AMIEs Eggplants Stuffed with Sausage Recipe

Name: AMIEs Eggplants Stuffed with Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants; 4 tbsp extra virgin olive oil; 1 large garlic clove, finely chopped; 1/2 small onion, very finely chopped; 300 grams spicy coarse-grained sausage, skinned and crumbled; 30 grams soft white breadcrumbs; 3 tbsp pine nuts; 2 tbsp capers, rinsed and dried; 1 large egg, lightly beaten; 1 tbsp dried oregano; 3 tbsp grated parmesan; 1 large ripe tomato; 1/2 celery stick, very finely chopped; 1 salt and freshly ground black pepper

Servings: persons

2 large eggplants
4 tbsp extra virgin olive oil
1 large garlic clove, finely chopped
1/2 small onion, very finely chopped
300 grams spicy coarse-grained sausage, skinned and crumbled
30 grams soft white breadcrumbs
3 tbsp pine nuts
2 tbsp capers, rinsed and dried
1 large egg, lightly beaten
1 tbsp dried oregano
3 tbsp grated parmesan
1 large ripe tomato
1/2 celery stick, very finely chopped
1 salt and freshly ground black pepper

1
Wash, dry and cut the eggplants in half lenghtways and scoop out all the flesh with small sharp knife, leaving just enough pulp to cover the skin.
2
Be careful not to pierce the skin.
3
Chop the pulp of the eggplants coarsely and place in a colander.
4
Sprinkle with salt, mix well and leave to drain for about 1hour.
5
Heat the oven to 190 AC.
6
Put 3 tbsp of the oil, the garlic onion and celery in a frying pan and saute over a low heat until soft, stirring frequently.
7
Add the sausage andcook for 20 minutes, stirring it constantly.
8
Squeeze the liquid from the chopped eggplants and dry with kitchen paper.
9
Add the pulp to the pan and fry gently for a few minutes, stirring constantly.
10
Taste and adjust the seasoning.
11
Add the breadcrumbs.
12
After 2-3 minutes, mix in the pine nuts.
13
Cook for another 30 seconds, then transfer to a bowl.
14
Add the capers, egg, oregano, cheese and pepper to taste to the mixture in the bowl and mix well.
15
Pat dry the insude of the eggplant shells.
16
Oil a baking dish large enough to hold the eggplant shell in a single layer.
17
Place the shells and fill them with the sausage mixture.
18
Cut the tomato into strips and place 3 strips on the top of each eggplant half.
19
Drizzle with the rest of the oil.
20
Add 120 ml of water to the bottom of the dish, cover it tightly with foil and bake for 20 minutes.
21
Remove the foil and bake for another 25 minutes.
22
Serve, share and enjoy!

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 large eggplants, 4 tbsp extra virgin olive oil, 1 large garlic clove, finely chopped, 1/2 small onion, very finely chopped, and more.

Yes, AMIEs Eggplants Stuffed with Sausage falls under the Meat & Poultry 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.

That's it — enjoy your meal!

AMIEs Eggplants Stuffed with Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions