• 10 baby eggplants
• 2 tbsp extra virgin olive oil
• Salt & pepper
• feta cheese
• 3 tbsp sun-dried tomatoes, diced
• 1 tbsp almond slivers, toasted
• 1 tbsp honey
• ½ tbsp balsamic vinegar
• 2 tbsp parsley, chopped
Preheat the oven to 220 degrees Celsius (425f)
Line a baking tray with aluminum foil.
Lightly and evenly drizzle some olive oil on the sheet (or use a spray can).
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)
Place eggplants on the baking sheet.
Drizzle olive oil on the eggplants, add salt and pepper to taste
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.
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.
Take the eggplants out of the over and let them cool until they are warm, but not hot (3-5 minutes).
While they are cooling, combine feta cheese & sun-dried tomatoes in a small bowl and mash together.
If you’re feeling wild, add a bit of your toasted almonds into the mix for more crunch.
Stuff each eggplant with a small amount of the mix and sprinkle the rest of your toasted almonds on top.
Drizzle the honey and balsamic vinegar mix on top and garnish with some chopped parsley.