Easy and Delicious Stuffed Eggplant Recipe

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)

Préparations :

1️⃣ Cut the eggplants in half lengthwise. Scoop out the insides, leaving enough flesh on the skins to hold their shape when baked. 2️⃣ Sprinkle the halves with salt and set them aside to draw out moisture for about 30 minutes.3️⃣ While the eggplants are resting, heat some olive oil in a skillet over medium heat.4️⃣ Sauté the chopped onion and green pepper until they start to soften.5️⃣ Add the spinach and cook until it wilts down.6️⃣ Stir in the ricotta cheese and mix until well combined.7️⃣ Season the mixture with salt and pepper to taste.8️⃣ In a separate bowl, mix the crushed and diced tomatoes together. Season with salt and pepper and set aside.9️⃣ After the eggplants have rested, pat them dry to remove excess moisture.1️⃣0️⃣ Spoon the vegetable and ricotta mixture into the hollowed-out eggplants.1️⃣1️⃣ Place the stuffed eggplants in a baking dish, and pour the tomato mixture around and over the eggplants.1️⃣2️⃣ Preheat the oven to 375°F (190°C).1️⃣3️⃣ Cover the baking dish with aluminum foil and bake the eggplants for about 20-25 minutes.1️⃣4️⃣ 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.1️⃣5️⃣ Garnish the baked eggplants with fresh herbs before serving to add a fresh flavor boost.1️⃣6️⃣ Serve hot, enjoying the blend of creamy, savory, and tangy flavors that make this dish a hit.

Leave a Reply

Your email address will not be published. Required fields are marked *