Mediterranean Baked Stuffed Eggplant

Baked eggplant with red potatoes
Mediterranean Baked Stuffed Eggplant
 
Prep time
Cook time
Total time
 
Pair this dish with Mediterranean sides like whole-grain couscous.
Recipe type: Main dish
Serves: 4
Ingredients
  • 1 large purple eggplant cut in half
  • 2 pork sausages, skin removed (bratwurst size) minced
  • 1 medium onion chopped
  • 1 medium tomato chopped
  • 1 cup minced flat parsley
  • 2 tbsp olive oil
  • ½ cup crumbled feta cheese
  • 1 cup lowfat cheddar cheese
  • 1 cup whole grain couscous (rice or bread crumbs can be substituted)
  • Salt and pepper
Instructions
  1. Scoop out eggplant, being careful not to cut through the skin, to ¼ width
  2. Chop eggplant, toss with 1 tsp olive oil and pinch of salt
  3. Saute onions in another tsp of oil, when glassy, add eggplant
  4. Saute for 5 minutes until soft, add sausages and tomato and cook for another 10 minutes on low heat
  5. Remove from heat and mix in: feta, parsley and couscous until well blended.
  6. Coat a baking dish with remainder of oil and place eggplant halves inside.
  7. Fill eggplants and top with cheddar.
  8. Bake in pre-heated oven for 15 minutes or until cheese has melted and browned.
Notes
For a vegetarian version, substitute chopped mushrooms for pork sausages.
 

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