Mediterranean Stuffed Eggplants
Eggplants generously filled with sausage meat, feta, and melty mozzarella.
- Prep time: 20 minutes
- Cook time: 25 minutes
When the Mediterranean comes to your oven, you get plump eggplants stuffed with a delicious filling where sausage meat meets feta and mozzarella. A complete, generous dish that smells like sunshine and fresh herbs.
Ingredients
-
ground almonds
-
breadcrumbs
homemade -
eggs
-
aubergines / eggplants
-
vegan cheese
crumbled -
basil
fresh, chopped -
mozzarella
grated -
olive oil
-
pepper
-
viande hachée
fresh
Recipe steps
Prepare the eggplants
Wash the eggplants, cut off the stems, and slice them in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about a 1 cm border to form little boats.
Prepare the filling
In a bowl, mix the sausage meat (without the casing), egg, crumbled feta, grated mozzarella, ground almonds, and pepper. Work the mixture well until you get a smooth, even filling.
Stuff the eggplants
Using a spoon, generously fill each eggplant half with the stuffing. Press down lightly to fill the cavities well.
Add the breadcrumbs
Sprinkle each stuffed eggplant with about a tablespoon of homemade breadcrumbs, then drizzle with a splash of olive oil.
Bake
Place the eggplants on a baking sheet lined with parchment paper. Bake at 230°C for 25 minutes, until the top is nicely golden and the eggplants are tender.
Serve
Remove from the oven and generously sprinkle with chopped fresh herbs (dill, chives, or basil, as you like). Serve piping hot.
Tips and variations
- No sausage meat? Use ground beef or lamb seasoned with a little oregano and cumin to keep the Mediterranean vibe.
- For a vegetarian version, replace the meat with a mix of cooked lentils, crushed walnuts, and chopped mushrooms.
- The scooped-out eggplant flesh can be chopped and added to the filling for even more tenderness and zero waste.
Anti-waste tips
Don’t throw away the eggplant flesh!
You can for example:
- Sauté it in a pan with garlic and add it to the filling
- Blend it with tahini, lemon, and garlic for a quick eggplant dip
- Stir it into a tomato sauce for pasta
