This recipe caught my eye in the holiday issue of the superb Ontario Food And Drink magazine my brother sends to me from Canada. I modified it with dried figs but if you can find fresh figs, use those. It also called for port but I substituted balsamic vinegar. Baking the eggplant then splitting it open to stuff it with seasonal flavors makes it a great dish for an appetizer or a hearty vegetarian main. Most eggplant recipes I have enjoyed were cooked in some kind of tomato sauce or in a babaganoush dip. This is a unique and fun way to eat this very healthy vegetable, an excellent source of fiber, potassium, vitamin C and B-6 and cancer fighting anthocyanins. It only looks impressive. The dish comes together easily once the eggplant is roasted.
Eggplant Stuffed with Figs, Stilton and Pecans
1 T olive oil
salt and pepper
4 oz stilton or good blue cheese
1/2 c pecan or walnut halves, toasted
8 dried Calimyrna figs, halved or 4 fresh figs, quartered
3 T fruit flavored balsamic vinegar such as a pomegranate balsamic
Preheat oven to 350 F. Bake the eggplant for an hour on a rack. Cool enough so it can be handled. Cut open lengthwise without going through to the ends so it keeps its shape. Score the flesh so it can more easily be scooped out. Season generously with salt and pepper. Eggplant is pretty bland so season it accordingly. Stuff with the figs and pecans and sprinkle with the crumbled stilton. Drizzle with the pomegranate balsamic. Serve with a spoon to scoop out the filling and with crostinis. A very interesting and crowd pleasing appetizer!
Very clever what you have done with this fine recipe. I too am a big fan of the LCBO magazine, and have a huge collection of them going back many years. I’m glad you are able to receive and enjoy them. Thanks for sharing this with us at our FF shindig. Have a lovely weekend.
I only get a few of thos egreat mags sent to me but cherish them all. This was pretty and tasty. Happy FF weekend! I’m posting from Sedona AZ.
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I love this Johanne, it is so different!! sounds amazing to me because I love anything with blue cheese and pecans! I agree, eggplant so good, and is always paired with tomato…bravo! I can’t wait to try this!
Jenna
Thanks Jenna! The eggplant needs a generous dose of seasoning as it is bland but it was a fun presentation for an appetizer. happy FF!
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This looks amazing! Nice to meet you, enjoy the party 🙂
Thank you Elaine! Happy FF!
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I don’t love eggplant but I love everything else in this yummy dish. I’ll try it this summer when I’ve got eggplant begging to be eaten. Happy Friday, Tracey
Thanks Tracey! Happy FF!
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Wow, I love this eggplant creation. I’m thinking I could hold it in my hand like a very large slice of deep dish pizza and just make a meal out of it and skip the main course. I love roasted eggplant, skin and all. Thank you for bringing!
We ended up having it as a meal too Sue as it was so different and delicious but did not eat the skin though. Must like this combo….just had a pizza almost like this in sedona where I am on vacation! Happy FF! Keep those gorgeous pictures coming!
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Mmm, nice (Sedona)!
Even nicer…heading to South rim of Grand Canyon today!:))))
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Awesome take lots of pics . . . then again, don’t be like me and get accused of not enjoying the “moment” because you’re so lost in capturing them on your camera!!!
Amazing combination of flavors and textures! Perfect for our party! Happy FF!
Thank you Julie! It was an interesting recipe. Happy FF!
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This looks delicious! I love the colors!
Thank you! I loved the colors too:) happy FF!
Wow, you’ve created a wonderful combination here Johanne, I love eggplant and love the paintings too 🙂
Thank lyou for noticing the paintings Loretta! Always try to get a little art in my posts! Enjoy your Saturday! I am driving to the Grand Canyon!
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Nice recipe doc,
i love the sweetness of charred roasted eggpant, combinedwith crumbly crust pecan and the pungent blue cheese, heavenly delicious!!!
good for periodontal tissues too for sure!
Good to hear from you Dedy! Thank you for visiting. Hope you are well.
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Wow this looks amazing, and so many yummy flavours and textures!
Thanks Michelle! It was a new way for me to try eggplant for sure but it was really good! Happy FF weekend! I am travelling to the Grand Canyon today from AZ where we are on vacation!
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Ooh have fun! I;’d love to visit the Grand Canyon one day, I hope you’ll post some photos when you;re back! x
Will do! Xo
Oh, wow, Johanne – this looks fabulous – great combination of flavours! Love the two paintings at the end too. Have a wonderful holiday and happy weekend x
Thank you Selma, especially for noticing thelittle bit of art I snuck in there 🙂 off to see some of nature’s finest masterpiece today…The Grand Canyon! Happy FF weekend!
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I like aubergine, blue cheese, fig and nuts, so this must be a great dish for me! 🙂
Same with me. That s why I tried this and happy to have made the stuffed aubergine.
These are all ingredients I really like, so I am guessing I would really like this dish as well – looks good!
Thank you! Same for me and that s why I tried it!
What an interesting but fun recipe Johanne. Love the filling the best 🙂
Thanks Judi! It was fun and differwnt. That filling can go on/in anything in my books! :))
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I love sweet-savory recipes and love the sound of this one! Must taste so good!! Thank you for sharing 🙂
Glad you liked it! It was interesting.
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