Easiest Way to Make Jamie Oliver AMIEs Eggplants Stuffed with Sausage

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, amies eggplants stuffed with sausage. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

A local winery/restaurant serves a stuffed eggplant appetizer that is so delicious. While trying to duplicate it at home, I found this Italian sausage and mozzarella cheese-stuffed eggplant to be one of our favorite dinners. This hearty sausage stuffed eggplant recipe is the perfect weeknight dinner, and will satisfy adults and kids alike. Baked Stuffed Eggplant with Italian Sausage.

AMIEs Eggplants Stuffed with Sausage is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. AMIEs Eggplants Stuffed with Sausage is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook amies eggplants stuffed with sausage using 14 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make AMIEs Eggplants Stuffed with Sausage:

1. Get 2 large eggplants
2. Get 4 tbsp extra virgin olive oil
3. Get 1 large garlic clove, finely chopped
4. Make ready 1/2 small onion, very finely chopped
5. Take 300 grams spicy coarse-grained sausage, skinned and crumbled
6. Take 30 grams soft white breadcrumbs
7. Get 3 tbsp pine nuts
8. Get 2 tbsp capers, rinsed and dried
9. Prepare 1 large egg, lightly beaten
10. Make ready 1 tbsp dried oregano
11. Prepare 3 tbsp grated parmesan
12. Take 1 large ripe tomato
13. Prepare 1/2 celery stick, very finely chopped
14. Take 1 salt and freshly ground black pepper

You can stuff eggplants with home-made small sausages that we prepare. Sausage Stuffed Eggplant - eggplants are roasted, stuffed with a delicious sausage-tomato mixture, topped with mozzarella cheese, and baked until bubbly perfection to make tasty personal eggplant boats. Sprinkle stuffed eggplants with remaining mozzarella and parmesan. A great way to use up the eggplant from your garden!

Instructions to make AMIEs Eggplants Stuffed with Sausage:

1. Wash, dry and cut the eggplants in half lenghtways and scoop out all the flesh with small sharp knife, leaving just enough pulp to cover the skin. Be careful not to pierce the skin.
2. Chop the pulp of the eggplants coarsely and place in a colander. Sprinkle with salt, mix well and leave to drain for about 1hour.
3. Heat the oven to 190 °C.
4. Put 3 tbsp of the oil, the garlic onion and celery in a frying pan and saute over a low heat until soft, stirring frequently. Add the sausage andcook for 20 minutes, stirring it constantly.
5. Squeeze the liquid from the chopped eggplants and dry with kitchen paper. Add the pulp to the pan and fry gently for a few minutes, stirring constantly. Taste and adjust the seasoning.
6. Add the breadcrumbs. After 2-3 minutes, mix in the pine nuts. Cook for another 30 seconds, then transfer to a bowl.
7. Add the capers, egg, oregano, cheese and pepper to taste to the mixture in the bowl and mix well.
8. Pat dry the insude of the eggplant shells. Oil a baking dish large enough to hold the eggplant shell in a single layer. Place the shells and fill them with the sausage mixture.
9. Cut the tomato into strips and place 3 strips on the top of each eggplant half. Drizzle with the rest of the oil. Add 120 ml of water to the bottom of the dish, cover it tightly with foil and bake for 20 minutes. Remove the foil and bake for another 25 minutes.
10. Serve, share and enjoy!

Sprinkle stuffed eggplants with remaining mozzarella and parmesan. A great way to use up the eggplant from your garden! Sausage Stuffed Eggplant During the month of August I had the luxury of spending a lot of time with some really good cooks, including my boyfriend's mother. This is a classic Italian comfort food dish that is sure to hit the spot on a chilly evening. For the best results, while in the market, make sure to choose large, bulbous Italian eggplants with fewer seeds.

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