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Mediterranean Ricotta Stuffed Eggplant Boats Delight You!

mediterranean ricotta stuffed eggplant boats
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Delicious Mediterranean ricotta stuffed eggplant boats filled with creamy cheese, roasted tomatoes, and fresh herbs.

Ingredients

Scale
  • 4 medium eggplants, halved lengthwise
  • 1 1/2 cups ricotta cheese
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup parmesan cheese, grated
  • 2 cups cherry tomatoes
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh basil, sliced
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat the oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh lightly. Brush with olive oil and season with salt and pepper.
  2. Arrange the eggplants in a baking dish and roast for 25 minutes until tender and lightly caramelized.
  3. In a bowl, combine ricotta cheese, half of the mozzarella, parmesan cheese, garlic, Italian seasoning, oregano, and parsley.
  4. Carefully press the center of each roasted eggplant to create room for the filling.
  5. Spoon the ricotta mixture generously into each eggplant boat.
  6. Scatter the cherry tomatoes over the top and sprinkle with the remaining mozzarella cheese.
  7. Return the dish to the oven and bake for 15–20 minutes until the tomatoes are blistered and the cheese is melted and lightly golden.
  8. Finish with fresh basil and an extra drizzle of olive oil before serving.

Notes

  • Serve with a lemon basil yogurt dressing for an extra Mediterranean touch.
  • Roast eggplants until fully tender for the creamiest texture.
  • Use whole milk ricotta for a richer filling.
  • Add chopped spinach to the ricotta mixture for extra flavor and nutrition.
  • For a lighter version, use part-skim ricotta and increase fresh vegetables.
  • Substitute cheeses with plant-based alternatives for a vegan option.

Nutrition

Find it online: https://www.homeydishes.com/mediterranean-ricotta-stuffed-eggplant-boats-recipe/