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Stuffed Eggplant-Ricotta & Feta
- 2 cups Sorrento® Ricotta
- 6 oz. Président® Feta Plain Crumbled
- 1 large Eggplant
- 1/2 tbs Mint, fresh
- 1/2 cup Tomato, chopped
- 15 oz. Tomato Puree
- 1/2 cup Water
- 1/2 cup Heavy Cream
- 1 tbs Garlic, chopped
- 1 tbs Onion, chopped
- 1/2 cup Olive Oil
- Salt and Pepper, to taste
Slice eggplant lengthwise and put on a cookie sheet drizzle with oil and bake at 350 degrees for 20 minutes or until soft. In a mixing bowl, add ricotta, feta and mint - mix with a fork and set aside. Spoon cheese mixture into center of cooked eggplant and roll (add toothpick to hold in place, if needed). Put back into oven for 10 to 15 minutes until cheese is melted.
For sauce, sauté garlic and onions in a 6-quart sauce pan. Add tomato and puree, ½ cup of water, heavy cream, salt and pepper to taste - stir and bring to a quick boil.Put eggplant on center of plate, top with sauce and serve with pasta or a salad.
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