Today’s recipe is pure comfort food. As days get shorter and the weather gets cooler down here, I do feel the like cooking some hearty and comforting food. I love vegetables, but my husband is a carnivore and he’s never fully satisfied with a vegetarian dinner. This recipe satisfies the whole family as it has veggies, meat and cheese in it, for my kids’ joy! I also think the halved eggplant look really cute and could be an impressive main dish for a dinner party. If you are lucky enough to find small eggplant, they would be great as appetisers or buffet food! They are best eaten lukewarm as all the flavours have the time to amalgamate. Buon appetito!
Sausage and Smoked Scamorza Stuffed Eggplant
A very hearty recipe: Sausage and Smoked Scamorza Stuffed Eggplant!
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Ingredients
- 4 eggplants top removed and halved
- 300 gms – 10.5 oz. pork sausage
- 1 egg
- ½ onion chopped
- 1 tbsp parsely chopped
- 100 gms – 3.5 oz. smoked scamorza cheese chopped
- 1 small red chilly or 1 tsp chilly flakes
- Extra virgin olive oil
- Salt and Pepper to taste
Instructions
-
Using a melon baller, excavate the halved eggplants. Keep about 1 cm – ½ inch of pulp or the eggplant may break while cooking.
-
Chop the excavated pulp and sauté it with the extra virgin olive oil until soft.
-
Put the chopped onion in a pan and cover it with water. Cook it on a low flame until soft.
-
Remove the sausage from the casing and mix it well with the egg, parsley, chopped scamorza, chilly, cooked onion and eggplant pulp. Season with salt and pepper.
-
Fill the eggplant halves with this stuffing and bake them at 180°C – 355°F for 40 minutes or until cooked through (pierce the eggplant with a wooden stick to make sure they are soft).
-
Serve lukewarm.
This was our dinner today and it was fantastic; loved everything about it. Thanks for sharing this great recipe!!
smoked cheese sounds amazing!
This may be a way to get my daughter to eat eggplant… pinning it for next fall.
Something for everyone in this dish!
The weather is going in the opposite direction here, but this looks too good to pass up…
yet a little bit for wait and…the Summer is coming here in Italy (ok, ok, still two months!) and we’ll have all the tasty eggplants we want for many and many recipes!!! I can’t wait! Buona serata! DanielaC.
This is a bit off topic – but I like the table cloth – can I ask -where did you get it?
Hi Danny! I got it at Spotlight… in fact, it is not even a table cloth, but just some remnants that I bought quite cheap! 😉
Oh, Manuela, these are just perfect for me. I am both a carnivore AND I love my veggies, particularly eggplant. Perfect!