How to Make Creamy Spinach and Artichoke Stuffed Eggplant

Simple Summary

Indulge in a Mediterranean-inspired delight with this Spinach and Artichoke Stuffed Eggplant. Tender eggplant boats are filled with a creamy, cheesy mixture of spinach and artichokes, then baked to perfection for a satisfying vegetarian main course.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 2 medium eggplants
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 10 oz frozen spinach, thawed and squeezed dry
• 1 (14 oz) can artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 cup shredded mozzarella cheese, divided
• 1/4 teaspoon red pepper flakes
• Salt and black pepper to taste
• 2 tablespoons fresh basil, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).

2. Cut the eggplants in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch of eggplant around the skin to create a boat. Chop the scooped-out flesh and set aside.

3. Brush the eggplant boats with 1 tablespoon of olive oil and season with salt and pepper. Place them on a baking sheet and bake for 15 minutes until slightly tender.

4. Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.

5. Add the chopped eggplant flesh to the skillet and cook for an additional 5 minutes until tender.

6. Stir in the thawed spinach and chopped artichokes. Cook for 2-3 minutes to combine flavors.

7. In a large bowl, mix cream cheese, Parmesan, sour cream, mayonnaise, 1/2 cup of mozzarella, and red pepper flakes. Add the cooked vegetable mixture and stir to combine. Season with salt and pepper to taste.

8. Remove the eggplant boats from the oven and fill each with the spinach and artichoke mixture. Top with the remaining mozzarella cheese.

9. Return to the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the eggplant is fully cooked.

10. Let cool for 5 minutes before serving. Garnish with fresh basil and serve hot.

Chef's Notes

• For a vegan version, substitute the dairy products with plant-based alternatives like vegan cream cheese and nutritional yeast.
• You can prepare the filling a day in advance and stuff the eggplants just before baking for a quicker meal.
• If you prefer a crunchier topping, sprinkle some breadcrumbs mixed with a little olive oil over the cheese before the final bake.
• Leftover stuffed eggplants can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes.

Nutritional Info

Per serving (1/2 stuffed eggplant): Approximately 450 calories, 20g protein, 25g carbohydrates, 35g fat. This dish is rich in vitamins A and C from the spinach, and provides a good source of fiber from the eggplant and vegetables. The cheese adds calcium and protein, making it a nutritionally balanced meal.

Serving Suggestions

Serve these Spinach and Artichoke Stuffed Eggplants as a main course alongside a crisp green salad or roasted vegetables. For a complete Mediterranean-inspired meal, pair with a side of quinoa or couscous. A light, crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy flavors beautifully. For presentation, sprinkle extra Parmesan and a drizzle of good quality olive oil over the top just before serving.