Stuffed Baked Eggplant With Sausage and Mozzarella

READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice each eggplant in half lengthwise. With a spoon remove the flesh from the center of the eggplant halves, leaving a ¼ inch rim around each. Reserve 100 g of the scooped out flesh. Place the scooped out aubergine halves on a large baking sheet lined with silicone or parchment paper. Set aside.
  • In a food processor chop 100 g of the scooped out eggplant flesh and set aside.
  • Sauté onion and garlic, stirring occasionally, for 3-4 minutes in 1 tablespoon olive oil. Add the sausage and sauté for 5 minutes over medium heat until thoroughly browned.
  • Add the chopped eggplant flesh and continue to sauté for 5 minutes until the eggplant pieces are soft. Remove from the heat.
  • Add the tomato puree and spices, stir and combine.
  • Stuff evenly the scooped out eggplant halves with the sausage mixture. Sprinkle with 1 tablespoon of olive oil and bake in the oven at 200°C for about 30 minutes.
  • Take out of the oven and top each eggplant with mozzarella slices. Return to the oven and bake for 10 minutes until the cheese has melted.
  • Serve hot or at room temperature with few tablespoons of tomato sauce.
  • *For the tomato sauce, briefly sauté garlic in olive oil. Add tomato paste, and stir.
  • Stir in water, red wine, sugar (if needed) and dried basil.
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