Stuffed Eggplants

Stuffed Eggplants with Sausages and Cheese - A Delicacy Cooked with Love

Welcome to the world of flavors and colors! Today I present to you a simple yet extremely tasty recipe: stuffed eggplants with sausages and cheese. This dish is not just an explosion of flavors, but also a perfect choice for an appetizer or a main course, ideal for family or friends gatherings. With a little patience and love, you will create a sensational dish that will impress everyone!

Preparation time, baking, and number of servings
- Preparation time: 30 minutes
- Baking time: 35-45 minutes
- Total time: 1 hour and 15 minutes
- Number of servings: 4

Ingredients
- 4 medium-sized eggplants
- 1 sausage wrapped in bacon
- 2 cloves of garlic
- 1 tomato
- A few green onion stalks
- 1 egg (optional)
- 100 g salty cheese (telemea)
- 125 g mozzarella
- 2 tablespoons olive oil
- Parsley, thyme
- Salt and pepper to taste

A brief story
Stuffed eggplants have a rich history, being a recipe that has crossed generations and cultures. These versatile vegetables have been used in various dishes, often filled with all sorts of seasonal ingredients. Whether we fill them with meat, cheese, or vegetables, eggplants are a staple ingredient in many kitchens. This recipe for stuffed eggplants with sausages is a perfect blend of traditional and modern, bringing a familiar and comforting taste to your table.

Preparing the eggplant
1. Preparing the eggplant: Start by washing the eggplants under cold running water. Cut them in half lengthwise, being careful not to cut all the way through. Use a knife to scoop out the flesh, leaving about 0.5-1 cm from the skin. These "boats" will be filled with the delicious mixture you will prepare.

2. Salting the eggplants: Sprinkle salt inside the eggplants and let them sit for 15-20 minutes to drain excess water. This step will help intensify the flavors and improve the texture of the dish.

3. Preparing the filling: While the eggplants are draining, chop the flesh removed from the eggplants, garlic, green onions, and sausages into small cubes. This combination will add depth of flavor and a pleasant texture to the filling.

Cooking the filling
1. Heating the oil: In a pot, heat the two tablespoons of olive oil over medium heat. Olive oil not only adds flavor but is also a healthy nutritional choice.

2. Sautéing the ingredients: Add the sausages and green onions to the pot. Let them fry for a few minutes until they become slightly golden.

3. Adding the vegetables: Add the flesh of the eggplants and the chopped garlic. Sauté the mixture for 5-7 minutes until the vegetables soften and become tender.

4. Including the tomato and cheese: Once the vegetables have softened, add the peeled and diced tomato along with the grated telemea cheese. Mix well and let the mixture cool slightly.

5. Finalizing the filling: If desired, add the beaten egg for a creamier consistency. Season with salt, pepper, parsley, and thyme to taste.

Stuffing the eggplants
1. Filling the boats: Place the eggplants on a tray covered with aluminum foil or baking paper. Fill each boat with the prepared mixture, making sure they are well filled.

2. Baking: Preheat the oven to 180 degrees Celsius. Place the tray with the stuffed eggplants in the oven and bake for 20-30 minutes or until the eggplants are tender.

3. Finishing with mozzarella: After the eggplants are baked, remove the tray from the oven and sprinkle grated mozzarella on top. Put the tray back in the oven for another 15 minutes until the cheese becomes golden and crispy.

Serving
Stuffed eggplants are perfect served hot but can also be enjoyed at room temperature. You can decorate them with fresh parsley leaves for an extra touch of color. This delicious dish pairs wonderfully with a crunchy green salad or a side of wild rice.

Variations and tips
- Additions: You can experiment with various ingredients by adding peppers, mushrooms, or even chopped boiled eggs to the filling.
- Cheeses: Instead of telemea, you can try feta cheese or goat cheese for a different taste.
- Spices: Feel free to add spices like oregano or paprika for an extra flavor boost.

Useful tips
- Make sure the eggplants are fresh, and the skin is firm and smooth.
- If you want a lighter dish, you can skip the egg in the filling.
- Store the stuffed eggplants in the refrigerator for 2-3 days; they heat up quickly in the microwave or oven.

Nutritional benefits
This recipe for stuffed eggplants is full of nutrients. Eggplants are an excellent source of antioxidants, while cheese provides protein and calcium. Sausages, although lower in nutrients, offer a burst of flavor. Make sure to choose quality ingredients for a healthier dish.

Frequently asked questions
- Can I replace the sausages with meat? Yes, you can use ground chicken or turkey, as per your choice.
- Is this recipe suitable for vegans? Yes, you can adapt the recipe by eliminating the cheese and sausages, replacing them with vegetables and tofu.
- How can I make eggplants less bitter? Salting the eggplants before cooking helps remove bitterness. Also, make sure to choose younger eggplants.

Now that you have all the necessary information, don’t hesitate to venture into cooking! Stuffed eggplants with sausages and cheese will surely become a favorite in your kitchen. Enjoy your meal!