A local winery/restaurant serves a stuffed eggplant appetizer that is so delicious. While trying to duplicate it at home, I found this to be one of our favorite eggplant dinners. Be sure to select an eggplant that is smooth, blemish-free and kind of heavy for it's size. Serve with a green salad.
Recipe From allrecipes.com
Provided by Tanya Belt
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 2
Number Of Ingredients 10
Recipe From foodnetwork.com
Provided by Michael Symon : Food Network
Categories appetizer
Time 10h
Yield 10 to 12 servings
Number Of Ingredients 15
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Nov 22, 2019 Stuff the sausage mixture into the eggplant shells. Pour hot water inside the baking sheet, around the eggplants. Bake in the oven …
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Nov 22, 2019 Stuff the sausage mixture into the eggplant shells. Pour hot water inside the baking sheet, around the eggplants. Bake in the oven …
4.9/5 (13)
Total Time 1 hr 5 mins
Category Dinner
Calories 603 per serving
- Cut eggplants in half, lengthwise. Scoop out the flesh/pulp, leaving a 1/2-inch border around the eggplant shell. Chop up the pulp and set aside.
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From babaganosh.org
Feb 13, 2019 Sausage Stuffed Eggplant - eggplants are roasted, stuffed with a delicious sausage-tomato mixture, topped with mozzarella …
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4.8/5 (20)
Total Time 55 mins
Category Dinner
Calories 672 per serving
- Preheat oven to 350F. Cut the eggplant in half lengthwise, place on an oiled baking sheet cut sides facing up, and roast at 350F for 30 minutes. After 30 minutes, remove the eggplant from the oven and allow to cool. While the eggplant is roasting and cooling, prepare everything else. Keep the oven preheated to 350F, you'll need it for the last step!
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- Add the diced tomato and minced garlic, and cook for about 5 minutes - the mixture will be like a chunky sauce. Add the fresh parsley and continue to cook until most of the liquid evaporated, for about 5 more minutes. Season with salt & pepper if desired. My sausage had enough salt and spice so I didn't need to add salt or pepper.
- Once the eggplant is cool enough to touch, carve out little boats from the eggplant by using a knife to carefully cut around the edge (be careful not to slice through the skin!), and then using a spoon to scoop out the eggplant flesh. Roughly chop all the eggplant flesh into small 1/2-1 inch pieces.
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From allrecipes.com
Aug 8, 2022 Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. …
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Aug 8, 2022 Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. …
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From venturists.net
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Aug 24, 2021 Add the tomato sauce, oregano and parsley and allow to simmer for for about 3 minutes. Remove from the heat and allow the mixture to cool. Combine the mixture with an egg. Arrange the eggplant in a …
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From foodnetwork.com
1 large eggplant 3 tablespoons extra-virgin olive oil, divided 1/2 pound ground beef Salt and freshly ground black pepper 1 onion, small diced 1 red pepper, small diced 3 cloves …
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1 large eggplant 3 tablespoons extra-virgin olive oil, divided 1/2 pound ground beef Salt and freshly ground black pepper 1 onion, small diced 1 red pepper, small diced 3 cloves …
Author Michael Chiarello
Steps 6
Difficulty Easy
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From italianfoodforever.com
Apr 14, 2023 Tasty sausage stuffed eggplants make a great weekly entree. Ingredients 2 Medium Eggplants (About 12 Ounces Each) 3 Tablespoons Olive Oil 4 Italian Sausage …
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From foodnetwork.com
Pat the moisture off of the eggplant and stir the pieces into the mixture. Season with salt and pepper. Cook the vegetables, partially covered, to soften, 6 to 8 minutes.
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From food.com
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From thelemonbowl.com
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From stevehacks.com
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From thekitchn.com
Aug 8, 2022 Sausage-and-Peppers Stuffed Eggplant Recipe Print Recipe Prep time 10 minutes Cook time 49 minutes to 58 minutes Serves 4 Nutritional Info Ingredients 2 small …
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From foodtalkdaily.com
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In a small mixing bowl, mix ricotta cheese, pesto, and 1 tbsp balsamic vinegar. Once eggplants are done, stuff with tomato + sausage mixture then layer on top the cheese …
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From bakerbynature.com
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From splashofketo.com
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Remove sausage to a plate. 6. In the same skillet skillet, over medium heat, add 1 tablespoon olive oil. When olive oil is hot, add peppers and onion. Saute for 4 minutes. 7. …
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From food.com
1 cup fine dry breadcrumb 1⁄2 cup parmesan cheese, grated directions Preheat the oven to 375 degrees F. Heat the oil in a large skillet over medium-high heat. Add the sausage …
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From southerndiscourse.com
Place flesh side down on a baking sheet and bake for 25-30 minutes. After baking, use a spoon to scoop scored insides out of eggplant halves to create boats. Use a fork to …
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From skinnytaste.com
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Aug 7, 2013 Instructions. Preheat the oven to 400°F. Bring a large pot of water to a boil. Hollow out the flesh of the eggplant to create a boat using a melon baller or small knife, …
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SAUSAGE STUFFED ROUND ZUCCHINI OR EGGPLANT RECIPE - FOOD.COM
From food.com
Cut the mozarella into cubes - about 1/3 inch. Chop the onion. Mince the garlic. Dice the bread into 1/4 inch cubes. Brown the sausage (breaking it up as you put it in the pan or …
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From foolacarnivore.com
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Apr 12, 2018 2 large eggplants (about 1.5 lbs each) 3 tablespoons extra virgin olive oil; Sea salt and freshly ground black pepper; 1 Tofurky Spinach Pesto Sausage, grated
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