left over ricotta
I ended up with more ricotta than I needed for my original recipe. Suggestion, please, but no desserts
This is delicious:
Stuffed Eggplant -- (The Original Moosewood Cookbook)
3 med eggplants
2 cloves garlic crushed
1 c onion chopped
2 med bell peppers
2 med tomatoes
1 heaping tsp basil
1/4 tsp each tarragon and oregano
2 c ricotta
1/2 c parmesiano grated
1 c fine bread crumbs
salt pepper and olive oil
Slice eggplants, bake face down in 350 degree oven for 20-25 min. scoop out meat and chop.
Heat olive oil in pan. Saute onion,peppers, bay leaf, peppers and eggplant meat until the onions are translucent. Save half of the parmesiano and bread crumbs for topping. Mix the rest of the ingredients and let rest for 20 mins. Drain off extra liquid,
Put the filling back into the eggplant. Top with extra cheese and crumbs, Bake in 350 oven for 30-35 min.
thanks, viperlush-- this eggplant sure is delicious, and decadent even, with the ricotta! So funny, I lived in Cali, Colombia when I started making this stuffed eggplant, so I've always thought of it as a year-round dish. Of course, the OP and any other person reading this thread could certainly be living in a tropical climate too, LOL, so we don't really know what would/would not be accessible as fresh produce! ;-)
I was also vegetarian when I discovered this dish, and I have brought/served these eggplants as a vegetarian entree for potlucks/ dinner parties at times, too -- especially if I know a set number of vegetarians will be attending. This way the vegetarians can enjoy a special entree too, rather than just grazing on sides.
I am also suffering from the leftover ricotta syndrome. So far this week I've had it with pasta and spread on crostini (so tasty!)
I would like to make gnudi with what's left but I want to freeze them. Has anyone done this? Can they be frozen without ruining the flavor or texture too much?
One of my favorite appetizers....on crostini with a drizzle of good olive oil, a drizzle of really good honey, and some fresh thyme