Spicy Sausage & Tomato Stuffed Eggplants
March 24, 2025
These stuffed eggplants with our Italian Style Chilli are simply delicious, and can be made with either vegan or non-vegan ingredients.
Ingredients
roasted eggplant:
- 3 small to medium eggplants
- 3 tbsp olive oil
- pinch of salt and pepper
sausage and tomato sauce:
- 1 tbsp olive oil
- 1/2 brown onion, diced
- 2 cloves garlic, diced
- 350g vegan sausage, diced
- 700g tomato passata + 1/4 cup water
- 400g can diced tomatoes
- 1 tbsp balsamic vinegar
- 1/4 cup fresh parsley, chopped
- 2 tbsp mint or basil leaves, chopped
- 2 tbsp fresh oregano, chopped
- 1 - 2 tsp bippi Italian style chilli, depending on preferred level of spice
garnish:
- 6 tbsp breadcrumbs
- 6 tbsp vegan feta
- 1 tbsp mint leaves
- 1 tbsp fresh parsley, chopped
- 1 tbsp @bippi.foods Italian style chilli
Instructions
- Preheat oven to 180°C and line a baking tray.
- Slice the eggplants in half and gut them, leaving roughly 0.5cm around the edges. Dice the pulp and set aside in a bowl and line the eggplant skins on the baking tray.
- Drizzle olive oil over the eggplant skins and season with salt and pepper. Roast in the oven for 20 minutes, or until tender.
- Meanwhile, heat olive oil over medium to high in a saucepan. Add the onion and vegan sausage and saute for 2 to 3 minutes, or until the onion is translucent.
- Add the garlic and eggplant pulp and cook for 5 to 6 minutes, or until the eggplant is tender.
- Mix in the passata, diced tomatoes, balsamic vinegar, parsley, mint, oregano and the Italian style chilli. Season well with salt and pepper and cook for 5 to 6 minutes or until hot and bubbling. Remove from heat
- Fill the eggplants with the sausage and tomato sauce and top with breadcrumbs. Increase oven temperature to 200°C and roast the eggplants for 20 minutes, or until the breadcrumbs are golden.
- Remove from the oven, garnish with vegan feta, mint, parsley and the Italian style chilli and serve.
Make it with
