A delightful vegetarian dish that combines rich flavors and wholesome ingredients, featuring tender roasted eggplant halves filled with a decadent spinach and ricotta filling.
Ingredients
Scale:
2 medium-sized eggplants
Olive oil, for drizzling
Salt and pepper, to taste
2 cups fresh spinach, chopped
1 cup ricotta cheese
1/2 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 large egg
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Fresh basil, for garnish
Additional mozzarella cheese, for sprinkling on top
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants in half lengthwise and scoop out some of the flesh, leaving a shell about 1/2 inch thick. Reserve the scooped-out flesh for the filling.
Place the eggplant halves on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 25-30 minutes or until tender.
In a skillet over medium heat, add a drizzle of olive oil. Sauté the minced garlic until fragrant, about 1 minute. Add the chopped spinach and cook until wilted, approximately 2-3 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, cooked spinach, reserved eggplant flesh (chopped), egg, oregano, and red pepper flakes if using. Mix until well combined.
Once the eggplant halves are roasted, carefully spoon the spinach and ricotta filling into each eggplant half, pressing gently to pack the filling.
Sprinkle additional mozzarella cheese on top of the st￭ eggplant halves.
Return the st￭ eggplants to the oven and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let cool for a few minutes. Garnish with fresh basil before serving.
