Eggplant Walnut Shells Recipe

Eggplant: A large, firm vegetable with a slightly bitter taste that becomes tender and flavorful when cooked.

Walnuts: Chopped nuts that add a crunchy texture and a rich, nutty flavor to the dish.

Pasta shells: Large, cooked pasta shells that are perfect for stuffing with the eggplant and walnut mixture.

Marinara sauce: A classic tomato-based sauce that adds a tangy and savory element to the dish.

Mozzarella cheese: Shredded cheese that melts beautifully, creating a gooey, delicious topping.

Olive oil: Used for sautéing the eggplant, adding a rich and smooth flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth of flavor to the eggplant mixture.

When cooking the eggplant, make sure to dice it evenly to ensure uniform cooking. To prevent the eggplant from becoming too oily, sprinkle it with a little salt and let it sit for about 15 minutes before cooking. This will draw out excess moisture and reduce the amount of olive oil it absorbs.

• diced eggplant - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good alternative to eggplant in this recipe.

• chopped walnuts - Substitute with chopped almonds: Almonds provide a similar crunch and nutty flavor, which complements the dish well.

• cooked pasta shells - Substitute with cooked manicotti: Manicotti can hold the filling just as well as pasta shells, offering a similar texture and shape.

• marinara sauce - Substitute with pesto sauce: Pesto adds a different but delicious flavor profile, giving the dish a fresh and herby taste.

• shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone melts similarly to mozzarella and has a slightly sharper flavor that can enhance the dish.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a suitable alternative for cooking.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, providing depth to the dish.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different aroma, which can add a unique twist to the recipe.

• Allow the eggplant walnut shells to cool completely at room temperature before storing or freezing.
• For storing in the refrigerator:
  1. Transfer the cooled stuffed shells to an airtight container.
  2. Place a layer of plastic wrap or parchment paper between the shells and the lid to prevent moisture buildup.
  3. Store in the refrigerator for up to 3-4 days.
• For freezing:
  1. Arrange the cooled stuffed shells on a baking sheet lined with parchment paper, ensuring they do not touch each other.
  2. Place the baking sheet in the freezer for 1-2 hours, or until the shells are frozen solid.
  3. Transfer the frozen shells to a freezer-safe container or a resealable plastic bag.
  4. Label the container or bag with the date and contents.
  5. Store in the freezer for up to 2-3 months.
• Reheating from the refrigerator:
  1. Preheat your oven to 350°F (175°C).
  2. Place the stuffed shells in a baking dish and cover with aluminum foil.
  3. Bake for 15-20 minutes, or until heated through.
  4. Remove the foil for the last 5 minutes to allow the cheese to become bubbly and golden.
• Reheating from the freezer:
  1. Preheat your oven to 350°F (175°C).
  2. Place the frozen stuffed shells in a baking dish and cover with aluminum foil.
  3. Bake for 30-35 minutes, or until heated through.
  4. Remove the foil for the last 10 minutes to allow the cheese to become bubbly and golden.
• For a quicker reheating option, you can also microwave individual shells:
  1. Place a stuffed shell on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Microwave on medium power for 2-3 minutes, or until heated through.
  4. Check the shell and continue microwaving in 30-second intervals if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover eggplant walnut shells in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the mozzarella cheese from drying out.
  4. Heat for about 20-25 minutes, or until the pasta shells are warmed through and the cheese is bubbly.

• Microwave Method:

  1. Place the leftover shells on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If not heated through, continue in 30-second increments until hot.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of olive oil.
  2. Add the leftover shells to the skillet and cover with a lid.
  3. Heat for about 10-15 minutes, turning occasionally to ensure even heating.
  4. Add a bit of marinara sauce if the dish seems dry.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover shells in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, checking halfway through to ensure they are heating evenly.
  4. If necessary, add a bit of extra marinara sauce to keep them moist.

• Oven: Used to bake the stuffed pasta shells until the cheese is melted and bubbly.

• Saucepan: Used to heat the olive oil and cook the diced eggplant until soft.

• Mixing bowl: Used to combine the cooked eggplant, chopped walnuts, salt, and pepper.

• Baking dish: Used to arrange the stuffed pasta shells and pour marinara sauce over them.

• Wooden spoon: Used to stir the eggplant while cooking and to mix the ingredients in the mixing bowl.

• Measuring cups: Used to measure the walnuts, marinara sauce, and shredded mozzarella cheese.

• Measuring spoons: Used to measure the olive oil, salt, and black pepper.

• Knife: Used to dice the eggplant and chop the walnuts.

• Cutting board: Used as a surface to dice the eggplant and chop the walnuts.

• Pasta pot: Used to cook the pasta shells.

• Colander: Used to drain the cooked pasta shells.

Prepare the filling: Cook the eggplant and walnuts in advance and store them in the fridge. This way, you can quickly assemble the pasta shells when ready.

Use pre-cooked pasta: Buy pre-cooked pasta shells from the store to save time on boiling and cooling them.

Shred cheese ahead: Shred the mozzarella cheese and keep it in an airtight container. This will save you from doing it during the cooking process.

Batch cooking: Make a larger batch of the eggplant mixture and freeze portions for future use.