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Introduction
Discover the rich flavors of Italy with this delicious stuffed eggplant recipe. Tender eggplants are first salted to reduce bitterness, then filled with a flavorful mix of spinach, ricotta, and herbs. Topped with fresh mini-mozzarella and baked in a spicy Arrabiata tomato sauce, this dish is a perfect blend of creamy, tangy, and savory notes. Ideal as a satisfying vegetarian main or a hearty side dish.
Ingredients:
2 eggplants
Cold water (for soaking)
Salt
2–3 ripe tomatoes
Vegetable oil (for frying)
Provencal herbs (such as thyme, rosemary, oregano)
150 g (5 oz) fresh spinach
200 g (0.5 lb) ricotta cheese
1–2 cloves garlic, minced
200 g (0.5 lb) fresh mini-mozzarella
Olive oil (for drizzling)
Tomato sauce Arrabiata (spicy tomato sauce)
Grated Parmesan cheese
Fresh parsley (for garnish)
How to make:
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