EGGPLANT STUFFED WITH RICOTTA AND HAM
I saved this a while back ago on Zaar for safe keeping. I think this is from http://www.latartinegourmande.com/ With their delicate, tender flesh and thinner, more elongated shape, Italian eggplant - they're dark purple, like regular eggplant - are great to stuff. Select vegetables that are firm to the touch and have no wrinkles. Halve the eggplant, brush them with oil, and bake them until they're soft enough to scoop out the flesh. For the stuffing, saute a shallot with garlic and ground coriander, and add fresh tomatoes and the flesh of the eggplant. Stir in ricotta, fresh herbs, ham, and pecorino cheese. Stuffed eggplant can be made in advance and reheated just before serving. For the days when you'd rather be outside than in.
Provided by Queen Dana
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Set the oven at 400 degrees. Have on hand a 9-by-13-inch baking dish.
- Halve the eggplant lengthwise. Place them in the baking dish, cut sides up. Sprinkle generously with oil and salt. Bake for 20 minutes. Leave to cool.
- With a teaspoon, scoop out the eggplant flesh. Chop it coarsely; transfer to a bowl.
- In a skillet, heat the 2 tablespoons olive oil over medium heat. When it is hot, add the shallot, coriander, and thyme. Cook over medium heat, stirring often, for 3 minutes. Add the garlic and continue to cook for 1 minute. Add the tomatoes, bay leaf, salt, and pepper. Cook, stirring often, for 4 minutes.
- Stir in the eggplant flesh. Continue cooking, stirring occasionally, for 7 minutes or until the mixture is pulpy and well flavored. Discard the bay leaf and thyme. Leave to cool slightly.
- Lower the oven temperature to 375 degrees.
- Stir the ricotta, pecorino, cilantro, ham, egg, salt, and pepper into the eggplant mixture. Fill the eggplant shells with the stuffing.
- Return the shells to the baking dish. Sprinkle with olive oil and add the water to the dish. Bake the eggplant for 45 minutes or until the shells are tender when pierced with a skewer.
Nutrition Facts : Calories 268.1, Fat 16.7, SaturatedFat 6.5, Cholesterol 84.2, Sodium 79.2, Carbohydrate 21.4, Fiber 10.3, Sugar 8.3, Protein 12
STUFFED EGGPLANT WITH VEAL AND SPINACH
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Halve eggplants lengthwise. Scoop out the flesh leaving the shells 1/8-inch thick. Salt the shells and invert to drain over paper towels for 30 minutes. Salt the flesh and drain it in a strainer.
- Defrost the spinach in a microwave, squeeze out all of the water and separate it with fingertips. Put the spinach in a mixing bowl.
- Heat the oven to 350 degrees F.
- Heat a medium skillet over medium-high heat with extra-virgin olive oil, a turn of the pan. Add the meat, sage and salt and pepper, to taste. Lightly brown the meat, then stir in the garlic and cook for 30 seconds, Add the meat mixture to the mixing bowl.
- Melt 4 tablespoons butter in a sauce pot over medium heat. Whisk in the flour, cook for 1 minute, then whisk in milk and bring the mixture to a bubble. The sauce should be thick enough to coat the back of a spoon. Season the sauce with salt, pepper and nutmeg, to taste. Cool for a few minutes, then add it to the meat and spinach. Pat the salted flesh of the eggplant dry and finely chop, then stir it into meat mixture along with an egg and about 1/2 cup cheese.
- Tear the bread, add it to a food processor and pulse-grind into fresh crumbs. Finely chop the parsley leaves and stir it into the bread crumbs.
- Pat the eggplant shells dry and drizzle a baking dish with extra-virgin olive oil. Arrange the eggplant shells in the dish and mound the filling into them. Top with bread crumbs and a little more cheese, dot with dabs of butter and bake until lightly golden, about 30 minutes. Cool completely, cover and refrigerate for a make-ahead meal. To reheat, put the eggplant in a 350 degree F oven, loosely covered, for 20 minutes, then uncover and bake until deeply golden in color, about 10 to 15 minutes. Serve a whole eggplant per person.
