Roasted Rosemary Endives Stuffed With Creamy, Garlicky Eggplant Recipe

Name: Roasted Rosemary Endives Stuffed With Creamy, Garlicky Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cloves garlic; 2 heirloom tomatoes, seeded and thinly sliced; Juice of one lemon; Salt and pepper to taste; 4 tablespoons olive oil, divided; 1 eggplant, roughly diced; 9 endives; 2 sprigs rosemary de-stemmed and finely chopped; 1 cup of any local cheese, grated or crumbled, divided; Additional rosemary for garnish if desired

Servings: persons

6 cloves garlic
2 heirloom tomatoes, seeded and thinly sliced
Juice of one lemon
Salt and pepper to taste
4 tablespoons olive oil, divided
1 eggplant, roughly diced
9 endives
2 sprigs rosemary de-stemmed and finely chopped
1 cup of any local cheese, grated or crumbled, divided
Additional rosemary for garnish if desired

1
Place garlic in a food processor and puree. Place the tomatoes in a bowl with the lemon juice, stirring to mix. Add salt and pepper to taste.
2
Heat half of the olive oil in a large skillet and add the eggplant, salt and pepper. Cook on high heat, stirring frequently, until edges are golden brown. Remove to a paper towel and cool slightly.
3
While eggplant cools, place endives in a large bowl and drizzle with remaining olive oil. Add rosemary and toss to coat. Cut endives in half and place cut-side-up on a baking sheet and broil for 3 minutes or until edges are browned. Set aside.
4
Place cooled eggplant into the food processor with the garlic and add half of the cheese. Pulse until the mixture is coarsely pureed.
5
Spread the eggplant puree into each endive and sprinkle each with equal amounts of the remaining cheese and top with a few ribbons of tomato. Arrange on a serving platter and serve.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 cloves garlic, 2 heirloom tomatoes, seeded and thinly sliced, Juice of one lemon, Salt and pepper to taste, and more.

Yes, Roasted Rosemary Endives Stuffed With Creamy, Garlicky Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Rosemary Endives Stuffed With Creamy, Garlicky Eggplant

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