Goat Cheese and Pine Nut Stuffed Eggplant
Serving Size / Yield
- 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
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.