AMIEs Eggplants Stuffed with Sausage
AMIEs Eggplants Stuffed with Sausage

Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, amies eggplants stuffed with sausage. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

AMIEs Eggplants Stuffed with Sausage is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. AMIEs Eggplants Stuffed with Sausage is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to 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:
  1. Get eggplants
  2. Prepare extra virgin olive oil
  3. Take garlic clove, finely chopped
  4. Take onion, very finely chopped
  5. Take spicy coarse-grained sausage, skinned and crumbled
  6. Get soft white breadcrumbs
  7. Take pine nuts
  8. Take capers, rinsed and dried
  9. Prepare egg, lightly beaten
  10. Get dried oregano
  11. Make ready grated parmesan
  12. Take ripe tomato
  13. Make ready celery stick, very finely chopped
  14. Get salt and freshly ground black pepper
Instructions to make AMIEs Eggplants Stuffed with Sausage:
  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. Be careful not to pierce the skin.
  2. Chop the pulp of the eggplants coarsely and place in a colander. Sprinkle with salt, mix well and leave to drain for about 1hour.
  3. Heat the oven to 190 °C.
  4. 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.
  5. 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.
  6. Add the breadcrumbs. After 2-3 minutes, mix in the pine nuts. Cook for another 30 seconds, then transfer to a bowl.
  7. Add the capers, egg, oregano, cheese and pepper to taste to the mixture in the bowl and mix well.
  8. 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.
  9. 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.
  10. Serve, share and enjoy!

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