Even if the cheese is a little messy I don’t mind
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.
Rufus' Food and Spirits Guide 
I’ve been eating quite a bit of goat cheese with jams & jellies of late and it is really good to see it used in another way, especially when that way is so clever and involves both eggplant and capers.
Goats cheese in an eggplant, count me in
WOW!
I love baked goats cheese; such a unique recipe for egg plant. I haven’t salted my egg plant to remove bitterness for years, I wonder if yours is a different variety.
ooh… It is all gooey and cheesy….
I’ll eat just about anything with goat cheese…We have a local farm that makes it with a bunch of different seasonings.
Goat´s cheese and eggplant…count me in!
Ah, that’s something new to do with an eggplant! Looks great, even IF the cheese is a little messy. 🙂
Oh pretty – and everything in it sounds good to me! Mmmm…
I remember we loved your stuffed eggplant recipe from last year. This sounds good too!
I’d take messy cheese in a stuffed eggplant. The creamy texture looks wonderful.
this sounds great, worthy of a try-out very soon. Thanks for sharing.
That definitely sounds like one to try 😉
What is it with goat cheese this week? I’ve seen it everywhere. I’ll be making this dish because I love eggplant.
I love the things you do to veggies… ;P