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.