Roasted Baby Eggplants Stuffed with Goat Cheese

• 10 Baby Eggplants
• 2 Tablespoons Extra Virgin Olive Oil
• Salt And Pepper, to taste
• 2 ounces, weight Goat Cheese
• 3 Tablespoons Sun-Dried Tomatoes, Diced
• 1 Tablespoon Pine Nuts, Toasted
• Honey, For Garnish
• Balsamic Vinegar, For Garnish
• Chopped Parsley For Garnish

1. Preheat the oven to 425 degrees F. Line a baking sheet with foil and 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 and pepper.
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. Remove eggplants from oven and let cool for about 5 minutes.
6. In the meantime, combine goat cheese and sun-dried tomatoes in a small bowl and mash together.
7. Stuff each eggplant with a small amount of the goat cheese mixture.
8. Sprinkle pine nuts on top.
9. Finish with a drizzle of honey, balsamic vinegar and chopped parsley.

eggplants, olive oil, salt, cheese, tomatoes, honey, vinegar, parsley

Taken from tastykitchen.com/recipes/appetizers-and-snacks/roasted-baby-eggplants-stuffed-with-goat-cheese/ (may not work)