Eggplant Manicotti

This comforting Italian-inspired dish transforms humble eggplant into a luxurious main course. Roasted until tender, the eggplant is blended with sweet bell peppers and plum tomatoes to create a rich, savory filling. Stuffed into cooked manicotti shells, they are topped with a vibrant, creamy spinach and cottage cheese mixture that adds a delightful contrast in texture and flavor. The dish balances earthy vegetables with bright lemon notes and aromatic thyme, making it perfect for a cozy weeknight dinner or a satisfying vegetarian meal. Its hearty enough to feed a family but simple enough for busy evenings.

Cooking Method: Baking

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 105.8

Dietary: Gluten-free, Vegetarian

Description

This comforting Italian-inspired dish transforms humble eggplant into a luxurious main course. Roasted until tender, the eggplant is blended with sweet bell peppers and plum tomatoes to create a rich, savory filling. Stuffed into cooked manicotti shells, they are topped with a vibrant, creamy spinach and cottage cheese mixture that adds a delightful contrast in texture and flavor. The dish balances earthy vegetables with bright lemon notes and aromatic thyme, making it perfect for a cozy weeknight dinner or a satisfying vegetarian meal. Its hearty enough to feed a family but simple enough for busy evenings.

Ingredients

1 md Eggplant (1 Lb. About)
2 cloves Garlic Sliced
1 Red Bell Pepper
3 lg Plum Tomatoes
1 tablespoon Dried Thyme
1/4 teaspoon Salt
8 Cooked Manicotti Shells

Directions

1
Preheat oven to 350F (175C). Lightly coat a baking dish with vegetable cooking spray.
2
Make several 1/2-inch deep slits into the medium eggplant.
3
Insert the sliced garlic cloves into the slits in the eggplant.
4
Place the eggplant on a baking sheet and bake at 350F (177C) for 1 hour, or until fork-tender.
5
Remove eggplant from oven and let it cool enough to handle.
6
Peel the skin off the cooled eggplant and cut the flesh into 1-inch cubes.
7
While the eggplant bakes, cut the red bell pepper in half lengthwise.
8
Place the pepper halves on a baking sheet with the skin side up. Flatten them slightly with the palm of your hand.
9
Broil the peppers 3 inches from the heat source for about 10 minutes, or until the skins are charred and blistered.
10
Transfer the charred peppers to a bowl of ice water and let stand for 5 minutes.
11
Remove peppers from water, peel off and discard the skins.
12
In a food processor fitted with a knife blade, combine the cubed eggplant, peeled pepper, plum tomatoes, dried thyme, and salt.
13
Process the mixture until finely chopped and well combined.
14
Stuff each of the 8 cooked manicotti shells with approximately 1/3 cup of the eggplant mixture.
15
Arrange the stuffed shells in the prepared baking dish.
16
Cover the dish and bake at 350F (177C) for 30 minutes.
17
While the shells bake, wash the food processor bowl and blade thoroughly.
18
Combine 3 cups tightly packed fresh spinach, 1/2 cup low-fat cottage cheese, 1 tablespoon lemon juice, 1/4 teaspoon pepper, and 3 tablespoons grated Parmesan cheese in the processor.
19
Process the spinach mixture until smooth and creamy.
20
Remove the baking dish from the oven. Spoon the spinach mixture evenly over the stuffed shells and sprinkle with additional Parmesan if desired.
21
Cover the dish again and let it stand for 5 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 105.8kcal

% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1233.8mg52%
Total Carbohydrate 23.6g8%
Dietary Fiber 3.8g16%
Sugars 4.4g
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, manicotti, vegetarian, italian, stuffed, pasta, spinach, roasted, pepper, tomato, dinner, easy, healthy, comfort food, baking, meal prep

Read it online: https://www.chefs-mate.com/recipe/eggplant-manicotti/