Ricotta Stuffed Eggplant

Name: Ricotta Stuffed Eggplant
Ingredients: 4 each whole eggplant (cut in half with meant scooped out and saved); 8 ounces ricotta, fat free; 1/4 cup fresh garlic (chopped); 1/4 cup red onions (diced); 2 tablespoons fresh basil (chiffonaide); 1 cup arugula (chiffonaide); 1 cup celery root (small diced & steamed); 1 pound red peppers (roasted peeled & diced); 2 tablespoons fresh rosemary

Written by Pritikin Chefs

0.7 min read

Ricotta Stuffed Eggplant

The Search for the Ultimate Healthy Ricotta stuffed eggplant Recipe.

Course: Salad, Vegetarian

Cuisine: American, International, Italian, Vegetarian

Yield: people

Materials

4 each whole eggplant cut in half with meant scooped out and saved
8 ounces ricotta, fat free
1/4 cup fresh garlic chopped
1/4 cup red onions diced
2 tablespoons fresh basil chiffonaide
1 cup arugula chiffonaide
1 cup celery root small diced & steamed
1 pound red peppers roasted peeled & diced
2 tablespoons fresh rosemary

Instructions

Saute garlic, onion, eggplant meat & celery root.
When eggplant is cooked remove from heat and cool.
When mixture is cool add remaining ingredients and stuff into eggplant halves.
Bake at 400-degrees for 30 minutes or until eggplant halves are soft.
Serve with Tomato Sauce.

recipe