Appetizer for 10

Stuffed Baby Eggplants

Name: Stuffed Baby Eggplants
Total time: 30 min
Yield: 10 servings
Cuisine: American
Ingredients: 10 baby eggplants; 2 tbsp extra virgin olive oil; salt & pepper to taste (optional); 2 oz goat cheese; 3 tbsp sun dried tomatoes; 1 tbsp pine nuts; honey (optional); balsamic vinegar (optional); parsley (optional)

Baby eggplants roast until tender, then hold a savory goat cheese, tomato, and pine nut filling.

$1.19per serving $

30 minstart to table

10servings

American Vegetarian Gluten-free Kid-friendly Budget Appetizers Snacks

Ingredients

10 baby eggplants
2 tbsp extra virgin olive oil
salt & pepper to taste (optional)
2 oz goat cheese
3 tbsp sun dried tomatoes
1 tbsp pine nuts
honey (optional)
balsamic vinegar (optional)
parsley (optional)

Steps

Heat the oven to 425 F.
Halve the eggplants lengthwise and place them cut side up on a baking sheet.
Brush the eggplants with olive oil, season with salt and pepper, and roast for 15 minutes.
Mix goat cheese, sun-dried tomatoes, and pine nuts in a small bowl.
Fill the roasted eggplants with the goat cheese mixture and bake for 5 minutes.