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Roasted, Stuffed Baby Eggplants

By: Debbie W. of tlvfoodie.co blog

Salmon Recipe

I used to despise eggplants. It wasn’t just that I wouldn’t eat them, but that I would be repulsed by them if they were near me. But, every year since I was a teenager I vowed to try foods I didn’t like to see if my taste has changed. And sure enough — eggplants were on that list.

While researching this dish, I discovered that not only are these things delicious – they’re also very healthy. They contain dietary fiber, potassium, magnesium, iron, and Vitamins B-6 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 (thanks to the anthocyanin) 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: Eggplants

  • 10 baby eggplants
  • 2 tbsp extra virgin olive oil
  • Salt & pepper
  • 50g feta cheese
  • 3 tbsp sun-dried tomatoes, diced
  • 1 tbsp almond slivers, toasted

Ingredients: Garnish

  • 1 tbsp honey
  • ½ tbsp balsamic vinegar
  • 2 tbsp parsley, chopped


  1. Preheat the oven to 220 degrees Celsius (425f)
  2. Line a baking tray with aluminum foil.
  3. Lightly and evenly drizzle some olive oil on the sheet (or use a spray can).
  4. Wash the eggplants and slice ¾ through each one lengthwise, do not cut all the way to the stem. (You want stuffed eggplants, not eggplant burgers)
  5. Place eggplants on the baking sheet.
  6. Drizzle olive oil on the eggplants, add salt and pepper to taste.


  1. 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.
  2. Toast your almond slivers for a 1-2 minutes on a hot pan until they are lightly golden. Put them in a bowl and set them aside.
  3. Take the eggplants out of the over and let them cool until they are warm, but not hot (3-5 minutes).
  4. While they are cooling, combine feta cheese & sun-dried tomatoes in a small bowl and mash together.
  5. If you’re feeling wild, add a bit of your toasted almonds into the mix for more crunch.
  6. Stuff each eggplant with a small amount of the mix and sprinkle the rest of your toasted almonds on top.
  7. Drizzle the honey and balsamic vinegar mix on top and garnish with some chopped parsley.

If you don’t like sun dried tomatoes, you can always switch them out for dried cherries or cranberries for a sweeter taste. If you don’t like feta, switch it out for the original goat cheese or another similar cheese you love.

Salmon Recipe


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