How to Make Creamy Spinach and Goat Cheese Stuffed Eggplant

Simple Summary

Indulge in a Mediterranean-inspired delight with these Spinach and Goat Cheese Stuffed Eggplants. Tender eggplant halves cradle a savory filling of creamy goat cheese and nutrient-rich spinach, creating a vegetarian main course that's both elegant and satisfying.

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
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 6 cups fresh spinach, roughly chopped
• 8 oz goat cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, chopped
• 1 teaspoon dried oregano
• 1/4 cup breadcrumbs
• 1 egg, lightly beaten
• Zest of 1 lemon

Instructions

1. Preheat the oven to 400°F (200°C).

2. Cut the eggplants in half lengthwise. Score the flesh in a diamond pattern, being careful not to pierce the skin.

3. Brush the eggplant halves with 1 tablespoon of olive oil and season with salt and pepper. Place them cut-side up on a baking sheet and roast for 20-25 minutes, until the flesh is tender.

4. While the eggplants are roasting, heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.

5. Add minced garlic to the skillet and cook for another minute until fragrant.

6. Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.

7. In a large bowl, combine the cooled spinach mixture, crumbled goat cheese, Parmesan cheese, chopped basil, oregano, breadcrumbs, beaten egg, and lemon zest. Mix well.

8. Once the eggplants are done roasting, remove them from the oven and let cool for a few minutes. Carefully scoop out some of the flesh, leaving a 1/4-inch border around the edges to create a boat shape.

9. Chop the scooped-out eggplant flesh and mix it into the spinach and cheese filling.

10. Divide the filling evenly among the eggplant boats, mounding it slightly.

11. Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, until the filling is hot and the top is lightly golden.

12. Remove from the oven and let cool for 5 minutes before serving.

Chef's Notes

• For a gluten-free version, replace breadcrumbs with almond flour or gluten-free breadcrumbs.
• You can prepare the eggplants and filling a day ahead and assemble just before baking.
• If goat cheese is too strong for your taste, substitute with ricotta cheese for a milder flavor.
• Leftover stuffed eggplants can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 15 minutes.

Nutritional Info

Per serving (1 stuffed eggplant half): Approximately 320 calories, 22g protein, 18g carbohydrates, 21g fat. This dish is high in vitamins A and C from the spinach, and provides a good source of calcium from the goat cheese. The eggplant offers dietary fiber and antioxidants.

Serving Suggestions

Serve these Spinach and Goat Cheese Stuffed Eggplants as a main course alongside a crisp green salad and crusty whole grain bread. For a complete Mediterranean-inspired meal, pair with a side of quinoa tabbouleh or roasted cherry tomatoes. A light, crisp white wine such as Sauvignon Blanc or a Pinot Grigio complements the flavors beautifully. Garnish with additional fresh basil leaves and a drizzle of good quality extra virgin olive oil for an elegant presentation.