Elegance Meets Comfort in Every Bite
Few dishes capture the heart of Mediterranean cooking as beautifully as stuffed eggplants. This recipe elevates the humble aubergine into a show-stopping main course, filled with creamy ricotta, earthy spinach, and crunchy walnuts. The combination of textures and flavors creates a dish that feels indulgent yet remains light and nutritious.
Stuffed eggplants are steeped in history, with versions of the dish appearing in Middle Eastern, Greek, and Italian cuisines. It’s a testament to the versatility of the eggplant—a vegetable that absorbs flavors like no other. This particular version is inspired by Nala’s love for refined simplicity: it’s hearty enough to be a main course but elegant enough for a dinner party.
Serve it with a crisp green salad or a side of roasted asparagus for a meal that’s as balanced as it is delightful.
Why You’ll Love This Recipe
- Low-Carb Delight: The eggplant serves as both the star ingredient and the vessel, keeping the dish naturally low-carb.
- Sophisticated and Flavorful: The creamy ricotta and spinach filling is complemented by the nutty crunch of walnuts.
- Aromatic Mediterranean Touch: Hints of garlic, parsley, and olive oil bring the flavors of the Mediterranean straight to your table.
Stuffed Eggplant with Spinach, Ricotta, and Walnuts
Few dishes capture the heart of Mediterranean cooking as beautifully as stuffed eggplants. This recipe elevates the humble aubergine into a show-stopping main course, filled with creamy ricotta, earthy spinach, and crunchy walnuts. The combination of textures and flavors creates a dish that feels indulgent yet remains light and nutritious.
Ingredients
For the Eggplants:
- 2 large eggplants (halved lengthwise)
- 2 tbsp olive oil
- ½ tsp salt
For the Filling:
- 1 cup 200g ricotta cheese
- 2 cups 60g fresh spinach, chopped
- ¼ cup 30g grated Parmesan cheese
- 2 cloves garlic (minced)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp olive oil
- Salt and pepper (to taste)
For the Topping:
- ¼ cup 30g walnuts, chopped
- 2 tbsp breadcrumbs (optional for extra crunch)
- Drizzle of olive oil
Instructions
Step 1: Prepare the Eggplants
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Using a spoon, scoop out the flesh of each eggplant half, leaving about a ½-inch border. Chop the flesh and set it aside.
- Brush the hollowed-out eggplants with olive oil and sprinkle with salt. Place them cut side down on the baking sheet and roast for 15 minutes, or until slightly softened.
Step 2: Make the Filling
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
- Add the chopped eggplant flesh and cook for 5 minutes until softened.
- Stir in the spinach and cook for an additional 2–3 minutes, until wilted. Remove from heat and let cool slightly.
- In a bowl, mix the ricotta, Parmesan, parsley, and the cooked vegetable mixture. Season with salt and pepper to taste.
Step 3: Stuff the Eggplants
- Remove the roasted eggplants from the oven and turn them cut side up.
- Spoon the ricotta filling evenly into each eggplant half.
Step 4: Add the Topping and Bake
- Sprinkle the stuffed eggplants with chopped walnuts and breadcrumbs, if using.
- Drizzle with olive oil and bake for another 15 minutes, or until the topping is golden and the filling is heated through.
Step 5: Serve and Enjoy
- Garnish with additional parsley and serve warm.
Notes
Pro Tips for Success
- Choose the Right Eggplants: Look for firm, medium-sized eggplants with smooth skin. Smaller eggplants tend to have fewer seeds and a milder flavor.
- Don’t Overload the Filling: A generous but balanced amount of filling ensures the eggplants stay intact during baking.
- Enhance the Flavor: Add a pinch of nutmeg or a sprinkle of chili flakes to the ricotta mixture for a unique twist.
Variations to Try
- Vegan Option: Substitute the ricotta with cashew cream and the Parmesan with nutritional yeast.
- Add Protein: Include cooked ground turkey or chicken in the filling for a heartier dish.
- Herb Explosion: Experiment with fresh dill, mint, or basil in the filling for a different flavor profile.
