January 29, 2015--Recipe

Since my spicy cauliflower recipe was such a hit last week, here's one of my other favorites--stuffed baby eggplant.

If you can, get true baby eggplants, not small versions of the familiar. Though this recipe also works well with the Chinese version.

10 baby eggplants (or 5 small Chinese eggplants)
Olive oil
Salt and pepper
4 ounces of goat cheese crumbled
3 tablespoons diced sun-dried tomatoes
2 tablespoons toasted pine nuts
2 tablespoons honey
2 tablespoons balsamic vinegar
1 tablespoon chopped Italian parsley

Heat oven to 425 degrees
Slice eggplants lengthwise three-quarters of way through
Place eggplants on baking sheet, cut side up
Drizzle with olive oil, salt, and pepper
Roast 20 minutes then broil on high heat 5 more minutes or until skin begins to wrinkle
Combine well goat cheese and tomatoes
Remove eggplants from broiler and stuff with the cheese and tomato mix
Sprinkle pine nuts on top
Combine honey, parsley, and vinegar and then drizzle on top of cheese/tomato stuffing

This is wonderful as a side dish for lamb chops, grilled meat and firm fish of various kinds, or just as a veggie dinner unto itself.

Bon appétit.