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–+ servings

BABY EGGPLANTS AND POTATO RECIPES

Miranda | My Anosmic Kitchen
Perfectly roasted vegetables with a creamy cheese, pesto and bacon stuffing. 
Print Recipe Save Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Ingredients
  

  • 12 baby eggplants
  • 3/4 cup bacon bits
  • 1/4 cup sun-dried tomatoes
  • 6 baby potatoes
  • 2 tbsp basil pesto
  • 2 tbsp danish or regular feta
  • 2 tbsps olive oil
  • salt & freshly ground pepper
  • smoked paprika

Instructions
 

  • Heat the oven to 190 degrees and line an oven tray with baking paper. 
  • Slice and stuff the baby eggplants with the bacon and sun-dried tomatoes
  • Slice the par boiled potatoes and stuff with cheese & basil pesto
  • Add spices, salt pepper and oil and bake for about 8 to 10 minutes, take them out, and if not ready roast for another 5 minutes or until done. 

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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