Eggplants stuffed with ricotta and ham, with only the cooking of the eggplants, a dish you can simply bring to the table as a side dish or appetizer, perfect, with its freshness, to enjoy on hot summer days or evenings.
Also try the sautéed eggplants, my most read recipe.
It is prepared in just a few minutes (you can also grill the eggplants, or cook them in an air fryer at 356°F until the desired consistency is reached) and once cooled, they are stuffed.
An extra idea: you can also decorate the eggplants with fun colored toothpicks or with salted sticks.
Below I leave you other enticing ideas with eggplants to get inspiration from.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 12-14 slices
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 oval black eggplants
- 1/2 cup cow's milk ricotta
- 2 oz cooked ham
- to taste sunflower oil (or extra virgin olive oil)
- to taste fine salt
- to taste dried oregano
Tools
- 1 Knife
- 1 Cutting board
- 1 Towel
- 1 Parchment paper
- 1 Baking tray
- 1 Small bowl
- 1 Fork
Steps
To prepare the Eggplants Stuffed with Ricotta and Ham, first wash well and remove the stalk from the eggplants.
Slice them thinly, as in the picture.
For this operation you can also use a mandoline.
If you wish and have time, you can also purge the eggplants under salt and then rinse them before using.
Arrange them on a baking tray.
Make cross cuts on the surface.
This operation will allow you to fold the eggplants like a wallet later.
Drizzle with a little oil, lightly salt the surface, and add a pinch of oregano before baking in a preheated ventilated oven at 356°F for 15 minutes.
Remove from the oven and let cool.
Prepare the filling by working with a fork the coarsely chopped ham and ricotta.
Stuff the eggplants with a generous spoonful of filling and close them like a wallet.
You can prepare them in advance and store them in the refrigerator in an airtight container.
