This stuffed eggplant recipe is a crowd-pleaser, combining the hearty flavors of fresh vegetables, creamy ricotta, and rich tomatoes. It’s an easy dish that makes a perfect main course or a stunning side dish for any gathering. Here’s how to prepare this top eggplant recipe that everyone will love.
Ingredients:
- 2 eggplants
- 1 tablespoon of salt (for drawing out moisture from eggplants)
- 140 grams (5 ounces) spinach
- 4 tablespoons ricotta cheese
- 1 onion, chopped
- 1 green pepper, chopped
- 1 (15 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes
- Olive oil (for cooking and drizzling)
- Salt and pepper (to taste)
- Optional: Grated cheese (such as Parmesan or mozzarella, for topping)
- Fresh herbs (such as basil or parsley, for garnish)
Instructions:
- Prep the Eggplants:
- Cut the eggplants in half lengthwise. Scoop out the insides, leaving enough flesh on the skins to hold their shape when baked.
- Sprinkle the halves with salt and set them aside to draw out moisture for about 30 minutes.
- Cook the Filling:
- While the eggplants are resting, heat some olive oil in a skillet over medium heat.
- Sauté the chopped onion and green pepper until they start to soften.
- Add the spinach and cook until it wilts down.
- Stir in the ricotta cheese and mix until well combined.
- Season the mixture with salt and pepper to taste.
- Prepare the Tomatoes:
- In a separate bowl, mix the crushed and diced tomatoes together. Season with salt and pepper and set aside.
- Stuff the Eggplants:
- After the eggplants have rested, pat them dry to remove excess moisture.
- Spoon the vegetable and ricotta mixture into the hollowed-out eggplants.
- Place the stuffed eggplants in a baking dish, and pour the tomato mixture around and over the eggplants.
- Bake:
- Preheat the oven to 375°F (190°C).
- Cover the baking dish with aluminum foil and bake the eggplants for about 20-25 minutes.
- Remove the foil, top the eggplants with grated cheese if using, and bake for another 10-15 minutes until the cheese is melted and golden.
- Serve:
- Garnish the baked eggplants with fresh herbs before serving to add a fresh flavor boost.
- Serve hot, enjoying the blend of creamy, savory, and tangy flavors that make this dish a hit.
Conclusion:
This Easy Stuffed Eggplant is not just delicious but also a visually appealing dish that’s sure to impress. The combination of creamy ricotta, nutritious spinach, and tangy tomatoes packed into tender eggplant creates a fulfilling meal that’s perfect for any occasion. Whether served as a main dish or a side, it’s guaranteed to receive rave reviews from all your guests. Enjoy the process of making this beloved recipe and the wonderful meal that follows!