Hello, I’m Laura. Today, I’m gonna show you how to prepare amies eggplants stuffed with sausage recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
AMIEs Eggplants Stuffed with Sausage Recipe
AMIEs Eggplants Stuffed with Sausage is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. AMIEs Eggplants Stuffed with Sausage is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have amies eggplants stuffed with sausage using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make AMIEs Eggplants Stuffed with Sausage:
- Take 2 large eggplants
- Take 4 tbsp extra virolive oil
- Prepare 1 large garlic clove, finely chopped
- Get 1/2 small onion, very finely chopped
- Get 300 grams spicy coarse-grained sausage, skinned and cbled
- Take 30 grams soft white breadcbs
- Prepare 3 tbsp pine nuts
- Take 2 tbsp capers, rinsed and dried
- Take 1 large egg, lightly beaten
- Make ready 1 tbsp dried oregano
- Get 3 tbsp grated parmesan
- Take 1 large ripe tomato
- Make ready 1/2 celery stick, very finely chopped
- Get 1 salt and freshly ground black pepper
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 breadcbs. 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!
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