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4.35
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Roasted Baby Eggplants with Goat Cheese Stuffing
These roasted baby eggplants with goat cheese stuffing are topped with honey, balsamic vinegar and parsley. A great party appetizer!
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Appetizers
Cuisine:
American
Keyword:
roasted baby eggplants, roasted baby eggplants with goat cheese stuffing
Servings:
10
servings
Author:
Gina Matsoukas
Ingredients
10
baby eggplants
2
tablespoons
extra virgin olive oil
salt & pepper to taste
2
ounces
goat cheese
3
tablespoons
sun dried tomatoes
diced
1
tablespoon
pine nuts
toasted
honey
for garnish
balsamic vinegar
for garnish
parsley
chopped for garnish
Instructions
Preheat the oven to 425 degrees. Line a baking sheet with foil and spray.
Wash eggplants and carefully slice about 3/4 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.
Nutrition
Serving:
1
SERVING
|
Calories:
107
kcal
|
Carbohydrates:
14
g
|
Protein:
4
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
3
mg
|
Sodium:
27
mg
|
Potassium:
576
mg
|
Fiber:
7
g
|
Sugar:
9
g
|
Vitamin A:
124
IU
|
Vitamin C:
6
mg
|
Calcium:
30
mg
|
Iron:
1
mg