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Stuffed eggplant

Tuesday, June 18, 2013

Last night I made a modified version of this stuffed eggplant from

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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