Stuffed Eggplant with Ricotta, Spinach and Artichoke

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!