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These cans of aubergines stuffed with sausage They are as tasty as they are fun to eat. Stuffed with spicy sausage and topped with cheese, this baked eggplant recipe is a satisfying and healthy dinner that you will return to again and again.
Sausage stuffed egg
Italian sausage and roasted aubergine come together to produce a delicious, hearty and hearty meal, perfect for this time of year. It is full of delicious flavors stuffed with hollowed out eggplant shells and topped with hearty cheese.
Plus, with so many flavors and textures on this plate, you'll never know that it's actually low carb and keto-friendly too!
In fact, this meal satisfies my most intense craving for cozy, comforting, and healthy homemade food.
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HOW TO MAKE THE EGGS STUFFED WITH SAUSAGE
Eggplant stuffed with sausage is one of those specialties that we enjoy once in a while, and last night was one of those times. Made with our own homemade sausage, lots of garlic and a touch of thyme.
- We start by scooping out the meat from the eggplant with a spoon or melon, leaving a border of about 1/2 inch on the sides of the eggplant. Cut the meat or pulp and reserve.
- Transfer those empty eggplant shells to a rimmed baking sheet; season with salt and pepper and set aside, cut side up.
- In a frying pan, fry the onions and add the minced eggplant meat; cook for 2 minutes.
- Remove the casings from the sausage, break the meat with your fingers and add it to the pan. You can break it with a spoon while you cook, but it's easier for me if I do it myself beforehand.
- Season and cook for about 6 to 7 minutes, or until the sausage is evenly browned and the eggplant is tender.
- Clean the eggplant shells with paper towels, then fill them with the sausage mixture.
- Pour HOT water into the rimmed baking sheet around the eggplants.
- Bake for about 25 minutes; remove from oven and sprinkle with cheese, and continue baking for a few more minutes, or until cheese is melted.
- Remove from oven and serve. Don't forget the wine.
If you still don't like aubergines, I think you definitely will after a bite of this recipe.
HOW TO STORE STUFFED EGGS
- Store chilled stuffed eggplants in an airtight container and keep refrigerated for up to 3 days.
- To freeze, store fully cooled sausage-stuffed eggplants in an airtight container and store in the freezer for up to 2 months.
- Thaw overnight in the refrigerator. Reheat in an oven at 350 ° F for about 20 minutes, or until fully heated.
I have to tell you my little back story of this recipe. This has to be one of my favorite foods that my mom used to prepare when we were little, using homemade sausages. And, this eggplant recipe was ALWAYS served on Valentine's Day. Let me tell you why.
You see, we Macedonians celebrate Saint Trifun, the wine keeper and winemakers ❤️, the same day that the other part of the world celebrates Valentine's Day.
In honor of St. Trifun, February 14 is celebrated in many squares in the city of Macedonia with a program that includes agricultural and cultural events, and the famous Wine Fair. The priests say a prayer, and the pruning season is symbolically marked with the pruning of the three church wine grapes.
Then we all eat and drink until we can't walk. 🥴 🥂
In closing, however; Basically she served sausage stuffed aubergines at St. Trifun because it pairs so well with the wine. TRY IT. 😍
ANYONE! Enough about me and my beautiful Macedonian roots. NOW, go make these delicious eggplants.
They are EASY to make, they are super satisfying, delicious and freezing. 👊
MORE EGG RECIPES
- Eggplant Rollatini
- Italian sausage and eggplant casserole
- parmesan eggplant
- Baked Eggplant Pasta Penne
TOOLS USED IN THIS RECIPE
Sausage Stuffed Eggplants
Time to cook
1 hour and 5 minutes
Stuffed with spicy sausage and topped with cheese, this eggplant recipe is a satisfying and healthy dinner that you will return to again and again.
Servings: 4 servings
Calories: 603 kcal
- 2 large eggplants, cut in half lengthwise
- 2 tablespoons of olive oil
- 1 small yellow onion, diced
- 1 pound Italian sausage * cover removed, (use your choice of sausage; pork, turkey, beef, etc., but I recommend using one with a little heat)
- 4 to 5 minced garlic cloves
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- 1 cup hot water
- 1 cup partially skim grated mozzarella cheese
Preheat oven to 400˚F.
Cut the eggplants in half, lengthwise. Scoop out the meat / pulp, leaving a 1/2 inch border around the eggplant peel. Chop the pulp and set aside.
Place the empty eggplant shells on a rimmed baking sheet; Season the empty shells with salt and pepper and let stand, cut side up.
Heat olive oil in large skillet over medium-high heat.
Add the chopped onions and ground eggplant meat to the pan; cook for 2 minutes.
Break the sausage with your fingers and add it to the pan; Add garlic and season with parsley, thyme, oregano, salt and pepper, and cook until the sausage is evenly browned. About 6 minutes.
You can also break the sausage with a wooden spoon while cooking, but I find it easier to work with when I break it beforehand.
Remove the pan from the heat and test the seasoning mixture; adjust accordingly.
Using paper towels, clean the eggplant shells / pots.
Fill the sausage mixture into the eggplant shells.
Pour hot water into the baking sheet, around the eggplants.
Bake in the oven for 25 to 30 minutes, or until the eggplant is tender.
Remove from oven and sprinkle cheese over each eggplant.
Bake for another 5 minutes, or until cheese is melted.
Remove from oven and serve.
FREESTYLE POINTS WW: 4
NET CARBURETORS: 10
- For this recipe, I used Johnsonville's HOT Italian Sausage, but I also used Jennie-O's Lean Italian Turkey Sausage, and it was delicious.
Keywords: baked eggplant recipe, gluten free recipe, italian sausage, keto dinner idea, low carb recipe, sausage recipe, stuffed eggplant
* *Recipe originally published on February 15, 2011. The publication was updated on November 22, 2019.
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