Roasted Baby Eggplant with Goat Cheese


Our recipe posts here at The Kitchen Island are not always our own creations.  We comb through cookbooks; scan the magazines while waiting in the checkout line; and spend endless hours surfing the worldwide web.  Most of the time, we pull several recipes for one dish.  We take a little inspiration from each recipe and create a masterpiece! Very rarely do we use someone else’s exact recipe…but when we do, we definitely dish out the pun intended😜  So, our chefs hats go off to one of our favorite blogs…! This recipe was perfect…no alterations needed.

Roasted Baby Eggplants Stuffed with Goat Cheese

Roasted baby eggplants stuffed with goat cheese, sun dried tomatoes and pine nuts. A perfect party appetizer or a side dish for two.

Baby eggplant stuffed with goat cheese

The Stuff

8    baby eggplants
2    tablespoons extra virgin olive oil
salt & pepper
2    ounces goat cheese
3    tablespoons sun dried tomatoes, diced
1    tablespoon pine nuts, toasted
honey, for drizzling
balsamic vinegar, for drizzling
parsley, to make it gorgeous!

1.    Preheat the oven to 425 degrees. Line a baking sheet with foil and spray.
2.    Wash eggplants and carefully slice about 3/4 through each one lengthwise, careful not to go all the way through.
3.    Place eggplants on baking sheet, drizzle with olive oil and season generously with salt & pepper, like so.

On the sheet in oil, salt and pepper

On the sheet in oil, salt and pepper

4.    Roast for 20 minutes at 425 then turn to broil for an additional 3-5 minutes just until skins start to wrinkle.
5.    Remove eggplants from oven and let cool for about 5 minutes.

Roasted eggplant ready for stuffing

Roasted eggplant waiting to be stuffed.

6.    In the meantime, combine goat cheese & sun dried tomatoes in a small bowl and mash together.

Goat Cheese and Sun-dried Tomato

Goat cheese and sun-dried tomato, ready for mixing.

Goat Cheese and sun-dried tomato mixed

Goat cheese and sun-dried tomato, mixed and ready to go!

7.    Stuff each eggplant with a small amount of the goat cheese mixture.
8.    Sprinkle pine nuts on top.
9.    Finish with a drizzle of honey, balsamic vinegar and chopped parsley.

Bon appetit mes amis!

Bon appetit, mes amis!

About The Kitchen Island

Dedicated to the art of cooking simply and tastefully.
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1 Response to Roasted Baby Eggplant with Goat Cheese

  1. Silverthreads says:

    Nobody loves all those ingedients more than I do!! 🙂 Looks like a fabulous recipe. Can’t wait to try!

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