Eggplant & Ricotta Recipe | MAGGI® Arabia

Eggplant & Ricotta



  • 3 medium eggplants, cut lengthwise into 1-cm thick slices
  • 1 tablespoon sunflower oil
  • For the stuffing:
  • 1 onion, finely chopped
  • 250 g minced meat
  • ½ cup ricotta cheese
  • 2 tablespoons dill
  • 2 tablespoons pine nuts, roasted
  • 2 cubes MAGGI® Chicken Stock with Natural Herbs
  • Pinch of pepper
  • For tomato sauce:
  • juice of 1 tomato
  • ½ cup tomato paste
  • oil
  • 2 cloves garlic
  • paprika
  • a sprinkle of dried thyme or oregano
  • pepper

How to Prepare

  1. Place eggplant slices on a hot skillet and grill them on both sides for 3-4 minutes or until you see grill marks. Set aside.
  2. Sauté onion, then add minced meat and sauté until brown. Add 2 cubes MAGGI® Chicken Stock with Natural Herbs. Cook for 5 more minutes and set aside.
  3. In a new skillet, sauté garlic for 20 seconds, then add the tomato juice, paprika and pepper and simmer for another 5 minutes.
  4. Prepare stuffing by mixing together ricotta cheese and meat mixture in a bowl. Add dill, pine nuts and set aside.
  5. Put an eggplant slice on a plate, place a spoonful of the stuffing on the smaller side of the eggplant and roll it.
  6. Put some tomato sauce on the serving dish first, then place the rolled eggplants and top it with tomato sauce.
  7. Garnish with dill and pine nuts.

Nutritional Info

No Info

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