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Sausage Stuffed Eggplant

chef.jackson's picture
Ingredients
  Eggplants/2 medium sized ones 1 Large, cut into halves
  Boiling water 1 Cup (16 tbs) (as required)
  Fresh pork sausage 1 Pound (bulk)
  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm), minced
  Celery 1⁄2 Cup (8 tbs), diced
  Green pepper 1⁄2 Cup (8 tbs), diced
  Canned tomatoes 1 Pound (2 cups, 1 can)
  Basil 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Pepper 1 Dash
  Cayenne 1 Dash
  Sugar 1⁄2 Teaspoon
  Dry bread crumbs 1⁄4 Cup (4 tbs)
  Parmesan cheese 1⁄4 Cup (4 tbs), grated
  Butter 2 Tablespoon
Directions

GETTING READY
1) Preheat the oven to 375°F.
2) Lightly butter a baking dish with 1-tablespoon of butter.

MAKING
3) In a pot, place eggplants with salted water.
4) Heat, and parboil the eggplant for 10 minutes.
5) Remove the eggplant and let it cool, and chop.
6) With a spoon scoop the flesh of eggplant leaving ½ a inch shell.
7) In the non- stick pan heat the remaining butter and brown the sausages.
8) Remove the sausages from pan, crumble it and drain on paper towels.
9) Drain the sausage fat from the pan, leaving 1 tablespoon of it.

FINALIZING
10) In the same pan and fat, sauté onion, garlic, celery and green peppers for 5 minute or until limp.
11) Add eggplant pulp, tomatoes, seasonings and sugar.
12) Simmer the mixture for 5 minutes more.
13) Add the sausage mixture and simmer for 5 minutes more.
14) Lightly pack the mixture in the eggplant shell.
15) Place the shells on a baking dish, top it with bread crumbs and cheese.
16) Bake for 45 minutes.

SERVING
17) Serve hot on the small mix leaf salad.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Sausage
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
65 Minutes
Ready In: 
80 Minutes
Servings: 
6

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