Baby Eggplant with Goat Cheese and Herbs
Baby eggplants are great as an appetizer, side dish or tapas plate. I have so many new ideas in ingredients to stuff them with. I'm thinking of baking, roasting and frying them. So much fun! First of all I love eggplant and these little mini's are sweet and delicious. In this recipe I have put together simple ingredients but they came together for a delicious taste. I love the flavor of goat cheese and nutmeg, this along with a fresh herb is what you need for this recipe. I can't wait for you to try this, it is so YUMMY and so simple to make, ENJOY
Filling:
4 oz Goat Cheese
6 Basil leaves or fresh herb, chopped
dash nutmeg, dash salt
10-12 Baby eggplants
drizzle olive oil
sea salt
In medium size bowl put cool water and a dash of salt. Cut mini eggplants by putting slice up toard the stem but not cutting all the way to the stem, see diagram. Cut two cuts leaving four openings. Place in water bath while slicing all eggplants.
Heat oven to 425, place cut eggplants with a drizzle of olive oil on baking sheet Cook in oven turning once in about 10 minutes. Cook 20 minutes or until a bit soft. Allow to cool
In small bowl put goat cheese, dash salt and nutmeg and fresh herb, I used basil but any favorite herb would work. Chop or cut herb in small slices. mix well.
Once roasted eggplant os cool to touch stuff goat cheese mixture in slots. because you have four sides open it is easy to stuff and shape. Press eggplant sides back down over the cheese mixture to "reshape" . Cook in oven until cheese starts to melt about 7-8 minute. Serve and enjoy. Because you can pick these little mini's up with the eggplant stem this is a perfect appetizer. They can be enjoyed warm or at room temperature.
Filling:
4 oz Goat Cheese
6 Basil leaves or fresh herb, chopped
dash nutmeg, dash salt
10-12 Baby eggplants
drizzle olive oil
sea salt
In medium size bowl put cool water and a dash of salt. Cut mini eggplants by putting slice up toard the stem but not cutting all the way to the stem, see diagram. Cut two cuts leaving four openings. Place in water bath while slicing all eggplants.
Heat oven to 425, place cut eggplants with a drizzle of olive oil on baking sheet Cook in oven turning once in about 10 minutes. Cook 20 minutes or until a bit soft. Allow to cool
In small bowl put goat cheese, dash salt and nutmeg and fresh herb, I used basil but any favorite herb would work. Chop or cut herb in small slices. mix well.
Once roasted eggplant os cool to touch stuff goat cheese mixture in slots. because you have four sides open it is easy to stuff and shape. Press eggplant sides back down over the cheese mixture to "reshape" . Cook in oven until cheese starts to melt about 7-8 minute. Serve and enjoy. Because you can pick these little mini's up with the eggplant stem this is a perfect appetizer. They can be enjoyed warm or at room temperature.
The combination of the eggplant and the goat cheese is a winner!
Enjoy this simple and delicious recipe.
To your good health, Jan |
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