Eggplants stuffed with ricotta, a fresh and delicious version of baked stuffed eggplants, very simple to prepare, perfect for both lunch and dinner!
These eggplants are filled with their own pulp and ricotta. You can use cow, goat, or sheep ricotta for a stronger flavor. They can be finished with some roasted cherry tomatoes.
Choose your favorite herb to flavor them, in this case, I used chives.
At the end of the recipe, in the FAQ section, I answered some questions regarding this preparation. If you have any other doubts or curiosities, leave a comment or use the contact form at the bottom of the page.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 150.91 (Kcal)
- Carbohydrates 13.92 (g) of which sugars 8.83 (g)
- Proteins 7.62 (g)
- Fat 7.99 (g) of which saturated 3.69 (g)of which unsaturated 1.79 (g)
- Fibers 4.97 (g)
- Sodium 147.98 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Eggplants Stuffed with Ricotta
- 2 Oval Black Eggplants (medium-sized)
- 7 oz Ricotta
- 20 Cherry Tomatoes
- to taste Extra Virgin Olive Oil
- to taste Salt
- to taste Black Pepper
- to taste Garlic Powder
- to taste Chives
Tools
- Baking Tray
- Baking Mat
- Bowls
- Spoon
- Cutting Board
- Knife
Recipe for Eggplants Stuffed with Ricotta
Start the preparation of the eggplants stuffed with ricotta by washing and cutting the eggplants in half lengthwise.
Score the flesh in a grid pattern with a knife and season with salt and extra virgin olive oil.
Also clean the cherry tomatoes and cut them in half; season with salt and EVO oil.
Place everything on the oven tray and bake in static mode at 392°F (200°C) for about 30 minutes.
Let the eggplants cool slightly and set the cherry tomatoes aside.
Extract the flesh from the now warm eggplants and transfer it to a bowl.
Be careful not to break the skin.
Add the ricotta to the bowl with the eggplant flesh.
Add chopped chives, salt, black pepper, and garlic powder.
Mix with a spoon until you get a homogeneous mixture.
If you prefer a creamier mixture, you can blend part of the filling.
Fill the eggplant skins with the ricotta filling just prepared.
Complete with the roasted cherry tomatoes.
Finish the preparation of the eggplants stuffed with ricotta with a little more chives and a drizzle of raw oil.
Eggplants Stuffed with Ricotta
Check this section to clarify your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
You will find many eggplant recipes in the collection EASY AND TASTY EGGPLANT RECIPES
How long do they last?
You can store these eggplants in the refrigerator in an airtight container for no more than two days.
Can I boil the eggplants?
Of course, you can opt for boiling for about 30 minutes or until they become soft.
I also made Eggplant and Tuna Meatballs with eggplants.
For curiosity, questions, or if you want to collaborate with me, you can write to me using the contact form below:
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