped parsley.
Step by step:
1. Preheat the oven to 425 degrees. Line a baking sheet with foil and spray.Wash eggplants and carefully slice about ¾ through each one lengthwise, careful not to go all the way through.
2. Place eggplants on baking sheet, drizzle with olive oil and season generously with salt & pepper.Roast for 20 minutes at 425 then turn to broil for an additional 3-5 minutes just until skins start to wrinkle.
3. Remove eggplants from oven and let cool for about 5 minutes.In the meantime, combine goat cheese & sun dried tomatoes in a small bowl and mash together.Stuff each eggplant with a small amount of the goat cheese mixture.Sprinkle pine nuts on top.Finish with a drizzle of honey, balsamic vinegar and chopped parsley.
Nutrition Information:
covered percent of daily need
