Bite-sized Eggplant & Goat Cheese Appetizers

These baby Indian eggplants are so cute! And even better, bite sized! Ok, maybe two-bite sized but nonetheless a great size for an appetizer. I washed and cut the eggplants lengthwise, leaving the stem so that it is easy to pick up and bite. I brushed them with an olive oil, garlic and paprika marinade and roasted them in the oven for about 30-40 minutes. Afterwards, I spooned some goat cheese on top. I didn't do anything fancy with how I put it on, I felt that it looks more natural and homestyle just slapped on.  Just pick it up by the stem and take a bite of the warm roasted garlicky eggplant paired with the cool soft goat cheese...mmmmm. Enjoy!

Indian Eggplant & Goat Cheese appetizers

6-8 indian eggplants

5 cloves garlic

3 tablespoons olive oil

1-2 tsp paprika

goat cheese

salt 

1 Wash eggplants and cut lengthwise. Salt and let sit for 15 minutes.

2 Prepare a bowl with some olive oil, garlic and paprika. Preheat the oven to 375 degrees and brush the garlic olive oil onto the open face of the eggplants. Roast in the oven for about 30 minutes and don't let the garlic burn.

3 Once the eggplants are soft, prepare a platter and scoop some refrigerated goat cheese onto the eggplants. Sprinkle with salt, pick up by the stem and bite!