Description
2 medium eggplants
2 tbsp olive oil
1 cup fresh spinach, chopped
1 cup ricotta cheese
½ cup grated parmesan cheese
1 garlic clove, minced
1 egg
Salt and black pepper to taste
For the Lemon Yogurt Sauce:
1 cup plain Greek yogurt
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp olive oil
Salt and black pepper to taste
Directions:
Preheat your oven to 375°F (190°C).
Slice the eggplants in half lengthwise and scoop out the flesh, leaving about a ¼-inch border. Brush the eggplant halves with olive oil, then place them on a
baking sheet.
Roast the eggplant halves in the oven for 20 minutes, or until tender.
While the eggplants are roasting, heat 1 tbsp olive oil in a pan over medium heat. Add the minced garlic and spinach, sautéing for 2-3 minutes until the
spinach is wilted.
In a bowl, mix together the ricotta cheese, sautéed spinach, parmesan cheese, egg, salt, and pepper.
Once the eggplant halves are ready, spoon the spinach and ricotta mixture into each hollowed-out eggplant half.
Return the stuffed eggplants to the oven and bake for another 15 minutes, or until the tops are golden brown.
While the eggplants bake, prepare the lemon yogurt sauce by mixing Greek yogurt, lemon juice, lemon zest, olive oil, salt, and pepper.
Serve the stuffed eggplants warm, topped with a dollop of lemon yogurt sauce. Enjoy!
Prep Time: 15 minutes Cooking Time: 35 minutes Total Time: 50 minutes Kcal: 250 per serving Servings: 4 servings
