Eggplant Cups with Cornbread Stuffing

Name: Eggplant Cups with Cornbread Stuffing
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Southern
Ingredients: 2 Tbsps canola oil; 118 milliliters chicken broth; 8 servings Chopped chives, for garnish, if desired; 2 smalls large or corn muffins, crumbled; 5 Japanese eggplants; 3 hot or sweet Italian sausages, removed from their casings; 1 teaspoon Italian seasoning; 8 servings Kosher salt and freshly ground black pepper

The recipe Eggplant Cups with Cornbread Stuffing is ready in around 35 minutes and is definitely an amazing gluten free and dairy free option for lovers of Southern food. One portion of this dish contains around 9g of protein, 17g of fat, and a total of 250 calories. This recipe serves 8. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have canolan oil, chicken broth, kosher salt and pepper, and a few other ingredients on hand, you can make it. It will be a hit at your Thanksgiving event.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Cut the eggplants into 1-inch chunks. Scoop out the flesh with a melon baller or teaspoon measure to form small cups, making sure not to go all the way through the bottom. Lightly spray a baking sheet with nonstick cooking spray.

Ingredients you will need

Cooking Spray

Eggplant

Melon

Equipment you will use

Baking Sheet

Melon Baller

Place the cups, scooped side up, onto the sheet pan and lightly spray them with cooking spray. Season them with salt and pepper.

Ingredients you will need

Salt And Pepper

Cooking Spray

Equipment you will use

Frying Pan

Bake the cups until they are just softened but not collapsed, 10 to 15 minutes.

Equipment you will use

Oven

While the eggplant cups are baking, heat the oil in a skillet over medium heat.

Ingredients you will need

Eggplant

Cooking Oil

Equipment you will use

Frying Pan

Add the sausage, breaking it up with a fork, and cook for 6 to 8 minutes until cooked through. Stir in the corn muffin crumbles, broth, and Italian seasoning. Cook until the liquid is absorbed, about 2 minutes. Fill the eggplant cups with the sausage mixture.

Ingredients you will need

Italian Seasoning

Eggplant

Sausage

Broth

Corn

Transfer to platter and garnished with chopped chives, if desired.

Ingredients you will need

Chives

Equipment

Ingredients

Servings:

2Tbsps

canola oil 118milliliters

chicken broth 8servings

Chopped chives, for garnish, if desired 2smalls

large or corn muffins, crumbled 5

Japanese eggplants 3

hot or sweet Italian sausages, removed from their casings 1teaspoon

Italian seasoning 8servings

Kosher salt and freshly ground black pepper

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Fess Parker Santa Barbara Riesling with a 4 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.