Jaime Windrow No Comments

Goat Cheese Stuffed Mini Eggplants

I love when something new pops up in my CSA farm share, and these mini’s did not disappoint! I wanted to do something different with these, rather than my slice and grill with “normal” size eggplants.   There wasn’t too many options out there, but I did come across a picture of a stuffed one on pinterest. Unless it’s a special occasion, I like to create dishes with the ingredients I already have in my kitchen. And since there were 7 baby eggplants in my basket, that’s what I based the recipe on. Perfect for dinner parties!

Print Recipe
Goat Cheese Stuffed Mini Eggplants
I love when something new pops up in my CSA farm share, and these mini’s did not disappoint! I wanted to do something different with these, rather than my slice and grill with “normal” size eggplants. There wasn’t too many options out there, but I did come across a picture of a stuffed one on pinterest. Unless it’s a special occasion, I like to create dishes with the ingredients I already have in my kitchen. And since there were 7 baby eggplants in my basket, that's what I based the recipe on. Perfect for dinner parties
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Pre-heat oven to 425 degrees.
  2. Keep the stems on the eggplants. They look pretty and will come to good use later when you dive into these bad boys.
  3. Cut a wedge out of each eggplant, rather than making a single slice. This will allow a space for the filling to sit well.
  4. Brush the eggplants lightly with olive oil (or use a spray).
  5. Spread them out on a foiled lined cookie sheet and roast or bake for 20 minutes.
  6. Switch the setting to broil for an additional 5-6 minutes until the skin looks wrinkly.
  7. Take out of the oven and let sit for a few minutes until they are cool enough to touch.
  8. Make Filling: Mix 2-3 ounces of goat cheese with 1 Tbsp of sliced almonds and 1 tsp of jarred garlic. Jarred garlic works better than fresh garlic because the oil helps to make the goat cheese creamier.
  9. Spoon the goat cheese mixture into each “wedge” of the eggplant.
  10. Drizzle with balsamic vinegar and honey and sprinkle with any fresh or dried green herb. I used cilantro from my garden!
  11. Enjoy! You can literally pick up by the stem and eat!
Share this Recipe
 
sean No Comments

Chef John’s Healthy Cauliflower Pizza Crust

This low carb pizza crust is made with cauliflower instead of flour. It’s a delicious way to keep enjoying your favorite toppings.

Print Recipe
Chef John's Cauliflower Pizza Crust
"If you'd never heard about pizza before and someone served this to you, I think you'd really enjoy it. Texture aside, the flavor of this final product was very pizza-like, and I'll be doing further experiments to be sure." This healthy
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 15 min
Cook Time 45 min
Servings
servings
Ingredients
Prep Time 15 min
Cook Time 45 min
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Puree cauliflower in a food processor until finely ground.
  3. Cook ground cauliflower, water, and salt together in a skillet over medium-high heat until fragrant and most of the water evaporates, 5 to 6 minutes. Cool completely.
  4. Transfer cauliflower to the center of a clean dish towel. Wrap and squeeze tightly to remove all excess moisture. You should have about 1 1/2 cups cauliflower pulp.
  5. Stir cauliflower, goat cheese, Parmigiano-Reggiano cheese, egg, and cayenne pepper together in a bowl to form a soft dough. Gather dough into a ball and place in the center of the prepared baking sheet. Press dough into circle about 1/4-inch thick.
  6. Bake in the preheated oven until golden brown and set, about 40 minutes. Cool and turn crust over before topping.
Share this Recipe