{"id":8646,"date":"2019-04-25T12:03:33","date_gmt":"2019-04-25T12:03:33","guid":{"rendered":"https:\/\/cookwithgusto.com\/?p=8646"},"modified":"2021-05-06T13:10:17","modified_gmt":"2021-05-06T13:10:17","slug":"stuffed-aubergines-ricotta-red-pesto-herbs","status":"publish","type":"post","link":"https:\/\/cookwithgusto.com\/?p=8646","title":{"rendered":"Stuffed aubergines with ricotta, red pesto, and herbs"},"content":{"rendered":"<h4>Stuffed aubergines with ricotta, red pesto, and herbs<\/h4>\n<div id=\"root\">Loading&#8230;<\/div>\n<p>    <script>\n        (function (w, d, s, o, f, js, fjs) {\n            w['BuildBubbles-Audio-Player'] = o; w[o] = w[o] || function () { (w[o].q = w[o].q || []).push(arguments) };\n            js = d.createElement(s), fjs = d.getElementsByTagName(s)[0];\n            js.id = o; js.src = f; js.async = 1; fjs.parentNode.insertBefore(js, fjs);\n        }(window, document, 'script', 'w1', 'https:\/\/vasinl124.github.io\/buildbubbles-audio-player-widget\/build\/widget.js'));\n        w1('init', { targetElementId: 'root' });\n        w1('episodeid', { id: '6093e934b1911c0017767112', center: true });\n    <\/script><\/p>\n<p>After the Easter holidays, nothing is better than delicious and healthy menus.<\/p>\n<p>If you are creative and you want to experiment with alternative uses of dips and spreads, this is your recipe!<\/p>\n<h5>Stuffed aubergines with ricotta, red pesto, and herbs<\/h5>\n<h5>Ingredients<\/h5>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/04\/Stuffed_aubergines_-with_ricotta_herbs_red_pesto_ingredients.jpg\"><img decoding=\"async\" class=\"size-full wp-image-8648 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/04\/Stuffed_aubergines_-with_ricotta_herbs_red_pesto_ingredients.jpg\" alt=\"Stuffed_aubergines_ with_ricotta_herbs_red_pesto_ingredients\" width=\"300\" height=\"224\" \/><\/a><\/p>\n<ul>\n<li>large round eggplant 1<\/li>\n<li>fresh ricotta 125<\/li>\n<li>egg 1<\/li>\n<li>grated cheese (Grana Padano or Parmesan) 4 tablespoons<\/li>\n<li>fresh basil (or chives) some leaves<\/li>\n<li><strong><a href=\"https:\/\/tastewithgusto.ie\/shop\/7-olive-oils\/\">extra virgin olive oil<\/a><\/strong> 3 tablespoons<\/li>\n<li>slices of bread without the crust 3<\/li>\n<li>grated bread 1 cup<\/li>\n<li>milk 4 tablespoons<\/li>\n<li>salt<\/li>\n<li>black pepper<\/li>\n<li><a href=\"https:\/\/tastewithgusto.ie\/shop\/red-pesto\/\"><strong>red pesto<\/strong><\/a> about 7 tablespoons<\/li>\n<\/ul>\n<p>Equipment:<br \/>\n1 baking dish, 1 small bowl, 1 knife, parchment paper, blender, parchment paper.<\/p>\n<h5>Preparation<\/h5>\n<p>To prepare aubergines stuffed with ricotta and red pesto, wash the aubergines, remove the stalk, you can peel completely the aubergines or partially as in the picture, and cut into slices about half a cm thick.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/04\/Stuffed_aubergines_-with_ricotta_herbs_red_pesto_aubergine_stripes.jpg\"><img decoding=\"async\" class=\"size-full wp-image-8649 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/04\/Stuffed_aubergines_-with_ricotta_herbs_red_pesto_aubergine_stripes.jpg\" alt=\"Stuffed_aubergines_ \" width=\"300\" height=\"224\" \/><\/a><\/p>\n<p>Arrange baking paper on a baking sheet, distribute a little oil on the bottom and place half of the aubergine slices on the tray.<\/p>\n<p>In the blender put the ricotta, the slices of bread without crust, the basil (or chives), the milk, the grated cheese, egg, salt, pepper. Blend for about 1 minute.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/04\/Stuffed_aubergines_-with_ricotta_herbs_red_pesto_mixed.jpg\"><img decoding=\"async\" class=\"size-full wp-image-8651 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/04\/Stuffed_aubergines_-with_ricotta_herbs_red_pesto_mixed.jpg\" alt=\"Stuffed_aubergines_ with_ricotta_herbs_red_pesto_mixed\" width=\"300\" height=\"224\" \/><\/a><\/p>\n<p>Use a spoon to spread the red pesto on the aubergines.