So, I’ve lived in this part of the world for almost 5 years now and it never fails, every time I go to the grocery store and see all the exotic fruits and vegetables, I lament that I don’t really know how to prepare them. Now, eggplant isn’t really an exotic vegetable but I am always blown away at all the different varieties of eggplant at my grocery store.
I mean, seriously, look at all those types! Finally, my husband just bought the baby ones and declared it our mission to find a tasty way to prepare it. This recipe is delicious, fairly easy to prepare, AND it doesn’t require frying in oil like so many eggplant recipes. I think the baby eggplant isn’t as bitter as the large ones so it doesn’t require the salting and pressing and frying to make it taste good. If you see baby eggplant at your grocery store and, like me, wonder how you could use it- look no further and try this today!
Stuffed Baby Eggplant
10 baby eggplants
2 TBS olive oil
salt & pepper, to taste
1/2 cup feta cheese
3 TBS cherry tomatoes, Diced
1 table spoon fresh basil
Preheat the oven to 425ºF. Wash eggplants and make a cross cut from the bottom until about 3/4 up the eggplants, being careful not to split them completely.
In a separate bowl combine the feta, basil and cherry tomatoes in a bowl. Put the mixture in a piping bag or a plastic bag with the tip cut off. (If using a piping bag, be sure to use a tip with a large opening or the tomotoes and basil will clog the tip and make a big mess) Pipe the cheese mixture into each eggplant. Place eggplants in a baking dish, drizzle with olive oil and season generously with salt and pepper.
Cover the dish with foil and roast the eggplant for 20 minutes. Then, turn your oven to a medium broil, remove the cover and broil the eggplants for an additional 4-5 minutes until the skin wrinkles.