Ingredients with Measurements:
- 2 large eggplants
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 1/2 cup dried cheese (such as feta or goat cheese)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon
- Knife
- Cutting board
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border around the edges.
3. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, dried cheese, parsley, basil, garlic, salt, and black pepper.
4. Spoon the cheese mixture into the eggplant halves.
5. Drizzle the olive oil over the eggplants.
6. Place the eggplants on a baking sheet and bake for 35-40 minutes, or until the eggplants are tender and the cheese is melted and golden brown.
7. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 15g
Protein: 18g
Substitutions for ingredients:
- You can use any type of dried cheese, such as feta or goat cheese.
- You can substitute the ricotta cheese with cottage cheese.
Variations:
- Add chopped sun-dried tomatoes to the cheese mixture for a burst of flavor.
- Use different herbs, such as oregano or thyme, to change up the flavor profile.
- Add diced bell peppers or onions to the cheese mixture for added texture.
Tips and tricks:
- Make sure to leave a 1/2-inch border around the edges of the eggplant halves to prevent them from falling apart.
- You can scoop out the eggplant flesh and chop it up to add to the cheese mixture for added flavor and texture.
- If the cheese starts to brown too quickly, cover the eggplants with foil to prevent burning.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the eggplants on a platter with fresh herbs and a drizzle of olive oil.
Garnishes:
Garnish with fresh parsley or basil.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled zucchini
- Quinoa salad
Troubleshooting advice:
- If the eggplants are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
- If the cheese mixture is too dry, add a splash of milk to thin it out.
Food safety advice:
Make sure to wash the eggplants thoroughly before using.
Food history:
Eggplants are native to India and were introduced to Europe by the Arabs in the Middle Ages. They were then brought to the Americas by Spanish explorers.
Flavor profiles:
Creamy, cheesy, savory
Serving suggestions:
Serve as a main dish or as a side dish.
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