Stuffed Eggplant with Ricotta, Spinach & Artichokes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 medium eggplants, split lengthwise12 oz frozen artichoke hearts1 large shallot, sliced2 large cloves garlic, chopped coarsely1/4 cup olive oil1/2 tsp kosher salt1 tsp. fresh ground pepper1 cup packed fresh spinach, sliced1 red bell pepper, roasted, peeled and chopped1/2 cup chopped fresh parsley1/4 cup chopped fresh basil1/2 cup grated Romano cheese1 cup whole milk ricotta cheese
Carefully score and remove eggplant pulp, leaving a 1/4 inch shell. Sprinkle lightly with salt, pepper and brush with olive oil. Place on baking sheet. Sprinkle pulp lightly with salt, pepper and brush with olive oil and fit on same or another baking sheet. Roast at 400 degrees for 30-40 minutes until pulp and shells is tender. Thaw artichokes and mix with shallot and garlic. Drizzle lightly with oil and roast about 20-25 minutes at 400 degrees until tender. Remove from oven and let cool slightly. Then place in mixing bowl with spinach, red pepper, parsley, basil, and cheeses. Add in eggplant pulp. Stir to combine, taste for seasoning. Carefully fill the eggplant shells and return to oven. Bake for 15-20 minutes until hot. Garnish with parsley or basil.
Serving Size: Serves 6 as entree, 8-12 as side dish
Number of Servings: 6
Recipe submitted by SparkPeople user ELLENT124.
Serving Size: Serves 6 as entree, 8-12 as side dish
Number of Servings: 6
Recipe submitted by SparkPeople user ELLENT124.
Nutritional Info Amount Per Serving
- Calories: 372.9
- Total Fat: 21.5 g
- Cholesterol: 45.5 mg
- Sodium: 530.3 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 9.0 g
- Protein: 16.2 g
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