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A recipe for Stuffed Roasted Baby Eggplants Baby eggplants for Stuffed Roasted Baby Eggplants. Baby Eggplants stuffed with goat cheese. Roasted Baby Eggplants stuffed with goat cheese. Hi All! Hope everyone’s having a great week! Teri and I just got back from a quick little trip and we’re exhausted….but more on that to come :) I love to travel, whether I’m going around the world or hoping in the car for a speedy road trip, I’m pretty much down for it all. The only problem, I’m constantly shoving decadent, rich, sweet, luscious things in my mouth (no self control, people…absolutely none) the whole trip that I usually come home 5-8 lbs heavier. This would be totally fine with me if I didn’t actually feel like I had gained the rapid weight which then automatically makes me feel sluggish and grumpy….toxic combo. So whenever I get home, I usually spend a few days “detoxing”.  These Roasted & Stuffed Baby Eggplants are one of those snacks I consider to be a “trip detox” snack. Quick, easy, delicious, fulfilling. Yum.  Even if you’re not “detoxing” from a trip this is a really great snack to have at anytime, or a great hors d’oeuvre to serve at a cocktail/dinner party. Try it this weekend! Do it, Do it, Do it! Or don’t….but I’d be a happy camper if you did. :) Enjoy!
xx Jenny

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Roasted & Stuffed Baby Eggplants
Makes 12

12 baby eggplants
4 ounces goat cheese, slightly softened
2 tablespoons minced sundried tomatoes
1 garlic clove, minced
1 thyme sprig, minced
salt and pepper to taste
drizzle of (fruity) extra virgin olive oil

1. Preheat oven to 375°F.
2. Score the bottoms of each eggplant with an “X”, about halfway through. Set aside.
3. Place the goat cheese, sundried tomatoes, garlic, and thyme into a small bowl and mix together. Place filling into a piping bag or re-sealable plastic bag and cut the tip.
4. Push the tip into the “butt” of each eggplant and fill.
5. Place stuffed eggplants onto a baking sheet and drizzle with oil. Season with salt and pepper.
6. Roast eggplants for about 20 minutes or until flesh has softened.
7. Allow to cool for 5 minutes. Serve. *These go great with a side of simple marinara!

  1. Megan Not Specified Not Specified

    What a cute little snack! I’ll eat anything when it’s stuffed with goat cheese.

  2. Kianne Not Specified Not Specified

    Yes, Jenny! Finally! Thank you!

    • Kianne Not Specified Not Specified

      Jenny, so Shane won’t eat the cheese. Is there any meat I could substitute that won’t overwhelm the eggplant for his portion? (More cheese for me!)

      Also, where is this fruit olive oil from? And can it be used as a salad dressing? I’ve never heard of such a thing.

      Love you

  3. Bev @ Bev Cooks Not Specified Not Specified

    Get out of town!

  4. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    I haven’t ever heard of a baby eggplant until now! Cool!

  5. Heather (Heather's Dish) Not Specified Not Specified

    um, how stinking adorable are these!? i’m in love!

  6. Sue/the view from great island Not Specified Not Specified

    Adorable — They look like little olives! What a great tapas dish.

  7. Angela Not Specified Not Specified

    Enjoyed these tonight with freshly made pasta dressed simply with butter and grated parm. Thanks for the inspiration! It was DELICIOUS!

  8. Cupcake and Talk Not Specified Not Specified

    Not only do they look delicious but they look pretty. I also share your love of travel. I crave homemade food when I am back home. Thank you for the recipe :)

  9. PolaM Not Specified Not Specified

    Absolutely have to try these! I love eggplants and am always looking for new way of cooking them!

  10. Sarah from 20something cupcakes Not Specified Not Specified

    Anything that’s a baby version has my heart. <3

  11. Jamie @ green beans & grapefruit Not Specified Not Specified

    These look delish! Thanks for sharing.

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