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!

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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
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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!
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