Baby eggplant filled with goat cheese, served on arugula and topped with tomato Vinaigrette

3 baby eggplant
1 log (3o.z.) goat cheese
½ oz. cream cheese
1 tsp. oregano
Wash eggplant, holding eggplant upright slice off end of eggplant then slice into 4 or 5 slices about ¼ inch thick. Brush eggplant with olive oil and season with salt and pepper.
Place on parchment (prevents sticking and tearing) in 375 degree oven for about 12-15 minutes.

Combine goat cheese and cream cheese add oregano. Roll filling into oval ball and place at the end of the cooked eggplant, roll up and top with sundried tomato vinaigrette. Makes about 15 pieces.
Sun Dried Tomato Vinaigrette
1 clove of garlic
1 shallot
1 Tbls. drained and minced oil-packed sun dried tomatoes
1/2 Tbls. Dijon
1 Tbls. chopped fresh basil
1 ¼ Tbls. balsamic vinegar
salt and fresh ground pepper to taste
1/3 cup olive oil
1 Tbls. chopped fresh parsley
Combine garlic, shallot, Dijon, sundried tomatoes and balsamic vinegar to the bowl of a food processor. Process and then drizzle in oil add basil and parsley at the end. Salt and pepper to taste.


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