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    You are in: Home / Recipes / Eggplant Stuffed With Ricotta and Ham Recipe
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    Eggplant Stuffed With Ricotta and Ham

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    0 mins

    45 mins

    Queen Dana's Note:

    I saved this a while back ago on Zaar for safe keeping. I think this is from With their delicate, tender flesh and thinner, more elongated shape, Italian eggplant - they’re dark purple, like regular eggplant - are great to stuff. Select vegetables that are firm to the touch and have no wrinkles. Halve the eggplant, brush them with oil, and bake them until they’re soft enough to scoop out the flesh. For the stuffing, saute a shallot with garlic and ground coriander, and add fresh tomatoes and the flesh of the eggplant. Stir in ricotta, fresh herbs, ham, and pecorino cheese. Stuffed eggplant can be made in advance and reheated just before serving. For the days when you’d rather be outside than in.

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    1. 1
      Set the oven at 400 degrees. Have on hand a 9-by-13-inch baking dish.
    2. 2
      Halve the eggplant lengthwise. Place them in the baking dish, cut sides up. Sprinkle generously with oil and salt. Bake for 20 minutes. Leave to cool.
    3. 3
      With a teaspoon, scoop out the eggplant flesh. Chop it coarsely; transfer to a bowl.
    4. 4
      In a skillet, heat the 2 tablespoons olive oil over medium heat. When it is hot, add the shallot, coriander, and thyme. Cook over medium heat, stirring often, for 3 minutes. Add the garlic and continue to cook for 1 minute. Add the tomatoes, bay leaf, salt, and pepper. Cook, stirring often, for 4 minutes.
    5. 5
      Stir in the eggplant flesh. Continue cooking, stirring occasionally, for 7 minutes or until the mixture is pulpy and well flavored. Discard the bay leaf and thyme. Leave to cool slightly.
    6. 6
      Lower the oven temperature to 375 degrees.
    7. 7
      Stir the ricotta, pecorino, cilantro, ham, egg, salt, and pepper into the eggplant mixture. Fill the eggplant shells with the stuffing.
    8. 8
      Return the shells to the baking dish. Sprinkle with olive oil and add the water to the dish. Bake the eggplant for 45 minutes or until the shells are tender when pierced with a skewer.

    Ratings & Reviews:


    Nutritional Facts for Eggplant Stuffed With Ricotta and Ham

    Serving Size: 1 (437 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 268.0
    Calories from Fat 150
    Total Fat 16.7 g
    Saturated Fat 6.5 g
    Cholesterol 84.2 mg
    Sodium 79.1 mg
    Total Carbohydrate 21.3 g
    Dietary Fiber 10.2 g
    Sugars 8.3 g
    Protein 12.0 g

    The following items or measurements are not included:

    fresh thyme

    pecorino cheese


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