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!
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
Rate this recipe!
| Servings |
|
Ingredients
- 7 mini eggplants
- 2 ounces goat cheese
- 1 Tbsp sliced almonds
- 1 tsp garlic jarred works great
- 1 tsp olive oil or olive oil spray
- honey garnish
- balsamic vinegar garnish
- cilantro or other fresh or dried green herb
Ingredients
|
Rate this recipe!
|
Instructions
- Pre-heat oven to 425 degrees.
- Keep the stems on the eggplants. They look pretty and will come to good use later when you dive into these bad boys.
- Cut a wedge out of each eggplant, rather than making a single slice. This will allow a space for the filling to sit well.
- Brush the eggplants lightly with olive oil (or use a spray).
- Spread them out on a foiled lined cookie sheet and roast or bake for 20 minutes.
- Switch the setting to broil for an additional 5-6 minutes until the skin looks wrinkly.
- Take out of the oven and let sit for a few minutes until they are cool enough to touch.
- 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.
- Spoon the goat cheese mixture into each “wedge” of the eggplant.
- Drizzle with balsamic vinegar and honey and sprinkle with any fresh or dried green herb. I used cilantro from my garden!
- Enjoy! You can literally pick up by the stem and eat!
Share this Recipe