This is my bacon hurrah(!) to Summer and a mention of the Santa Monica Farmers Market. Because I was just barely cool enough to go there once this summer. I scored an exploding bag of baby heirloom eggplants and wanted to get crazy delicious with them, so, duh, just add bacon.
I actually made two types of stuffed eggplants. The above is a Rosa Bianca eggplant stuffed with goat cheese and rosemary. Below are Japanese eggplants stuffed with blue cheese. In the end, everyone preferred the Japanese-blue cheese, however, if the goat cheese ones were cooked longer (only baked for 40 mins), they could have been a game changer. Regardless, if you love eggplants as much as I do (and bacon and cheese) then get after these!
Bacon Wrapped Cheese Stuffed Eggplants
1 packaged of bacon (I used Trader Joe's applewood smoked bacon)
1 lb of baby eggplants
1/2 cup cheese (goat, blue, try something new?)
Rosemary sprigs
Foil
Toothpicks/skewers
- Heat oven to 400 degree F.
- Spread foil on two large baking sheets.
- Make deep lengthwise slices on the eggplants.
- Stuff with cheese and rosemary.
- Wrap with an entire piece of bacon or sometimes half a slice of bacon depending on the size of the eggplant.
- Secure with toothpick or skewer, depending on the size.
- Bake for 50 minutes, turning eggplants over half way through.
7 comments:
Awwww, Santa Monica Farmer's Market was our fav weekend activity. And your dish looks delish!
Damn! I'll take one of each! They look awesome. Great bacon hurrah!
Everything is better with bacon! Great ideas with the eggplants Anna.
Delicious and perfect as a party food!
Hmm, sounds so drool worthy!
I know either one has to be winner - great idea!
Nanette - Oh, nice! There are so many good things there. Year round goodness.
Anna - Coming right up...
Peter - True true, I don't think it will ever get old.
Tasteofbeirut - bacon always makes the party better.
Dewi - purple and pig is worthy of salivation.
Joan - Thank you :-)
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