Roasted Baby Eggplants Stuffed with Goat Cheese

1. 1

   Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray.

2. 2

   Wash eggplants and carefully slice about 3/4 through each one lengthwise, careful not to go all the way through.

3. 3

   Place eggplants on baking sheet, drizzle with olive oil and season generously with salt and pepper.

4. 4

   Roast for 20 minutes at 425 degrees F then turn oven to broil for an additional 3-5 minutes just until skins start to wrinkle.

5. 5

   Remove eggplants from oven and let cool for about 5 minutes.

6. 6

   In the meantime, combine goat cheese and sun-dried tomatoes in a small bowl and mash together.

7. 7

   Stuff each eggplant with a small amount of the goat cheese mixture.

8. 8

   Sprinkle pine nuts on top.

9. 9

   Finish with a drizzle of honey, balsamic vinegar and chopped parsley.

* Per serving · 4 servings · Values may vary.

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