If you like stuffed roasted veggies, you shouldn’t miss Orzo Ricotta Feta Stuffed Eggplant. They’re creamy, delicious, and satisfying not being overly heavy.
This recipe was originally posted in January 2016. I have updated the pictures while the text and the recipe remain the same.
Indeed, I’ve got an issue. Yup, again. As you may remember, last December I got a new camera. Sure I am happy about it, even though I’m still exploring its functionality (And let me be honest – quite struggling yet).
Right now I can cook and shoot only on Sundays. Not exactly the truth. I cook throughout the weekdays, but I’m able to cook and shoot only on Sundays. Surprisingly, for the past few weekends, I’ve taken quite an impressive number of the pictures. Not to mention that consumed food:) I’ve got an excuse – I need to practice.
On the other hand, I have had a lot of pictures taken some last year with my old camera. And while the quality of those pictures may not be as good as the new ones, the recipes are worth to share with you. However, if I start posting all of them, I simply won’t have time for publishing any new.
That’s why I’m having a hard time now trying to examine and choose between the recipes.
Should I post the recipe for Maple Baked Beans?
Or it’s better to opt that Eggplant Pasta Bake?
Marshmallows? I’ve got two ideas!
Perhaps, Cardamom Donuts?
And ice cream. What about ice cream? Should I ditch out that Coffee Walnut Chocolate Ice Cream? It’s not summer anyways.
Do the Chicken Sage Stuffed Zucchinis deserve to be on the blog? Or I should choose Orzo Ricotta Feta Stuffed Eggplant?
Wait, these Orzo Ricotta Feta Stuffed Eggplant are out of the question! I’ve already chosen them. Because I love eggplant. I love them stuffed and baked. And when they stuffed with a delicious mixture of orzo, ricotta, feta, and pine nuts. And yes, some more cheese.
Hearty and earthy things.
But before I let you go, here’s my question, guys. Which recipes should I post on here?
Delicious, satisfying, and easy to make Orzo Ricotta Feta Stuffed Eggplant.
- 3 medium (or 4-5 small) eggplant
- 2 cups cooked orzo
- 1 cup ricotta
- 1/2 cup feta, crumbled
- 2 garlic cloves, minced
- fresh thyme or oregano
- 1/3 cup pine nuts
- salt, to taste
- 1 tablespoon smoked paprika
- 1/3 cup grated cheese
- Preheat the oven to 200 degrees C (400 degrees F). Cut the eggplant lengthwise in half and place on a baking sheet. Bake for about 15 minutes until started to soften.
- Scoop out some of the flesh leaving quite thick shells. Chop the flesh
- Mix the cooked orzo, chopped eggplant flesh, ricotta, feta, garlic, herbs, and seasoning.
- Sprinkle with the pine nuts and the grated cheese.
- Bake about 20-25 minutes or desired readiness. Grill for a few minutes to get the cheese golden and crispy.