With Halloween behind us, perhaps you’re already starting to think about the holidays and maybe even what you’re making for or bringing to Thanksgiving dinner – or not and that’s ok, but who doesn’t like some inspiration? 😉
When I came across @starinfinitefood’s spinach and cheese stuffed eggplant rounds on IG a couple of months ago, I knew I had to try these and they were SO delicious – this eggplant side would definitely be a crowd pleaser for the holidays or any dinner!
Spinach & Cheese Stuffed Eggplant Rounds Recipe – courtesy of @starinfinitefoods
Ingredients
- 1 large eggplant
- 1 large yellow onion, chopped
- 3 T olive oil, plus more for brushing tops
- 1/2 tsp salt
- Pepper to taste
- 4 oz baby spinach
- 1 cup crumbled feta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, shredded
- 1 egg
Directions
- Preheat the oven to 425° and line a sheet pan with parchment paper.
- Slice the eggplant into 1/2 inch thick rounds and use a cookie cutter or a knife to cut out a round hole in the eggplant rounds, leaving a small edge. Set the edges onto the sheet pan spread out, then chop the middle parts into small cubes.
- Heat the olive oil over medium-high heat, add the eggplant and the onion and sauté for about 10-12 minutes until tender and cooked. Add the salt, pepper and spinach and continue to sauté for about 3-4 minutes, until spinach is completely wilted. Remove from the heat and set aside to cool for about 10 minutes.
- Add the mixture to a mixing bowl, then add the feta, mozzarella and Parmesan and mix to combine. Add the egg and mix to combine.
- Add the mixture to the eggplant round edges on the sheet pan and make sure to fill them completely.
- Brush the edges with more olive oil, then place into the oven for 25-27 minutes – enjoy 🙂
