Eggplant Manicotti

A Lighter Manicotti, Built on Roasted Vegetables

This is manicotti without the heavy ricotta load. Instead of a cheese-stuffed shell, the filling here is roasted eggplant studded with garlic, charred red pepper, and chopped Roma tomato. The cheese moves up top as a smooth, lemon-spiked spinach and cottage cheese sauce.

The garlic-stud trick is what gives the filling its depth. Slits cut into the raw eggplant get filled with garlic slices before it goes into the oven, so the cloves caramelize inside the flesh as it roasts. By the time you peel and cube the eggplant, the garlic has melted into the meat.

Charring the bell pepper under the broiler and slipping the skins off gives that smoky, sweet flavor you can’t get from raw or sauteed peppers. Pulse everything together in a food processor for a chunky filling, not a paste, so each bite has texture.

Pro Tips

• Bake the eggplant the full hour at 350°F (175°C). Underroasted eggplant tastes spongy and bitter.
• Drop the broiled pepper into ice water immediately. The shock makes the skin slip off in a single piece.
• Cook the manicotti shells just shy of al dente. They’ll finish softening during the second bake.
• Pulse the food processor in short bursts. Over-processing turns the filling into baby food.

Variations

• Swap cottage cheese for low-fat ricotta or part-skim mozzarella for a creamier sauce.
• Add a tablespoon of pine nuts or chopped olives to the filling for a Mediterranean lean.
• Top with a dusting of fresh chopped basil or oregano right before serving.