As I mentioned on my Instagram earlier this weekend, we’re about to go on a trip to Greece! I’m really excited about this vacation, and it inspired me to dedicate my weekly fridge post to Greek food… or what I imagine Greek food to be like before ever visiting the country, read: mostly things I could find in New York themed visually into a white and blue scene. You can see the result here!
Needless to say, I brought home a lot of beautiful eggplants of various colors and shapes, as well as logs of goat cheese, and bunches of herbs. That’s how this simple 30-minute dinner/appetizer was born! See the end of this post for the full recipe.
I also used some of the eggplants for a quick galette (see the I-have-no-time-need-to-pack-but-still-want-to-cook theme happening?): using pre-made frozen phyllo dough, I topped it with thin slices of eggplants, crumbles of herbed goat cheese, salt, and baked it for about 25 minutes at 360F in the oven. It made a short appearance in my insta stories and almost immediately disappeared at dinner. Followed by its brother, a phyllo tart with figs, unflavored goat cheese and maple syrup.
Stuffed Eggplant with Goat Cheese
- 8 small eggplants
- 2 Tbsp goat cheese
- 1 Tbsp fresh parsley chopped
- Salt to taste
- 1 1/2 Tbsp ghee or oil for sautéing
1. Wash the eggplants and cut an "X" on each bottom about halfway through.
2. In a small bowl, mix together goat cheese and parsley.
3. Carefully holding an eggplant in one hand, use a teaspoon or a butter knife to stuff it with the cheese. Set aside and repeat with the rest of the eggplants.
4. Over medium-high heat, preheat a large pan with ghee or oil and add the eggplant, sprinkle with salt to taste. Cook for about 12-15 mins, carefully turning the eggplant once, until soft inside.
5. Serve hot or cold, sprinkle with extra goat or feta cheese if desired.
P.S. You can also bake or grill these eggplants!