Mediterranean Stuffed Eggplants

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.