Mediterranean Eggplant Stuffed with Ricotta, Kale & Walnut Drizzle
This Mediterranean-style eggplant dish brings together creamy ricotta, earthy kale, and the rich nuttiness of toasted walnuts in one elegant meal. The soft, roasted eggplant halves act as natural “boats” for the savory ricotta filling, while a smooth walnut drizzle adds a nutty, lemony lift that ties everything together. It’s wholesome yet indulgent, perfect as a vegetarian main or as a sophisticated side dish.
Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Serves: 4
Ingredients
For the Eggplants:
2 medium eggplants, halved lengthwise
1 tbsp olive oil
Salt and pepper, to taste
For the Filling:
1 cup ricotta cheese
1 cup kale, finely chopped
¼ cup grated Parmesan cheese
1 clove garlic, minced
Salt and black pepper, to taste
For the Walnut Drizzle:
½ cup walnuts, toasted
2 tbsp olive oil
1 tsp lemon juice
2 tbsp water (adjust for consistency)
Salt and pepper, to taste
Instructions
Prepare the eggplants:
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper. Slice the eggplants in half lengthwise and score the flesh lightly with a knife in a crisscross pattern. Brush with olive oil and season with salt and pepper. Place them cut side down on the tray and roast for 25–30 minutes, or until tender.
Make the filling:
While the eggplants roast, mix together the ricotta, chopped kale, Parmesan, garlic, salt, and pepper in a bowl. Stir until well combined and creamy.
Prepare the walnut drizzle:
In a small food processor or blender, combine toasted walnuts, olive oil, lemon juice, water, salt, and pepper. Blend until smooth, adding more water as needed to create a pourable consistency.
Stuff the eggplants:
Once the eggplants are tender, remove them from the oven and let them cool slightly. Gently scoop out a bit of the center flesh to make room for the filling (optional). Spoon the ricotta-kale mixture into each eggplant half.
Bake again:
Return the stuffed eggplants to the oven for about 10 minutes, just until heated through and slightly golden on top.
Serve:
Drizzle generously with the walnut sauce and garnish with fresh herbs, a sprinkle of Parmesan, or an extra squeeze of lemon if desired.
Tips
Choose smaller eggplants for tender flesh and fewer seeds.
Roasting face down ensures even cooking and helps the flesh become buttery soft.
Toast walnuts in a dry pan over medium heat for 3–4 minutes to enhance their flavor before blending.
Add texture: Mix a few breadcrumbs or chopped sundried tomatoes into the filling.
Make it ahead: The filling and drizzle can both be prepared a day early and stored in the fridge.
Variations
Vegan Option: Use vegan ricotta or tofu ricotta and skip the Parmesan.
Add grains: Mix cooked quinoa or bulgur into the ricotta filling for a heartier version.
Change the greens: Swap kale for spinach, chard, or arugula.
Nut substitution: Replace walnuts with almonds, cashews, or pistachios.
Mediterranean twist: Add chopped sun-dried tomatoes or olives to the filling for extra depth.
Q&A
Q: Can I grill the eggplants instead of roasting?
A: Yes. Brush them with olive oil and grill cut-side down for 5–7 minutes until tender and smoky.
Q: Can I use pre-toasted nuts?
A: Absolutely. Just make sure they’re unsalted to control the seasoning in the drizzle.
Q: How do I prevent the eggplants from becoming soggy?
A: Avoid over-roasting in the first step and don’t add too much water to the drizzle.
Q: Can I make this dish gluten-free?
A: Yes, it’s naturally gluten-free. Just ensure your cheese and ricotta are pure and additive-free.
Nutrition
(Per Serving)
Calories: ~310 kcal
Protein: 14 g
Carbohydrates: 16 g
Fat: 22 g
Fiber: 5 g
Sugar: 5 g
Sodium: 280 mg
Conclusion
Mediterranean Eggplant Stuffed with Ricotta, Kale & Walnut Drizzle is a deliciously balanced meal that celebrates fresh vegetables, creamy cheese, and the richness of nuts. It’s light enough for a weeknight dinner yet elegant enough to serve at a gathering. Every bite captures the Mediterranean spirit—comforting, nutritious, and full of natural flavor.