Roasted Baby Eggplants With Goat Cheese Stuffing


  • 10 baby eggplants
  • 2 tablespoons extra virgin olive oil
  • salt & pepper to taste
  • 2 ounces goat cheese
  • 3 tablespoons sun dried tomatoes, diced
  • 1 tablespoon pine nuts, toasted
  • honey, for garnish
  • balsamic vinegar, for garnish
  • parsley, chopped for garnish


Preheat the oven to 425 degrees. Line a baking sheet with foil and spray. Wash eggplants and carefully slice about through each one lengthwise, careful not to go all the way through. Place eggplants on baking sheet, drizzle with olive oil and season generously with salt & pepper. Roast for 20 minutes at 425 then turn to broil for an additional 3-5 minutes just until skins start to wrinkle. Remove eggplants from oven and let cool for about 5 minutes.

In the meantime, combine goat cheese & sun dried tomatoes in a small bowl and mash together. Stuff each eggplant with a small amount of the goat cheese mixture. Sprinkle pine nuts on top. Finish with a drizzle of honey, balsamic vinegar and chopped parsley.