Description
2 medium eggplants
2 tbsp olive oil
1 cup fresh spinach, chopped
1 cup ricotta cheese
½ cup grated parmesan cheese
1 garlic clove, minced
1 egg
Salt and black pepper to taste
For the Lemon Yogurt Sauce:
1 cup plain Greek yogurt
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp olive oil
Salt and black pepper to taste
Directions:
Preheat your oven to 375°F (190°C).
Slice the eggplants in half lengthwise and scoop out the flesh, leaving about a ¼-inch border. Brush the eggplant halves with olive oil, then place them on a
baking sheet.
Roast the eggplant halves in the oven for 20 minutes, or until tender.
While the eggplants are roasting, heat 1 tbsp olive oil in a pan over medium heat. Add the minced garlic and spinach, sautéing for 2-3 minutes until the
spinach is wilted.
In a bowl, mix together the ricotta cheese, sautéed spinach, parmesan cheese, egg, salt, and pepper.
Once the eggplant halves are ready, spoon the spinach and ricotta mixture into each hollowed-out eggplant half.
Return the stuffed eggplants to the oven and bake for another 15 minutes, or until the tops are golden brown.
While the eggplants bake, prepare the lemon yogurt sauce by mixing Greek yogurt, lemon juice, lemon zest, olive oil, salt, and pepper.
Serve the stuffed eggplants warm, topped with a dollop of lemon yogurt sauce. Enjoy!
Prep Time: 15 minutes Cooking Time: 35 minutes Total Time: 50 minutes Kcal: 250 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect stuffed eggplants every time.
- Prepare the Eggplants: Carefully slice the eggplants in half lengthwise. Using a spoon, scoop out the flesh, leaving a sturdy ¼-inch shell to hold the filling. Brush the insides and edges generously with olive oil.
- Initial Roast: Place the oiled eggplant halves on a baking sheet, cut-side up. Roast in a preheated 375°F (190°C) oven for 20 minutes. This step is crucial for tenderizing the shells and developing flavor.
- Make the Filling: While the eggplants roast, sauté minced garlic in olive oil until fragrant, then add chopped spinach until wilted. In a separate bowl, combine ricotta, parmesan, egg, salt, and pepper. Fold in the cooled spinach-garlic mixture.
- Stuff and Final Bake: Once the eggplant halves are tender, evenly divide the filling among them, mounding it slightly. Return to the oven for 15 minutes, or until the filling is set and the tops are golden.
- Prepare the Sauce: As the stuffed eggplants finish baking, whisk together all lemon yogurt sauce ingredients. Adjust seasoning to taste.
Serving Suggestions
These stuffed eggplants are versatile. For a light meal, serve them on a bed of mixed greens with extra lemon yogurt sauce drizzled around the plate. To make it heartier, pair with a side of crusty bread to soak up the juices, or with a simple quinoa or couscous salad. Garnish with fresh herbs like chopped parsley or basil for a pop of color and freshness.
How-to Summary
This recipe involves hollowing and roasting eggplant halves, then filling them with a savory mixture of sautéed spinach, ricotta, parmesan, and egg. After a final bake, they are served with a tangy, homemade lemon yogurt sauce. The entire process takes about 50 minutes for an elegant, vegetarian main course.
Frequently Asked Questions
Can I prepare the eggplants ahead of time?
Yes. You can roast the eggplant shells and prepare the filling separately up to a day in advance. Store them covered in the refrigerator, then stuff and bake just before serving, adding a few extra minutes to the final bake time.
What can I use instead of ricotta?
Cottage cheese (drained well) or a firm goat cheese can be good substitutes. For a dairy-free option, try a blend of mashed firm tofu and nutritional yeast.
How do I prevent the eggplants from becoming soggy?
Salting the hollowed-out eggplant halves and letting them drain for 20-30 minutes before roasting can draw out excess moisture. Be sure to pat them dry thoroughly before brushing with oil.
Can I freeze the stuffed eggplants?
Freezing after baking is not recommended, as the texture of the eggplant and ricotta can become watery and grainy upon thawing. It’s best enjoyed fresh.
Is there a substitute for the egg in the filling?
The egg acts as a binder. A suitable vegan alternative is one “flax egg” (1 tbsp ground flaxseed mixed with 2.5 tbsp water, left to thicken for 5 minutes).
Common Mistakes to Avoid
- Scooping Too Deeply: Leaving less than a ¼-inch border can cause the eggplant shell to collapse under the weight of the filling.
- Adding Hot Spinach to the Cheese: Always let the sautéed spinach and garlic cool before mixing with the ricotta and egg to prevent the egg from cooking prematurely.
- Skipping the First Roast: Roasting the shells first ensures they are fully tender. Stuffing and baking a raw eggplant shell will result in an undercooked, tough texture.
- Overfilling: Mound the filling gently but avoid overstuffing, as it can spill over and make a mess, and may not heat through evenly.
Conclusion
These Spinach and Ricotta Stuffed Eggplants offer a beautiful balance of creamy, savory filling and tender, roasted vegetable, all brightened by a zesty lemon yogurt sauce. It’s a surprisingly simple yet impressive dish that highlights fresh ingredients. By following the step-by-step guide and avoiding common pitfalls, you can create a restaurant-quality vegetarian centerpiece perfect for any occasion. Enjoy the process and the delicious results!
