Eggplant Stuffed with Goat Cheese
Photo Credit: Barilla®

Eggplant Stuffed with Goat Cheese


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Eggplant Stuffed with Goat Cheese

Eggplant Stuffed with Goat Cheese

Total Time: 55 minutes
Course: Appetizer
Keyword: barilla, eggplant, goat cheese
Servings: 4 people
Author: Barilla®


  • 1 3/4 pound eggplant
  • 3/4 pound Tropea onion
  • 1 pound tomatoes
  • 5/8 pound goat cheese
  • 1 cup white wine vinegar
  • 1 ounce sugar
  • 1 small bunch chives
  • 6 basil leaves
  • 1/2 cup extra virgin olive oil
  • salt and pepper


  • Rinse the eggplant and slice them lengthwise. Sprinkle the slices generously with salt and let them drain.
  • After about 20 minutes, sauté them with a bit of oil in a nonstick pan over medium heat. When they’re done, lay them on paper towels to absorb the excess oil.
  • Mix the caprino with the chopped chives (keep aside a few stems) and season with salt and pepper to taste. Wash the tomatoes and purée them with about 2 tbsp. (30 ml) of oil.
  • Strain the purée with a fine mesh strainer and season with salt and pepper.
  • Slice the onions and heat them in a pan with the sugar and vinegar. When the liquid reaches a boil, turn off the heat and strain it.
  • Blend the basil leaves with 2 tbsp. (30 ml) of oil.
  • Place a tablespoon of cheese in the middle of each eggplant slice and roll it up.
  • Tie chive stems around it so it stays closed. Arrange them on serving plates with a spoonful of sweet and sour onions, a spoonful of tomato sauce and a drizzle of basil oil.
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