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