Italian Sausage and Leek Stuffed Eggplant and Peppers

21 08 2014

This week’s CSA grab bag was a good one, loaded with all sorts of wonderful fruits and veggies! So it was no surprise that tonight I whipped up this delicious, Italian stuffed eggplant and pepper dinner using almost all Fresh Fork Market goodies! A great tip for easily making stuffed eggplant and peppers is to grill the veggies first. You can quickly soften the veggies (just as you would in the oven) while getting a good char and smokey flavor at the same time!

Italian Sausage and Leek Stuffed Eggplant

The following makes 2 stuffed eggplants and 4 stuffed peppers (compliments of This Girl’s Gotta Eat):

  • 1 medium eggplant, sliced horizontally in half
  • Kosher salt
  • 2 bell peppers, sliced horizontally in half and stem and seeds removed
  • Extra-virgin olive oil
  • 1/4 large candy onion, chopped (or whatever onion you like or have)
  • 1 lb bulk Italian sausage (mild or hot)
  • Red pepper flakes (optional)
  • 3 medium-large garlic cloves, minced
  • Reduced-fat, low-sodium chicken stock
  • 1 leek, white part sliced thinly into rounds
  • 1 cup shredded Italian cheese blend
  • 1/4 cup grated parmesan, plus more for topping

Sprinkle some salt on the inside of the sliced eggplant and allow to sit untouched for at least 30-45 minutes. The eggplant will start to give some of its water, which will also eliminate some of its bitterness. Blot dry using a paper towel.

Preheat grill to medium-low.

Preheat oven to 350.

Drizzle eggplant and halved peppers with a little olive oil and rub all over. Grill covered over medium-low heat for a few minutes on each side. You just want to get a decent char all over and to soften the veggies so that you can easily scoop out the center of the eggplant. Remove the veggies from the grill and set aside until cool enough to handle.

Meanwhile, heat a little olive oil over medium-high heat in a large skillet and saute chopped onions a few minutes until beginning to soften. Add sausage and break up with the back of a wooden spoon. Saute until meat browns, stirring occasionally and continuing to break up into small pieces with the wooden spoon. Add red pepper flakes if you’d like, along with the minced garlic. Saute until fragrant, a few minutes. Deglaze the pan with a little chicken stock (good turn of the pan) and scrape up all the brown bits that may have formed on the bottom of the pan.

The eggplant should be cool enough to handle at this point. Scoop out the center of each half and transfer to a cutting board. Just be sure to leave the outer shell of the eggplant in tact so that you can stuff it. Chop the eggplant you removed and add it to the sausage. Add the leeks as well. Season lightly with salt and saute for just a minute or two until the leeks start to wilt. Add a little more chicken stock (another good turn of the pan) and turn off the heat. Allow the mixture to cool, then mix in the cheeses.

Lay the eggplant and pepper halves in a casserole dish. Stuff the sausage and leek mixture into the halves – just divide the mixture among the halves, piling up high if you have too. Top with more parmesan, then transfer to the oven to bake.

Bake for 25 minutes, or until everything is hot and cheese has melted. Top with more parmesan and  serve with a side salad.

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2 responses

24 08 2014
Wendy Eckroate

Absolutely delicious! Got it via Fresh Fork. Thank you!

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31 08 2014
goodfoodmarsh

Wowzers, these photos look incredible (despite the fact I’m a vegetarian!). I’d never thought about stuffing eggplant, so thanks for this idea! If you have a minute, I’d love your thoughts on my latest blog post – stuffed veggies 🙂 http://goodfoodmarsh.wordpress.com/2014/08/31/les-petits-legumes-farcis/

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