Summary

You can never have too many main course recipes, so give Mediterranean eggplants a try. This recipe makes 4 servings with 678 calories, 30g of protein, and 47g of fat each. For $3.29 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 6 would say it hit the spot. A mixture of almonds, eggplants, dill, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the sausage you could follow this main course with the Spooky spider cakes as a dessert. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is solid. Try Marinated Eggplants À Lan Ottolenghi, Spiced Baby Eggplants, and Eggplants with Tomatoes and Chickpeas for similar recipes.

Instructions

1. Wash eggplants, cut the stems and halve lengthwise. Scoop out the middle.
2. In a bowl mix and combine sausage meat, egg, feta cheese, mozzarella, almonds and pepper.
3. With a spoon, stuff the eggplants.
4. Sprinkle with breadcrumbs (about tablespoon on each eggplant) and olive oil.
5. Place the eggplants on a baking sheet lined with parchment paper and bake in the oven for 25 minutes on 230C.
6. Serve hot, sprinkled with fresh, chopped dill, chives or basil.

Ingredients

• 1 almonds, ground
• 2 homemade bread crumbs
• 3 egg
• 4 eggplants
• 5 feta cheese, crumbled
• 6 Fresh dill, chives or basil, chopped
• 7 mozzarella cheese, coarsely grated
• 8 olive oil
• 9 pepper
• 10 fresh sausage without the casing, approximately 8 links

Directions

• 1 Wash eggplants, cut the stems and halve lengthwise. Scoop out the middle.In a bowl mix and combine sausage meat, egg, feta cheese, mozzarella, almonds and pepper.With a spoon, stuff the eggplants.
• 2 Sprinkle with breadcrumbs (about tablespoon on each eggplant) and olive oil.
• 3 Place the eggplants on a baking sheet lined with parchment paper and bake in the oven for 25 minutes on 230C.
• 4 Serve hot, sprinkled with fresh, chopped dill, chives or basil.