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Sausage and herb stuffed aubergines

Name: Sausage and herb stuffed aubergines
Yield: Serves 4
Cuisine: British recipes
Ingredients: 2 large aubergines, halved; 4 tbsp olive oil; 1 red onion, finely sliced; 1 red pepper, finely sliced; 2 garlic cloves, crushed; 4 sausages, skinned and broken into small pieces; Large handful of fresh flatleaf parsley, finely chopped; Small bunch of fresh sage, finely chopped; Handful of fresh white breadcrumbs

Published: 30 Apr 11
Updated: 18 Mar 24

Watching the pennies? This recipe uses sausage meat instead of mince for a cheap alternative. Try our sausage and herb stuffed aubergines for dinner tonight!

Easy
May 2011

Test kitchen approved

Serves 4
Takes 20 min to make, 1 hour to cook

Watching the pennies? This recipe uses sausage meat instead of mince for a cheap alternative. Try our sausage and herb stuffed aubergines for dinner tonight!

Nutrition: per serving

Calories: 312kcals
Fat: 23.9g (6.8g saturated)
Protein: 7.4g
Carbohydrates: 18.1g (6.5g sugar)
Fibre: 4.5g
Salt: 1.2g

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Ingredients

2 large aubergines, halved
4 tbsp olive oil
1 red onion, finely sliced
1 red pepper, finely sliced
2 garlic cloves, crushed
4 sausages, skinned and broken into small pieces
Large handful of fresh flatleaf parsley, finely chopped
Small bunch of fresh sage, finely chopped
Handful of fresh white breadcrumbs

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Put the aubergines on a baking sheet, drizzle with 3tbsp of the oil and season well. Roast for 25-30 minutes until really soft.
Meanwhile, heat the remaining oil in a frying pan and gently cook the onion and red pepper for 10 minutes until very soft. Add the garlic and cook for a further 2-3 minutes. Transfer to a bowl.
Add the sausage pieces to the pan and fry until golden brown, then add to the onion and pepper mixture. Once the aubergines are cooked, scoop out most of the flesh, leaving a thin layer next to the skin. Roughly chop the scooped-out flesh and add it to the the sausage and veg mixture. Season and stir through the herbs.

Spoon the mixture back into the aubergine shells, then scatter with the breadcrumbs. Cook for
10 minutes until golden brown. Serve with garlic bread and a green salad.

Recipe from May 2011 Issue

Nutrition

Nutrition: per serving

Calories: 312kcals
Fat: 23.9g (6.8g saturated)
Protein: 7.4g
Carbohydrates: 18.1g (6.5g sugar)
Fibre: 4.5g
Salt: 1.2g

delicious. tips

Make it veggie: Cook 75g quinoa according to the packet instructions and add to the bowl at the end of step 2. Omit the sausage meat in step 3 and continue as in the recipe.