Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, amies eggplants stuffed with sausage. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
A local winery/restaurant serves a stuffed eggplant appetizer that is so delicious. While trying to duplicate it at home, I found this Italian sausage and mozzarella cheese-stuffed eggplant to be one of our favorite dinners. Sausage Stuffed Eggplant Boats filled with spicy sausage and topped with cheese.
AMIEs Eggplants Stuffed with Sausage is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. AMIEs Eggplants Stuffed with Sausage is something which I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have amies eggplants stuffed with sausage using 14 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make AMIEs Eggplants Stuffed with Sausage:
- Prepare 2 large eggplants
- Make ready 4 tbsp extra virgin olive oil
- Prepare 1 large garlic clove, finely chopped
- Get 1/2 small onion, very finely chopped
- Make ready 300 grams spicy coarse-grained sausage, skinned and crumbled
- Get 30 grams soft white breadcrumbs
- Take 3 tbsp pine nuts
- Make ready 2 tbsp capers, rinsed and dried
- Make ready 1 large egg, lightly beaten
- Take 1 tbsp dried oregano
- Get 3 tbsp grated parmesan
- Take 1 large ripe tomato
- Prepare 1/2 celery stick, very finely chopped
- Get 1 salt and freshly ground black pepper
Sausage Stuffed Eggplant - eggplants are roasted, stuffed with a delicious sausage-tomato mixture, topped with mozzarella cheese, and baked until bubbly perfection to make tasty personal eggplant boats. These Italian Stuffed Eggplants are: EASY, satisfying, crazy delicious, really freezer friendly, dude-approved, and a GREAT source of crave-able vegetables. -@fedandfit. Stuffed Eggplant Parmesan is a fun, easy twist on eggplant parmesan - these baked eggplant "boats" are hollowed out and stuffed with chicken sausage, tomato sauce How To Make Stuffed Eggplant Parmesan. Look for medium sized eggplants, white or Japanese would be perfect here.
Instructions to make AMIEs Eggplants Stuffed with Sausage:
- 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. Be careful not to pierce the skin.
- Chop the pulp of the eggplants coarsely and place in a colander. Sprinkle with salt, mix well and leave to drain for about 1hour.
- Heat the oven to 190 °C.
- 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. Add the sausage andcook for 20 minutes, stirring it constantly.
- Squeeze the liquid from the chopped eggplants and dry with kitchen paper. Add the pulp to the pan and fry gently for a few minutes, stirring constantly. Taste and adjust the seasoning.
- Add the breadcrumbs. After 2-3 minutes, mix in the pine nuts. Cook for another 30 seconds, then transfer to a bowl.
- Add the capers, egg, oregano, cheese and pepper to taste to the mixture in the bowl and mix well.
- Pat dry the insude of the eggplant shells. Oil a baking dish large enough to hold the eggplant shell in a single layer. Place the shells and fill them with the sausage mixture.
- Cut the tomato into strips and place 3 strips on the top of each eggplant half. Drizzle with the rest of the oil. Add 120 ml of water to the bottom of the dish, cover it tightly with foil and bake for 20 minutes. Remove the foil and bake for another 25 minutes.
- Serve, share and enjoy!
Sprinkle stuffed eggplants with remaining mozzarella and parmesan. Paul Prudhomme's Sausage Stuffed Eggplant, from Chef Paul Prodhomme's Louisiana Kitchen. Sausage Stuffed Eggplant recipe: Try this Sausage Stuffed Eggplant recipe, or contribute your own. Cook sausage in a large skillet until browned, stirring to crumble; drain off excess drippings. Remove pulp Cook eggplant in boiling salted water until. set aside.
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