Stuffed Eggplant Three Ways: Kale & Ricotta with Almonds

Name: Stuffed Eggplant Three Ways: Kale & Ricotta with Almonds
Yield: Serves 4
Ingredients: 3 cups (6 oz/180 g) packed baby kale; ½ cup (4 oz/125 g) whole-milk ricotta cheese; Kosher salt and freshly ground pepper; 3 tablespoons slivered almonds; 1 tablespoon balsamic vinegar; Kosher salt and freshly ground pepper; 2 cloves garlic, pressed or minced; 3 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

Ingredients

½ cup (4 oz/125 g) whole-milk ricotta cheese
3

Main course
Vegetarian

Method

Spread the ricotta on the bottom of the eggplant cavities. In a large bowl, stir together the roasted eggplant cubes, the kale, garlic, oil, and vinegar, and season with salt and pepper. Fill the eggplant cavities so they are piled high and scatter the almonds on top. Roast until the kale wilts and filling is warmed throughout, about 10 minutes. Serve right aw