Vinete umplute cu ricotta – o reteta simpla, cremoasa si plina de gust! Vinetele umplute nu sunt doar pentru zilele in care tii post sau ai ramas fara carne prin frigider. Cu umplutura cremoasa de ricotta si smantana dulce, un strat generos de sos de rosii si mozzarella topita deasupra, aceste vinete umplute cu ricotta se transforma intr-un fel principal perfect: usor, dar satios, aromat si gata sa cucereasca orice masa de pranz sau cina lejera. Se fac simplu, din cateva ingrediente, si sunt perfecte cand ai chef de ceva cald, dar nu greu, reconfortant dar totusi fresh.

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INGREDIENTE (pentru 2 portii)

• 1 vanata
• 200 grame sos de roșii
• 200 grame ricotta
• 1 lingurita oregano
• 100 ml smantana dulce
• 100 grame mozzarella
• 2 linguri ulei de masline
• Sare

Spalam bine vanata si o taiem pe jumatate, pe lungime. Crestam miezul cu un cutit, in diagonala, fara sa trecem de coaja – ca sa patrunda mai bine caldura si arome. Presaram sare si ungem fiecare jumatate cu cate o lingura de ulei de masline.

Asezam vinetele intr-o tava tapetata cu hartie de copt, cu fata in jos, si le coacem in cuptorul preincalzit la 180°C timp de 30 de minute.

Intre timp, pregatim umplutura: intr-un bol, amestecam ricotta cu smantana dulce, sare si oregano. Cand vinetele sunt coapte, le intoarcem cu miezul in sus. Cu o furculita, pasam usor interiorul si adaugam jumatate din cantitatea de sos de rosii, amestecand cu miezul vinetelor.

Peste acest strat punem crema de ricotta, apoi restul de sos de rosii si la final presaram mozzarella rasa.

Introducem tava din nou la cuptor pentru 15–20 de minute, pana cand mozzarella se topeste si incepe sa se rumeneasca usor.

Se servesc calde, cumulta pofta. Sunt perfecte ca fel principal vegetarian sau ca garnitura langa o friptura simpla. Iar daca mai ramane, a doua zi sunt si mai bune reincalzite.

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English version

Stuffed Eggplants with Ricotta

Stuffed Eggplants with Ricotta – a simple, creamy, and flavor-packed recipe! Stuffed eggplants aren’t just for meatless days or when your fridge is running low. With a creamy ricotta and sweet cream filling, a generous layer of tomato sauce, and melted mozzarella on top, these ricotta-stuffed eggplants turn into the perfect main dish: light yet filling, full of flavor, and ready to impress at lunch or a cozy dinner. They’re easy to make with just a few ingredients and are ideal when you’re craving something warm, comforting, but still fresh.

INGREDIENTS (for 2 servings):

• 1 eggplant
• 200 grams tomato sauce
• 200 grams ricotta
• 1 tsp oregano
• 100 ml heavy cream
• 100 grams mozzarella
• 2 tbsp olive oil
• Salt

Wash the eggplant well and slice it in half lengthwise. Use a sharp knife to score the flesh diagonally, without cutting through the skin — this helps the heat and flavors penetrate better. Sprinkle with salt and brush each half with a tablespoon of olive oil.

Place the eggplants face down on a baking tray lined with parchment paper and roast them in a preheated oven at 180°C (350°F) for 30 minutes.

Meanwhile, prepare the filling: in a bowl, mix the ricotta with the heavy cream, a pinch of salt, and oregano. Once the eggplants are baked, flip them over so the flesh is facing up. Gently mash the inside with a fork and mix in half of the tomato sauce.

Spoon the ricotta cream over the top, then add the rest of the tomato sauce, and finally sprinkle with grated mozzarella.

Return the tray to the oven and bake for another 15–20 minutes, until the mozzarella melts and begins to turn golden.

Serve warm and enjoy every bite! These eggplants are perfect as a vegetarian main dish or a flavorful side next to a simple grilled steak. And if you have leftovers, they’re even better the next day.

If you liked this Stuffed Eggplants with Ricotta recipe, you might also enjoy Italian Stuffed Eggplants, Baked eggplant with veal and yogurt sauce or an Eggplant Salad.

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