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Ricotta-Spinach Stuffed Eggplants

Ricotta-Spinach Stuffed Eggplants


Rating (4.2500)
  • Prep Time:
  • Cook Time:
  • Difficulty: easy
  • Serves: 6


This ricotta and spinach stuffed eggplant was inspired by Moussaka-filled Eggplants. It can be served as a vegetarian starter or main dish. Ricotta cheese can be substituted with cottage cheese or paneer.


*Instead of Parmesan cheese, you can prepare a topping by mixing 150 g natural yoghurt, 1 egg yolk, freshly grated nutmeg (optional) and salt&pepper. Pour this topping over the filling and top with the sliced tomatoes.

1. First scoop out most of the flesh of the eggplants leaving an inner shell about 1/2 cm thick. Cut the flesh into small cubes.

2. Rub the eggplant shells with olive oil and season lightly with salt. Place them into preheated grill (oven) for about 6 minutes or until golden brown and lightly softened.

3. Meanwhile, heat the olive oil and cook the spinach in it for a few minutes. When it becomes soft, add pepper corns, cinnamon, garlic, chili flakes, eggplant flesh and salt to taste and cook it till it becomes soft.

4. Add the tomato puree, stir it in and simmer for a moments.

5. Finally, add ricotta cheese and cook for a few more minutes.

6. Stuff the eggplant shells with spinach-ricotta filling, top with grated Parmesan cheese and tomato slices. Bake it in a preheated oven at 200 C for about 15-20 minutes.

Serve hot with salad and nice bread.

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star_onstar_onstar_onstar_onstar_onTheresa111 says:

Wow! Another great eggplant recipe. I finally bought some eggplant.


star_onstar_onstar_onstar_onstar_onbebi says:

I like the combination of ingredients, congratulations


star_onstar_onstar_onstar_offstar_offMorgz says:

I'm trying this tonight! I'll let ya know how it comes out! :)


star_onstar_onstar_onstar_onstar_offTrishah says:

Wonderful dish just the right mixture of savoury flavours, made a perfect lunchtime meal!

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