Stuffed Baby Eggplants

Stuffed Baby Eggplants
Stuffed Baby Eggplants might be just the side dish you are searching for. This recipe covers 55% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 19g of protein, 19g of fat, and a total of 504 calories. This recipe serves 12. From preparation to the plate, this recipe takes around 10 hours. A mixture of salt, olive oil, beef sage sausage, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

1
Preheat oven to 350 degrees F.
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OvenOven
2
In a 4-quart saucepan over medium heat, add oil.
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Cooking OilCooking Oil
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Sauce PanSauce Pan
3
Add the onions, garlic, and salt. Sweat for 3 minutes or until vegetables are translucent and aromatic.
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VegetableVegetable
GarlicGarlic
OnionOnion
SaltSalt
4
Add the remaining ingredients and bring to a simmer. Simmer for 8 hours over low heat, stirring occasionally. Check seasoning.
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SeasoningSeasoning
5
Cut eggplants in half, scoop out seeds, and sprinkle with salt, cut side up.
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EggplantEggplant
SeedsSeeds
SaltSalt
6
Place the eggplant halves on a baking sheet and let sit for 1 hour.
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EggplantEggplant
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Baking SheetBaking Sheet
7
Place 1 1/2 ounces of sausage in each eggplant half.
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EggplantEggplant
SausageSausage
8
Place in the oven and bake for 15 minutes. Top each eggplant with some tomato sauce and fresh mozzarella.
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Fresh MozzarellaFresh Mozzarella
Tomato SauceTomato Sauce
EggplantEggplant
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9
Place back into oven for 10 minutes or until the cheese melts.
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CheeseCheese
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DifficultyExpert
Ready In10 hrs
Servings12
Health Score21
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