Stuffed Eggplant with Ricotta, Spinach and Artichoke

Sharing is caring!

stuffed eggplant (7)

Have you ever been inspired by Pinterest? I have, many times.  I needed to cook up three eggplants before they went bad so I checked out Pinterest for a little inspiration, as I was wandering from page to page I saw an eggplant that was stuffed with spinach, ricotta and artichoke, that was it, that was my inspiration! The original recipe that was pinned had honey in it, I didn’t want to use honey but was inspired to make mine more Italian style, so that’s exactly what I did.

stuffed eggplant (9)

I started out by cutting my eggplant lengthwise then carefully scooping out the middle leaving a small border all the way around the eggplant half. Drizzled the inside with olive oil, salt and pepper, did the same with the scooped out eggplant, placed them all on a baking sheet in a preheated 400 degree oven until tender and cooked through.

When the eggplant was finished cooking I removed it from the oven to cool down. On another baking sheet I placed one 12oz bag of frozen artichoke hearts, courtesy of Trader Joe’s (which I have in my freezer at all times) a shallot and 3 minced garlic cloves, drizzled everything with olive oil, salt and pepper. Roasted in the 400 degree oven until artichokes defrosted and became tender.

I then placed everything into a big bowl, the artichoke mixture, the scooped out cooked eggplant, 1 heaping cup of ricotta cheese, 1 chopped roasted red pepper, 1 cup of fresh chopped baby spinach, a heaping 1/2 cup of grated romano cheese, chopped parsley and basil.

Pile high the mixture into the scooped out portion of the eggplant and place back into the 400 oven until ricotta is heated through, about 15 minutes.

For a finishing touch I drizzled a rich balsamic glaze all over the stuffed eggplant which just intensified all the flavors even more so!

We had this as our main course served with soup and salad, but it would also be great as a side. Enjoy!

Print Friendly, PDF & Email

Sharing is caring!

Italian Sauces My Way E-Book


  1. Is it a good idea to cook with olive oil at such a high temperature

  2. Marie–I made this today for a vegetarian entree for tomorrow’s dinner guest. Oh, boy! Does it smell and look delicious! I can’t wait to try it tomorrow. I’m having that which can be her entree and everyone else’s vegetable. Thanks for all your wonderful recipes and stories.

  3. wow – i’m a cook and i usually just skim over recipes quickly but this one really caught me…. it’s BEAUTIFUL… i’m definitely going to make this one.

  4. What a great riff on stuffed “veggies”…this one is definitely one we’ll have to try. Thanks for the recipe.

  5. Hi Maria, I have tried one of your recipes for the first time today – the Chicken Parmesian Meatloaf – it was delicous and looked spectacular. So easy to make too! Here in South Wales (Britian) meatloaves are not traditional, so it was a nice change too. I used minced turkey breast but wondered if I shoud have used minced turkey tigh. Would it have been more flavoursome and moist? Which turkey mince do you use for this recipe, please?
    I am going to try the stuffed aubergines with ricotta later this week 🙂
    Really love your recipes. Even sent one of your recipes to my aunt in Malta. Keep them coming and many thanks.

    • Hello Monica from South Wales! I do use turkey breast but it has a mixture of thigh meat in it, so it produces a little more moisture. Say hello to your aunt in Malta for me! Marie

  6. I LOVE your recipes! I tell everyone about your website!

  7. Made this for dinner tonight – it was delicious! Thank you!

  8. This looks divine. Also looks like it would be good as a dip, with ingredients chopped finer, or on crostini, or even by the spoonful . . . 🙂

  9. Would you mind if I dropped by for dinner, Marie? This looks so good I am tempted to lick my computer screen or stick a big spoon right into it.

  10. I made this recipe for my family today and coupled it with a tomato basil soup. It was delicious as expected. I have been following your blog for about a year and love your use of hearty vegetables. My husband actually requested this dish and said he’s looking forward to left overs!

  11. Ciaochowlinda says

    Pinterest is a great source of inspiration but I try to visit only once every couple of weeks, otherwise hours can easily be lost. I like the changes you made in your version .

  12. Hi Marie,

    It is wonderful, isn’t it – how many places we can go for inspiration in 2013. When I was a kid – it was The Joy of Cooking, and that was it. Over many decades (gasp!) the list of inspirational spots, books and magazines has grown exponentially. Lucky for all of us. This sounds great – and I am with you about Trader Joe’s artichokes. They are a freezer staple in our home too. Complimenti!

  13. Thanks for another great recipe and inspiration Marie, I have pinned it for the near future. This recipe has all my favorites in one nice package! Yum

  14. You can make vegetables look so delectable, Marie! I love every single ingredient. I have several of your recipes pinned already. Here’s another one added to the mix!

  15. Pinterest is a great site, similar to Foodgawker. Love this dish, hits close to home where eggplants are enjoyed in thousands of different ways.

  16. I love Pinterest! I get so mnay good ideas from it.

    This recipe looks fabulous, Marie! A Traders Joe is coming to Denver soon, so I look forward to shopping htere form time to time and also stocking up on artichoke hearts 🙂

  17. Wow, I am so glad I opted to follow you when you blogged on Blogger and when you announced that you were moving, I did too. I have recently become a Vegetarian (well actually a Prescatarian, excuse me) and I find it difficult to find vegetarian dishes that actually look good and are fun and easy to make. Thank you so much. You are an outstanding cook and I can proclaim that even if I haven’t tasted anything you’ve prepared. This dish looks amazing and have all my favoriets ingredients. I will give this a go, thank you.

  18. Happy New Year, Marie!

    I must say, this dish looks delicious. I am looking forward to trying it.

    I wish that I could post it on Pinterest from you site..

    Be Blessed!

  19. Hello Marie, I LOVE the new look of your site, wow!! Of course the stuffed eggplant is right up there too!! Well done!

  20. For a true eggplant lover like me this is a wonderfully appetizing recipe! I make a lot of differing stuffed ones. I normally halve the aubergine, score it and boil ‘upside down’ for 6-7 minutes first: easier to get the central part out and then follow whichever recipe. yours will be next 😀 !

  21. I’ll take two of these, Marie! Thanks!! xo

  22. This looks yummy! I love eggplant! Many people don’t know how to cook it right but it’s so so delicious. Congrats on a new WordPress website! Looks great.;)

  23. holy yum – when i can introduce dairy back into my diet – this is a MUST – i may try it without the dairy – printing recipe NOW!

    PS – my friend is gonna be on Millionaire Matchmaker on Bravo TONIGHT come check it out on the bog :o)

  24. I’m swooning over this! Good call on leaving out the honey. Going to make ricotta today with an eye for making this tomorrow!

  25. I am drooling looking at these photos. I am going to make it as a surprise for friends. thank you again

  26. Pinterest is addictive! I could spend hours stalking it.
    You know how much I love eggplant, this looks amazing. I never make it in the winter. I am craving it now.

  27. Pinterest is always a great inspiration for me as well Marie. This eggplant dish reminds me of bountiful days to come.


  1. […] are so versatile. These have an Italian flavor. Try this recipe to show your family vegetable can be […]

Please leave a comment