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/04\/Stuffed_aubergines_-with_ricotta_herbs_red_pesto_spread.jpg\"><img decoding=\"async\" class=\"size-full wp-image-8650 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/04\/Stuffed_aubergines_-with_ricotta_herbs_red_pesto_spread.jpg\" alt=\"Stuffed_aubergines_ with_ricotta_herbs_red_pesto_spread\" width=\"300\" height=\"224\" \/><\/a><\/p>\n<p>Cover with the mixture of ricotta you have just prepared, finally cover with another slice of aubergine.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/04\/Stuffed_aubergines_-with_ricotta_herbs_red_pesto_filling.jpg\"><img decoding=\"async\" class=\"size-full wp-image-8652 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/04\/Stuffed_aubergines_-with_ricotta_herbs_red_pesto_filling.jpg\" alt=\"Stuffed_aubergines_ with_ricotta_herbs_red_pesto_filling\" width=\"300\" height=\"224\" \/><\/a><\/p>\n<p>In a cup mix grated bread with oil and salt, then distribute over the second slice of aubergine. Add a little oil.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/04\/Stuffed_aubergines_-with_ricotta_herbs_red_pesto_cover_with_bread.jpg\"><img decoding=\"async\" class=\"size-full wp-image-8653 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/04\/Stuffed_aubergines_-with_ricotta_herbs_red_pesto_cover_with_bread.jpg\" alt=\"Stuffed_aubergines_ with_ricotta_herbs_red_pesto_cover_with_bread\" width=\"300\" height=\"224\" \/><\/a><\/p>\n<p>Bake in a preheated oven at 180\u00b0 and cook for 25\/30 minutes.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/04\/Stuffed_aubergines_-with_ricotta_herbs_red_pesto_baked_oven.jpg\"><img decoding=\"async\" class=\"size-full wp-image-8654 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/04\/Stuffed_aubergines_-with_ricotta_herbs_red_pesto_baked_oven.jpg\" alt=\"Stuffed_aubergines_ with_ricotta_herbs_red_pesto_baked_oven\" width=\"300\" height=\"224\" \/><\/a><\/p>\n<p>Serve and enjoy!<\/p>\n<h5>Tips<\/h5>\n<p>You can also use other vegetables, such as courgettes.<\/p>\n<p>As an alternative to <strong><a href=\"https:\/\/tastewithgusto.ie\/shop\/red-pesto\/\">red pesto<\/a><\/strong>, you can use other spreads as you like. <strong><a href=\"https:\/\/tastewithgusto.ie\/shop\/basil-pesto\/\">Basil pesto<\/a><\/strong>, <strong><a href=\"https:\/\/tastewithgusto.ie\/shop\/artichokes-pate\/\">artichoke pat\u00e9<\/a><\/strong>, and <strong><a href=\"https:\/\/tastewithgusto.ie\/shop\/asparagus-pate-large\/\">asparagus pat\u00e9<\/a><\/strong> are perfect.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Stuffed aubergines with ricotta, red pesto, and herbs Loading&#8230; After the Easter holidays, nothing is better than delicious and healthy menus. If you are creative and you want to experiment with alternative uses of dips and spreads, this is your recipe! Stuffed aubergines with ricotta, red pesto, and herbs Ingredients large round eggplant 1 fresh [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":8657,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-8646","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/8646","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8646"}],"version-history":[{"count":11,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/8646\/revisions"}],"predecessor-version":[{"id":10759,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/8646\/revisions\/10759"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/media\/8657"}],"wp:attachment":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8646"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8646"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8646"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}