Mediterranean Roasted Eggplant Manicotti with Creamy Spinach Sauce

Eggplant (Aubergine) Manicotti

Description

Welcome to a delightful recipe from Love with Recipes – Eggplant (Aubergine) Manicotti. This vibrant dish combines roasted eggplant with fresh spinach and red bell pepper, delivering a harmonious blend of flavors in every bite. Perfect for weeknight dinners or special gatherings, this manicotti is both nutritious and satisfying. Enjoy the richness of Mediterranean flavors wrapped in tender manicotti shells, topped with a creamy spinach and cottage cheese sauce, and finished with a sprinkle of Parmesan. This dish promises to be a hit, offering a healthy and flavorful alternative to traditional manicotti recipes.

Recipe Details

• Cook Time: 50 minutes
• Prep Time: 30 minutes
• Total Time: 1 hour 20 minutes
• Category: Manicotti
• Keywords: Weeknight, < 4 Hours
• Calories per Serving: 70.4
• Fat Content: 1.5g
• Saturated Fat Content: 0.8g
• Cholesterol Content: 3.7mg
• Sodium Content: 231.1mg
• Carbohydrate Content: 10.4g
• Fiber Content: 4.6g
• Sugar Content: 4g
• Protein Content: 5.7g
• Servings: 6

Ingredients

• 1 large eggplant (about 1 lb)
• 3 garlic cloves, thinly sliced
• 1 large red bell pepper
• 1 cup fresh spinach
• ¼ cup plum tomatoes, chopped
• 1 cup low-fat cottage cheese
• ½ tsp dried thyme
• ¼ tsp freshly ground black pepper
• ¼ tsp salt
• 1 tbsp lemon juice
• 1 cup grated Parmesan cheese

Instructions

1. Prepare the Eggplant:

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   • Preheat your oven to 350°F (175°C).
   • Make several ½-inch slits on the surface of the eggplant.
   • Insert garlic slices into the slits.
   • Place the eggplant on a baking sheet and bake for 1 hour, or until the eggplant is tender.
   • Remove the eggplant from the oven and let it cool.
   • Once cooled, peel the eggplant and cut it into 1-inch cubes.

2. Roast the Bell Pepper:

   • Cut the red bell pepper in half lengthwise and remove the seeds.
   • Place the pepper halves, skin side up, on a baking sheet.
   • Flatten each pepper half with the palm of your hand.
   • Broil about 3 inches from the heat source for 10 minutes, or until the skin is charred.
   • Transfer the roasted pepper to a bowl of ice water and let it stand for 5 minutes.
   • Remove the pepper from the water and peel off the charred skin. Discard the skins.

3. Prepare the Manicotti Filling:

   • In a food processor, use the knife blade attachment to combine the eggplant, roasted red bell pepper, plum tomatoes, thyme, and salt.
   • Process the mixture until it is finely chopped and well combined.

4. Stuff the Manicotti Shells:

   • Cook manicotti shells according to the package instructions until al dente. Drain and rinse with cold water.
   • Stuff each manicotti shell with about ⅓ cup of the eggplant mixture.
   • Arrange the stuffed shells in a baking dish that has been lightly coated with cooking spray.

5. Bake the Manicotti:

   • Preheat your oven to 350°F (175°C) if it is not already preheated.
   • Cover the baking dish with aluminum foil and bake the manicotti for 30 minutes.

6. Prepare the Spinach and Cottage Cheese Sauce:

   • In a clean food processor bowl, combine the fresh spinach, cottage cheese, lemon juice, and black pepper.
   • Process the mixture until it is smooth and creamy.

7. Finish the Dish:

   • After the manicotti has baked, remove the baking dish from the oven.
   • Spoon the spinach and cottage cheese sauce over the manicotti shells.
   • Sprinkle the grated Parmesan cheese evenly over the top.
   • Cover the dish again and let it stand for 5 minutes to allow the flavors to meld and the cheese to melt slightly.

8. Serve:

   • Serve the Eggplant Manicotti warm, garnished with additional Parmesan if desired.
   • Enjoy with a side salad or crusty bread for a complete meal.

Culinary Notes

• Eggplant Preparation: Roasting the eggplant with inserted garlic infuses the vegetable with a subtle yet delicious garlic flavor, enhancing the overall taste of the dish.
• Bell Pepper Roasting: Charring the bell pepper and peeling off the skin helps to develop a rich, smoky flavor that complements the roasted eggplant perfectly.
• Spinach and Cottage Cheese Sauce: The combination of fresh spinach and cottage cheese creates a creamy, nutrient-rich sauce that balances the dish with a refreshing tang from the lemon juice.
• Manicotti Shells: Be sure to handle the cooked manicotti shells gently to avoid tearing them while stuffing. If any shells do tear, you can still use them by wrapping the filling inside and placing them seam-side down in the baking dish.

Nutritional Insights

This Eggplant Manicotti recipe is a healthy and low-calorie option, making it suitable for those looking to enjoy a nutritious meal without compromising on flavor. The inclusion of eggplant and spinach provides essential vitamins and minerals, while the cottage cheese adds protein and a creamy texture without the need for heavy cream or ricotta cheese traditionally used in manicotti. Additionally, the use of plum tomatoes and lemon juice adds a vibrant, fresh taste, contributing to a well-rounded and satisfying dish.

Variations and Serving Suggestions

• Vegan Option: For a vegan version of this dish, replace the cottage cheese with a vegan alternative such as tofu blended with nutritional yeast and a bit of lemon juice to achieve a similar creamy consistency. Use a vegan Parmesan or nutritional yeast in place of the traditional Parmesan cheese.
• Gluten-Free: Substitute the manicotti shells with gluten-free pasta shells or even zucchini strips rolled up with the filling for a gluten-free alternative.
• Additional Vegetables: Feel free to incorporate other roasted vegetables such as zucchini, mushrooms, or artichokes into the filling for added flavor and texture.
• Herbs and Spices: Experiment with different herbs such as basil, oregano, or rosemary to tailor the flavors to your preference. A pinch of red pepper flakes can add a subtle heat to the dish.

Pairing Suggestions

This Eggplant Manicotti pairs beautifully with a variety of side dishes and beverages:

• Side Salad: A crisp green salad with a light vinaigrette provides a refreshing contrast to the richness of the manicotti.
• Garlic Bread: Serve with garlic bread or a crusty baguette to soak up any remaining sauce.
• Wine Pairing: A glass of medium-bodied red wine such as Chianti or a white wine like Pinot Grigio complements the flavors of the dish wonderfully.
• Non-Alcoholic Option: For a non-alcoholic beverage, consider serving with sparkling water infused with lemon or a light herbal iced tea.

Storage and Reheating

Leftover Eggplant Manicotti can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the manicotti in a baking dish, cover with aluminum foil, and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Alternatively, individual portions can be reheated in the microwave on a microwave-safe plate for 2-3 minutes, or until warm.

Final Thoughts

Eggplant (Aubergine) Manicotti offers a delectable fusion of roasted vegetables and creamy cottage cheese, enveloped in tender pasta shells. This recipe is not only easy to prepare but also provides a healthier twist on the classic manicotti, making it an excellent addition to your weeknight dinner rotation or a standout dish for special occasions. With its vibrant colors and rich flavors, this Eggplant Manicotti is sure to become a favorite in your culinary repertoire. Enjoy the comforting taste of Mediterranean-inspired cuisine with this delightful and nutritious recipe from Love with Recipes!