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Roasted Stuffed Baby Eggplants

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).

Nutrition Facts

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

To read all about this recipe see my original post here.


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  1. Jorge says:

    Oh how fun, congrats on being setlceed!!! I love love avocado dressing, so I totally need to try this lovely dressing:-) I can only imagine that the dressing complimented the portabella and eggplant beautifully!! Take care, Terra

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