What to do when you crave one of your favorite summer recipes in the dead of the fall? Repurpose it of course. This is a great side dish or light main course for two.
Stuffed Eggplant with Goat Cheese and Capers
- 1 large eggplant
- 5.5 ounces goat cheese (half an 11-ounce block)
- 1 cup diced tomatoes, juice drained
- 2 tbsp salted capers
- 2 tbsp fresh oregano, or 1 tsp dried
- 1/2 tsp red pepper flakes
- black pepper to taste
- olive oil
Wash eggplant. Lay it on the side and from the center slice from the top down 3/4 of the way. Work from the center out slicing slits across the eggplant making sure not to cut all the way through to the bottom. Salt eggplant and put uncut side up in a colander. Let sit for about 20 minutes. Place some weight on top without bruising the eggplant. In the meantime, mix cheese, tomatoes, capers, pepper flakes, oregano and pepper in a bowl. Oil a baking dish and place eggplant in it. Working from the center, divide cheese filling between each slice. The eggplant should start to fan out. Bake at 375 degrees until cooked through, about 25 minutes.