Eggplant Stuffed with Ricotta, Kale & Walnut Drizzle is a delicious and nutritious dish that combines savory flavors with wholesome ingredients. This recipe is perfect for anyone looking to enjoy a vegetarian meal that is both filling and satisfying. The creamy ricotta, fresh kale, and crunchy walnuts create a delightful mix that makes every bite enjoyable.
Why Make This Recipe
This recipe is a great choice for several reasons. First, it’s a healthy option packed with nutrients, as it includes vegetables, protein from cheese, and healthy fats from walnuts. Second, it showcases the versatility of eggplants, which can absorb flavors beautifully. Lastly, it’s quite simple to prepare, making it an ideal dish for weeknight dinners or impressing guests at gatherings.
How to Make Eggplant Stuffed with Ricotta, Kale & Walnut Drizzle
Ingredients:
- 2 medium eggplants, halved lengthwise
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 cup kale, finely chopped
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/2 cup walnuts, toasted
- 2 tbsp olive oil
- 1 tsp lemon juice
- 2 tbsp water
Directions:
- Preheat the oven to 375°F (190°C).
- Score the flesh of the eggplant halves with a knife, drizzle with olive oil, and season with salt and pepper.
- Place the eggplants in the oven and roast for 25-30 minutes until they are tender.
- In a bowl, mix the ricotta cheese, chopped kale, Parmesan cheese, minced garlic, salt, and pepper until well combined.
- Once the eggplants are done, remove them from the oven. Scoop out some of the flesh to make room for the filling and add this to the ricotta mixture.
- Spoon the ricotta filling back into the eggplant halves.
- Return the stuffed eggplants to the oven and bake for another 10 minutes.
- Meanwhile, blend the toasted walnuts, olive oil, lemon juice, water, salt, and pepper until you get a smooth drizzle.
- Serve the stuffed eggplants warm, topped with the walnut drizzle.
How to Serve Eggplant Stuffed with Ricotta, Kale & Walnut Drizzle
Serve the stuffed eggplants warm, drizzled with the walnut sauce over the top. This dish can be served as a main course or as a side, depending on your preference. Pair it with a fresh salad or crusty bread for a complete meal.
How to Store Eggplant Stuffed with Ricotta, Kale & Walnut Drizzle
To store any leftovers, place the stuffed eggplants in an airtight container in the refrigerator. They can be kept for about 3 days. When ready to eat, simply reheat them in the oven or microwave until warmed through.
Tips to Make Eggplant Stuffed with Ricotta, Kale & Walnut Drizzle
- Make sure to toast the walnuts as this adds a nice crunch and deeper flavor.
- Feel free to add other vegetables to the ricotta mixture, such as spinach or mushrooms for more variation.
- Adjust the seasoning according to your taste; you can add more garlic or even some spices for a kick.
Variation
You can customize this recipe based on your preferences. Replace ricotta cheese with feta for a saltier flavor or use different nuts like pecans or almonds for the drizzle. Additionally, try adding herbs like basil or oregano to the ricotta for an extra layer of flavor.
FAQs
1. Can I use other types of cheese in this recipe?
Yes, you can substitute ricotta with other creamy cheeses like cream cheese or goat cheese for a different taste.
2. Is this dish gluten-free?
Yes, Eggplant Stuffed with Ricotta, Kale & Walnut Drizzle is gluten-free as it doesn’t contain any flour or gluten products.
3. Can I make this recipe in advance?
Absolutely! You can prepare the stuffed eggplants ahead of time and store them in the fridge. Just reheat them in the oven before serving.
Enjoy making this tasty and nutritious Eggplant Stuffed with Ricotta, Kale & Walnut Drizzle!
