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Stuffed eggplant

Tuesday, June 18, 2013

Last night I made a modified version of this stuffed eggplant from www.prouditaliancook.com/2013/

It was pretty good, but I'm sure it would have been heavenly if I'd used ricotta. Some tomato sauce would have been good too. As it is, I did use a little bit of grated Romano - so sue me! I'm half Italian, and a big fan of Italian cooking, so this recipe called out to me. I think it was a dare. "Can you make me and still follow E2L?"

Heck yes!
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Original ingredient list:
- 3 eggplants
- 12oz bag of frozen artichoke hearts
- 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
- 1 shallot
- 3 minced garlic cloves
- olive oil, salt & pepper
- chopped parsley and basil.

Instead of the ricotta, I used overcooked (mashed) lentils (started with 1/2 c dry) and some nutritional yeast that I didn't measure, of course. 2 to 4 Tbsp? Sorry…

So, to recap… I think tomato sauce would have been good; the artichokes seemed dry, maybe they were just old, but they seemed to want a little sauce (or ricotta). In any case, they were good, and the recipe is a keeper.

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