Stuffed Eggplant with Ricotta, Spinach & Artichokes

3 medium eggplants, split lengthwise
12 oz frozen artichoke hearts
1 large shallot, sliced
2 large cloves garlic, chopped coarsely
1/4 cup olive oil
1/2 tsp kosher salt
1 tsp. fresh ground pepper
1 cup packed fresh spinach, sliced
1 red bell pepper, roasted, peeled and chopped
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/2 cup grated Romano cheese
1 cup whole milk ricotta cheese

time consuming, but worth it.

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.