About this recipe:A super-delicious way to serve aubergines. The flesh of an aubergine is scooped out and mixed with pork sausage, cheese and seasonings, before being stuffed back into the skins and baked to perfection.
1 aubergine, halved lengthways
salt and pepper to taste
125ml olive oil, divided
450g mild Italian sausage, casings removed
2 cloves garlic, chopped
2 tablespoons chopped fresh parsley
125ml white wine
240g Italian seasoned breadcrumbs
40g grated Parmesan cheese, divided
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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Scoop out the flesh of the aubergine, chop and reserve. Season skins with salt and pepper and coat with some olive oil; set aside.
Heat 4 tablespoons olive oil in a large, deep frying pan over medium-high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped aubergine. Season with parsley, salt and pepper. Pour in wine and cook 5 minutes. Mix in the breadcrumbs and 4 tablespoons Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into aubergine skins and sprinkle top with remaining Parmesan cheese.
Bake in preheated oven for 30 to 40 minutes or until aubergine is tender.