Recently we were the ever-so-grateful recipients of some beautiful baby eggplants. Now we are on the novice side of cooking eggplant, but we’re game to give it the old college try.
After a little research we found this recipe for roasted baby eggplants stuffed with goat cheese.
We have to say we gave this recipe (and ourselves) an A+ for ease, flavor, and presentation.
Thank you Runningtothekitchen for such a delish recipe…
Roasted Baby Eggplants with Goat Cheese Stuffing
from Running to the Kitchen
Drizzle the clean, split eggplants with olive oil and season with salt & pepper. Roast for 20 minutes and then broil 3-5 minutes
Combine goat cheese and sun-dried tomatoes
Stuff the cooled eggplants with goat cheese mixture and top with pine nuts and honey, balsamic, and parsley