Vegetarian
Sven's Baked Eggplant Boats with Ricotta, Spinach & Mozzarella
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Eggplant, ricotta and spinach meet golden baked mozzarella and juicy cherry tomatoes here. The halves are first salted and pre-baked, then filled with a creamy ricotta-spinach mixture and finished in the oven. With a little Parmesan, Italian herbs and fresh basil – a simple Mediterranean oven dish for four that also works brilliantly as a vegetarian main.
Timing
- Preparation: 20 minutes
- Baking time: 40 minutes
- Total time: 60 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 335 kcal
- Protein
- ≈ 19.7 g
- Carbohydrates
- ≈ 10.6 g
- Fat
- ≈ 22.7 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 large eggplants · ≈ 600.0 g
- 2 garlic cloves · ≈ 6.0 g
- 1 small red onion · ≈ 100.0 g
- olive oil · ≈ 10 g
- 250 g ricotta · ≈ 250 g · Assumed quantity / reference product
- 250 g cherry tomatoes · ≈ 250 g · Assumed quantity / reference product
Unspecified frying oil: 10 g assumed per recipe.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 2 large eggplants
- 250 g ricotta
- 150 g fresh leaf spinach
- 150 g mozzarella
- 60 g Parmesan
- 250 g cherry tomatoes
- 2 garlic cloves
- 1 small red onion
- olive oil
- Italian herbs
- nutmeg
- salt
- pepper
- fresh basil
Instructions
- Halve the eggplants lengthways. Score the flesh in a crosshatch pattern without cutting through the skin. Brush the cut surfaces generously with olive oil and salt them. Leave to rest for about 20 minutes, then pat dry with kitchen paper.
- Preheat the oven to 200 °C conventional heat. Place the eggplant halves cut-side up on a baking tray and pre-bake for about 20 minutes until the flesh softens.
- Meanwhile finely chop the garlic and dice the red onion. Heat a little olive oil in a pan and briefly sweat the onion and garlic. Add the spinach and wilt it down. Take off the heat and leave to cool slightly.
- Stir the ricotta, grated Parmesan, a pinch of nutmeg, pepper, salt and Italian herbs into the spinach. Halve the cherry tomatoes. Slice or tear the mozzarella.
- Hollow the pre-baked eggplants a little. Chop the removed flesh finely and fold it into the ricotta filling. Pack the mixture firmly into the eggplant boats.
- Top with mozzarella, arrange the halved cherry tomatoes on top and drizzle lightly with olive oil, salt and herbs. Bake again for about 20 minutes until the cheese melts golden brown and the tomatoes soften.
- Serve with fresh basil. Bring to the table straight from the tray or on warmed plates.
