While researching this dish, I discovered that not only are eggplants delicious – they’re also very healthy. They contain dietary fiber, potassium, magnesium, iron, and Vitamins B6 and C. They’re also a good source of anthocyanin and other antioxidants (most of it is in the skin). All of these nutrients are beneficial for heart health, controlling cholesterol levels, weight management, and reduction of the feeling of hunger. Other benefits are improvement of cognitive functions and even some degree of cancer prevention. They’re even better stuffed and roasted. These make for a perfect appetizer or just a healthy snack when you feel like munching.
Ingredients for Roasted, Stuffed Baby Eggplants:
Method of preparing the Roasted, Stuffed Baby Eggplants:
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Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil and grease with olive oil.
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Wash the eggplants and slice 3/4 through each one lengthwise, do not cut all the way to the stem (you want stuffed eggplants, not eggplant burgers).
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Place the eggplants on the baking sheet. Drizzle olive oil on the eggplants and add salt and pepper to taste.
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Roast the eggplants for 20 minutes, then crank it up to max to broil them for an additional 3-5 minutes, until skins start to wrinkle. Let cool.
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Toast your almond for 1-2 minutes on a hot pan until they are lightly golden. Put them in a bowl and set them aside.
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Combine feta cheese & sun-dried tomatoes in a small bowl and mash together.
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If you’re feeling wild, add a few of your toasted almonds into the mix for more crunch.
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Stuff each eggplant with a small amount of the mix and sprinkle the rest of your toasted almonds on top.
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Drizzle the honey and balsamic vinegar mix on top and garnish with some chopped parsley.
Chef's Tip:
If you don’t like sun-dried tomatoes, you can always switch them out for dried cherries or cranberries for a sweeter taste.
Likewise, if you don’t like feta, replace it with goat cheese or another white cheese you love.
Source: tlvfoodie.co
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