Goat Cheese and Pine Nut Stuffed Eggplant

Goat Cheese and Pine Nut Stuffed Eggplant


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These eggplant rolls make a wonderful appetizer recipe for casual parties, but can also be a healthy and vegetarian main course. If you're trying to eat healthier this year, just prepare these rolls and serve them alongside a salad for a complete meal!

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

8 rollups


  • 1 lg. eggplant, sliced lengthwise (into about 1 inch wide by 5-6 inch long by 1/2 inch thick strips) and seeded drained (for at least two hours)
  • 1 log goat cheese, softened
  • 1 C. pine nuts
  • 1 Tbs. parlsey
  • salt, to taste
  • pepper, to taste

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After salting and draining the eggplant, wipe of excess salt. Place the slices on a large cookie sheet.

Heat a small dry skillet and plce the pine nuts in. Toast for 2-3 minutes or until browned on both sides (don't burn). Remove from heat and allow to cool.

Once the pine nuts have cooled, mix them in a bowl with all the ingredients except the eggplant. Once combined, allow to sit.

Preheat the oven to 375 degrees and bake the eggplant for 15-20 minutes or until the eggplant is flimsy but not overcooked. Allow to cool completely.

Roll some cheese mixture into each eggplant and skewer with a toothpick to keep closed. Serve cold.

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