I have a new love. Baby eggplants. I saw them at Sprouts and I bought them. I had no idea what I was going to do with 15 baby eggplants, but I bought them anyway. Oh my goodness they are so darn cute. They will make you smile.
Not only are these adorable but they were reasonably priced – 15 baby eggplants for $1. Each one weighs about an ounce and are about the size of a plum tomato.
As soon as I got home I had to Google (what would we do without Google?) baby eggplants and find some recipes. Inspiration came from the first recipe I found because it didn’t require peeling the eggplants.
Oven roasting is my favorite way to prepare veggies of any kind. Simply wash the eggplants, cut open, drizzle with olive oil, season with salt and pepper and roast. Some of the best things in life are easy.
The original recipe called for goat cheese – I’m not a big fan of it so feta cheese was my swap. I always toast more nuts than what I need for a recipe and then freeze the rest for future use. I had toasted pine nuts ready to use in the freezer – what a time saver.
My sun dried tomatoes were beyond dried out and at this point I told Katy I would have to wait and stuff these later after I got some tomatoes. Well her taste buds were all fired up anticipating eating one of these so she suggested we swap some dried cherries for the sun dried tomatoes since they would have that little bit of tartness. It was a brilliant idea!
I wouldn’t change a thing. The eggplant was soft but not mushy, the feta cheese, dried cherries and pine nuts were the perfect stuffing.
A little drizzle of honey and basalmic vinegar added just the right amount of magic.
Our taste buds were happy.
Roasted Baby Eggplant with Feta Cheese, Dried Cherries and Pine Nuts
- 10 baby eggplants
- 1 1/2 Tbs extra virgin olive oil
- salt & pepper to taste
- 2 oz Feta cheese crumbled
- 3 Tbs dried cherries, chopped
- 1 Tbs pine nuts, toasted
- 2 teaspoons balsamic vinegar, for garnish
- 2 teaspoons honey, for garnish
- fresh parsley, chopped
1. Preheat the oven to 425 degrees. Line a baking sheet with foil and spray with non stick spray.
2. Wash eggplants and carefully slice about 3/4 through each one lengthwise, careful not to go all the way through.
3. Place eggplants on baking sheet, drizzle with olive oil and season generously with salt & pepper.
4. Roast for 20 minutes or until they start getting soft and cooked through.
5. Remove eggplants from oven and let cool for about 5 minutes.
6. In the meantime, combine feta cheese & chopped dried cheeries in a small bowl and stir together.
7. Stuff each eggplant with a small amount of the feta cheese mixture.
8. Sprinkle pine nuts on top.
9. Finish with a drizzle of honey, balsamic vinegar and chopped parsley.
Servings: 10 Serving size: 1/10 of a recipe (1.5 ounces).
Amount Per Serving; Calories 98.07, Total Fat 3.84g, Saturated Fat 1.15g, Cholesterol 2.61mg, Sodium 21.6mg, Potassium 8.54mg, Total Carbohydrates 5.25g, Fiber 1.68g, Sugar 1.39g, Protein 1.25g WWPP 2
Recipe inspired by a recipe from Running To The Kitchen
This recipe is featured on A Little Nosh Tastetastic Thursdays.
As many of you know we are planning our daughter’s wedding. In the process we have discovered that if you attach the word “wedding” to anything you can pretty much count on the price being double! I kid you not. If you are looking for a career change I would consider anything that has to do with weddings. :) It’s not all bad, we have encountered some really great people along the way. The vendor for the ceremony and reception has been incredible to work with, very reasonable and quite helpful. The Internet has been a wonderful resource for finding vendors and reading reviews. Everything just takes so much time to research and track down. We are making progress and checking things off our list.
I need to learn yoga or better yet incorporate some meditation into my daily life. It would help with the stress. I sometimes wake up during the night and think of more things we need to do regarding wedding planning.
On the food front – my food plan is going well. So many of you shared that you too have been in rut when it comes to what to fix to eat. Maybe it is the change in seasons that has us in a slump. Thanks for all the recipe and meal ideas you shared with me on this post. Check out the comments left on that post for some great recipe ideas.
I’m going back to the store to get more baby eggplants – they are so delicious.
Hope you are having a splendid week!
Add Your Thoughts
Do you like eggplant?
What do you do to de-stress?
I try to walk 3 miles everyday, it helps clear my head, burns calories and increase those feel good hormones.