Stuffed Aubergine Parcel with Confit Garlic, Parmesan, Lemon Whipped Ricotta and Roasted Tomato‑Red Pepper Sauce

Name: Stuffed Aubergine Parcel with Confit Garlic, Parmesan, Lemon Whipped Ricotta and Roasted Tomato‑Red Pepper Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 piece aubergine; 3 tbsp olive oil; 6 clove garlic; 0.5 cup parmesan cheese; 1 cup ricotta cheese; 1 piece lemon; to taste salt; to taste black pepper; 4 piece tomatoes; 1 piece red bell pepper; 0.5 piece onion; 1 cup croutons; 1 tbsp olive oil

A vibrant vegetarian dish featuring creamy, lemon‑infused ricotta and parmesan stuffed into tender aubergine halves, finished with a sweet roasted tomato and red pepper sauce and crunchy croutons. The silky filling and smoky sauce make it a standout centerpiece for dinner.

Recipe by 𝗠𝗔𝗫 𝗝𝗔𝗥𝗠𝗘𝗬· Structured by ReelsMeals

From: Instagram(view original)

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Stuffed Aubergine Parcel with Confit Garlic, Parmesan, Lemon Whipped Ricotta and Roasted Tomato‑Red Pepper Sauce

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Prep Time

20 min

Cook Time

45 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

1 hr 5 min estimated total time for 4 servings.

Explore related saves

Dinner Vegetarian Italian Vegetable

Ingredients

2 piece aubergine
1 cup croutons

Stuffing

1 tbsp olive oil
6 clove garlic
1/2 cup parmesan cheese
1 cup ricotta cheese
1 piece lemon
to taste salt
to taste black pepper

Sauce

1 tbsp olive oil
0.5 piece onion
4 piece tomatoes
1 piece red bell pepper
to taste salt
to taste black pepper

Instructions

1
Preheat the oven to 392°F (400°F).
2
Brush the aubergine halves with olive oil, season with salt and pepper, and place cut‑side down on a baking sheet; roast for 25 minutes until the flesh is tender.
3
While the aubergine roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add the minced garlic and cook, stirring frequently, until fragrant and lightly golden, about 3 minutes. Remove from heat and let cool slightly; this creates the confit garlic.
4
In a mixing bowl, combine the softened ricotta, grated parmesan, lemon juice, and the cooled confit garlic. Whisk until the mixture is smooth and creamy, then season with salt and pepper to taste.
5
When the aubergines are done, remove them from the oven and let cool for 2 minutes. Scoop out the roasted flesh, reserve it, and fold it into the ricotta mixture. Mix well.
6
Spoon the stuffing back into the aubergine shells, packing it tightly, and return the trays to the oven. Bake for an additional 15 minutes, or until the tops are lightly golden.
7
Meanwhile, prepare the sauce: heat the remaining 1 tbsp olive oil in a saucepan over medium heat. Add the diced onion and sauté until translucent, about 4 minutes.
8
Add the chopped tomatoes and red bell pepper to the saucepan, season with salt and pepper, and bring to a gentle simmer. Cook for 20 minutes, stirring occasionally, until the vegetables are soft and the sauce has thickened.
9
Remove the sauce from heat and adjust seasoning if needed.
10
Plate the stuffed aubergine parcels, spoon the roasted tomato‑red pepper sauce over each, and garnish with croutons.
11
Allow the dish to rest for 2 minutes before serving to let flavors meld.

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Frequently asked questions

How long does it take to make Stuffed Aubergine Parcel with Confit Garlic, Parmesan, Lemon Whipped Ricotta and Roasted Tomato‑Red Pepper Sauce?: About 1 hour 5 minutes in total: 20 minutes of prep and 45 minutes of cooking.
How many servings does this Stuffed Aubergine Parcel with Confit Garlic, Parmesan, Lemon Whipped Ricotta and Roasted Tomato‑Red Pepper Sauce recipe make?: This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
Where does this Stuffed Aubergine Parcel with Confit Garlic, Parmesan, Lemon Whipped Ricotta and Roasted Tomato‑Red Pepper Sauce recipe come from?: It was shared by 𝗠𝗔𝗫 𝗝𝗔𝗥𝗠𝗘𝗬 on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.