A simple, lovely and savory appetizer or side that requires no effort. My kind of yum!
Author: Crystal Cartier
Recipe type: Appetizer, Side
Cuisine: Gluten-Free, Vegetarian
Ingredients
6 baby eggplants (mine were 2-3" long)
fruity, full-bodied olive oil
1 Tablespoon fresh thyme leaves
1 sprig fresh rosemary, diced
sea salt, to taste
freshly ground pepper, to taste
goat cheese
aged balsamic vinegar, drizzle for serving
Instructions
Preheat oven to 350 degrees.
Halve eggplant lengthwise and toss with enough olive olive to lightly coat. Spread on foiled lined baking dish and sprinkle with rosemary, thyme, salt and pepper. Roast for 25 minutes or until eggplant is tender.
Plate eggplant and top each half with a spoonful of goat cheese, a drizzle of aged balsamic, and a light drizzle of olive oil (if desired).
ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2013/07/23/roasted-baby-eggplant-with-goat-cheese/