Sausage and Smoked Scamorza Stuffed Eggplant
A very hearty recipe: Sausage and Smoked Scamorza Stuffed Eggplant!
Recipe adapted from Alice Cucina – Magazine, November 2012
top removed and halved
– 10.5 oz. pork sausage
– 3.5 oz. smoked scamorza cheese
small red chilly or 1 tsp chilly flakes
Extra virgin olive oil
Salt and Pepper to taste
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).