Ricotta Stuffed Eggplant

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0.7 min read
Healthy Vegetarian Recipe

Ricotta Stuffed Eggplant

The Search for the Ultimate Healthy Ricotta stuffed eggplant Recipe.
Course: Salad, Vegetarian
Cuisine: American, International, Italian, Vegetarian
Yield: 8 people


  • 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


  • 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.