CHEESY STUFFED EGGPLANT RECIPE BY TASTY
Here's what you need: large eggplants, olive oil, kosher salt, freshly ground black pepper, olive oil, small yellow onion, garlic cloves, fresh thyme leaf, baby bella mushroom, farro, dry white wine, vegetable stock, unsalted butter, grated parmesan cheese, kosher salt, freshly ground black pepper, green sweet peas, cherry tomato, fresh parsley, grated parmesan cheese, fresh mozzarella cheese, olive oil, kosher salt, black pepper, fresh parsley
Provided by Tayo Ola
Categories Dinner
Yield 4 servings
Number Of Ingredients 25
Steps:
- Roast the eggplant: Preheat the oven to 400°F (200°C). Line a large baking sheet with foil.
- Cut the eggplants in half lengthwise and place on the prepared baking sheet cut-side up. Drizzle with the olive oil and season with the salt and pepper.
- Roast the eggplant for 30-40 minutes, until tender.
- Meanwhile, make the farro risotto: Heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the garlic and thyme and cook, stirring, for 2 minutes, until soft. Add the mushrooms and cook until soft, about 3 minutes. Stir in the farro, allowing the oil to coat each grain, and cook for 1 minute, until grains are lightly toasted.
- Pour in white wine and stir until it evaporates completely, 1 minute. Add 1 cup of the vegetable stock at a time and cook until the liquid begins to reduce before adding more, stirring occasionally, about 30 minutes total. The farro should be cooked through and creamy.
- Turn off the heat and stir in the butter, Parmesan, salt, and pepper until melted and well combined.
- Gently fold in the sweet peas and cherry tomatoes, then the parsley.
- Remove the eggplant from the oven and turn the broiler on high. Scoop out ¼ cup of flesh from each half and discard.
- Fill the eggplant halves with the farro risotto, dividing evenly. Sprinkle with the Parmesan cheese, then lay 2-3 slices of fresh mozzarella cheese on top. Drizzle with a bit of olive oil and sprinkle with salt and pepper.
- Broil the eggplant for 7-10 minutes, until the mozzarella is golden brown. Garnish with the parsley and serve warm.
- Enjoy!
STUFFED EGGPLANT WITH RICOTTA, SPINACH & ARTICHOKE RECIPE - (4.2/5)
Provided by ebdonahue
Number Of Ingredients 9
Steps:
- Cut eggplant lengthwise then carefully scoop out the middle, leaving a small border all the way around the eggplant half. Drizzle the inside with olive oil, salt and pepper. Do the same with the scooped out eggplant, placed them all on a baking sheet in a preheated 400°F oven until tender and cooked through. When the eggplant is finished cooking, remove it from the oven to cool down. On another baking sheet place one 12-ounce bag of frozen artichoke hearts, a shallot and 3 minced garlic cloves, drizzle everything with olive oil, salt and pepper. Roast in the 400°F oven until artichokes defrosted and tender. Then place everything into a big bowl: the artichoke mixture, the scooped out cooked eggplant, ricotta cheese, red pepper, baby spinach, grated romano cheese, chopped parsley and basil. Pile the mixture high into the scooped out portion of the eggplant and place back into the 400°F oven until ricotta is heated through, about 15 minutes. For a finishing touch drizzle a rich balsamic glaze all over the stuffed eggplant.
EGGPLANT RICOTTA BAKE
This eggplant ricotta bake satisfies a craving for simple comfort food.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes.
- Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Brush an 8-inch square baking dish with oil.
- Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta. Repeat layers, ending with ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.
RICOTTA-STUFFED ROLLED EGGPLANT (AUBERGINE)
This is a killer of a dish that I have made many times to serve at a dinner party and also to my family, if desired the eggplant can also be layered with the cheese mixture in between the slices and instead of sprinkling Parmesan cheese on top I have used grated mozzarella cheese in place of the Parmesan cheese, or you may use both --- If you are rolling and stuffing the eggplant slices, make certain to slice them only 1/4-inch thick --- this dish is worth the time to make it is very good!
