Title: Spinach and Ricotta Stuffed Eggplant
Description: This savory and nutritious dish features tender eggplant stuffed with a flavorful mixture of spinach and ricotta cheese. Perfect for a diabetic-friendly lunch, this recipe is low in carbohydrates and sugar while providing essential nutrients.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Serves: 2 
Ingredients:
1 medium eggplant
1 cup fresh spinach, chopped
1 cup ricotta cheese
1 clove garlic, minced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 cup grated Parmesan cheese (optional)
Fresh basil leaves for garnish
Instructions:
1. Preheat the oven to 375 degrees Fahrenheit.
2. Cut the eggplant in half lengthwise and scoop out the flesh, leaving about a half-inch border around the edges. Ensure the halves remain intact so they can hold the filling.
3. Chop the scooped-out eggplant flesh into small pieces.
4. In a skillet, heat the olive oil over medium heat. Add the minced garlic and chopped eggplant flesh. Sauté for about 5 minutes until softened.
5. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
6. In a mixing bowl, combine the spinach mixture with ricotta cheese, salt, black pepper, and dried oregano. Mix until well combined.
7. Spoon the ricotta and spinach filling into the hollowed eggplant halves, packing it in tightly.
8. If desired, sprinkle grated Parmesan cheese on top of the stuffed eggplant for added flavor.
9. Place the stuffed eggplant on a baking sheet and bake in the preheated oven for 25-30 minutes, until the eggplant is tender and the filling is heated through.
10. Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.
Enjoy this delicious and healthy spinach and ricotta stuffed eggplant as a satisfying lunch option!
