Spicy Sausage & Tomato Stuffed Eggplants

Prep time: 15 mins
cook time: 40 mins
Recipe Credit: Chloe E Vegan

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

METHOD

1. Preheat oven to 180°C and line a baking tray.

2. 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.

3. Drizzle olive oil over the eggplant skins and season with salt and pepper. Roast in the oven for 20 minutes, or until tender.

4. 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. 

5. Add the garlic and eggplant pulp and cook for 5 to 6 minutes, or until the eggplant is tender.

6. 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

7. 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.

8. Remove from the oven, garnish with vegan feta, mint, parsley and the Italian style chilli and serve.