Provided by Kittencalrecipezazz
Categories Cheese
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350°F.
- Spray three baking sheets, and one 13 x 9-inch baking dish with non stick cooking spray.
- Place flour in a shallow dish.
- In another dish place the slightly beaten eggs.
- In another dish mix together breadcrumbs with 1 cup Parmesan cheese (you should have three separate dishes).
- Season eggplant slices with salt and pepper.
- Coat each slice with flour, then in eggs, then in the breadcrumb mixture.
- Arrange the eggplant slices in a single layer on baking sheets.
- Bake the eggplant slices in three batches until the coating is golden, about 30 minutes (turning after 15 minutes) cool on the sheets.
- In a bowl combine ricotta cheese, 2 cups grated mozzarella cheese, 1-1/4 cups Parmesan cheese, 1 egg yolk and 1 teaspoon dried basil; mix well to combine then season with salt and black pepper to taste (if you are a garlic-lover then you may add in 1/2 teaspoon garlic powder if desired).
- Spread about 3-4 tablespoons ricotta filling evenly on the eggplant slices.
- Starting at the short end, roll up the slices with the filling inside.
- Arrange the eggplant slices seam-side down into prepared baking dish.
- At this point you can cover and refrigerate the eggplant slices for up to 24 hours.
- Set oven to 350°F.
- Spoon the tomato sauce over the rolled slices, and sprinkle with about 1 cup grated Parmesan cheese.
- Bake uncovered until the rolls are heated through and the mozzarella cheese inside the eggplant rolls melts (about 20-22 minutes).
RICOTTA EGGPLANT ROLLS
This is a great way to use those summer eggplants! These delicious rolls are perfect for parties and holidays. To save time and clean-up, you can probably use a good, jarred tomato sauce instead of the homemade tomato sauce. Milk or half-and-half can be used instead of the whipping cream.
Provided by Fran Weidman
Categories World Cuisine Recipes European Italian
Time 2h
Yield 8
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add garlic, and cook until fragrant and lightly browned. Pour in the crushed tomatoes and tomato sauce. Season with Italian seasoning, salt, sugar, and pepper. Simmer covered over medium-low heat for 30 minutes, stirring occasionally. Remove from heat and set aside.
- Preheat the oven to 400 degrees F (200 degrees C). In a large shallow dish, stir together the bread crumbs and flour. In a separate dish, whisk together the eggs and cream with a fork.
- Heat the remaining olive oil in a large skillet over medium-high heat. Dip each eggplant slice into the egg mixture, then coat with breadcrumbs. Fry each slice until golden brown in the hot oil, turning once. Drain on paper towels.
- Spread a thin layer of the marinara sauce in the bottom of a 9x13 inch baking dish. In a large bowl, stir together the ricotta cheese, mozzarella cheese, Parmesan cheese and parsley. Spread 2 to 3 tablespoons of the cheese mixture onto one side of each slice of eggplant. Roll up, and place in the baking dish seam side down. Spoon the remaining tomato sauce over the rolls. Cover the baking dish with a lid or aluminum foil.
- Bake for 30 minutes in the preheated oven. Garnish with additional chopped parsley before serving if desired.
Nutrition Facts : Calories 577.8 calories, Carbohydrate 53.3 g, Cholesterol 96.8 mg, Fat 30.4 g, Fiber 7.4 g, Protein 25.8 g, SaturatedFat 11.3 g, Sodium 1165.7 mg, Sugar 8.1 g
STUFFED EGGPLANT
So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!
Provided by Elaina
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
- Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
- Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
Nutrition Facts : Calories 976.5 calories, Carbohydrate 51.6 g, Cholesterol 97.9 mg, Fat 69.7 g, Fiber 7.7 g, Protein 31 g, SaturatedFat 19.6 g, Sodium 2082.4 mg, Sugar 7.1 g
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