STUFFED EGGPLANT WITH RICOTTA, SPINACH & ARTICHOKE RECIPE - (4.2/5)
Provided by ebdonahue
Number Of Ingredients 9
Steps:
- Cut eggplant lengthwise then carefully scoop out the middle, leaving a small border all the way around the eggplant half. Drizzle the inside with olive oil, salt and pepper. Do the same with the scooped out eggplant, placed them all on a baking sheet in a preheated 400°F oven until tender and cooked through. When the eggplant is finished cooking, remove it from the oven to cool down. On another baking sheet place one 12-ounce bag of frozen artichoke hearts, a shallot and 3 minced garlic cloves, drizzle everything with olive oil, salt and pepper. Roast in the 400°F oven until artichokes defrosted and tender. Then place everything into a big bowl: the artichoke mixture, the scooped out cooked eggplant, ricotta cheese, red pepper, baby spinach, grated romano cheese, chopped parsley and basil. Pile the mixture high into the scooped out portion of the eggplant and place back into the 400°F oven until ricotta is heated through, about 15 minutes. For a finishing touch drizzle a rich balsamic glaze all over the stuffed eggplant.
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Hazal Kaya
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The combination of ricotta, spinach, artichoke, and eggplant is simply irresistible.
Ria Akhter
[email protected]This is one of my favorite stuffed eggplant recipes. It's easy to make and always turns out delicious.
Eghwro sandra
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The filling was so flavorful and the eggplant was cooked perfectly.
Manay Khattak
[email protected]I would give this recipe 3.5 stars. The filling was good, but the eggplant was a bit overcooked.
Authoress ReBe
[email protected]I made this recipe for my family and they all loved it! The eggplant was cooked perfectly and the filling was creamy and flavorful.
Danny byrne
[email protected]This stuffed eggplant was a hit at my dinner party! Everyone loved the unique flavor combination and the presentation was beautiful.
Maria mughal Maria aslam
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler eggplant dishes in the future.
Kayleigh Hayward
[email protected]Meh.
Nomathemba Nyathi
[email protected]Wow! This stuffed eggplant was absolutely delicious! The filling was so flavorful and creamy, and the eggplant was cooked to perfection. I will definitely be making this again and again.
sima simanto
[email protected]This dish was a bit too oily for my taste. I think I would try using less olive oil next time.
Tony Alwenje
[email protected]This was my first time making stuffed eggplant and it was a success! The recipe was easy to follow and the dish turned out great. I will definitely be making it again.
Channel Rupali boys of Bangladesh
[email protected]I thought the ricotta spinach artichoke filling was a bit bland. I would add more garlic and herbs next time.
Andy Prince
[email protected]Amazing! This is now my go-to recipe for stuffed eggplant. It's so easy to make and always turns out delicious. I love the combination of flavors and textures.
Bjorn Ramos
[email protected]Not bad. The filling was tasty. However, I would recommend pre-cooking the eggplant slices before stuffing them, as I found that they didn't cook through completely in the oven.
Malik HaSsi
[email protected]This stuffed eggplant was a delightful dish that I enjoyed immensely. The combination of ricotta, spinach, artichoke, and eggplant was perfect, and the flavors complemented each other wonderfully. I especially appreciated the crispy texture of the eg