A delightful combination of creamy ricotta and vibrant Mediterranean flavors, this dish highlights the rich culinary traditions of the region while providing a healthy, vegetarian option that’s both satisfying and packed with nutrients.
Ingredients
Scale:
2 medium-sized globe eggplants
1 cup ricotta cheese (whole milk for creamier texture)
½ cup Parmesan cheese, grated (plus extra for topping)
1 cup fresh or frozen spinach (thawed and drained if frozen)
1 cup cherry tomatoes, halved
2 cloves garlic, minced
2 tablespoons olive oil (plus more for drizzling)
¼ cup fresh basil, chopped (or 1 tablespoon dried basil)
½ teaspoon salt (to taste)
¼ teaspoon pepper (to taste)
¼ teaspoon red pepper flakes (optional)
1 tablespoon freshly squeezed lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Cut the eggplants in half lengthwise and scoop out the flesh, leaving a ½-inch border to create the 'boat.' Chop the scooped-out flesh finely and arrange the eggplant halves on a baking sheet lined with parchment paper, cut side up.
Lightly sprinkle the cut sides of the eggplant halves with salt and let them sit for about 15 minutes. Rinse under cold water and pat dry with paper towels.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add chopped eggplant flesh and spinach, cooking until the spinach is wilted and the eggplant is tender, about 5-7 minutes. If using cherry tomatoes, add them during the last 2 minutes of cooking. Remove from heat and let cool slightly.
In a large bowl, combine the sautéed mixture with ricotta cheese, grated Parmesan, lemon juice, fresh basil, salt, and pepper. Stir until well mixed.
Spoon the ricotta mixture generously into each eggplant half, mounding it on top. Sprinkle the st￭ eggplants with additional Parmesan cheese.
